My Favorite Chicken Sandwich of the Moment
By Andrew Zimmern
I make several versions that everyone in the family loves, and I think this one is my current favorite. A quick marinade, the sweetness from the par-cooked garlic/ginger, the killer jammy mustard sauce. I hope you enjoy this one as much as I do.
Fried Chicken Sandwich
Ingredients
- 1 1/2 quarts oil for frying
- 3 tablespoons minced garlic (I use a Microplane)
- 3 tablespoons grated fresh ginger
- Several fresh minced hot chiles
- 2 teaspoons sea salt
- 1 tablespoon ground pepper
- 1/3 cup minced scallions
- 2 tablespoons Chinese or Japanese rice wine
- 2 tablespoons naturally brewed soy sauce. (Get a good one, like Yamasa, which you can often find in grocery stores, or anything from The Japanese Pantry)
- 3 tablespoons oyster sauce
- 2 tablespoons brown sugar
- 1 egg plus one egg yolk
- 1/4 cup cornstarch mixed well with 1/4 cup flour (make a little extra of this mix)
- 4 boneless chicken thighs, ideally skin-on
Garnishes and more
- Sliced tomato
- Shredded Napa cabbage
- Lemon juice
- Apricot jam mixed with equal parts Chinese or Japanese hot mustard (or to taste)
- Brioche buns
Instructions
Heat oil in a high-sided pot to 375 degrees F.
Place minced garlic, ginger, chiles, salt and pepper in a large stainless steel mixing bowl.
Pour ¼ cup of hot oil over the mixture. Add it, along with the scallions, rice wine, soy sauce, oyster sauce, brown sugar, and eggs, to a large bowl.
Slowly add starch/flour blend and stir. Add the chicken and mix. If you need to add more of the starch/flour blend, do so. When a nice thick batter consistency is achieved, and it is coating the chicken, lower the pieces carefully into the oil.
Fry for about 15 minutes, turning occasionally.
Toss Napa cabbage in a little lemon juice. Make the jam-mustard mix. Toast and butter the buns.
Place chicken on a rack to drain briefly and season with sea salt.
Place chicken on the buns with tomato, cabbage and a nice spoonful or two of the jam/mustard mix. Serve immediately.
