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Chicken that actually fits on a sandwich Garlic and mustard aioli

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Rating: 4.5; Vote: 2

Chicken that actually fits on a sandwich Garlic and mustard aioli Recipe, makes 2 sandwiches 1 large chicken breasts 2 soft buns (I like brioche for this) lettuce tomato garlic (I do one clove per sandwich) oil (I like olive oil but it's strong) mustard (I like dijon for this) dill pickles butter salt salt pepper American cheese (IF you want to do the melt version I show at the end of the video) Cut the chicken breast in two about 2/3rds of the way up from the skinny tail end. Butterfly both pieces. For a quick 30-60 min brine, dissolve 15g of salt (1 tablespoon of my kosher salt) in one cup (240mL) of cool water, along with an equal quantity of sugar. If you want to brine the chicken longer, like overnight, I'd cut the salt in half. Don't worry if the salt doesn't all dissolve immediately. Submerge the chicken and let brine. To make the aioli, peel and chop the garlic as fine as you can. Sprinkle on some salt and use the side of your knife to grind the garlic down to a paste. Put the paste in a small bowl, along with a roughly equal quantity of mustard. Stir in oil, a little bit at a time, to form an emulsion. Put in as much oil as the garlic and mustard with emulsify. Watch the video to see how. This sauce will be very strong at first, but will mellow out in time. Make it the day before if you don't like the heat of raw garlic. Prepare a weight for flattening the chicken as it cooks I wrap a brick in aluminum foil. Remove the chicken from the brine and pat it dry. Season it with pepper and anything else you want, but no additional salt. Heat a pan until butter foams in it. Melt a thick film of butter into the pan, place in the chicken and smash down with the weight. Cook until the bottom is lightly golden brown and the chicken seems at least halfway cooked through 2-3 minutes. Flip the pieces and cover again with the weight. A thermometer isn't much use on something so thin, so I'd just cook it another couple minutes until the inside feels bouncy when you poke it, rather than squishy, and everything looks cooked from the outside. Give it one more quick final flip to kill surface bacteria, because the side you cooked first just touched the brick, which previously touched raw chicken. Take the pieces out to a plate or something the interior will continue to cook as they rest. Toast the cut sides of the bun in the pan if you want. Let the bread and the chicken cool for about 5 minutes before dressing the sandwich, because the emulsion of the aioli will break if you get it hot. I do bottom bun, lettuce, tomato, chicken, aioli, pickles, top bun but you do you. If you want, you can make a grilled sandwich by placing cheese around the chicken, returning the sandwich to the pan with plenty of melted butter in there, press with the weight until brown on the bottom, flip, repeat, flip again one time (because the brick touched the raw chicken.
Date: 2022-05-06

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Comments and reviews: 10

ve5vv
Thoughts
1- why not have sugar in the wet brine
2- you can easily get pure lecithin, why not put that in your emulsion as its an emulsifier and will sol? Its cheap and available at helth food stores ve a lot of problems
3-- post cook marinade after the heat has damaged muscle fibbers
4- try pre heating your brick
5- Smoked paprika for a more complex flavour with a bit of all spice
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Mimi
A burger that doesn't have ketchup is improved by some tomato slices, especially if they are tasty sweet. I bought a chicken burger while out last week- it was from a carvery so not one of the usual suspect chains like Maccas, so it didn't have a. ot of other flavours to distract, so I really tasted the tomato. (It did have mayo)
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Quim
Garlic alioli sounds redundant because alioli comes from the catalan sause called all i oli, which actually means garlic and oil (and the traditional recipe uses just that, garlic and oil.
Having said that, thank you for this video, 10/10
And I recommend you trying quince all i oli.
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Peter
Using that much Aluminium for the brick which you can t really clean or reuse is a ecological nightmare. Protecting the earth needs to start everywhere.
Maybe something to keep in mind in general when cooking and making your awesome videos! :)
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GodleyX
Adam, isn't it dangerous to recommend the aioli to sit for a day? For some reason my brain is telling me you aren't supposed to let garlic sit in oil for very long before consuming.
Isn't that one way to get botulism?
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Henso
Dude. My mom makes bomb food, but chicken breast she always fails with. I now know why! The scoring is legit a game changer! It makes the chicken so much more easier to eat without tearing big strings out of it. Thanks!
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Jay
Great looking sandwich! (for another idea--you could use his technique and Helen Rennie's secret sauce--it's a soy, pomegrante molasses, etc) Helen seems to be quoting Adam lately--seems fair to bring her up.
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Joshua
Made a garlic and shallot aioli using just the garlic and shallot as the emulsifier after watching the last video, was kinda fun showing my SO how the garlic sludge turns Mayo-like just by adding oil
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Nviz
I would use spinach or like thinly sliced cabbage instead of lettuce for the unhealthy version. Itll hopefully still give some vegetal quality and maybe some crunch still especially with the cabbage.
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Skoll
I said this on your other video as well, but in order to reduce the pun gency of the garlic, cut the cloves in half and remove the shoot in there. Voila, delicious flavor without the bite.
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