Judgment: Wild Chicken Sandwich

Jeff and I have continued our push through Judgment. We are really close to wrapping up the game, but I can’t talk about any specifics because I don’t want to give any of the twists and turns away. I can at least say that the game being more focused on detective work than just street brawling has really let the plot go in some fun directions. As Yagami puts pieces together, more surprises get thrown into the mix. I can’t wait to get the whole story in view! If the game sounds interesting to you, don’t worry if you haven’t played any previous Yakuza games. There aren’t any plot points or characters from the series, but it’s still a great way to see if the Yakuza series is the right series for you.

The more time we have spent with this game, the more I’ve fallen in love with the characters. Takayuki Yagami is such a well written character. Throughout the game, he has been interesting and a much more vocal lead. Yagami as the protagonist is extremely refreshing because he’s a civilian instead of a Yakuza. He isn’t this legend in the community. Everyone underestimates him. He is an extremely smart detective and is able to hold his own in a fight. He also understands when he needs to lean on other characters to help him out. He doesn’t go into a situation without believing he is prepared.

Time for another delicious treat from Kamurocho. There are so many to choose from but I felt like it was time for me to toss my hat in the chicken sandwich court. I do not go out for fast food ever and felt like I was missing out on a delicious fried chicken sandwich. Best way to remedy that was to make Wild Jackson’s Chicken Sandwich. This is a huge recipe but I promise it will be one of the best chicken sandwiches you will ever have. Many of the components can be prepared ahead of time before you start frying the chicken. I recommend taking it one piece at a time. The different elements include the buns, the toppings, and the fried chicken. If you aren’t feeling up to making everything from scratch, replace it with a premade item from your local store. The only part you can’t skip on is the chicken itself; that is the most crucial piece of this recipe.

Buns
Tangzhong
3 tbsp bread flour
⅓ cup milk

Dough
⅔ cup milk, heated to 100°F
1 tbsp instant yeast
2 ½ cups bread flour
1 ½ tsp salt
1 tsp garlic powder
1 tbsp granulated sugar
1 egg
3 tbsp unsalted butter, softened

Egg wash
1 egg
2 tbsp milk

Start with the tangzhong by placing bread flour and milk in a saucepan. Heat over medium-high heat and whisk until it comes together, about 1 minute. Set aside and allow to cool down.

Combine the yeast and milk and let it rest for 5 minutes, allowing the yeast to become active. Combine the bread flour, salt, garlic powder, and sugar in a large bowl of a stand mixer. Add the tangzhong, milk, and egg to the bowl and mix until it just comes together.

While the dough begins to knead, add the butter one tablespoon at a time. Knead the dough for 5 minutes. If the dough is too sticky, add 1 tablespoon of flour at a time. If it is too dry, add one tablespoon of milk at a time.

Transfer to an oiled bowl, cover, and let rest for 1 hour or until it has doubled in size. Once doubled, punch down and knead. Prepare a baking sheet by placing parchment paper down.

Divide the dough into 6 equal portions. Shape into round balls and place on the baking sheet. Cover with plastic wrap and let rest for 30 – 60 minutes, or until doubled in size.

Preheat an oven to 375°F. In a small bowl, whisk an egg and 2 tablespoons of milk. Remove the plastic wrap from the baking sheet and brush each of the buns with egg wash. Place in the oven and bake for 16 to 19 minutes or until golden brown.

Toppings
Wild Jackson Mayo
½ cup mayo
2 tsp pickle juice
1 tsp garlic paste
1 tsp ginger paste

Mix together all the ingredients. Cover and place in refrigerator until you are ready to use.

Slaw
½ green cabbage, core removed and thinly sliced
½ onion, thinly sliced
⅓ cup mayo
1 tbsp dijon mustard
1 tbsp lemon juice
3 tbsp apple cider vinegar
1 tbsp celery salt
1 ½ tbsp sugar
salt
pepper

Whisk together the mayo, dijon mustard, lemon juice, apple cider vinegar, celery salt, and sugar in a small bowl.

Combine the cabbage and onion in a large bowl. Toss in the dressing and fully coat the vegetables. Cover and place in a refrigerator overnight.

Chicken
Marinade
6 boneless skinless chicken thighs
1 ½ cups buttermilk
½ cup pickle juice
5 garlic cloves, smashed
1 tbsp black peppercorns
2 bay leaves
1 tbsp kosher salt
1 tbsp garlic powder

Flour Mixture
2 cups all purpose flour
1 tbsp kosher salt
1 tbsp garlic powder
1 tbsp smoked paprika
2 tsp pepper
2 tsp fennel
1 tsp cayenne

Combine the chicken thighs, buttermilk, pickle juice, garlic cloves, peppercorns, bay leaves, salt, and garlic powder in a large ziplock bag. Shake together, seal, and refrigerate for at least 8 hours and up to 24 hours.

