Karaage Sliders Recipe

Servings: 8
Prep time: 20 minutes, plus 2 hours marinating
Total time: 3 hours

for the Karaage:
2 tablespoons kosher salt
8 boneless chicken thighs, cut in thirds (about 1 pound|450 grams)
4 cups|1 liter cooking sake
2 cups|500 ml soy sauce
1 (2-inch) piece ginger
6 garlic cloves
2 cups|300 grams potato starch
vegetable oil, for frying

for the Japanese tartare sauce:
5 large eggs
1 cup|180 grams diced pickles
½ cup|160 grams kewpie mayonnaise
1 teaspoon freshly ground black pepper

to serve:
12 slider potato rolls
½ head iceberg lettuce, shredded

1. Brine and marinate the chicken: In a medium saucepan, bring 4 cups|946 ml water to a boil. Add the salt and cook until dissolved, then cool completely. Add the chicken and refrigerate for at least 1 hour and up to 4 hours.
2. Meanwhile, place the sake, soy sauce, garlic, and ginger in the bowl of a blender and purée until smooth.
3. Drain the chicken, discarding the brine, and place the chicken and the marinade in a bowl. Cover and refrigerate for 1 hour more.
4. Meanwhile, make the tartare sauce: Bring a medium saucepan of water to a boil. Add the eggs and cook for 10 minutes, then transfer to an ice bath. Drain the eggs, then peel and dice them. Place in a bowl with the remaining ingredients, cover, and refrigerate until ready to use.
5. Heat 3-inches of vegetable oil in a large saucepan until a deep-fry thermometer reaches 295°F. Add ½ cup of potato starch to the chicken marinade to create a slurry. Place the remaining potato starch in a medium bowl and lightly dish the chicken in the flour, dusting off any excess. Working in batches, fry the chicken until golden brown, 3 minutes. Transfer to a rack fitted over a baking sheet and repeat with the remaining chicken.
6. To assemble the sandwiches, place a piece of chicken in each roll along with some tartare sauce and lettuce. Skewer to help hold it together and serve immediately.

Get recipes like this and more in the Munchies Recipes newsletter. Sign up here.