Karaage Crispy Chicken Sandwich

 

Ingredients

Karaage Marinade

• 3 tablespoons soy sauce
• 2 tablespoons sake
• 1 tablespoon fresh ginger, grated
• 3 garlic cloves, grated
• 1 teaspoon sesame oil

Hot Honey Gochujang Sauce

• 3 tablespoons Mike's Hot Honey
• 2 tablespoons gochujang
• 1 tablespoon soy sauce
• 1 tablespoon rice wine vinegar

Quick Pickles

• 1 Persian cucumber, thinly sliced
• 1/2 cup rice wine vinegar
• 1 tablespoon sugar
• 1 teaspoon kosher salt

Miso Aioli

• 1/2 cup Kewpie mayonnaise
• 1 tablespoon white miso paste
• 1 teaspoon rice wine vinegar
• 1/2 teaspoon sesame oil

Crispy Chicken Sandwich

• 4 boneless, skinless chicken breasts
• 1 cup potato starch
• 1 cup puffed rice cereal, lightly crushed
• 4 hamburger buns
• Neutral oil, for frying

Steps

Karaage Marinade

1. In a medium bowl, whisk together the soy sauce, sake, ginger, garlic, and sesame oil.

Hot Honey Gochujang Sauce

1. In a small bowl, whisk together the hot honey, gochujang, soy sauce, and rice wine vinegar until smooth.
2. Set aside at room temperature.

Quick Pickles

1. In a small saucepan over medium heat, combine the rice wine vinegar, sugar, and kosher salt and cook just until dissolved.
2. Remove from the heat, pour over the sliced cucumber, and let sit at room temperature for at least 30 minutes. Refrigerate if making ahead.

Miso Aioli

1. In a small bowl, whisk together the Kewpie mayonnaise, white miso, rice wine vinegar, and sesame oil until smooth.
2. Refrigerate until ready to use.

Crispy Chicken Sandwich

1. Split the chicken breasts in half lengthwise and pound to an even thickness.
2. Place the chicken in a large bowl with the Karaage marinade and toss to coat. Cover and refrigerate for 1–4 hours.
3. In a shallow bowl, combine the potato starch and puffed rice cereal. Crush the rice cereal lightly so you have a mix of whole crisps and small crumbs. That mix gives the crust its extra-craggy texture.
4. Remove the chicken from the marinade and let the excess drip off. Dredge each piece firmly in the starch mixture, pressing so the coating adheres all over.
5. Fill a heavy pot with neutral oil and heat to 325°F. Fry the chicken in batches for 4–5 minutes, until the chicken reaches 155°F. Transfer to a wire rack and let rest for 5 minutes. Pulling the chicken at 155°F lets carryover heat finish the job while keeping it juicy.
6. Increase the oil temperature to 375°F. Return the chicken to the oil and fry for 2–3 minutes more, until deep golden and very crisp. This second fry is for color and crunch, not doneness. Drain again on a wire rack.
7. Roll each piece of hot fried chicken through the Hot Honey Gochujang Sauce, coating it fully. This should eat more like a buffalo-style coating than a light drizzle.
8. Toast the buns cut-side down in butter until golden. Spread miso aioli on both sides. Place the sauced chicken on the bottom bun, add the quick pickles, close the sandwich, and serve immediately. Tip: A potato bun is ideal if you can get Martin's Potato Rolls, though not all brands work as well since some are too big and a little dry.