Le Gruyère AOP Karaage chicken sandwich

35' 10'

A delicious sandwich that blends the Japanese Sando with the Caesar salad. It’s a fusion your taste buds will remember. It’s all there – crispness, richness of flavour and a zest of lime to set it all off. If you’re looking for a full meal, you can also just take the recipe for the Karaage chicken and supplement it with some sautéed vegetables and sesame white rice.

Ben & Léo

Ingredients for

4

Note

Attention changement nombre de personnes

For the marinade

  • 800 g
    chicken breast
  • 15 g
    fresh ginger
  • 4
    garlic cloves
  • 25 g
    soy sauce
  • 25 g
    sake
  • 25 g
    mirin
  • 25 g
    white wine
  • 10 g
    sesame oil
  • 10 g
    white balsamic vinegar

For the Caesar sauce

  • 2
    egg yolk
  • 30 g
    anchovy fillets
  • 1 dl
    vegetable oil
  • 0.5 dl
    white wine vinegar
  • 180 g
    crème fraîche
  • 20 g
    chives
  • 1
    lime
  • 2 tsp
    sweet pepper
  • 100 g
    Le Gruyère AOP Réserve

For the crumb coating

  • 100 g
    potato starch

Plating up

  • 100 g
    Gruyère AOP
  • 2
    hearts of little gem lettuce
  • 8 slices
    sandwich bread

Preparation

For the marinade

  1. Grate the 4 cloves of garlic and the ginger.
  2. Add the liquid ingredients for the marinade.
  3. Cut the chicken breasts in half lengthwise.
  4. Marinate for at least 30 minutes in the refrigerator (up to 24 hours).

For the Caesar sauce

  1. Mix the egg yolks with the anchovies and Espelette pepper.
  2. Add the vinegar, then the oil little by little, mixing with a hand blender. Add 40 g of the Le Gruyère AOP Réserve, grated, then mix again.
  3. Gently pour in the crème fraîche, finely chopped chives and lime zest. Mix. Add pepper to taste.

For the crumb coating

  1. Coat the marinated chicken in the potato starch, then repeat this process another two times. Fry the chicken in oil in a deep fat fryer at 170 °C for 5 minutes.

Plating up

  1. When the chicken comes out of the fryer, grate about 20 g of Le Gruyère AOP over the top while it is still hot.
  2. Wash the little gem lettuce and toast the slices of bread.
  3. Set out the bread, add some salad mixed with a generous amount of sauce on top, then the chicken.

Delicious to know

The process for coating karaage is much simpler than the classic three-step process involving flour, egg and breadcrumbs. It is done in one go, without egg and without gluten. You can use either potato starch or corn starch. This is a lightly fried dish, made tasty thanks to the long-marinated chicken (if you have the time).

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