CRISPY CHICKEN BUN Recipe Japanese Karaage Style

This beautiful bun is served alongside teriyaki mayo, fingerling potatoes togarashi salt making it a real treat. If you dont have sake for the marinade here, you could use Chinese rice wine. Serves: 4 Ingredients (US METRIC): 4 boneless skinless chicken thighs For the marinade: 5 tbsp soy sauce 2 tsp sesame oil 3 tbsp Sake Pinch of sugar 2 cloves garlic, finely grated 3cm, 1 piece fresh root ginger, grated For the potatoes: 560g, 1 LB fingerling potatoes, halved lengthways 25g, stick unsalted butter, melted 1 tbsp soy sauce For the mayo: 6 tbsp mayo 3 tbsp teriyaki sauce 160g, 5 oz cornflour or potato flour 1 1ltr, 35 fl oz vegetable oil Togarashi seasoning to sprinkle 4 brioche buns head iceberg lettuce, finely shredded Sea salt, to season Get the full method here: Check out my meal planning website: Use the code DONAL20 for 20 off at the checkout. Subscribe to my channel: bit