Ingredients
Chicken
- 2 boneless skinless chicken thighs
- Salt & white pepper
- ½ cup buttermilk (or milk + 1 tsp vinegar)
- ½ cup all-purpose flour
- ¼ cup cornstarch
- 1 tsp garlic powder
- ½ tsp ground ginger
- Neutral oil for frying
Kyoto Glaze
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sake (or rice vinegar)
- 1 tbsp sugar
- 1 tsp grated ginger
- ½ tsp grated garlic
Yuzu Mayo
- ½ cup Japanese mayo
- 1–2 tsp yuzu juice (or lemon + splash rice vinegar)
- Pinch salt
Sesame Slaw
- 1 cup finely shredded cabbage
- ¼ cup julienned carrot
- 1 tbsp sliced scallions
- 1 tsp sesame oil
- 1 tsp rice vinegar
- ½ tsp soy sauce
- ½ tsp sugar
- Toasted sesame seeds
To Assemble
- 2 brioche or milk buns
- Butter (for toasting)
Instructions
- Season chicken with salt and white pepper. Marinate in buttermilk for at least 30 minutes.
- Mix flour, cornstarch, garlic powder, and ground ginger. Remove chicken from marinade and dredge firmly in flour mixture.
- Heat oil to 170–175°C. Fry chicken 5–7 minutes until golden and crisp. Rest on a rack.
- In a small saucepan, combine all glaze ingredients. Simmer 2–3 minutes until slightly thick and glossy. Brush lightly over fried chicken.
- Mix yuzu mayo ingredients until smooth.
- Toss cabbage, carrot, and scallions with sesame oil, rice vinegar, soy sauce, sugar, and sesame seeds.
- Toast buns with butter. Spread yuzu mayo on bottom bun, add glazed chicken, top with sesame slaw, and close with top bun.