Crispy Chicken Sandwich with Curry & Cabbage Slaw

Servings

4

Cuisine

Category

A fusion of bold flavors and comforting textures. This inventive take on a classic brings a burst of flavor in every bite.

Crispy Chicken Sandwich with Curry & Cabbage Slaw

Ingredients

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    • 4 chicken thighs 

    • 200 ml buttermilk (filmjölk) 

    • 200 g flour 

    • 2 tsp baking powder 
    • 2 tsp Shichimi Togarashi (7 spices) 
    • Frying oil
    • Salt 

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    • 300 g shredded white cabbage 

    • 1 scallion, finely sliced 
    • 1/2 jalapeño, deseeded and finely sliced 
    • 1 tbsp sugar 
    • Juice from 1 lime 

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    • 1/2 block Japanese curry roux 
    • 300ml water 

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    • Brioche buns
    • Kewpie Mayo (Japanese mayonnaise)
    • Shichimi Togarashi (7 spices), for sprinkle 

    Directions

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      1. Combine the shredded cabbage, scallion, jalapeño, sugar, and lime juice in a bowl. Toss gently and set aside while you prepare the rest of the dish.

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      1. Place the chicken thighs in the buttermilk and let them soak.

      2. In a separate bowl, mix together the flour, Shichimi Togarashi, baking powder, and a pinch of salt.
      3. Coat each chicken thigh in the flour mixture, ensuring there are no wet spots left.
      4. Heat the frying oil to 170°C and fry the chicken for about 7 minutes, or until golden and cooked through.

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      1. Place the curry roux block in a small pot with 300 ml water. Heat over medium, stirring frequently until the block dissolves and the curry sauce thickens. Set aside.

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      1. Spread Kewpie mayo on the bottom half of each brioche bun.
      2. Add the fried chicken, top with the curry sauce, then add a generous spoonful of the cabbage slaw.
      3. Sprinkle a little Shichimi Togarashi over the top for an extra kick.
      4. Serve immediately and enjoy!