Cut the chicken into bite-size pieces. Place in a large bowl with all the remaining ingredients and mix well. Cover and chill for 2-24 hours. Remove from the fridge 1 hour before cooking.

Heat 4cm of oil in a wok or a deep, medium-sized saucepan until a small piece of bread dropped in turns golden in 30 seconds.

Put the potato flour in a bowl and season well. Drain the chicken, then coat in flour, shaking off the excess. Cook for about 2 minutes each side until golden and fully cooked. Drain on a rack set over a baking tray in a warm oven until all the chicken is cooked.

To serve: Marble a little mayo and gochujang or other chilli sauce together and spread on both sides of the buns. Fill with the chicken, pickled chillies, Quick Pickled Red Onion and coriander and serve immediately.

Quick Pickled Red Onion

INGREDIENTS
½ teaspoon sea salt
½ teaspoon caster sugar
1 medium red onion, very thinly sliced
2 tablespoons apple cider vinegar

METHOD
Combine all the ingredients in a small bowl. Leave for 30 minutes, turning occasionally. Drain before using. Onions will keep for 1 week in the fridge.

rangitikeichicken.co.nz

Facebook: @rangitikeichicken

Instagram: @rangitikeichicken