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: Check out my meal planning website: Use the code DONAL20 for 20% off at the checkout. Subscribe to my channel: http://bit