Chikin Sandoitchi チキンサンドイッチ Roast Chicken Sandwich With A Japanese Twist

Making more roast chicken that was needed for the filling of my onigiri (Japanese rice balls, recipe next) was a deliberate act; though not overly sure what I would do with the leftover chicken at first but that was before I saw the freshly baked mini baguettes on offer at the Vietnamese baker.

With the Japanese flavoured roast chicken, it is only appropriate to finish my chickin sandoitchi with a squeeze each of kewpie mayonnaise and Japanese mustard, both available at Japanese or Korean grocers.  

P.S leftover tori no karaage (Japanese fried chicken) is a good substitute for the roast chicken.

recipe from the tummies' kitchen

oven preheated at 220 C (conventional)

makes 2

you'll need;

1 small carrot, julienned

1 small cucumber, sliced

1 tbs of toasted sesame seeds

a handful of mixed salad leaves

2 mini baguettes

kewpie mayonnaise to serve

Japanese mustard to serve

for the roast chicken;

2 chicken marylands 

2 tbs of mirin

2 tbs of soy

dash of sesame oil

5 cm piece of ginger, grated

2 cloves of garlic, grated

Marinate chicken with mirin, soy, sesame oil, grated ginger and garlic for at least an hour.

Roast chicken in the preheated oven for 20 to 25 minutes depending on the size of the marylands.

While the chicken marylands are resting, prepare the carrot and cucumber.

When they chicken marylands are cool enough to handle, shred into large pieces and mix in the pan juice and the sesame seeds.

Assemble the sandwich by stuffing as much goodies you can to the baguette.

Squeeze some kewpie mayonnaise and Japanese mustard and enjoy!