Golden Chicken Sandwich As Made By Chef Kuniko Yagi Recipe By Tasty

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GOLDEN CHICKEN SANDWICH AS MADE BY CHEF KUNIKO YAGI RECIPE BY TASTY



Golden Chicken Sandwich As Made By Chef Kuniko Yagi Recipe by Tasty image

Chef Kuniko Yagi of Pikunico, a Japanese fried chicken restaurant in Los Angeles, shares the recipe for what she calls "the best sandwich ever." Layered with fresh ingredients and boneless, crispy, gluten-free chicken thighs, this sandwich is worth the extra effort to pull together. Serve it with her sesame cole slaw!

Provided by Betsy Carter

Categories     Dinner

Time 45m

Yield 2 servings

Number Of Ingredients 19

1 teaspoon fresh ginger, grated
1 teaspoon garlic, grated
½ teaspoon tamari, or soy sauce
2 ½ teaspoons Japanese seasoning salt, divided
1 large egg, beaten
2 tablespoons potato starch
16 oz boneless, skinless chicken thighs
4 cups rice bran oil, for frying
2 cups gluten-free flour blend
2 teaspoons red miso
2 teaspoons honey
2 hot dog buns, halved lengthwise, toasted 7 in (17 cm)
12 slices daikon, or pickles of choice
10 slices pickled jalapenos
2 tablespoons mayonnaise
⅔ cup watercress
½ cup alfalfa sprouts
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice

Steps:

  • Marinate the chicken: In a medium bowl, whisk together the ginger, garlic, tamari, ½ teaspoon Japanese seasoning salt, egg, and potato starch. Add the chicken thighs and turn to coat. Cover the bowl with plastic wrap and marinate the chicken in the refrigerator for 15 minutes.
  • Fill a medium pot halfway with rice bran oil and heat over medium heat until it reaches 375°F (190°C).
  • Add the gluten-free flour and remaining 2 teaspoons of seasoning salt to a shallow dish and whisk to combine.
  • Coat the marinated chicken thighs in the flour mixture.
  • Fry the chicken thighs, one at a time, in the hot oil for 6-7 minutes, until golden brown and the internal temperature reaches 165°F (75°C). Remove from oil and let drain on a wire rack.
  • In a small bowl, mix together the miso and honey.
  • Spread the miso jam over the bottoms of the toasted hot dog buns. Lay the pickled daikon and jalapeño slices over the miso jam, then place the chicken karaage on top. Spread the mayonnaise over the top bun and place the watercress on top. Arrange the alfalfa sprouts over the chicken and drizzle with the olive oil and lemon juice.
  • Close the sandwich and secure each side with a wooden skewer. Cut in half, then serve alongside the cole slaw.
  • Enjoy!

COLE SLAW AS MADE BY CHEF KUNIKO YAGI RECIPE BY TASTY



Cole Slaw As Made By Chef Kuniko Yagi Recipe by Tasty image

Chef Kuniko Yagi of Pikunico, a Japanese fried chicken restaurant in Los Angeles, shares this perfect complement to her Golden Chicken Sandwich. We want to put her sesame dressing on just about everything, so you'll be glad to have some left over. If you can't find sesame paste, you can swap it out for tahini.

Provided by Betsy Carter

Categories     Sides

Time 20m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons white sesame seeds, finely ground
1 ½ teaspoons japanese white sesame paste
3 tablespoons soy sauce
4 ½ tablespoons rice vinegar
¾ teaspoon sugar
1 ½ teaspoons kosher salt
½ cup extra virgin olive oil
2 cups green cabbage, shredded
1 cup fresh baby kale
⅓ cup green beans, trimmed, blanched, and cut into 1 inch pieces
1 tablespoon red onion, thinly sliced

Steps:

  • In a medium bowl, combine the ground white sesame seeds, sesame paste, soy sauce, rice vinegar, sugar and salt. Whisk to combine, then slowly drizzle in the olive oil, little by little, whisking constantly until emulsified.
  • In a large bowl, combine the cabbage, kale, green beans, red onion, and 2 tablespoons of the sesame dressing. Toss until everything is well coated, adding more dressing as needed. Reserve the remaining dressing for another use.
  • Serve the cole slaw alongside the golden chicken sandwiches.
  • Enjoy!

Nutrition Facts : Calories 335 calories, Carbohydrate 17 grams, Fat 29 grams, Fiber 4 grams, Protein 3 grams, Sugar 11 grams

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