Chili Miso Chicken Karaage BLT

PREPARE THE CHICKEN

1. Flatten the chicken thigh to an even thickness using a tenderizing mallet.
2. Whisk together the soy sauce, mirin, finely grated ginger and finely chopped garlic.
3. Marinade the chicken in the soy mixture, combining well so the chicken is well-coated. Cover and refrigerate for an hour.
4. Dredge the wet chicken in the potato starch to assure a liberal, uniform coating.
5. Store the dredged chicken between layers of parchment in the refrigerator.

TO PREPARE À LA CARTE:

1. Heat a fryer and an oven to 350°F and a broiler or salamander to high.
2. Bake the bacon to 3-4 minutes to reheat to 165°F.
3. Coat the cut side of the brioche bun with pan spray.
4. Toast the roll under the broiler or salamander for 15-30 seconds until golden-brown.
5. Fry the chicken for 3-4 minutes, until it reaches 165°F and is golden-brown.
6. Transfer to a sheet tray with a roasting rack to keep crispy.

TO PLATE:

1. Spread the cut sides of the toasted Brioche roll with 25 ml. of Kewpie mayonnaise from a squeeze bottle.
2. Dress the bottom bun with 2 leaves washed and dried Bibb lettuce and place the fried chicken on the leaves.
3. Spread the chicken with 25 ml. of chili miso sauce. Place 2 pieces of cooked bacon on the sauced chicken. Dress  the bacon with 2 tomato slices and the top portion of the brioche bun and secure with a bamboo sword.
4. Plate and serve with desired sides dishes.