Name: Karaage Chicken Sandwich
Prep time: 30 min
Cook time: 10 min
Total time: 70 min
Yield: 1
Cuisine: japanese
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; 1.5 pounds boneless, skinless chicken thighs; 0.5 cup mayonnaise; 0.25 cup white miso paste; 0.125 cup grated ginger; 0.125 cup grated garlic; 0.125 cup soy sauce; 1 teaspoon honey; 1 cup shredded cabbage; 0.75 cup shredded carrots; 0.5 cup chopped fresh cilantro; 0.5 cup cider vinegar; 0.25 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; 0.5 cup cornstarch; 4 potato buns, split and toasted; 0.5 teaspoon shichimi togarashi (Japanese seven spice), or to taste

Karaage Chicken Sandwich

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Prep Time:
30 minutes

Cook Time:
10 minutes

Total Time:
70 minutes

Crunchy Japanese karaage chicken sandwiches with miso mayo and Asian slaw on toasted potato buns.

Ingredients:

1 tablespoon sake
1 tablespoon mirin (Japanese sweet wine)
1 teaspoon grated ginger
1 teaspoon grated garlic
1 teaspoon soy sauce
1.5 pounds boneless, skinless chicken thighs
0.5 cup mayonnaise
0.25 cup white miso paste
0.125 cup grated ginger
0.125 cup grated garlic
0.125 cup soy sauce
1 teaspoon honey
1 cup shredded cabbage
0.75 cup shredded carrots
0.5 cup chopped fresh cilantro
0.5 cup cider vinegar
2 tablespoons toasted sesame oil
2 tablespoons sesame seeds
1 cup peanut oil for frying, or as needed
0.5 cup cornstarch
4 potato buns, split and toasted
0.5 teaspoon shichimi togarashi (Japanese seven spice), or to taste

Instructions:

In a glass or ceramic bowl, mix together sake, mirin, ginger, garlic, soy sauce, and pepper to make the marinade. Add the chicken and refrigerate for at least 30 minutes.
Prepare the miso mayonnaise by mixing mayonnaise, miso, ginger, garlic, soy sauce, and honey in a bowl while the chicken marinates.
In a separate bowl, mix together the cabbage, carrots, cilantro, green onions, vinegar, sesame oil, sesame seeds, salt, and pepper to create the slaw.
Preheat oil to 350°F in a deep-fryer or large saucepan. Coat marinated chicken with cornstarch, shaking off any extra.
Sear chicken in hot oil until golden brown and fully cooked, about 4 to 5 minutes per side.
Spread the miso mayonnaise on the toasted buns, then layer on the fried chicken, coleslaw, and finish with a sprinkle of togarashi before serving.

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