Go Back
Andre Lewis

Sesame Rice-Flour Chicken Sandwiches

Print Recipe
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.