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Smoked Chicken Thigh Sandwich and Poutine Fries!

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Smoked Chicken Thigh Sandwich and Poutine Fries!

Recipes

September 24, 2020

Chef Jordan Andino shares some of his favorite recipes with Wendy.

Smoked Chicken Thigh Sandwich

Ingredients:

  • brioche bun – 1 pc, halved
  • unsalted butter – 1 tsp, for bread
  • iceberg lettuce – 1 leaf
  • 5×6 tomato – 1 slice, 1/4 inch thick
  • white onion – 1 slice, 1/8 inch thick
  • pickles – 3 rounds, 1/4 inch thick
  • chicken thigh – 2pc, boneless/skinless
  • tamarind powder – 2 tbsp
  • cornstarch – 1/2 cup
  • 3/4 cup veg oil
  • Chicken Sauce
  • liquid smoke – 1/2 tsp
  • sriracha – 2 tbsp
  • garlic cloves – 1 pc, rough chopped
  • veg oil – 1/4 cup
  • lemon juice – 1 tbsp
  • sambal chili paste – 1 tbsp
  • BLEND to fully smooth and hold for building
  • Secret Sauce
  • ketchup – 1/4 cup
  • sriracha – 2 tbsp
  • mayo – 1/4 cup
  • lemon juice – 1 tbsp
  • WHISK in bowl until smooth and hold for building

Directions:

1. Pre-heat oven to 400F

2. in a medium mixing bowl combine cornstarch and tamarind powder and whisk until both ingredients are fully incorporated

3. place chicken thighs in powder mixture and fully coat, but dust off so there is not excess starch on chicken

4. place on the baking sheet in oven for 35 min

5. remove and hold at room temp

6. heat 3/4 cup veg oil in frying pan on medium-high heat for 3 minutes

7. take chicken and re-dredge in starch mixture, dusting off excess starch, and place in the frying pan, 1 min on each side

8. remove from frying pan and ready sandwich

9. Toast brioche bun with butter

10. place 1/2 tbsp of secret sauce on each side of the toasted bun

11. place lettuce, tomato, and onion on bottom bun

12. toss chicken thighs in chicken sauce ensuring all area of the chicken thigh is covered

13. place chicken thighs on top of LTO

14. garnish chicken with pickles and place top bun

15. ENJOY!

Poutine Fries

Ingredients:

  • veg oil – 2 cups
  • frozen french fries – 1/2 lbs
  • GRAVY
  • chicken bouillon, low sodium – 1 cube
  • water – 2 cups
  • soy sauce – 2 tbsp
  • white vinegar – 2 tbsp
  • bay leaf – 1 pc
  • flour – 1tblsp
  • garlic – 1 clove, minced
  • Longanisa – 2 links, crumbled and sauteed till fully cooked
  • Scallions – 1 tbsp, sliced on the bias
  • mozzarella cheese – 2 cups, shredded

Directions

1. In a medium stockpot, heat on high for 1 min

2. add water and flour and whisk until flour is smooth

3. add ALL REMAINING gravy ingredients and cook at medium heat for 15 minutes, reducing by 25%

4. preheat oven to 400F

5. once complete leave warm

6. in a large saute pan, heat veg oil to 350F

7. add fries and fry until crispy

8. remove and place in oven-safe baking sheet in large pile

9. garnish pilke with shredded mozzarella

10. top mozz with crumbled longanisa sausage

11. garnish with 1 cup of gravy

12. place in oven for 2 min

13. remove and garnish with scallions

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