Photo brought to you by Farideh Sadeghin from VICE.
Prep time: 20 minutes
Total time: 1 hour, plus overnight marination
For the chicken
⅓ cup | 100ml Shio Koji
¼ cup | 60ml Mirin
¼ cup| 60ml Soy Sauce
3 tablespoons Chinese Five Spice, plus more to taste
3 tablespoons Ground Ginger
1 tablespoon Sesame Oil
1 teaspoon Ground White Pepper
2 ounces | 70grams peeled Garlic Cloves
1 bunch Scallions, trimmed and roughly chopped
1 (5-inch) piece Ginger, peeled and roughly chopped
4 Boneless, Skin-on Chicken Breasts, butterflied
For the Dashi Mayonnaise
½ cup | 116grams Japanese Mayonnaise
⅓ cup | 100grams drained Dofu Ru
2 tablespoons Shiro Dashi
Canola Oil, for frying
2 cups | 200grams Cornstarch
1 cup | 165grams Rice Flour
1 cup | 140grams Coarse Sweet Potato Starch
Cayenne Pepper, to taste
Chinese Five Spice, to taste
Kosher Salt, to taste
½ bunch Scallions, thinly sliced
½ bunch Cilantro, Stems and Leaves thinly sliced
2 tablespoons Sesame Oil
⅓ cup | 75grams Japanese Mayonnaise
4 Pollo Bao or Conchas, halved
Marinate the chicken: Place the shio koji, mirin, soy sauce, five spice, ground ginger, sesame oil, white pepper, garlic, scallions, and ginger in the bowl of a food processor and purée until smooth. Transfer the chicken to a baking dish and coat in half of the marinade (remaining marinade will keep, covered and refrigerated, for up to 1 week). Cover with plastic wrap and refrigerate overnight.
Meanwhile, make the dashi mayonnaise. Stir all ingredients together in a small bowl until combined. Cover and refrigerate until ready to use.
Fry the chicken: The next day, heat 2-inch canola oil in a large saucepan until a deep-fry thermometer reaches 360°F.
In a large bowl, whisk the cornstarch and rice flour with 2 cups water. Place the sweet potato starch in a separate bowl. Wipe some of the excess marinades off of the chicken and dip it into the potato starch, then into the dredge. Fry until the chicken is golden and cooked through (a thermometer inserted into the thickest part of the chicken should read 165°F), 7 to 9 minutes. Transfer the chicken to a paper towel-lined plate and season with the cayenne, five spice, and salt.
To serve, butter the insides of the bread with the Japanese mayonnaise. Heat a large cast-iron skillet over medium and toast until golden, about 2 minutes.
In a large bowl, toss the scallions with the cilantro and sesame oil. Place a piece of chicken on the bottom of each bun and top with a ton of the dashi mayonnaise and some of the herb salad. Top with the other bun and enjoy!
Check out recipe by VICE.
Fried Chicken Sandwich Recipe