Fried Chicken Sandwich With Pickles

Name: Fried Chicken Sandwich with Pickles (Elevated)
Total time: 1 h 30 min
Yield: 4
Cuisine: Japanese
Ingredients: 4 Boneless, skinless chicken thighs; 1/4 cup Soy sauce; 2 tbsp Sake; 1 tbsp Ginger-grated; 2 cloves Garlic-minced; 1 cup Potato starch; 1/2 cup All-purpose flour; 1 English cucumber-thinly sliced; 1/4 cup Rice vinegar; 2 tbsp Sugar; 1 tbsp Yuzu juice; 1/2 tsp Salt; 1/2 cup Japanese mayonnaise (Kewpie); 1 tsp Sriracha; 4 Milk bread buns; 1/4 cup Shredded cabbage; 4 cups Canola oil

⏱1h 30m

👥4

🔥800 cal

Hard

🍽️Japanese

A sophisticated fried chicken sandwich inspired by Japanese flavors, featuring a double-fried karaage technique and homemade yuzu pickles.

4 Boneless, skinless chicken thighs

1/4 cup Soy sauce

2 tbsp Sake

1 tbsp Ginger-grated

2 cloves Garlic-minced

See all 17 ingredients ↓

(0 reviews)

⏱1h 30m

👥4

🔥800 cal

Hard

🍽️Japanese

A sophisticated fried chicken sandwich inspired by Japanese flavors, featuring a double-fried karaage technique and homemade yuzu pickles.

#sandwich #chicken #fried #Japanese #karaage

Instructions

Marinate chicken thighs in soy sauce, sake, ginger, and garlic for at least 2 hours, or overnight.
Prepare Yuzu Pickles: Combine cucumber, rice vinegar, sugar, yuzu juice, and salt in a bowl. Let sit for at least 30 minutes.
Combine potato starch and flour in a bowl.
Remove chicken from marinade and dredge in the starch-flour mixture, ensuring it's fully coated.
Heat canola oil in a large pot or deep fryer to 325°F (160°C).
Fry chicken in batches for 4-5 minutes, until lightly golden. Remove and let cool on a wire rack.
Increase oil temperature to 375°F (190°C).
Fry chicken again for 2-3 minutes, until crispy and golden brown.
Prepare the sauce: Combine Japanese mayonnaise and sriracha.
Assemble the sandwiches: Spread sauce on both halves of each bun. Place shredded cabbage, fried chicken, and yuzu pickles on the bottom bun. Top with the other bun half.
Serve immediately.

Ingredients

4 4 Boneless, skinless chicken thighs
1/4 cup 60 mL Soy sauce
2 tbsp 30 mL Sake
1 tbsp 15 mL Ginger-grated
2 cloves 2 Garlic-minced
1 cup 120 g Potato starch
1/2 cup 60 g All-purpose flour
1 1 English cucumber-thinly sliced
1/4 cup 60 mL Rice vinegar
2 tbsp 30 mL Sugar
1 tbsp 15 mL Yuzu juice
1/2 tsp 2.5 mL Salt
1/2 cup 120 mL Japanese mayonnaise (Kewpie)
1 tsp 5 mL Sriracha
4 4 Milk bread buns
1/4 cup 60 g Shredded cabbage
4 cups 960 mL Canola oil

Equipment

Large pot or deep fryer
Wire rack
Large bowl
Thermometer

Instructions

Marinate chicken thighs in soy sauce, sake, ginger, and garlic for at least 2 hours, or overnight.
Prepare Yuzu Pickles: Combine cucumber, rice vinegar, sugar, yuzu juice, and salt in a bowl. Let sit for at least 30 minutes.
Combine potato starch and flour in a bowl.
Remove chicken from marinade and dredge in the starch-flour mixture, ensuring it's fully coated.
Heat canola oil in a large pot or deep fryer to 325°F (160°C).
Fry chicken in batches for 4-5 minutes, until lightly golden. Remove and let cool on a wire rack.
Increase oil temperature to 375°F (190°C).
Fry chicken again for 2-3 minutes, until crispy and golden brown.
Prepare the sauce: Combine Japanese mayonnaise and sriracha.
Assemble the sandwiches: Spread sauce on both halves of each bun. Place shredded cabbage, fried chicken, and yuzu pickles on the bottom bun. Top with the other bun half.
Serve immediately.

Nutrition per serving

Calories 800

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Fried Chicken Sandwich With Pickles

Fried Chicken Sandwich With Pickles

Ratings & Reviews

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