Fried Chicken Bab Recipe

Marinate chicken

Trim excess fat from chicken thighs and score lightly. In a bowl, whisk buttermilk with garlic powder, smoked paprika, 1 tsp salt and 1 tsp black pepper. Submerge chicken in the buttermilk mixture, cover and refrigerate for at least 2 hours or overnight for best results.

Prepare dredge

Combine plain flour, cornstarch, remaining 0.5 tsp salt, cayenne pepper and onion powder in a large shallow dish. Mix thoroughly and break up any lumps.

Dredge and rest

Remove chicken from buttermilk, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing to coat. Place on a wire rack and let rest 10–15 minutes so coating adheres.

Heat oil and fry

Pour vegetable oil into a large heavy-based pan or deep fryer to a depth of about 5 cm (2 in). Heat to 175°C (350°F). Fry chicken in batches (do not overcrowd) for 8–10 minutes per batch for boneless thighs, turning once, until golden brown and internal temperature reaches 74°C (165°F). Transfer to a wire rack over a tray to drain and keep warm in a low oven (90–100°C/200–210°F) if needed.

Slice vegetables

Using a sharp knife or mandoline, thinly slice the cucumber and red onion into rounds. Place into a heatproof bowl or jar.

Make quick pickle

In a small saucepan combine white vinegar, water, sugar, 0.5 tsp salt and black peppercorns. Heat gently, stirring until sugar dissolves. Remove from heat and pour over cucumber and onion slices. Let cool to room temperature, then refrigerate for at least 30 minutes (best 1–2 hours) before assembling.

Mix sauce

Whisk together mayonnaise, sweet chilli sauce and lime juice in a small bowl. Season with 1/4 tsp salt to taste. Refrigerate until ready to use.

Finish sauce

Stir together store-bought BBQ sauce, honey and apple cider vinegar in a small saucepan. Warm gently over low heat for 2–3 minutes to meld flavors, then remove from heat. Keep warm or at room temperature for assembly.

Make crispy onions

Separate the thinly sliced onion into rings. Toss lightly with 1/4 cup flour and 1/4 tsp salt to coat. Heat 2–3 tbs oil in a small skillet over medium-high heat. Fry onion rings in batches, stirring frequently, until golden brown and crisp (2–4 minutes). Remove with a slotted spoon to a paper towel-lined plate to drain. Alternatively bake at 200°C (400°F) for 10–12 minutes turning halfway until crisp.

Toast baps

Split the bap rolls and lightly butter cut sides. Toast in a dry skillet or oven until golden and warm, about 1–2 minutes per side on a skillet or 4–5 minutes in a 180°C oven.

Assemble babs

Spread a generous spoonful of sweet chilli mayo on the base of each toasted bap. Place a piece of fried chicken on top, brush or drizzle some warmed BBQ sauce over the chicken. Add a few pickled cucumber and red onion slices on top, then scatter crispy onions. Finish with fresh coriander leaves and the top bun. Serve immediately with lime wedges on the side.

Offer lime wedges alongside for squeezing over the assembled babs. Adjust salt and sauces to taste and serve hot.