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Club Soda Tempura Chicken Sandwiches
Andre Lewis

Club Soda Tempura Chicken Sandwiches

This one wears a thin, rippled batter instead of a breading. Ice-cold club soda is the whole trick. Mix just until lumpy. Get the chicken into hot oil before the bubbles fade. Shredded lettuce and spicy mayo give it the feel of a counter sandwich without crowding the delicate shell.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breast cutlets about 5 oz each
  • 1 tsp kosher salt
  • 1 cup cake flour divided
  • 1/2 cup cornstarch
  • 1 large egg
  • 1 cup ice-cold club soda
  • 6 cups canola oil
  • 1/3 cup mayonnaise
  • 1 tbsp sriracha sauce
  • 4 plain hamburger buns split
  • 2 cups finely shredded iceberg lettuce

Method
 

  1. Season the chicken with salt and let it stand for 15 minutes, then dust it with 1/4 cup cake flour.
  2. Whisk the mayonnaise and sriracha together and refrigerate the sauce.
  3. Heat the canola oil in a deep heavy pot to 350°F before mixing the batter.
  4. Beat the egg with club soda in a cold bowl, add the remaining cake flour and cornstarch and stir only 8 to 10 times so small lumps remain.
  5. Dip 2 cutlets in batter, let the excess fall away and fry for 5 to 7 minutes, turning once and keeping the oil between 340°F and 350°F, until pale gold, crisp and 165°F inside; repeat with the remaining cutlets.
  6. Drain the chicken on a wire rack and rest it for 3 minutes.
  7. Toast the buns and build each sandwich with spicy mayo, 1 tempura cutlet and 1/2 cup shredded lettuce.