Remove the chicken from the brine and pat dry. Fill a deep heavy pot with 2 inches of peanut-oil and heat to 350°F over medium-high.

Combine the flour, salt, garlic powder, smoked paprika, pepper, fennel, and cayenne in a medium bowl. When the oil has reached the target temperature, take a piece of chicken and dredge in the spiced flour mixture until fully covered.

Carefully place in the heated oil. Cook until the chicken reaches an internal temperature of 165°F, about 6 to 10 minutes. Transfer to a plate covered with paper towels. Repeat with the remaining chicken.

Assembly per Sandwich
1 bun
2 tbsp butter
1 tsp garlic powder
piece of cooked chicken
wild jackson mayo
pickle slices
slaw

Combine the butter and garlic powder in a small bowl. Cut the bun in half and then spread the garlic butter on the inside of both halves. Place under the broiler and toast until the bread has crisped up.

Slather each half with the Wild Jackson Mayo. Top the bottom bun with enough pickle slices to cover the bun. Place a piece of fried chicken on top and then the slaw. Serve immediately.

Print Recipe

5 from 1 vote

Buns for Wild Chicken Sandwich

Ingredients

Tangzhong

• 3 tbsp bread flour
• ⅓ cup milk

Dough

• ⅔ cup milk heated to 100°F
• 1 tbsp instant yeast
• 2 ½ cups bread flour
• 1 ½ tsp salt
• 1 tsp garlic powder
• 1 tbsp granulated sugar
• 1 egg
• 3 tbsp unsalted butter softened

Egg wash

• 1 egg
• 2 tbsp milk

Instructions

• Start with the tangzhong by placing bread flour and milk in a saucepan. Heat over medium-high heat and whisk until it comes together, about 1 minute. Set aside and allow to cool down.
• Combine the yeast and milk and let it rest for 5 minutes, allowing the yeast to become active. Combine the bread flour, salt, garlic powder, and sugar in a large bowl of a stand mixer. Add the tangzhong, milk, and egg to the bowl and mix until it just comes together.
• While the dough begins to knead, add the butter one tablespoon at a time. Knead the dough for 5 minutes. If the dough is too sticky, add 1 tablespoon of flour at a time. If it is too dry, add one tablespoon of milk at a time.
• Transfer to an oiled bowl, cover, and let rest for 1 hour or until it has doubled in size. Once doubled, punch down and knead. Prepare a baking sheet by placing parchment paper down.
• Divide the dough into 6 equal portions. Shape into round balls and place on the baking sheet. Cover with plastic wrap and let rest for 30 – 60 minutes, or until doubled in size.
• Preheat an oven to 375°F. In a small bowl, whisk an egg and 2 tablespoons of milk. Remove the plastic wrap from the baking sheet and brush each of the buns with egg wash. Place in the oven and bake for 16 to 19 minutes or until golden brown.

Print Recipe

5 from 1 vote

Wild Jackson Chicken Sandwich

Ingredients

Marinade

• 6 boneless skinless chicken thighs
• 1 ½ cups buttermilk
• ½ cup pickle juice
• 5 garlic cloves smashed
• 1 tbsp black peppercorns
• 2 bay leaves
• 1 tbsp kosher salt
• 1 tbsp garlic powder

Flour Mixture

• 2 cups all purpose flour
• 1 tbsp kosher salt
• 1 tbsp garlic powder
• 1 tbsp smoked paprika
• 2 tsp pepper
• 2 tsp fennel
• 1 tsp cayenne

Assembly per Sandwich

• 1 bun
• 2 tbsp butter
• 1 ½ tsp garlic powder
• 1 piece of cooked chicken
• wild jackson mayo
• pickle slices
• slaw

Instructions

• Combine the chicken thighs, buttermilk, pickle juice, garlic cloves, peppercorns, bay leaves, salt, and garlic powder in a large ziplock bag. Shake together, seal, and refrigerate for at least 8 hours and up to 24 hours.
• Remove the chicken from the brine and pat dry. Fill a deep heavy pot with 2 inches of peanut-oil and heat to 350°F over medium-high.
• Combine the flour, salt, garlic powder, smoked paprika, pepper, fennel, and cayenne in a medium bowl. When the oil has reached the target temperature, take a piece of chicken and dredge in the spiced flour mixture until fully covered.
• Carefully place in the heated oil. Cook until the chicken reaches an internal temperature of 165°F, about 6 to 10 minutes. Transfer to a plate covered with paper towels. Repeat with the remaining chicken.

Assembly

• Combine the butter and garlic powder in a small bowl. Cut the bun in half and then spread the garlic butter on the inside of both halves. Place under the broiler and toast until the bread has crisped up.
• Slather each half with the Wild Jackson Mayo. Top the bottom bun with enough pickle slices to cover the bun. Place a piece of fried chicken on top and then the slaw. Serve immediately.