Sweet & Tangy Tempura Chicken Sandos
with Japanese-Style Tartar Sauce, Potato Wedges & Pickled Ginger
- Soy
- Wheat
- Sesame
- Eggs
- Milk
A crispy chicken cutlet glazed with sweet and tangy soy sauce is the star of this Japanese-inspired meal! The chicken is tucked in a toasted brioche bun along with with cooling cucumber slices and zippy tartar sauce. Golden potato wedges drizzled in katsu sauce and mayo, then showered in quick-pickled ginger and crisp scallions, channel the flavors of okonomiyaki.
Ingredients
4 tablespoon
Katsu Sauce
(Contains: Soy, Wheat)
12 ounce
Potatoes
5 teaspoon
Rice Wine Vinegar
1 unit
Mini Cucumber
4 tablespoon
Sweet Soy Glaze
(Contains: Soy, Wheat, Sesame)
½ unit
Ketchup
8 tablespoon
Mayonnaise
(Contains: Eggs)
82 g
Tempura Batter Mix
(Contains: Wheat, Eggs, Milk)
12 ounce
Chicken Cutlets
2 unit
Brioche Buns
(Contains: Wheat)
2 unit
Scallions
1 thumb
Ginger
Not included in your delivery
2 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Salt
¼ teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
Nutrition Values
Cooking Steps
-
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.
-
Cut potatoes into ½-inch-thick wedges. Peel ginger and slice lengthwise into ¼-inch-thick planks; stack planks and slice lengthwise into ¼-inch-thick matchsticks. Thinly slice scallions, separating whites from greens. Trim and grate half the cucumber on the largest holes of a box grater; thinly slice remaining half.
- Pat chicken* dry with paper towels; add chicken to a medium bowl with half the sweet soy glaze and turn to coat.
- Set aside to marinate until ready to use in Step 4.
-
Toss potatoes on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until golden brown, 20-25 minutes.
-
Place ginger, half the vinegar, ¼ tsp sugar, and ¼ tsp salt in a small microwave-safe bowl (use ½ tsp sugar and ½ tsp salt for 4 servings); cover with plastic wrap. Microwave until ginger is tender, 30-60 seconds. Refrigerate until ready to serve.
-
In a separate small bowl, mix together scallion whites, grated cucumber, 3 packets mayonnaise, half the ketchup, remaining vinegar, salt, and pepper (6 packets mayonnaise and all the ketchup for 4). Refrigerate until ready to serve.
-
Heat ⅓-inch layer of oil in a large pan over medium-high heat.
-
In a second medium bowl (large bowl for 4 servings), combine tempura batter mix, salt, and pepper.
-
Remove chicken from marinade; allow excess to drip off (discard remaining marinade). Add chicken to bowl with batter mix; toss until thoroughly coated, pressing to adhere mixture in a thick layer.
-
Wash and dry bowl used for marinade; line with paper towels.
-
Once oil is hot enough that a pinch of batter mix sizzles when added to pan, add coated chicken in a single layer.
-
Cook for 1 minute, then reduce heat to medium and cook until browned and cooked through, 4-6 minutes per side. (TIP: Work in batches if necessary; lower heat if chicken begins to brown too quickly.) Transfer chicken to paper-towel-lined medium bowl; season with salt.
- While chicken is frying, toast buns.
- Remove paper towels from bowl with chicken. To the bowl, add remaining sweet soy glaze and toss until evenly coated.
- Divide buns between plates. Fill with fried chicken and as much sliced cucumber and tartar sauce as you like.
- Divide potato wedges between plates and drizzle katsu sauce and remaining mayonnaise over the top. Top with pickled ginger (draining first) and scallion greens; serve.
