Japanese · Lunch
Japanese Fried Chicken Sandwich
Panko-crusted chicken thigh, deep fried until crackling and juicy, tucked into a soft milk bun with shredded cabbage and a tangy Japanese mayo-tonkatsu sauce blend. Karaage-style seasoning of soy, ginger, and garlic gives the meat savoury depth, finished with scallion for freshness.
$6
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
809Calories
45.2gProtein
47.6gFat
52.3gCarbs
8.6gSugar
3.4gFiber
1572mgSodium
297mgChol
8.8gSat Fat
558mgPotassium
94mgCalcium
3.4mgIron
1.1mcgVitamin B12
14mgVitamin C
protein-rich
gluten-free-adaptable
rich-umami
cheat-day
thirty-min-meals
all-time-classics
Instructions
1
Prep
Cut the chicken thigh into one large flat piece, pat dry with paper towel, then grate the garlic and ginger into a shallow dish.
2
Marinate
Combine the soy sauce, sake, sesame oil, grated garlic and ginger in the dish with the chicken, turning to coat, then cover and refrigerate 20 minutes.
3
Dredge
Dust the chicken in cornstarch, dip in beaten egg, then press into panko-breadcrumbs until fully coated on both sides.
4
Fry
Heat the vegetable oil to 340°F (170°C) and fry the chicken 3 to 4 minutes per side until deep golden and the thickest part reaches 165°F (74°C) internally.
5
Plate
Toast the bun cut sides, spread the mayo-ketchup-Worcestershire sauce on both halves, then layer cabbage, chicken, and sliced scallion on the bottom bun, season with salt, close and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g, boneless, skin-on chicken thigh
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sake
- 2 tsp2 tsp sesame-oil
- 2 clove2 clove garlic
- 2 tsp2 tsp ginger-fresh
- 6 tbsp50g panko-breadcrumbs
- 4 tbsp32g cornstarch
- 22 eggs
- 2 cup480ml vegetable-oil, for deep-frying (about 15g absorbed)
- 22 hamburger-style milk bun, split
- 4 tbsp60g mayonnaise
- 2 tsp2 tsp ketchup
- 2 tsp2 tsp worcestershire-sauce
- 1 cup80g cabbage
- 22 scallion
- 2 pinch2 pinch salt
