![]() ![]() Once the chicken has been brined overnight, place into the dredge and coat well. Add the green and red cabbages, apricots, carrot, jalapeño, green onions, sunflower seeds and dill and mix to combine.įor the dredge: Mix together the flour, potato starch and spice rub in a large bowl. Then rinse well.įor the lemon ginger mayo: Whisk together the mayo, lemon juice, lime juice, Dijon mustard, roasted garlic oil, ginger, salt and white pepper in a medium bowl.įor the apricot jalapeño slaw: Whisk the mayo, chili sauce, sour cream, vinegar and salt in a large bowl. Place the chicken breasts into the brine mixture and let sit overnight in the fridge.įor the pickled cucumbers: Toss the cucumbers in the salt and let sit for 2 hours. 1 tablespoon Sichuan Spice Rub, recipe followsġ stick (8 tablespoons) unsalted butter, meltedįor the chicken brine: Combine the buttermilk, pickle juice, rice flour and spice rub in a large bowl. ![]()
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