2 boneless, skinless chicken thighs (cut in half)
1/2 cup soy sauce
1/4 cup rice wine vinegar
1 clove garlic (peeled, roughly chopped)
1 1- inch piece ginger (peeled, roughly chopped)
1/4 cup onion (peeled, thinly sliced)
1 and 1/2 cups flour
2 large eggs
1 tablespoon water
2 and 1/2 cups panko breadcrumbs
Kosher salt and freshly ground pepper
vegetable oil (for frying)
8 cups cooked sushi rice
3 large eggs (beaten)
1/2 cup black and white sesame seeds
3 tablespoons sesame oil (plus extra if needed)
cooking spray (for greasing)
Kosher salt and freshly ground pepper
1 recipe Spicy Mayo (recipe below)
2 cups Iceberg lettuce (cored, thinly sliced, to serve)
Spicy Mayo:
1 cup mayo
1 tablespoon sriracha
1/4 cup scallions (root ends trimmed, thinly sliced)
Kosher salt and freshly ground pepper

For the Fried Chicken: In a large bowl, add chicken, soy sauce, vinegar, garlic, ginger, and onion. Set aside and allow to marinate for 30 minutes.
Fill a Dutch oven with 2-inches of vegetable oil and preheat to 360ºF. Line a plate with paper towels and set aside.
While the oil preheats, set up a breading station with three shallow baking dishes. In the first baking dish, add flour, season with salt and pepper and whisk to combine. In the second baking dish, add eggs, water, season with salt and pepper and whisk to combine. In the third, add panko, season with salt and pepper and whisk to combine.
Remove chicken from marinade, and pat dry. Working with one chicken thigh at a time, dredge in flour mixture and shake off any excess. Dip in egg mixture, letting any excess drip off. Add to breadcrumb mixture and toss to coat. Gently press breadcrumbs into the chicken and transfer to a platter. Gently drop prepared chicken into oil. Fry, turning occasionally, until golden brown and cooked through, or until a meat thermometer registers 165ºF. Transfer to prepared plate to drain and set aside.
For the Fried Rice Buns: Spray 8 medium squares of plastic wrap with cooking spray and set aside.
In a large bowl add, rice, eggs, sesame seeds, and gently fold to combine.
On a clean workspace, wrap 1 cup of rice in plastic wrap and transfer to the inside of a 3-inch round biscuit cutter. Evenly pack rice into the mold to form a 1/2-inch thick round rice disk. Repeat until there are 8 formed rice disks. Transfer to a baking sheet and refrigerate for 30 minutes-1 hour.
In a large saute pan over medium-high heat, warm sesame oil. Working in batches, add buns and sear, turning halfway through until golden brown and crispy, about 2-3 minutes per side, adding more oil if necessary. Season with salt and pepper, remove from heat, and gently transfer to platter.
To assemble: Spread 4 of the fried rice disks with spicy mayo. Top each with a fried chicken thigh and top with another fried rice disk. Serve with Iceberg lettuce.
For the Spicy Mayo: In a small bowl, add sriracha, mayo, scallions, and season with salt and pepper. Stir to combine and set aside.
Tip: For an extra crunch, add some pickles or thinly sliced cabbage to sandwich!