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Recipe Card
Chicken Karaage
ingredients
- 4 boneless, skinless chicken thighs, cut into 1/2 inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon chili oil
- Garlic powder, to taste
- 3 cups potato starch
Buns and Toppings
ingredients
- 8 bao buns
- Sliced cucumber
- Sliced carrots
- Lee Kum Kee Sriracha Chili Sauce
- Sesame seeds
- Fresh parsley
To steam the bao buns:
Method
Step 1
When making the bao buns, be sure to roll them out so they’re less than a centimeter thick, cut them out using something round so all of the buns are consistent, and brush one side with a bit of oil before folding them over (like a taco).
Step 2
Steam the buns for 8-10 minutes.
To make the Chicken Karaage:
Step 1
In a bowl, mix soy sauce, sesame oil, chili oil, and garlic powder. Add the chicken. Mix it so all of the chicken is coated. Cover the bowl and let it marinate in the fridge for 30 minutes
Step 2
Dip the chicken into potato starch and ensure that all sides are covered.
Step 3
To a pan on medium heat, pour in oil to cover the bottom of the pan and place the chicken in. Let it cook for 5-7 minutes per side (or until fully cooked).
Step 4
Once done, set the chicken aside.
Assembly:
Step 1
To assemble your bao buns, place the sliced vegetables in and add the chicken karaage.
Step 2
Add a drizzle of Lee Kum Kee Sriracha Chili sauce and top with sesame seeds and parsley.