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Sandwich poulet karaage du No Diet Club

Karaage chicken sandwich, miso-yuzu mayo and crunchy cabbage by No Diet Club

Ingredients for 1 big dwich

Chicken :
  • 2 boneless chicken thighs
  • 2 tablespoons of 3 years old soy sauce
  • 1 tablespoon of mirin or sake
  • 1 garlic clove
  • 1 teaspoon of grated ginger
  • 100 g of cornstarch
  • frying oil
Toppings :

Miso-yuzu mayo :

  • 1 egg yolk
  • 20 cl of vegetable oil
  • 1 tablespoon of rice vinegar
  • 1 teaspoon of mustard
  • 1 teaspoon of sugar
  • 1 tablespoon of miso-yuzu paste (can be replaced with garlic miso, sriracha sauce etc.)
  • sauce Matshi (or any hot sauce)
  • salt & pepper


1. Miso-yuzu mayo: Mix in a mixing bowl the egg yolk, mustard, rice vinegar, a pinch of salt and incorporate gradually vegetable oil while whisking. Once the mayonnaise reaches a good consistency, add miso-yuzu paste, Matshi sauce and sugar. Add pepper and mix. Add salt to taste.

2. Karaage chicken: wash, bone if necessary and cut in bite size pieces the chicken. As Claudia says, no need to cut it into perfect pieces. Marinate the chicken in a mixture of 1 tablespoon of rice vinegar and soy sauce, 1 tablespoon of mirin, chopped garlic and grated ginger. Heat up the oil to 190°C. While it is heating up, dip each piece of chicken in cornstarch and place them on a plate. Fry until crispy.

3.Toppings: Slice the chinese cabbage thinly, add 1 tablespoon of soy sauce and rice vinegar.

4.Presentation: Toast the baguette bread, garnish with yuzu miso mayonnaise, cabbage and crispy karaage. Cover with ground pepper et voilà !

Bon app' !

Thanks to Claudia from the No Diet Club for this crispy recipe

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