Name: Five-Spice Fried Chicken Sandwich
Yield: 4 servings
Ingredients: 4 skinless, boneless chicken breasts, (about 3½ pounds); 6 tablespoons light soy sauce; ¼ cup toasted sesame oil; 2 tablespoons Chinese five-spice powder; 2 tablespoons garlic powder; 1 tablespoon cayenne pepper; ½ cup mayonnaise, preferably Kewpie; 1 ounce fermented bean curd in chili oil, drained (optional); 1 teaspoon white soy sauce; 1 teaspoon Chinese five-spice powder; ¼ teaspoon cayenne pepper; Vegetable oil (for frying; about 6 cups); 2 cups cornstarch; 1 cup rice flour; Kosher salt; 2 scallions, thinly sliced; ¼ cup coarsely chop cilantro with tender stems; 4 pineapple buns (bolo baos) or brioche buns, split, toasted; A deep-fry thermometer

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Alex Lau

Once butterflied, the breast will be much larger than the bun, but letting all that crispy goodness hang out (literally) is part of the appeal of this sandwich from Win Son in Brooklyn.

Recipe notes