Japanese Fried Chicken Karaage Bun

May 04

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
30 mins + marinating time

Method

1. Heat the oven to 200°c/ Fan 180°c/ 400°F/ Gas 6.
2. Put the chicken in a bowl with the soy sauce, sesame oil, sake, sugar, garlic and ginger and leave to marinate for 30 minutes or as long as you can.
3. Whisk together the soy sauce, butter and sea salt and drizzle over the potatoes in a roasting tin. Toss well and roast for 30-35 minutes until golden and a bit sticky.
4. Mix the mayo and teriyaki sauce together and set aside.
5. Meanwhile heat the oil in a deep pan until it reaches 170°c/ 340°F. Add the cornflour to a bowl and season generously with sea salt. Coat the marinated chicken pieces in the flour and drop into the hot oil and cook in batches for 5-6 minutes until deep golden. Drain on a plate lined with kitchen paper. Sprinkle the chicken with Togarashi seasoning and sea salt.
6. Spread both halves of the brioche buns with the mayo, add the lettuce and the chicken. Serve with the potatoes and any leftover mayo.

4 boneless skinless chicken thighs

5 ½ oz cornflour or potato flour

35 fl oz vegetable oil

Togarashi seasoning to sprinkle

4 brioche buns

½ head iceberg lettuce, finely shredded

Sea salt, to season

For the marinade:

5 tbsp soy sauce

2 tsp sesame oil

3 tbsp Sake

Pinch of sugar

2 cloves garlic, finely grated

1” piece fresh root ginger, grated

For the potatoes:

1 ¼ LB fingerling potatoes, halved lengthways

¼ stick unsalted butter, melted

1 tbsp soy sauce

For the mayo:

6 tbsp mayo

3 tbsp teriyaki sauce