Ingredients
4
4 servings
- •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 ½ pounds boneless, skinless chicken thighs
- •½ cup mayonnaise
- •¼ cup white miso paste
- •⅛ cup grated ginger
- •⅛ cup grated garlic
- •⅛ cup soy sauce
- •1 teaspoon honey
- •1 cup shredded cabbage
- •¾ cup shredded carrots
- •½ cup chopped fresh cilantro
- •½ cup cider vinegar
- •¼ 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
- •½ cup cornstarch
- •4 potato buns, split and toasted
- •½ teaspoon shichimi togarashi (Japanese seven spice), or to taste
Instructions
- Combine sake, mirin, ginger, garlic, soy sauce, and pepper for marinade in a glass or ceramic bowl and mix well. Add chicken and marinate in the refrigerator for at least 30 minutes.
- While chicken marinates, combine mayonnaise, miso, ginger, garlic, soy sauce, and honey for the miso mayonnaise in a bowl.
- Combine cabbage, carrots, cilantro, vinegar, green onions, sesame oil, sesame seeds, salt, and pepper for the slaw in another bowl.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Remove chicken from marinade and dredge in cornstarch, knocking off any excess.
- Fry chicken in the hot oil until no longer pink in the centers and golden brown on the outsides, 4 to 5 minutes on each side.
- Coat toasted buns with miso mayonnaise. Add fried chicken, top with slaw, and sprinkle each with togarashi. Serve.
Nutritional Facts
Per 4 servings
- Calories: 718
- Carbohydrate: 32g
- Fat: 50g
- Fiber: 4g
- Protein: 34g
- Sugar: 7g
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