DaSpot chicken sandwich

1

Ingredients

  • Rapeseed oil, for frying
  • 2 tbsps olive oil
  • 1 (1 1/3-1 4/5kg) store-bought rotisserie chicken
  • 1/4 cup diced red pepper
  • 1/4 cup diced green pepper
  • 1/2 cup diced onion
  • 1 jalapeno seeded, diced
  • 1 tbsp minced garlic
  • 1 tsp powdered chicken stock
  • Pinch cayenne
  • Salt and freshly ground black pepper
  • 1 egg
  • 3 tbsps panko breadcrumbs
  • Chipotle mayo, recipe follows
  • 1 punnet store-bought tabbouleh salad
  • 4-6 Portuguese rolls, split

  • For the breading:

  • 1 cup plain flour
  • Salt and freshly ground black pepper
  • 3 eggs, beaten
  • 2 cups panko breadcrumbs, in shallow dish
  • Chipotle mayo, recipe follows

  • For the chipotle mayo:

  • 240ml mayonnaise
  • 1 lemon, juiced
  • 1 tsp minced garlic
  • 2 chipotle peppers, minced
  • Pinch salt
  • Pinch cracked black pepper
  • 1 tsp chopped garlic

Use imperial measurements

Method

How to make DaSpot chicken sandwich

1) Preheat a deep fryer with rapeseed oil to 180C.

2) Pick the chicken from the bones and add to a large bowl. Set aside.

2) In a medium saute pan over medium high heat, add the 2 tablespoons of olive oil. Add the peppers, onions, jalapenos and garlic, and cook until slightly caramelised. Stir in the bouillon and cayenne pepper and season with salt and pepper, to taste.

3) Place the pepper and onion mixture, picked chicken, egg and breadcrumbs into a food processor and pulse until well incorporated and slightly chunky. Form the chicken mixture into burger-sized patties. Put the flour into a shallow dish and season with salt and pepper. Put the eggs and breadcrumbs into separate shallow dishes. Bread the patties by dredging into the seasoned flour, then the eggs and finally through the breadcrumbs. Transfer to a platter.

4) Fry the patties until crispy and golden, about 1-2 minutes. Spread the chipotle mayonnaise on both sides of the baps. Add the chicken patties to the bottom of the rolls and top with a good spoonful of tabbouleh. Cover with the bap tops and serve.

Chipotle mayonnaise:
In a small bowl, mix all the ingredients until well incorporated. Cover and put in the refrigerator until ready to use.

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