Sweet & Tangy Tempura Chicken Sandos
with Japanese-Style Tartar Sauce, Potato Wedges & Pickled Ginger
- Soy
- Wheat
- Sesame
- Eggs
- Milk
Crispy chicken cutlets glazed with sweet and tangy soy sauce are the stars of this Japanese-inspired meal! The chicken is tucked into buttery toasted brioche buns along 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: Sesame, Soy, Wheat)
½ unit
Ketchup
8 tablespoon
Mayonnaise
(Contains: Eggs)
82 g
Tempura Batter Mix
(Contains: Milk, Wheat, Eggs)
12 ounce
Chicken Cutlets
2 unit
Brioche Buns
(Contains: Wheat)
2 unit
Scallions
1 thumb
Ginger
Not included in your delivery
1 teaspoon (tsp)
Salt
2 tablespoon (tbsp)
Cooking Oil
¼ teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
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; place in 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 (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, half the ketchup, three packets of mayonnaise, remaining vinegar, salt, and pepper (all the ketchup and six packets of mayonnaise for 4). Refrigerate until ready to serve.
-
Heat a 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 mixture; toss until thoroughly coated, pressing to adhere 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 mixture 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 prepared bowl; season with salt.
- While chicken cooks, toast buns.
- Remove paper towels from bowl with chicken. Add remaining sweet soy glaze to bowl 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 with katsu sauce and remaining mayonnaise. Top with pickled ginger (draining first) and scallion greens; serve.
