Karaage Chicken Sandwich

Ingredients

Marinade:

• 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

Miso Mayonnaise:

• ½ cup mayonnaise
• ¼ cup white miso paste
• ⅛ cup grated ginger
• ⅛ cup grated garlic
• ⅛ cup soy sauce
• 1 teaspoon honey

Slaw:

• 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

Sandwich:

• 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

Directions

1. 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.
2. While chicken marinates, combine mayonnaise, miso, ginger, garlic, soy sauce, and honey for the miso mayonnaise in a bowl.
3. Combine cabbage, carrots, cilantro, vinegar, green onions, sesame oil, sesame seeds, salt, and pepper for the slaw in another bowl.
4. 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.
5. 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.
6. Coat toasted buns with miso mayonnaise. Add fried chicken, top with slaw, and sprinkle each with togarashi. Serve.