Difficulty Hard
Cook Time 1 hr+
Heat None
Components 5 components
Inspired by the delicate flavors of sushi, this refined sandwich combines crispy fried chicken breast with a wasabi-spiked sushi sauce and bright pickled ginger. A creamy avocado and cream cheese spread adds richness, while a cool red cabbage slaw provides textural contrast. Fresh cilantro, scallions, and a sprinkle of sesame seeds complete this elegant sandwich that captures the essence of Japanese sushi in a new form.
✨ AI Summary Step-by-Step Cooking Guide Ingredients Chicken & Batter 6-8 oz boneless, skinless chicken breast1/2 cup buttermilk1 large egg1 tablespoon sake (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 fryingUnagi Eel Sauce 1/4 cup soy sauce2 tablespoons mirin1 tablespoon sake1.5 tablespoons brown sugarSushi Pickled Ginger Slaw 1 cup shredded red cabbage1/4 cup shredded carrots1/4 cup English cucumber, thinly sliced2 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 rice vinegarto taste saltSushi Bacon Jam 4 slices thick-cut bacon, diced1/2 yellow onion, diced2 cloves garlic, minced1 tbsp soy sauce1 tbsp mirin2 tbsp brown sugar1 tbsp rice vinegar1 tsp nori flakesto taste saltImitation Crab Seaweed Cream Cheese Spread 3 oz cream cheese, softened2 oz imitation crab meat, finely chopped1 oz fresh goat cheese2 tbsp cooked white rice1 tsp nori (seaweed) flakes1/4 tsp sesame oil1/4 tsp soy sauceto taste saltToppings & Assembly 1 yellow potato bun or brioche bun, split 1 tbsp unsalted butter, softened Sushi Pickled Ginger Slaw Sushi Bacon Jam (on bottom bun) Imitation Crab Seaweed Cream Cheese Spread (on bottom bun) Crispy wonton strips (on spread) Unagi Eel Sauce (on chicken) Spicy Mayo drizzle Wasabi Aioli drizzle Pickled ginger Toasted sesame seeds Directions 1 Pound the chicken breast to an even 3/4-inch thickness. 2 In a shallow bowl, whisk together buttermilk and egg. 3 In another shallow bowl, combine all-purpose flour, potato starch, chicken bouillon powder, sesame seeds, salt, white pepper, and a pinch of wasabi powder (optional). 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 bowl, combine mayonnaise and soy sauce. 10 Add rice vinegar and a tiny amount of wasabi powder (start with 1/8 teaspoon and adjust to taste). 11 Whisk until smooth and well combined. 12 Set aside until ready to use. 13 In a medium bowl, combine shredded red cabbage and carrots. 14 In a small bowl, whisk together sesame oil, rice vinegar, sugar, and sesame salt. 15 Pour dressing over vegetables and toss to coat evenly. 16 Season with salt and pepper to taste. 17 Cut a ripe avocado in half, remove the pit, and scoop into a small bowl. 18 Mash together with softened cream cheese until smooth. 19 Add lime juice and salt to taste. 20 Butter the cut sides of a yellow potato or brioche bun and toast until golden. 21 Spread the Avocado Cream Cheese Spread on the bottom bun. 22 Place the hot fried chicken breast on top. 23 Drizzle with Sushi Sauce. 24 Pile the Red Cabbage Slaw on the chicken. 25 Add a layer of pickled ginger slices. 26 Garnish with fresh cilantro, sliced scallions, and a sprinkle of sesame seeds. 27 Top with the bun and serve immediately.
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