Japanese Fried Chicken Sliders with Quick Pickles

The co-founder of PinKU Japanese Street Food stopped by to share how he makes Fried Chicken Sliders with a Japanese spin.

Boneless skinless chicken thigh
1 T grated giner
3 T minced garlic
1 t granulated sugar
1/2 t S&B Sansho ground green Japanese pepper blend
1/8 cup of Kikkoman Soy Sauce
1 cup JFC Katakuriko potato starch

Cut boneless skinless chicken thigh into roughly 1.5″x1.5″ pieces; pieces should be a variety of shapes and sizes; only trim very excessive pieces of fat; mix 2 pounds of cut chicken with 1 tablespoon grated ginger, 3 tablespoons minced garlic, 1 teaspoon granulated sugar, ½ teaspoon S&B Sansho ground green Japanese pepper blend, 1/8 cup of Kikkoman soy sauce, and 1 cup of JFC Katakuriko potato starch; fully mix all ingredients and place in plastic bags to marinate for minimum 24 hours

Dredge the marinated chicken with JFC Katakuriko potato starch; toss chicken until potato starch is fully absorbed; repeat until chicken is fully coated and looks dry; use more potato starch if needed; fry dredged chicken in canola oil at 300 degrees; internal cooked temperature 165 degrees; allow cooked chicken to cool thoroughly; store chicken in labeled plastic bags and refrigerate

Fry chicken in canola oil for the second time at 350 degrees to serve; internal cooked temperature 165 degrees; do not over fry

Mix 2 parts spicy mayonnaise with 1 part Kikkoman Manjo Aji-Mirin to make dipping sauce; serve 10 milliliters in ramekin cup; lightly sprinkle JFC black roasted sesame seeds in the dipping sauce

Garnish on side six grams petite shredded purple cabbage; shred purple cabbage using the Benriner mandolin; mitigate gas by soaking at least 30 minutes; rinse, drain and spin dry; reconstitute by chilling

Using the Benriner mandolin, thinly slice seedless baby cucumbers into wheels that’s one sixteenth of an inch wide, marinate sliced cucumbers with Ama-zu* mixture at least 12 hours;

One red radish wheel or watermelon radish one eighth wheel on side; slice red radish wheel using
the Benriner mandolin; soak at least 30 minutes and air dry; reconstitute by chilling

Fifteen milliliters Kikkoman soy sauce stainless steel ramekin

*Ama-zu (Sweet pickle mixture)

1 cup Marukan genuine brewed rice vinegar
6 T Granulated sugar
1 T Morton iodized salt

Measure ingredients into a saucepan
Gently heat to blend, do not cook!
Let stand to cool
Store in labeled container
Make batches to submerge cucumbers

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