Blue Takis Chicken Sandwich

Recipe:

Blue Takis Fried Chicken:
-1 Bag Blue Takis (9.9 oz)
– 2 to 3 Chicken Thighs (about 360-450g)
– 2 Large Eggs
– 1/3 Cup All-Purpose Flour (55g)
– 1 Tsp Salt (5g)
– 1/2 Tsp Each Onion Powder, Garlic Powder, Black Pepper, Ancho Powder, and MSG
– 1/4 Tsp Cayenne Powder and Crystallized Lime

1. Trim excess fat off chicken and pat dry.
2. Add flour, salt, ancho powder, onion powder, garlic powder, black pepper, cayenne, crystallized lime, and msg to a shallow dish and mix.
3. Add eggs to a separate shallow dish and beat together.
4. Take about 80% of the chips and add them to a plastic bag, then crush into a fine powder.
5. Dip chicken with your right hand into the flour mixture, making sure every spot has been coated.
6. Then dip the chicken in the eggs, and use your left hand to flip and coat evenly.
7. Finally place chicken into your plastic bag with the chips, and press firmly into the chicken.
8. Cook chicken in oil at 350*F for 3-6 minutes or air fry at 400*F for 8-12 minutes.

Blue Takis Bang Bang Sauce:
– Large Handful of Blue Takis (about 35g)
– 1/2 Cup Water (120g)
– 2 Cloves Garlic (6g)
– 1/2 Tbsp Fresh Ginger (5g)
– 1.5 Tbsp Fish Sauce (27g)
– 3 Tbsp Rice Vinegar (45g)
– 1.5 Tbsp Sambal (20g)
– 1/3 Cup Granulated Sugar (55g)
– Salt to Taste
– 1/2 Cup Mayo (120g)

Cornstarch Slurry:
– 1 Tsp Cornstarch (5g)
– 1.5 Tbsp Water (20g)

1. Peel and mince your garlic and ginger
2. Add all your ingredients to pot and bring them to a boil
3. Once boiling, reduce heat and let simmer for 4-5 minutes.
4. When reduced by about half, add half your cornstarch slurry and bring to a boil.
5. Let cook until the sauce is able to leave behind a small trail, is not thick enough, add more of the slurry
6. Once done add everything except mayo to a blender with your chips and blend until smooth.
7. Once smooth drain and pass through a strainer.
8. Then take 1/4 cups (60g) of your sweet chili sauce and mix it with mayo.

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