Double Crunch Sandwich Stacks Recipes

Steps:

• In a 4-inch-deep skillet or pot, add oil to fill by at least half and preheat to 350 degrees F.
• Drop Par-Fried Chicken Thighs into oil (2 to 3 at a time, or as many as will fit without crowding). Fry until internal temperature reaches 165 degrees F, about 5 minutes. Open potato buns and layer bottoms with Lime Aioli, kimchi, double-fried chicken, Pickles, Ssamjang, cilantro and bun tops. Enjoy!
• In a bowl, whisk together egg, hot sauce, buttermilk, 3/4 cup flour and the pinches of salt and pepper. Add chicken thighs and refrigerate to marinate for at least 2 hours or up to twenty-four hours.
• In a 4-inch-deep skillet or pot, add oil to fill by at least half and preheat to 300 degrees F.
• In a bowl, whisk together baking powder, smoked paprika, white pepper, cayenne pepper, garlic powder, onion powder, remaining 4 cups flour, 3 tablespoons salt and tablespoon black pepper. Dredge chicken thighs in seasoned flour mix until well coated. Shake off excess flour and fry until light golden brown, about 4 minutes. Remove from oil and place on a cooling rack to cool and store.
• Combine mayonnaise, granulated sugar, salt, white pepper, garlic and lime zest and juice in a blender. Use a spatula to scrape sides and continue to blend until fully mixed together. Refrigerate until needed.
• In a small bowl, toss cucumbers and onion with salt. Refrigerate 1 hour, then drain excess liquid. Meanwhile, in a small saucepot, add vinegar, granulated sugar, peppercorns, bay leaf and 1/2 cup water and place on medium heat. Bring to a boil to dissolve sugar, then remove from heat. Allow to cool, then add to salted cucumbers and onions. Let sit overnight in fridge to pickle.
• In a small bowl, combine gochujang, sesame seeds, sesame oil, ginger, honey and garlic until fully incorporated.

Steps:

• Open the can of tuna, leaving the lid in place after opening it. Invert the whole can over the sink and press the lid into the tuna firmly to squeeze out as much excess water or oil as you can. (Be careful not to cut your fingers on any sharp edges). Transfer the tuna to a medium bowl.
• Wash your hands well, then grab the boiled egg and squeeze it through your fingers into the bowl with the tuna. Add the celery, olive oil, onion, herbs (if using), mayonnaise, relish (if using) and lemon juice. Using a fork, gently fold together all the ingredients, trying to leave the tuna in relatively large chunks. Grab a few chips and, using your hands, crumble them into the bowl. Season lightly with salt and pepper, and fold again to combine. Taste and adjust seasoning to taste - more salt, pepper and lemon juice if it tastes bland, and more olive oil or mayonnaise if it tastes dry.
• When ready for lunch, spread each slice of bread generously with mayonnaise. Place lettuce on each bottom slice of bread, then top each with half of the tuna salad mixture. Add a generous handful of potato chips on top of each (more than seems reasonable), then close the sandwiches. Press down firmly so the chips break and embed themselves into the tuna salad and the bread. Cut into triangles and serve with extra chips on the side.