27 October, 2024
Donal Skehan’s spice bag chicken buns
Posted in : Uncategorized on by : Connell Cunningham
Donal Skehan's recipe with some edits
Ingredients
- 8 Skinless chicken thigh fillets
- 400 ml Buttermilk
- 100 g Bread crumbs or Crushed Corn Flakes
- 2 tbsp Plain Flour
- Pinch Black Pepper
- Sunflower oil spray
- 2 tbsp Vegetable oil
- 1 tsp Harissa Chili Paste
- 1 Medium Onion Cut into rings
- 2 tbsp Shaoxing wine or use rice wine
- 1 tsp Sesame oil
- 4 Burger buns lightly toasted
- 1 Iceberg lettuce shredded
- 3 tsp Funky Monkey Spice Bag Mix any will do
Instructions
- Preheat the air fryer to 180°C/350°F.
- In a bowl, cover the chicken thighs with buttermilk.
- Add the bread crumbs / corn flakes, 2 tsp of Spice Bag spice mix, all of the flour and a pinch of black pepper to a plate or bowl and mix well.
- Lift each chicken thigh piece with tongs, allowing any excess buttermilk to drip off and toss in the breadcrumb/spice mix, leaving each aside on a plate once coated.
- Line the air fryer with a sheet of parchment paper and add in the chicken thigh pieces, spraying all over with the oil.
- Cook for 15 mins until cooked through. Flip once close to the end.
- Place a large frying pan over a high heat and once smoking, add the vegetable oil. When the oil is hot, add the Harissa chilli paste and onion rings and stir-fry for 3–5 minutes until the onions are tender and translucent, before pouring in the Shaoxing wine and sesame oil. Sprinkle with a teaspoon of the spice mix.
- To assemble, slather toasted burger bun with mayonaise and add some shredded lettuce. Place a piece of chicken on top, along with a spoon of the fried onion and top with bun lids.
Notes
Based on this one from RTE = https://www.rte.ie/lifestyle/recipes/2023/1214/1421997-donal-skehans-spice-bag-chicken-buns/