Spicy Crispy Chicken with Chili Mayo and Fennel Salad
- 4 chicken thighs (about 800 g / 1.75 lbs)
- 300 ml (1¼ cups) sunflower oil
- 1 large fennel bulb, thinly sliced
- 5 g (1 tsp) salt
- 2.5 g (½ tsp) black pepper
- 15 ml (1 tbsp) sesame oil
- 30 ml (2 tbsp) freshly squeezed lemon juice
- 15 ml (1 tbsp) rice vinegar
- 5 ml (1 tsp) red chili paste
- 1 garlic clove, minced
- 1 large egg
- 45 ml (3 tbsp) white sesame seeds
1. To make the chili mayo, combine the egg, red chili paste, 15 ml (1 tbsp) lemon juice, garlic, 2.5 g (½ tsp) salt, and black pepper in a bowl. Gradually whisk in 150 ml (2/3 cup) of sunflower oil until the mixture thickens and emulsifies.
3. Place the sliced fennel in a clean bowl. In a small bowl, mix the sesame oil, rice vinegar, and white sesame seeds. Pour the dressing over the fennel, toss to coat, and set aside.
5. In a large bowl, mix the remaining 150 ml (2/3 cup) of sunflower oil with the remaining 2.5 g (½ tsp) of salt. Add the chicken thighs to the bowl and coat thoroughly, then let them marinate for at least 30 minutes.
7. Preheat the oven to 200°C (400°F). Remove the chicken from the marinade, letting any excess drip off. Place the chicken in the oven and bake for 25 to 30 minutes, until golden and crispy.
9. Serve the crispy chicken alongside the chili mayo and dressed fennel salad.
- Oven
- Whisk
- Bowl
- Cutting board
- Knife
- Measuring cups
- Measuring spoons
- Small bowl
- Large bowl
Leave a Comment
Thank you for your comment! It has been submitted and is awaiting review.