Kmg Sandwich Recipe

Cut chicken thighs into sandwich-sized pieces (about 4 pieces from 1 lb). Pat dry with paper towels.

Marinate the chicken: in a bowl combine garlic paste, ginger paste, light soy sauce, fish sauce, white pepper, and sugar. Add chicken and mix to coat. Marinate 20–30 minutes in the refrigerator.

Prepare the batter and coating: in a shallow bowl whisk cornstarch, all-purpose flour, baking powder and salt. Gradually whisk in cold water until a slightly thick, tempura-like batter forms. Reserve a little extra cornstarch for dusting.

Dust each marinated piece lightly with reserved cornstarch, then dip into the batter, allowing excess to drip off.

Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Fry chicken in batches 3–5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Drain on a wire rack over paper towels.

Make the dough: warm milk to about 105–110°F (just warm). Sprinkle yeast and sugar over the milk, let sit 5–8 minutes until foamy.

In a large bowl combine flour and salt. Add mashed potato, softened butter and beaten egg. Pour in yeast-milk and mix until a soft dough forms. Knead 6–8 minutes until smooth and elastic (dough will be slightly tacky).

First rise: place dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 60–75 minutes.

Divide and shape: punch down dough, divide into 4 equal portions, shape into rounds. Place on a baking sheet lined with parchment, cover and let rise 30–40 minutes until puffy.

Bake: preheat oven to 375°F (190°C). Brush tops lightly with milk or egg wash if desired. Bake 15–18 minutes until golden. Cool on a rack. Split buns horizontally before assembling.

Make the sauce: whisk together mayonnaise, ketchup, hoisin, rice vinegar, soy sauce, sesame oil, minced garlic and sugar in a small bowl until smooth. Taste and adjust balance (add more hoisin for sweetness, rice vinegar for brightness).

For spicy version: stir in the spicy chili paste (add more to taste). Set aside.

Lightly butter cut sides of potato buns. Heat a skillet over medium heat and toast buttered sides until golden and slightly crisp, about 1–2 minutes.

If cheese should be melted: place one American cheese slice on each warm chicken piece immediately after frying; let residual heat soften it, or briefly place chicken under a broiler to melt cheese (watch closely).

Assemble each sandwich: spread about 1–2 tbsp of $$ sauce on the bottom bun, place a lettuce leaf, then 1 fried chicken piece with melted American cheese, add 2–3 tbsp pickles, and additional $$ sauce or spicy chili paste on the top bun if you want extra heat. Close sandwich.

Serve immediately while chicken is hot and crispy. Makes 4 sandwiches.