Difficulty Hard
Cook Time 1 hr+
Heat None
Components 5 components
A sophisticated Japanese-inspired sandwich that highlights the umami depth of miso paste combined with the warm spice of fresh ginger. Crispy fried chicken breast is glazed with a complex miso-ginger sauce enriched with butter and a touch of sake. Cool red cabbage slaw, pickled ginger, and a creamy miso-ginger spread layer together to create a sandwich that's both comforting and refined, perfect for adventurous palates.
✨ AI Summary Step-by-Step Cooking Guide Ingredients Chicken & Batter 6-8 oz boneless, skinless chicken breast1/2 cup buttermilk1 large egg1 tablespoon mirin (wet batter)1/3 cup all-purpose flour1/3 cup potato starch1 tablespoon chicken bouillon powder1/4 teaspoon salt1/8 teaspoon white pepper2 cups beef tallow or lard for fryingWhite Miso Glaze 2 tablespoons white miso paste1.5 tablespoons mirin1 tablespoon fresh ginger, minced1/2 tablespoon rice vinegar1/2 tablespoon toasted sesame oil1/2 tablespoon honey1 tablespoon waterMiso Ginger Slaw 1 cup shredded red cabbage1/4 cup English cucumber, thinly sliced1/4 cup shredded carrots2 tbsp pickled ginger, chopped1 tsp toasted sesame seeds2 tbsp mayonnaise1 tbsp apple cider vinegar1 tsp sugar1/4 tsp celery seed1/2 tsp sesame oil1 tsp miso pasteto taste saltMiso Ginger Bacon Jam 4 slices thick-cut bacon, diced1/2 yellow onion, diced2 cloves garlic, minced1 tsp fresh ginger, minced1 tbsp white miso paste1 tbsp honey1 tbsp brown sugar1 tbsp rice vinegar1/2 tsp sesame oilto taste saltWasabi Crab Rangoon Cream Cheese Spread 3 oz cream cheese, softened2 oz lump crab meat1 oz fresh goat cheese1 tsp wasabi paste2 tbsp cooked white rice1 tbsp green onion, finely chopped1/4 tsp garlic powder1/4 tsp soy sauce1/4 tsp sesame oilto taste saltto taste white pepperToppings & Assembly 1 yellow potato bun or brioche bun, split 1 tbsp unsalted butter, softened Miso Ginger Slaw Miso Ginger Bacon Jam (on bottom bun) Wasabi Crab Rangoon Cream Cheese Spread (on bottom bun) Crispy wonton strips (on spread) White Miso Glaze (on chicken) Peppered Candied Bacon Toasted sesame seeds Pickled ginger Directions 1 Pound the chicken breast to an even 3/4-inch thickness. 2 In a shallow bowl, whisk together buttermilk, egg, and 1 tablespoon white miso paste (dissolved smooth). 3 In another shallow bowl, combine all-purpose flour, potato starch, chicken bouillon powder, salt, and white pepper. 4 Heat beef tallow or lard to 350°F in a deep skillet or Dutch oven. 5 Dredge the chicken breast in the flour mixture, coating both sides evenly. 6 Dip the floured chicken into the wet batter, shaking off excess. 7 Carefully place the chicken into the hot fat and fry for 6-8 minutes until golden brown and internal temperature reaches 165°F. 8 Remove chicken and drain on paper towels. 9 In a small saucepan over medium heat, melt 2 tablespoons butter. 10 Add minced fresh ginger and minced garlic, sauté for 1 minute until fragrant. 11 Dissolve 2 tablespoons white miso paste in a small amount of sake, then add to the pan. 12 Add 1/4 cup sake and stir well. 13 Simmer for 3-4 minutes until the sauce thickens slightly and becomes glossy. 14 Remove from heat and set aside. 15 In a medium bowl, combine shredded red cabbage and carrots. 16 In a small bowl, whisk together sesame oil, rice vinegar, sugar, minced ginger, and sesame salt. 17 Pour dressing over vegetables and toss to coat evenly. 18 Let sit for 5 minutes to allow flavors to meld. 19 In a small bowl, combine softened cream cheese with 1 tablespoon white miso paste. 20 Add minced fresh ginger and a pinch of garlic powder. 21 Stir until smooth and well combined. 22 Butter the cut sides of a yellow potato or brioche bun and toast until golden. 23 Spread the Miso-Ginger Cream Cheese Spread on the bottom bun. 24 Place the hot fried chicken breast on top. 25 Brush with warm Miso Ginger Glaze. 26 Pile the Red Cabbage Slaw on the chicken. 27 Add a layer of pickled ginger slices. 28 Garnish with fresh scallions and a pinch of sesame seeds. 29 Top with the bun and serve immediately.
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