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The Sandwich That Started It All

I got really carried away with this one! The ultimate batter for chicken, how to break down a chicken, I talked about making a 'base' mayo and also showed you how to make a bang average focaccia!!! For the Foccacia.. 500g strong bread flour 1 Sachet of dried yeast Glugs of oils Salt Luke warm water until coming together (around 325ml) Batter 70g Plain flour 30g Rice flour Water Salt MSG Chicken Thigh Mayo 1 egg 200ml Neutral Oil Add flavour - curry paste, harissa, chilli paste Garnish Onion Cucumber Tomato Rough Method For the foccacia Chuck all the dry ingredients into a kitchen aid with a dough hook and mix, then add the water until you get a nice looking dough. Kneed until wonderful and smooth. Pop into a greased container and leave to rise for 1-3 hours depending on room temp (until its doubled in size) When ready turn out onto a well lubed up tray, press in the dimples and leave to rise for another 30-40 mins. Bake at 170c for 30-40 mins or until golden and delicious. For the batter I go with a 70/30 percentage so 70g flour and 30g rice flour, pop the amount you need into a bowl season with salt and MSG then mix water until its pretty sick looking. Dust the chicken in rice flour then chuck in the batter, deep fry at 160c for 8-10 mins until cooked through but with not a lot of colour, remove and rest then fry at 190c for 2-3 mins to get a cook crust. For the mayo Use a stick blender and wazz together a whole egg and oil until nice and thick then flavour with your choice. Construct the sarny with the crispy chicken, mayo, onion, cucumber, tomatoes and enjoy! Connect with Lagom Chef: WEBSITE: https://www.lagomchef.com FACEBOOK:   / lagomchef   INSTAGRAM:   / lagomchef   TIK TOK:   / lagomchef   TWITTER:   / lagomchef   PINTEREST:   / lagomchef   WANT MORE YOUTUBE CONTENT? SUBSCRIBE: https://www.youtube.com/@thelagomchef... FOOD WASTE CRASH COURSE: https://lagomchef.gumroad.com/l/foodw...