In a large bowl, add shredded lettuce and carrots. Add ¾ cup of LADY’S CHOICE REAL MAYONNAISE Mix well. Set aside to chill.
To make the marinade, shake together the ingredients in a large, resealable plastic bag until the sugar has dissolved.
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.
Slice bread buns open and spread butter on top.
In a large pan over medium heat, toast the buttered sides of the buns until golden and crispy. Set aside.
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)
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
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