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Andre Lewis

Club Soda Tempura Chicken Sandwiches

Print Recipe
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.