If you love tempura fried chicken, get ready for this unique Dan-sushi twist with this Fried Chicken Sushi recipe! The addition of vodka to the batter not only enhances the crispiness—thanks to the quick evaporation of alcohol during frying, resulting in a lighter, and flakier texture.
Ingredients
Fried Chicken
- 1 tbsp Dan-O’s Spicy Seasoning
- 1 pound boneless chicken tenders
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tbsp baking powder
- 1 egg (yolk only)
- 1 cup vodka
- 3 cups peanut oil (for frying)
Sushi Rice
- Your favorite brand of sushi rice (follow package instructions)
- 1 cucumber, julienned
- 1 carrot, julienned
For Assembly
- 4 oz cream cheese
- Nori sheets (seaweed)
Preparation Instructions
- Cook the sushi rice according to package instructions. Once cooked, let it cool to room temperature.
- In a bowl, mix the Dan-O’s Spicy, the flour, and cornstarch. Then add the egg yolk and vodka, mixing until well combined.
- Take each chicken tender and slice long ways into 4 skinny strips. Dip each chicken tender into the mixture, ensuring it is well-coated.
- In a large pan, heat the peanut oil over medium-high heat. Once hot carefully add the chicken tenders in batches. Fry the chicken for about 2-3 minutes, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
- While the chicken is frying, julienne the cucumber and carrot, then set them aside.
- Using a sushi maker or rolling by hand, place a nori sheet on a clean surface with the shiny side facing down. Wet your hands to prevent sticking, take a handful of sushi rice, and spread it evenly over the nori (or into your sushi maker, following the manufacturer’s instructions). If not using a sushi maker, spread a thin layer of cream cheese in the center of the rice, then layer on the fried chicken, cucumber, and carrot. Carefully roll the sushi away from you, using the mat to help shape it. Press firmly to ensure it holds together.
- Once rolled, use a sharp knife (wetting it can help prevent sticking) to slice the sushi into bite-sized pieces.
- Arrange the sushi on a platter. Serve with soy sauce, pickled ginger, or wasabi on the side.
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