My husband and I, and our rabbits moved from Auckland to Whanganui into our first home a few days before lockdown.
Level 4 lockdown in New Zealand looks quite different than isolation in other countries. For starters, all hospitality was shut down. Yes, that includes restaurants, fast food, bars and cafes. All of them. Even drive-through and delivery. All classed as non-esssential.
Level 3 lockdown included takeout and delivery.
Level 2 included dining out but with many restrictions in place.
Obviously, I haven’t had much of chance to explore where to eat in our new city during lockdown, but so far I’ve been missing Auckland’s large selection of very excellent fried chicken.
My favourite fried chicken in Auckland is at Lowbrow and when fried chicken guru, chef Kyle Street recently shared his fried chicken tips on Instagram, I was intrigued. I’ve combined his tips with an “11 herbs & spices” recipe and the result is bangin’.
I’ve combined this into a burger with a local wonder sauce. Sone’s Satay Sauce is a dreamy mix of peanuts, coconut cream and a kiss of chilli.
Satay chicken burgers
- 1 cup hot water
- 2 teaspoon salt
- 1 cup ice
- 1 teaspoon chilli flakes
- 1 teaspoon hot sauce
- 4 boneless chicken thighs
- 3 egg whites
- 2 cups flour
- 2 tablespoons paprika
- 1 tablespoon celery seeds
- 1 tablespoon mustard powder
- 1 tablespoon mixed herbs
- 1 tablespoon garlic salt
- 1/4 teaspoon black pepper
- 1 litre oil
- Sone’s Satay Sauce
- 4 brioche buns
- 1/2 red onion, sliced
- 1 tomato, sliced
- 1/2 cucumber, ribboned
- Place salt and hot water in a container, swirl to dissolve. Add ice, chilli flakes and hot sauce. Add chicken thigh pieces, cover and refrigerate for 2 hours.
- Crack egg whites into a medium bowl and whip until fluffy.
- In a large bowl, add flour, paprika, celery seeds, mustard powder, mixed herbs, garlic salt and black pepper. Stir in 1/4 cup of brine for crunchy bits.
- Pick up a piece of chicken, allowing excess brine to drip off, dredge chicken in seasoned flour, followed by egg white and back into flour. Lay dredged chicken on a plate. Repeat with all chicken.
- Heat oil in a med saucepan. The oil is ready when a small clump of seasoned flour starts sizzling immediately. Cook chicken two pieces at a time for 7 mins. Drain on a paper towel.
- Toast the buns, spread with a little mayo or butter. On each bottom bun, place cucumber, tomato, coriander, red onion and top with a chicken. Thickly spread the top bun with a tablespoon of Sone’s Satay and crown.