A chicken sandwich, which has an Asian twist, Gareth Mullens joins us !
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In Ireland, nothing gets us talking like lions. Tea? Small talk. Well, Jimmy, shock on weather we're having. Big talk. Even I could have played county. Office talk.
I'm MIA in the AM, but I'll circle back on the KPIs.
Real talk.
Milk before tea.
Should be a criminal offence. You could say we talk too much, but the truth is... We don't talk nearly enough. Lions puts the talk into tea.
Well, now, joining me in studio, Gareth Mullins, executive chef at Amantara the Marker in Dublin and at Forbes Street Restaurant Within, co-host with Gary O'Hallan of the podcast Dishing It Out. Bang, bang, chicken ciabatta with red cabbage slaw, spiced potato wedges. What more could I ask for?
I know, I like to kind of change the way I eat and cook in the summer. And this is the type of food that I like to cook. So, bang, bang, chicken is basically a dish from Thailand, really. It's kind of like a Westernised dish, but...
What makes a bang bang in the chicken?
It's the chilli part of it, right? So it's just basically, and it's the slaw. It's served with a slaw. This isn't the original recipe, but it's a recipe that I think it's quite achievable for people at home. So the first thing we need you to do is get the bang bang chicken part ready. So eight skinless chicken thighs off the bone. You know the way they're kind of flat like our butterfly though. You buy them in the butchers or in the supermarkets. They sell them everywhere. And I think it's definitely worth doing it with chicken thigh here. because they stay nice and juicy. The marinade is very simply and a little bit unusual. Four tablespoons of mayonnaise, two good tablespoons of sriracha, two tablespoons of sweet chilli and then a heaped teaspoon of smoked paprika, some garlic powder and some onion powder.
that simple it's very simple and a lot of that stuff we think we have in our press if you didn't have the sriracha you could use whatever chilli oil or whatever you have there so basically the mayonnaise is what catches on to the chicken toy leave that if you're having it tomorrow do it today or leave it for a couple of hours the potato wedges is just 600 grams of rooster potatoes cut into wedges into a bowl smoked paprika curry powder good pinch of salt a tablespoon of all them and a good splash of olive oil preheat your oven to 220 degrees and I like to sit the wedges on top of my grill so put a piece of tin foil on the bottom of the tray and then the grill part sit them up because if they're not touching onto the tray the air gets all around them and they go lovely and crispy
Four ciabatta buns that you're going to toast and then for the slaw a quarter of a shredded cabbage, two carrots that you're going to peel and grate, a red onion very finely sliced and then the dressing is two tablespoons of peanut butter, two tablespoons of creme fraiche, salt and pepper and a squeeze of lime if you have it. So it's kind of this peanut-y dressing. and slaw and then it couldn't be easier you just all you do to cook the chicken on the barbecue if it ever stops raining or alternatively throw it into the air fryer i know a lot of people use air fryers now 200 degrees for about 14 to 16 minutes or indeed into a preheated oven to 200 degrees and then just build it like um you know toasted shea butter plenty of that slaw the lovely grilled chicken on the top
wedges on the side I like to serve a little bit of creme fraiche and sweet chilli sauce with the wedges on the side that's a perfect Saturday or Sunday and not at all difficult no it's not difficult at all the next one we're going up a little bit I suppose it's a grilled fillet of beef with a panzanella salad and buffalo mozzarella Of course use whatever cut of beef you want. I'm obviously pushing the boat out here getting a little bit of beef fillet.
What is the Asian twist on the chicken sandwich recipe?
The real thing I want to kind of teach here is the panzanella salad. This is a wonderful salad that comes from Tuscany and it's like a tomato and bread salad for the want of a better word. So you need 200 grams of stale ciabatta or if you had a bit of sourdough it would work perfectly.
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