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 don’t 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 ¼ LB fingerling potatoes, halved lengthways
25g/ ¼ stick unsalted butter, melted  
1 tbsp soy sauce

For the mayo:
6 tbsp mayo
3 tbsp teriyaki sauce

160g/5 ½ oz cornflour or potato flour
1 1ltr/ 35 fl oz vegetable oil 
Togarashi seasoning to sprinkle
4 brioche buns 
½ head iceberg lettuce, finely shredded
Sea salt, to season

Get the full method here: https://donalskehan.com/recipes/japanese-fried-chicken-karaage-bun/

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