140 or 10x140 g. Gordon Choice Boneless Chicken Thighs
15 or 150 ml. Gordon Choice Japanese-Style Soy Sauce
3 or 30 ml. Mirin
3 or 30 g. Fresh Ginger
3 or 30 g. Markon Garlic, peeled
20 or 200 g. Potato Starch
as needed Gordon Choice Canola Oil, for deep-fryer
2 or 20 slices Tomatoes on the vine
2 or 20 ct. Boston Bibb Lettuce Leaves
2 or 20 ct. Gordon Choice Cooked Bacon Strips
1 or 10 ct. Sienna Bakery Brioche Buns
25 or 250 ml. Recipe: Chili Miso Sauce
25 or 250 ml. Recipe: Kewpie Mayonnaise
PREPARE THE CHICKEN
Flatten the chicken thigh to an even thickness using a tenderizing mallet.
Whisk together the soy sauce, mirin, finely grated ginger and finely chopped garlic.
Marinade the chicken in the soy mixture, combining well so the chicken is well-coated. Cover and refrigerate for an hour.
Dredge the wet chicken in the potato starch to assure a liberal, uniform coating.
Store the dredged chicken between layers of parchment in the refrigerator.
TO PREPARE À LA CARTE:
Heat a fryer and an oven to 350°F and a broiler or salamander to high.
Bake the bacon to 3-4 minutes to reheat to 165°F.
Coat the cut side of the brioche bun with pan spray.
Toast the roll under the broiler or salamander for 15-30 seconds until golden-brown.
Fry the chicken for 3-4 minutes, until it reaches 165°F and is golden-brown.
Transfer to a sheet tray with a roasting rack to keep crispy.
Spread the cut sides of the toasted Brioche roll with 25 ml. of Kewpie mayonnaise from a squeeze bottle.
Dress the bottom bun with 2 leaves washed and dried Bibb lettuce and place the fried chicken on the leaves.
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.