let’s make something Naughty
Spicy Honey Miso Chicken Breakfast Sandwich
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Ingredients
Serving Size: 2 sandwiches
For the Spicy Miso Kewpie
½ cup Kewpie mayonnaise
1 tbsp white miso
1 tsp honey
1 tbsp chili crisp, plus more to taste
2 tsp rice vinegar
½ tsp toasted sesame oil
Bunch of chives, thinly sliced
For the Buttermilk marinade
2 boneless, skinless chicken thighs
1 ½ cups buttermilk
2 tbsp soy sauce
1 tbsp sriracha
1 tbsp grated ginger
4 garlic cloves, finely grated
1 tsp toasted sesame oil
1 tsp chili powder
1 tsp kosher salt
½ tsp pepper
For the Crispy dredge
1 ½ cups all-purpose flour
½ cup cornstarch
1 tsp kosher salt
1 tsp chili powder
½ tsp garlic powder
½ tsp freshly ground black pepper
Neutral oil, for frying
For the Sandwiches
2 brioche buns
4 slices thick-cut bacon
2 fried eggs
2 crispy fried chicken thighs
Spicy Miso Kewpie Mayo
Butter, for toasting the buns
Instructions
1. Marinate the chicken
In a large bowl, whisk together the buttermilk, soy sauce, sriracha, ginger, garlic, sesame oil, chili powder, salt, and pepper.
Add the chicken thighs and toss until completely coated. Cover and refrigerate for at least 4 hours or preferably overnight.
2. Make the spicy miso Kewpie
Stir together the Kewpie, white miso, chili crisp, rice vinegar, and sesame oil until smooth. Fold in the scallions. Refrigerate until ready to assemble.
3. Cook the bacon
Cook the bacon in a skillet until browned and crisp around the edges. Transfer to a paper towel-lined plate. You want it crispy enough to give the sandwich some crunch but not so brittle that it shatters when you bite into it.
4. Dredge the chicken
In a shallow bowl, whisk together the flour, cornstarch, salt, chili powder, garlic powder, and black pepper.
Drizzle 2 to 3 tablespoons of the chicken marinade into the flour mixture and toss it around with your fingers to create little clumps. Those craggy pieces are what give the chicken an extra crunchy crust.
Remove each thigh from the marinade, letting the excess drip off, then press firmly into the flour mixture until completely coated. Let the dredged chicken sit for about 10 minutes before frying.
5. Fry the chicken
Heat about 1½ to 2 inches of neutral oil in a heavy-bottomed pot to 350°F.
Working in batches, fry the chicken for about 5 to 7 minutes, turning as needed, until deeply golden, crispy, and the thickest part reaches 165°F.
Transfer to a wire rack and immediately season with a small pinch of salt.
6. Toast the brioche
Lightly butter the cut sides of the brioche buns. Toast in a skillet until golden brown.
7. Assemble
Spread a generous layer of spicy miso Kewpie mayo over both sides of each toasted brioche bun.
Layer each sandwich:
Bottom brioche bun → crispy fried chicken thigh → 2 slices thick-cut bacon → fried egg -> extra spicy miso Kewpie → top brioche bun.
This Spicy Honey Miso Chicken Breakfast Sandwich has everything I want in a breakfast sandwich: crispy buttermilk fried chicken, thick-cut bacon, a runny fried egg, and a spicy miso Kewpie mayo piled onto a buttery brioche bun. The chicken is marinated with soy, sriracha, ginger, garlic, and sesame oil, then fried until extra crispy before getting a drizzle of spicy honey. It’s sweet, salty, spicy, crunchy, and definitely worth making breakfast a little more complicated for.
sandwiches, sandwich, fried chicken, breakfast, mains
