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–+ servings
Japanese Fried Chicken Sandwich

Irresistible Japanese Fried Chicken Sandwich You'll Crave!

This Japanese Fried Chicken Sandwich features crispy karaage chicken and tangy ponzu slaw, perfect for any meal or gathering.
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Prep Time 30 minutes
Cook Time 15 minutes
Marination Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: Japanese
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Thighs Tenderness and juiciness after frying.
  • 2 tablespoons Ginger Freshly minced for best results.
  • 3 tablespoons Soy Sauce Tamari can substitute for gluten-free.
  • 2 tablespoons Sake Can substitute with dry white wine or chicken broth.
  • 1 teaspoon Salt Enhances overall flavor.
For the Coating
  • 1 cup Potato Starch and Flour Cornstarch can substitute for potato starch.
  • Oil for Frying Peanut or another neutral oil with a high smoke point.
  • 2 tablespoons Sesame Seeds (Black and White) Offers nutty flavor and visual appeal.
For the Ponzu Slaw
  • 1/4 cup Ponzu Sauce Can substitute with soy sauce and citrus juice mix.
  • 2 cups Slaw Vegetables (e.g., Cabbage, Scallions) Other vegetables like carrots or bell peppers can be included.
  • 2 tablespoons Rice Vinegar
  • 1 tablespoon Sesame Oil
  • 1 tablespoon Honey
  • 1 teaspoon Sriracha
For Assembly
  • 4 buns Brioche or Potato Buns Alternative: Lettuce wraps for a lighter option.
  • 1/2 cup Kewpie Mayo Dip or spread for serving.

Equipment

  • Large frying pan or Dutch oven
  • Mixing Bowls
  • Kitchen thermometer

Method
 

Step-by-Step Instructions
  1. Marinate Chicken: In a bowl, combine chicken thighs with ginger, soy sauce, sake, and salt. Marinate for at least 30 minutes.
  2. Prepare Coating: Mix together potato starch and flour in a separate bowl.
  3. Heat Oil: Pour enough oil into a frying pan and heat until it reaches around 350°F.
  4. Dredge Chicken: Coat marinated chicken in the potato starch-flour mixture.
  5. Fry Chicken: Fry coated chicken pieces for about 5 to 7 minutes until golden brown.
  6. Make Slaw: Combine slaw vegetables, scallions, rice vinegar, ponzu sauce, sesame oil, honey, ginger, and sriracha.
  7. Prepare Buns: Lightly toast the buns and spread Kewpie mayo on the bottom halves.
  8. Assemble Sandwich: Place fried chicken on each bun and top with ponzu slaw. Season with lemon, salt, and pepper.
  9. Serve: Enjoy the sandwiches immediately while hot and crispy.

Nutrition

Serving: 1sandwichCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 5gVitamin A: 5IUVitamin C: 25mgCalcium: 4mgIron: 15mg

Notes

Marinate chicken for optimal flavor, ensure even coating for crispiness, and maintain oil temperature when frying.

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