Japanese Fried Chicken Sandwich

With a crisp, juicy slab of Japanese fried chicken stuffed into a pillowy butter roll slathered in yuzu mayonnaise, this is the ultimate fried chicken sandwich that will beat any restaurant in taste and texture.

📝 Ingredients

• 380 grams boneless skin-on chicken thighs ((2 large thighs))
• 1/4 cup soy sauce
• 2 tablespoons sake
• 2 teaspoons grated ginger
• 1/3 cup potato starch
• vegetable oil ((for frying))
• 1/4 cup Kewpie mayonnaise
• 1/2 teaspoon yuzu kosho
• 1/2 teaspoon yuzu juice ((optional))
• 2 butter rolls ((sliced in half horizontally))
• 1 large tomato ((cut into 1/4-inch thick slices))
• shredded cabbage

👨‍🍳 Instructions

1. 1Combine the soy sauce, sake, and ginger in a bowl and add the chicken thighs. Let this marinate for around 3 hours.
2. 2To make the yuzu mayonnaise, whisk the mayo, yuzu kosho, and yuzu juice together in a bowl.
3. 3When the chicken is done marinating, add 2-inches of oil to a heavy-bottomed pot and heat to 320 degrees F (160 C).
4. 4Drain the marinade from the chicken, and add the potato starch to a bowl.
5. 5Dust the chicken in a thick coating of potato starch.
6. 6Fry the chicken until it's golden brown and it has reached an internal temperature of 160 degrees F (71 C). This will take about 8-10 minutes, depending on how thick your chicken is. If your chicken starts browning too quickly, turn down the heat.
7. 7When the chicken is done, transfer it to a paper towel-lined rack and let it rest for about 5 minutes.
8. 8To assemble the sandwich, divide the yuzu mayo between the four halves of bun and spread it around.
9. 9Top the bottom bun with the fried chicken.
10. 10Top the chicken with a slice of tomato and a pile of shredded cabbage and finish with the top bun.
11. 11Give the sandwich a little press to make sure everything holds together.