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Merienda

October 19, 2020
Chicken Karaage Mayo Buns

Time needed: 30 minutes.

DIFFICULTY: Easy
Makes: 2 servings

Ingredients:
2 pieces bread buns
2 tablespoons butter
2 pieces lettuce leaves
Oil, for frying

Chicken Karaage:
1 lb (500g) boneless, skin-on chicken thighs, cut into 1-in (2.5cm) pieces
1 cup (160g) potato starch
½ cup (64g) sesame seeds
Oil, for deep-frying

Marinade:
3 tablespoons soy sauce
2 cloves garlic, grated
1 ½ tablespoons sugar
1 tablespoon rice wine vinegar
1 tablespoon ginger juice

Coleslaw:
1 cup Lady’s Choice Real Mayonnaise, divided
1 cup lettuce, shredded (OPTIONAL SUBSTITUTE: cabbage)
½ cup carrots, shredded

Procedure:

  1. Make coleslaw

    In a large bowl, add shredded lettuce and carrots. Add ¾ cup of LADY’S CHOICE REAL MAYONNAISE Mix well. Set aside to chill.

  2. Make marinade

    To make the marinade, shake together the ingredients in a large, resealable plastic bag until the sugar has dissolved.

  3. Marinate chicken

    Add the chicken and toss until evenly coated. Let marinate in the refrigerator (tossing occasionally) for 2 hours to overnight. Remove the chicken from the marinade and discard the liquid.

  4. Prepare buns

    Slice bread buns open and spread butter on top.

  5. Toast buns

    In a large pan over medium heat, toast the buttered sides of the buns until golden and crispy. Set aside.

  6. Make karaage coating

    Combine the potato starch and the sesame seeds in a large shallow bowl or resealable plastic bag.
    (Tip: Substitute Potato starch with Cornstarch if unavailable)

  7. Coat chicken

    Lightly coat the chicken in the potato starch mixture while forming it into balls and let rest on a wire rack until dry so that the potato starch and meat bind together and keep its round shape, about 20 minutes.

  8. Fry

    Meanwhile, in deep-frying, stockpot or large wok, heat 2 inches (5cm) of oil to 360 degrees F (180 degrees C). Fry the chicken, a few pieces at a time, until they float to the top and turn deep golden brown, 3 to 5 minutes. Using a slotted spoon or chopsticks, carefully remove the chicken and let drain on a clean wire rack. Repeat with the remaining chicken pieces.
    (Tip: For crispier chicken, after frying chicken pieces for the first time, re-fry using higher temperature!)

  9. Assemble

    Spread a generous layer of the remaining LADY’S CHOICE REAL MAYONNAISE onto the toasted buns, place a lettuce leaf on top of the bottom bun, followed by a few pieces of the crunchy karaage, and top with the coleslaw and top bun. Serve