Crispy Tempura Chicken Sandwiches with Sweet Soy Glaze and Japanese Tartar Sauce

Get ready to fall in love with these irresistible tempura chicken sandwiches! Crispy, golden chicken cutlets are coated in a light tempura batter, fried to perfection and then tossed in a sweet and tangy soy glaze. Nestled in buttery toasted brioche buns with refreshing cucumber slices and a zesty Japanese-style tartar sauce, every bite is a perfect balance of crunch, sweetness and tang.

On the side, enjoy crispy potato wedges drizzled with savory katsu sauce and creamy mayonnaise, topped with quick-pickled ginger and fresh scallions. This dish brings the vibrant flavors of Japanese street food right to your table, making it an unforgettable meal for any night of the week.

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Ingredients

4 tablespoon Katsu SauceView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

0.5 unit KetchupView ingredient guideLike ingredientDislike ingredient

8 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

82 g Tempura Batter MixView ingredient guideLike ingredientDislike ingredient

24 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position and preheat to 450°F. Wash and dry all produce. Cut the potatoes into ½-inch-thick wedges. Peel the ginger and slice lengthwise into ¼-inch-thick planks; stack the planks and cut lengthwise into ¼-inch-thick matchsticks. Thinly slice the scallions, separating the white parts from the green tops. Grate half the cucumber on the large holes of a box grater; thinly slice the remaining half.
2. Pat the chicken cutlets dry with paper towels. Place in a medium bowl with half the sweet soy glaze and turn to coat. Set aside to marinate until ready to use in step 4.
3. Toss the potato wedges on a baking sheet with a generous drizzle of oil, salt and pepper. Roast on the top rack until golden brown and tender, 20-25 minutes.
4. Place the ginger matchsticks in a small microwave-safe bowl with half the rice wine vinegar, ¼ teaspoon sugar and ¼ teaspoon salt. Cover with plastic wrap and microwave until the ginger is tender, 30-60 seconds. Refrigerate until serving. In another small bowl, combine the scallion whites, grated cucumber, half the ketchup, 3 tablespoons mayonnaise, the remaining rice wine vinegar and salt and pepper to taste. Refrigerate until serving.
5. Heat a ⅓-inch layer of oil in a large pan over medium-high heat. In a second medium bowl, whisk together the tempura batter mix, a pinch of salt and a pinch of pepper. Remove the chicken from the marinade, letting excess drip off (discard the marinade). Add the chicken to the batter mixture and toss until thoroughly coated, pressing the batter to adhere in a thick layer. Line a clean bowl with paper towels.
6. Once the oil is hot enough that a pinch of batter sizzles when added, carefully add the coated chicken in a single layer. Cook for 1 minute, then reduce heat to medium and cook until golden brown and cooked through, 4-6 minutes per side. Work in batches if necessary and lower the heat if browning too quickly. Transfer the fried chicken to the paper towel-lined bowl and season with salt.
7. While the chicken cooks, toast the brioche buns until lightly golden. Remove the paper towels from the bowl with the chicken. Add the remaining sweet soy glaze and toss until the chicken is evenly coated.
8. Assemble the sandwiches: place a toasted bun on each plate, top with fried chicken, sliced cucumber and as much tartar sauce as you like. Serve the potato wedges alongside, drizzled with katsu sauce and the remaining mayonnaise. Top the wedges with the pickled ginger (drained) and scallion greens. Enjoy immediately.

Recipe Tips

FAQ

Can I use a different type of bun?

Yes, you can substitute brioche buns with any soft burger buns or even crusty rolls. Just toast them lightly for the best texture.

What can I use instead of tempura batter mix?

You can make a simple batter with equal parts all-purpose flour and cornstarch, plus a pinch of baking powder and ice-cold water. Whisk until smooth and use immediately.

How do I store leftovers?

Store the fried chicken and potato wedges separately in airtight containers in the refrigerator for up to 2 days. Reheat in a 350°F oven to restore crispness.