Crispy Chicken Sushi Sandwich

Prep Time 30

Cook Time 35

Servings

Calories 975kcal

Ingredients

Rice

Nonstick spray
1/2 cup Sushi rice
1 cups Water

Cucumber Water

24 oz Water
8 slices Cucumber

Miso Soup

1/2 TBSP Miso paste
2 cups Chicken broth
1/4 cup Nori seaweed sheets broken into pieces
2 TBSP Tofu diced into small cubes

Sauce:

4 TBSP Mayonnaise
1/2 tsp Sriracha sauce
1 tsp Ketchup
1/2 tsp Garlic powder

Seasoning

Salt
Black pepper

Sandwich

8 oz Chicken breast boneless skinless butterflied (see notes)
1/2 cup All-purpose flour placed in a shallow bowl
2 Eggs beaten in a shallow bowl
1 cup Panko breadcrumbs (use more if needed) placed in a shallow bowl
1 cup Canola oil or your preferred high smoke point frying oil
1 cup Kimchi
Sesame seeds garnish
2 tsp Fresh chives minced

Fried eggs

2 Eggs

US Customary - Metric

Instructions

Preheat the oven to 375℉ (190℃).
Make the rice: Spray an oven-safe baking dish with nonstick spray. Add the rice and water. Make sure the rice isn't clumped in one area and is evenly dispersed. Wrap tightly with foil and cook in the oven until tender, about 25 to 35 minutes. Once tender, remove the foil and set aside to cool.
(I used an 8x8 baking dish for 2 portions; the idea is to cook the rice so it forms about a 1/2 inch sheet of rice that can be folded into a sandwich).
Prep the ingredients per the instructions above.
Mix the water and cucumber in a pitcher. Refrigerate until ready to serve.
Make the miso soup: Place the miso into a small bowl, add a little hot water, and whisk until smooth. (This will ensure it doesn’t clump.) Place all ingredients in a medium saucepan and bring to a low simmer for about 10 minutes.
Make the sauce: Combine all ingredients in a bowl until mixed well. Season with salt and pepper to taste.
Season the chicken with salt and pepper. Coat the chicken well with flour, then dip it into the egg, then coat well with the breadcrumbs, pressing firmly to coat well.
Heat the oil in a skillet on medium heat to 325°F (162°C). Once hot, fry the chicken golden brown on both sides to an internal temperature of 160°F (71°C). Set aside on paper towels to drain excess grease and lightly season with salt. Then slice.
Heat a small amount of canola oil in a nonstick pan. Carefully crack the eggs into the pan. Cook until the whites of the egg are firm. Season with salt and pepper.
Gently remove the rice from the baking dish and portion. (Place each portion on a piece of parchment paper).
Place kimchi on one half of the rice sheet, and top with chicken and fried egg. Drizzle the sauce over top and garnish with sesame seeds and chives. Fold the rice over utilizing the parchment and fold it so it’s easy to eat.
Serve with miso soup and cucumber water.

Nutrition