A viral Famichiki Egg Sando from Family Mart, a snack inspired by a trip to Japan, combining crispy fried chicken with a creamy egg salad filling between soft milk bread.
1. Boil water, cook eggs for 11 min, then transfer to an ice bath. Crack and peel eggs, then slice in half. Place all yolks in a bowl and mix together with egg sando seasonings (3 tbsp kewpie, 1 tbsp milk, 1/2 tsp pepper, 1/2 tsp salt, 1 tsp garlic powder). Mince egg whites and mix all together. Store in fridge.
2. Flatten chicken thighs. In one bowl, make the wet mix (1/2 tbsp garlic powder, 1/2 tsp salt, 1 tsp sugar, 2 tsp chicken bouillon, 1 tbsp soy sauce, 2 tsp rice vinegar). In another bowl, make the dry batter (1 cup plain flour, 2 tbsp corn starch, 2 tsp togarashi, 2 tsp garlic powder, 1 tsp salt, 1 tsp pepper). Dip chicken thighs in wet mix and thoroughly coat in dry mix. Set aside.
3. Heat frying oil to 330F and maintain that temp. Cook all coated chicken thighs and set aside on a wired rack.
4. To make the egg sando, slice your milk bread (edges optional). Coat with a little kewpie. Add heaping spoons of the egg mix. Top with another bread slice and cut in half. Place famichiki inside and enjoy!
