‘Ulu Furikake Biscuit with Miso Teriyaki Fried Chicken
May 21, 2025
ʻUlu Furikake Biscuit with Miso Teriyaki Fried Chicken
Mari Wills, RDN
Yields: 4 Sandwiches
This sandwich features a tender furikake biscuit made with ʻulu flour topped with a crispy ʻulu flour battered fried chicken coated in a umami-filled miso teriyaki sauce, topped with homemade pickled cucumbers and carrots.
Ingredients
ʻUlu Furikake Biscuit:
- 1 cup ʻUlu flour
- 1 cup all purpose flour
- 2 Tbsp furikake
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp sugar
- 4 Tbsp unsalted butter, cubed and chilled
- 1 cup heavy cream
ʻUlu Battered Fried Chicken:
- 1/2 lb chicken thighs
- 1/2 cup ʻulu flour
- 1/2 cup all purpose flour
- 1/4 cup carbonated water
- 1/2 tsp salt
- 1/2 tsp paprika
Miso Teriyaki Sauce:
- 1/2 cup shoyu
- 1/4 cup sugar
- 1/4 cup water
- 1/4 red miso
- 1/2 tsp sesame oil
Pickled Cucumbers and Carrots:
- 1 cup cucumbers, sliced
- 1/2 cup carrots, sliced
- 1 cup rice wine vinegar
- 1 Tbsp sugar
- 1 Tbsp salt
Directions
In a large mixing bowl, add ʻulu flour, so flour, salt, sugar, baking powder, and furikake. Mix together. Cut in the chilled butter until dough forms sand-like texture. Make a well and add heavy cream. Form biscuit shapes and place onto parchment lined sheet pan. Bake at 400 F for 15-18 minutes or until golden brown.
- For the chicken, add ʻulu flour, ap flour, salt, and paprika to a separate large mixing bowl. Mix then add in carbonated water. Mix again until combined. Dip your chicken into the batter then deep fry at 375 F until internal temperature reaches 165 F. Set aside.
- For miso teriyaki glaze, add all ingredients to a sauce pot and bring to a boil.
- For pickles, add rice wine vinegar, sugar, and salt to a sauce pot. Bring to a boil then add to sliced cucumbers and carrots in a mixing bowl. Set aside.
- Coat fried chicken in miso teriyaki sauce. Place onto biscuits. Top with pickles and enjoy!!
