Chicken Karaage Bao Buns
Mike ReidIngredients:
Coating:
- ½ tsp ground oregano
- ½ tsp chilli powder
- ½ tsp dried ginger
- ½ tsp dried cumin
- ½ tsp dried turmeric
- ½ tsp pepper
- 1tsp salt
- 1 Tbsp paprika
- 1 Tbsp onion powder
- ½ tsp garlic powder
Yuzu Kosho Mayonnaise:
- 100ml Mayonnaise
- Yuzu kosho 15g
- Season to taste
To Finish:
- 200g Chicken thigh
- 100g plain flour
- 100ml buttermilk
- 200g rolled oats, roasted and blended
- Oil for frying
- 6 Bao buns
- Pickled cucumbers
- Fresh coriander
Method:
Coating:
- Combine all ingredients and lightly toast them off in a medium heated pan for 5 minutes
- Leave to cool and set aside until ready
Yuzu kosho mayonnaise:
- Mix ingredients and season to taste
To Finish:
- Place your chicken in the buttermilk and cover both sides
- Mix your oats and rice flour together before adding your chicken and coating well
- Fry in Vegetable oil until golden and crisp then leave on some drainage paper to absorb the excess oil
- Add your wasabi mayonnaise to the plate before adding your chicken on top. Garnish with the garlic crisps, chilli and coriander cress
Our friends at Wine Selectors suggest pairing this dish with a Gruner Veltliner.
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