With a crisp, juicy slab of Japanese fried chicken stuffed into a pillowy butter roll slathered in yuzu mayonnaise, this is the ultimate fried chicken sandwich that will beat any restaurant and taste and texture.
Combine the soy sauce, sake, and ginger in a bowl and add the chicken thighs. Let this marinate for around 3 hours.
To make the yuzu mayonnaise, whisk the mayo, yuzu kosho, and yuzu juice together in a bowl.
When the chicken is done marinating, add 2-inches of oil to a heavy-bottomed pot and heat to 320 degrees F (160 C).
Drain the marinade from the chicken, and add the potato starch to a bowl.
Dust the chicken in a thick coating of potato starch.
Fry the chicken until it's golden brown and it has reached an internal temperature of 160 degrees F (71 C). This will take about 8-10 minutes, depending on how thick your chicken is. If your chicken starts browning too quickly, turn down the heat.
When the chicken is done, transfer it to a paper towel-lined rack and let it rest for about 5 minutes.
To assemble the sandwich, divide the yuzu mayo between the four halves of bun and spread it around.
Top the bottom bun with the fried chicken.
Top the chicken with a slice of tomato and a pile of shredded cabbage and finish with the top bun.
Give the sandwich a little press to make sure everything holds together.