Japanese Fried Chicken Sandwich

Method11 steps

1. 1

   Step 1: Combine all ¼ cup soy sauce, 2 tablespoons sake and 2 teaspoons grated ginger. Add both chicken thighs (380 g total), cover and marinate in the refrigerator for around 3 hours.

   Refrigerated marinade about 3 hr · 180 minUses 1/4 cup soy sauce · 2 tablespoons sake · 2 teaspoons grated ginger · 380 grams boneless skin-on chicken thighs (2 large thighs)

   
2. 2

   Step 2: Whisk all ¼ cup Kewpie mayonnaise and ½ teaspoon yuzu kosho together; add the optional ½ teaspoon yuzu juice if using. Keep the yuzu mayo refrigerated until assembly. Slice the large tomato (1) ¼ inch thick and reserve two slices for the sandwiches.

   Uses 1/4 cup Kewpie mayonnaise · 1/2 teaspoon yuzu kosho · 1/2 teaspoon yuzu juice (optional) · 1 large tomato, sliced ¼ inch thick; use 2 slices for sandwiches

   
3. 3

   Step 3: When marination is complete, put enough vegetable oil in a heavy-bottomed pot to reach a 2-inch depth, with ample headroom. Heat the oil to 160°C (320°F).

   Uses Vegetable oil, enough for a 2-inch frying depth in the chosen pot

4. 4

   Step 4: Lift both marinated chicken thighs out and drain them, discarding the raw marinade. Put the separate ⅓ cup potato-starch coating allowance in a bowl.

   Uses Both marinated chicken thighs and their marinade · ⅓ cup potato starch, coating allowance

5. 5

   Step 5: Dust both drained chicken thighs with a thick coating drawn from the potato starch. Shake off loose excess; discard any starch left after contact with the raw chicken.

   Uses Both drained marinated chicken thighs · Potato-starch coating allowance

   
6. 6

   Step 6: Fry both coated chicken thighs in the prepared hot oil until golden brown and fully cooked to 74°C (165°F) at their thickest points, usually about 8–10 minutes. If the crust browns too quickly, lower the heat. Continue as needed to reach the internal temperature.

   Fry chicken about 8–10 min · 9 minUses Both starch-coated chicken thighs · Hot vegetable frying oil

   
7. 7

   Step 7: Transfer both fully cooked fried thighs to a paper-towel-lined rack and rest for about 5 minutes.

   Rest cooked chicken about 5 min · 5 minUses Both fully cooked golden fried chicken thighs

8. 8

   Step 8: Split both butter rolls (2) horizontally into two bottom halves and two top halves. Divide the entire prepared yuzu mayo among all four halves and spread it over them.

   Uses 2 butter rolls, split horizontally into 4 halves · Prepared yuzu mayonnaise

   
9. 9

   Step 9: Place one rested fried chicken thigh on each of the two mayo-coated bottom bun halves.

   Uses Both rested fried chicken thighs · Both mayo-coated bottom bun halves

   
10. 10

    Step 10: Top each chicken thigh with one reserved ¼-inch-thick tomato slice and a pile of shredded cabbage. Cover with the two prepared top bun halves; save the remaining tomato separately.

    Uses Both bottom buns topped with fried chicken · 2 tomato slices, each ¼ inch thick · Shredded cabbage, enough for a pile on each of 2 sandwiches · Both mayo-coated top bun halves

    
11. 11

    Step 11: Gently press the two assembled sandwiches so they hold together, then serve.

    Uses Both completed chicken sandwiches