A Japanese cooking method called karaage is comparable to deep frying. I made a fantastic fried chicken sandwich out of it. I also included an Asian-inspired slaw and some miso mayonnaise in the mix.
| Prep Time: | 30 mins |
| Cook Time: | 10 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 4 |
| Yield: | 4 sandwiches |
Ingredients
- 1 tablespoon sake
- 1 tablespoon mirin (Japanese sweet wine)
- 1 teaspoon grated ginger
- 1 teaspoon grated garlic
- 1 teaspoon soy sauce
- ground black pepper to taste
- 1 ½ pounds boneless, skinless chicken thighs
- ½ cup mayonnaise
- ¼ cup white miso paste
- ⅛ cup grated ginger
- ⅛ cup grated garlic
- ⅛ cup soy sauce
- 1 teaspoon honey
- 1 cup shredded cabbage
- ¾ cup shredded carrots
- ½ cup chopped fresh cilantro
- ½ cup cider vinegar
- ¼ cup finely chopped green onions
- 2 tablespoons toasted sesame oil
- 2 tablespoons sesame seeds
- salt and ground black pepper to taste
- 1 cup peanut oil for frying, or as needed
- ½ cup cornstarch
- 4 potato buns, split and toasted
- ½ teaspoon shichimi togarashi (Japanese seven spice), or to taste
Instructions
- 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.
- While chicken marinates, combine mayonnaise, miso, ginger, garlic, soy sauce, and honey for the miso mayonnaise in a bowl.
- Combine cabbage, carrots, cilantro, vinegar, green onions, sesame oil, sesame seeds, salt, and pepper for the slaw in another bowl.
- 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.
- 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.
- Coat toasted buns with miso mayonnaise. Add fried chicken, top with slaw, and sprinkle each with togarashi. Serve.
- I also like to top the sandwich with Sriracha (or whatever hot sauce you like), but that’s optional.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
| Calories | 718 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 115 mg |
| Dietary Fiber | 4 g |
| Protein | 34 g |
| Saturated Fat | 9 g |
| Sodium | 1450 mg |
| Sugars | 7 g |
| Fat | 50 g |
| Unsaturated Fat | 0 g |