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Taiwanese Style Fried Chicken Sandwich

5 from 1 vote
Scrumptious popcorn chicken (in sandwich form) is bound to please the most demanding of tastebuds. Use the recipe to experience the ultimate flavor party!
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Prep Time 10 minutes
Cook Time 12 minutes
Pickle and Marinate 1 day 1 hour 45 minutes
Total Time 1 day 2 hours 7 minutes
Servings: 4 sandwiches
Course: Main Course
Cuisine: American, Asian, Taiwanese
Ingredients Equipment Method

Ingredients
  

Fried Chicken
  • 1 tsp five spice
  • ½ tsp white pepper
  • 1½ lbs chicken thigh (about 4 pieces, skin is optional)
  • 2 tbsp soy sauce
  • 2 tbsp sugar
  • 1 cup tapioca flour or coarse ground sweet potato starch
  • neutral oil for frying
  • 8 pieces basil thai basil recommended, italian basil OK
Pickled Cabbage
  • 4 cups cabbage chopped
  • ⅓ cup carrots shredded
  • 2 tbsp salt
  • ½ cup rice vinegar
  • ½ cup sugar
  • 1 cup water
  • 2 thai chili peppers chopped
Sandwich Assembly
  • kewpie
  • brioche bun or milk bun
  • fried chicken
  • pickled cabbage
  • fried basil

Equipment

  • thermometer
  • Our Place Always Pan
  • Our Place Fry Deck
  • mixing bowl(s)
  • glass jar
  • saucepan

Method
 

Pickle the cabbage (recommended at least 1 day before)
  1. In a bowl, mix together cabbage, carrots, and salt. Cover and place a heavy object on top (we used a box of salt). Let it rest for 45 minutes.
  2. Heat rice vinegar, sugar, and water together until the sugar is dissolved. Let it cool to room temp.
  3. Drain the cabbage mixture. Then wash with water to remove the salt. Squeeze extra liquid out by hand or with a towel.
  4. Add in the chilis to the cabbage mixture.
  5. Fill a glass container with the cabbage mixture and the pickling liquid. Seal tightly and let it rest in the fridge for 24 hours.
Marinate the Chicken
  1. Mix five spice and white pepper together.
  2. Marinate chicken thighs in soy sauce, sugar, and 1 tsp seasoning mixture. Cover and refrigerate for 1 hour.
Fry
  1. Mix tapioca flour with 1 tsp seasoning. Splash a small amount of water on top, then gently stir to form “beads” - this will enhance the crunchy texture.
  2. Coat the chickens evenly in the flour mix.
  3. Fry the chicken in neutral oil at 350 F, for 6-8 min each side. While frying, use a thermometer to monitor the oil temp and internal chicken temp. Chicken is cooked at an internal temperature of 165F.
  4. Once cooked, place the chicken on a drying rack and let it cool for 5 min.
  5. Flash fry the basil for 10 seconds. Make sure the basil is dry beforehand, and be careful of oil splashes. Place on the drying rack and let cool.
Assemble the sandwich
  1. Spread kewpie on the brioche bun. Then add fried chicken, pickled cabbage, and fried basil.
  2. Serve with sweet chili sauce.