Time needed: 30 minutes.
Makes: 2 servings
2 pieces bread buns
2 tablespoons butter
2 pieces lettuce leaves
Oil, for frying
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
3 tablespoons soy sauce
2 cloves garlic, grated
1 ½ tablespoons sugar
1 tablespoon rice wine vinegar
1 tablespoon ginger juice
1 cup Lady’s Choice Real Mayonnaise, divided
1 cup lettuce, shredded (OPTIONAL SUBSTITUTE: cabbage)
½ cup carrots, shredded
- 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.
- Make marinade
To make the marinade, shake together the ingredients in a large, resealable plastic bag until the sugar has dissolved.
- 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.
- Prepare buns
Slice bread buns open and spread butter on top.
- Toast buns
In a large pan over medium heat, toast the buttered sides of the buns until golden and crispy. Set aside.
- 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)
- 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.
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!)
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