4chicken breastsboneless and skinless (alternatively use thighs, but cook for longer)
1heaped tsp MSG
4Sesame seeded bunsplus four extra bun bottoms or middle layers (see photo)
Pickles gherkinsto taste
Neutral oil for deep frying
For the sauce
60gdill picklesfinely chopped
½tspsweet smoked paprika
1tspwhite wine vinegar
Begin by making the sauce. Place all ingredients in a bowl and stir well to combine. Cover the sauce and refrigerate for at least an hour. Stir before serving. (Leftovers will keep for up to two weeks in the fridge.)
The prepare the chicken, beat the egg and stir in 250ml cold water.
In a large bowl or zip-lock bag, combine the flour, salt, onion powder, MSG, pepper and garlic powder.
Butterfly each chicken breast and pound until each is around 5-7mm thick. Cut into two pieces, and trim to chicken patty-shaped pieces if necessary. You should be left with eight pieces of chicken.
Coat each piece of chicken in the flour mixture, then remove and dredge each fillet in the egg mixture. Once fully coated, return to the flour mixture and shake until completely covered. Refrigerate for at least one hour. (You can reserve both the egg and flour mixture for one final dredge before frying, but it’s not entirely necessary).
Heat enough oil to safely deep fry the chicken, in either a large pan or deep fryer. Once the oil reaches 190C (approx. 375F) fry the dredged chicken fillets for around 10-12 minutes, or until light brown and crispy. Cook in batches if necessary, to avoid overspill or cooling the oil.
While the chicken is frying, toast the sesame seed buns and place sauce on the top bun. Load the two bottom pieces with iceberg lettuce and pickled gherkins.
Drain the chicken, then place one chicken piece on top of the bottom bun, topped with a slice of American cheese. Then top with the other bun middle/bottom. Finally top the middle layer with another piece of chicken, more lettuce and pickles, then finish with the top part of the bun.