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Sesame Rice-Flour Chicken Sandwiches
Andre Lewis

Sesame Rice-Flour Chicken Sandwiches

Rice flour and cornstarch fry into a brittle shell that's lighter than standard Southern breading. Sesame seeds toast in the crust while soy, ginger and brown sugar season the meat, and cucumber mayo stays cool and plain enough to balance all that crackle.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken thighs about 1 1/2 lbs, trimmed
  • 1/4 cup low-sodium soy sauce
  • 1 tbsp grated fresh ginger
  • 1 tbsp packed brown sugar
  • 3/4 cup white rice flour
  • 3/4 cup cornstarch
  • 2 tbsp sesame seeds
  • 1/2 tsp kosher salt
  • 6 cups vegetable oil
  • 4 soft sesame buns split
  • 1/3 cup mayonnaise
  • 1 cup thinly sliced cucumber

Method
 

  1. Whisk the soy sauce, ginger and brown sugar, add the chicken and refrigerate for 45 minutes to 2 hours.
  2. Combine the rice flour, cornstarch, sesame seeds and salt in a wide bowl.
  3. Drain the chicken well, press each thigh into the rice-flour mixture and rest the coated pieces on a rack for 8 minutes.
  4. Heat the vegetable oil in a deep heavy pot to 350°F and fry 2 thighs at a time for 6 to 8 minutes, turning once and holding the oil between 335°F and 350°F, until the crust is crisp and the chicken reaches 165°F.
  5. Drain the chicken on a clean wire rack and rest it for 5 minutes.
  6. Toast the buns, spread both halves with mayonnaise and assemble each sandwich with 1 fried thigh and 1/4 cup cucumber slices.