The Food Artist – Tshepo Phologane
Crispy Chilli Chicken
I love how versatile chicken can be, so today I decided to create an artistic chicken sandwich. To add a stroke of crunch I decided to do something different with the chicken skin. I remembered my uncle’s braaid tender chicken which he marinated overnight. He always paid extra attention to the chicken skin getting it super crispy and packed with flavour. In today’s column I’m going to take sandwich art to the next level.
Remove chicken skin from chicken thigh. Debone chicken thigh and marinate with salt, black pepper, paprika, garlic powder & lemon juice. Season chicken skin with salt, black pepper, paprika and olive oil. Place chicken skin on baking tray with parchment paper. Place another piece of parchment paper on top of the skin then flatten with another baking tray. Place the chicken skin in the oven and cook for 15mins at 180 till crispy. Place deboned chicken thigh in a hot pan with olive oil and cook for 10mins. 5mins each side. Toast 2 slices of brown bread & start building your sandwich. Start with 1 slice of bread at the bottom then place a hand full of rocket. Next comes a slice of tomato, season it with salt & black pepper. Then place the chicken thigh onto the tomato slice and follow with pickled onion. Finally garnish with crispy chicken skin.