Karaage Chicken Sandwich
Description
Savory miso mayonnaise and an Asian-inspired slaw top these Japanese karaage chicken sandwiches, fried crunchy and served on toasted potato buns.
Ingredients
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1 tablespoon sake
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1 tablespoon mirin (Japanese sweet wine)
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1 teaspoon grated ginger
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1 teaspoon grated garlic
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1 teaspoon soy sauce
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ground black pepper to taste
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1 1/2 pounds boneless, skinless chicken thighs
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1/2 cup mayonnaise
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1/4 cup white miso paste
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1/8 cup grated ginger
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1/8 cup grated garlic
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1/8 cup soy sauce
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1 teaspoon honey
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1 cup shredded cabbage
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3/4 cup shredded carrots
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1/2 cup chopped fresh cilantro
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1/2 cup cider vinegar
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1/4 cup finely chopped green onions
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2 tablespoons toasted sesame oil
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2 tablespoons sesame seeds
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salt and ground black pepper to taste
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1 cup peanut oil for frying, or as needed
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1/2 cup cornstarch
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4 potato buns, split and toasted
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1/2 teaspoon shichimi togarashi (Japanese seven spice), or to taste
Directions
1
Combine sake, mirin, ginger, garlic, soy sauce, and pepper for marinade in a glass or ceramic bowl and mix well. Add chicken and marinate in the refrigerator for at least 30 minutes.
2
While chicken marinates, combine mayonnaise, miso, ginger, garlic, soy sauce, and honey for the miso mayonnaise in a bowl.
3
Combine cabbage, carrots, cilantro, vinegar, green onions, sesame oil, sesame seeds, salt, and pepper for the slaw in another bowl.
4
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Remove chicken from marinade and dredge in cornstarch, knocking off any excess.
5
Fry chicken in the hot oil until no longer pink in the centers and golden brown on the outsides, 4 to 5 minutes on each side.
6
Coat toasted buns with miso mayonnaise. Add fried chicken, top with slaw, and sprinkle each with togarashi. Serve.