Japanese Chicken Sandwich Recipe (唐揚げサンド)

By No Recipes · 45 min

Ingredients

Instructions

1. Mix the soy sauce, sake and grated ginger in a bowl, add the chicken thighs and marinate for about 3 hours.
2. Whisk the Kewpie mayonnaise, yuzu kosho and yuzu juice together in a bowl to make the yuzu mayo.
3. Pour 2 inches of oil into a heavy-bottomed pot and heat it to 320°F (160°C).
4. Drain the marinade off the chicken. Put the potato starch in a bowl and coat the chicken thickly in it.
5. Fry the chicken until golden brown and the internal temperature reaches 160°F (71°C), about 8 to 10 minutes depending on thickness. Lower the heat if it browns too fast.
6. Move the chicken to a rack lined with paper towel and rest it for about 5 minutes.
7. Spread the yuzu mayo over the four bun halves.
8. Place the fried chicken on the bottom bun, add a tomato slice and a pile of shredded cabbage, close with the top bun and press gently to hold it together.

Summarized from No Recipes's video. Watch it for the details.

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GingerTomatoCabbageChicken thighYuzu