Chef Kuniko Yagi of Pikunico, a Japanese fried chicken restaurant in Los Angeles, shares the recipe for what she calls “the best sandwich ever.” Layered with fresh ingredients and boneless, crispy, gluten-free chicken thighs, this sandwich is worth the extra effort to pull together. Serve it with her sesame cole slaw!

Quick Info

⏱️ 45 min • 🍽️ 2 servings • ⭐ 89%

Tags

[Dairy-Free] • [Healthy] • [Dinner] • [Lunch] • [Under 45 Minutes] • [Under 1 Hour] • [Asian]

Ingredients

• 1 teaspoon grated fresh ginger
• 1 teaspoon grated garlic
• ½ teaspoon tamari or soy sauce
• 2½ teaspoons Japanese seasoning salt, divided
• 1 large egg, beaten
• 2 tablespoons potato starch
• 2 8-ounce boneless, skin-on chicken thighs
• 4–6 cups rice bran oil, for frying
• 2 cups gluten-free flour
• 2 teaspoons red miso
• 2 teaspoons honey
• 2 7-inch good-quality hot dog buns, halved lengthwise, toasted
• 12 slices of pickled daikon or pickles of choice
• 10-12 slices of pickled jalapeño
• 2–4 tablespoons mayonnaise
• ⅔ cup watercress
• ½ cup alfalfa sprouts
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice

Instructions Preview

1. Marinate the chicken: In a medium bowl, wh…
2. Fill a medium pot halfway with rice bran o…
3. Add the gluten-free flour and remaining 2 …

…and 6 more steps

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Recipe by: Betsy Carter • From: Tasty