HANOS catering wholesale
Become a customer
Foodxperience

Korean fried chicken with Japanese mayonnaise

Chicken thigh marinated in ‘Korean marinade’, coated in a Kara Age mix and deep-fried. Delicious on steamed buns with Japanese mayonnaise and sriracha.

This recipe is part of the 'summer school streetfood snacks'.
Click here to view the entire workshop.

Ingredients

1kgchicken thigh meat
Korean barbecue marinade
200gkara-age mix

bao buns (snack size)
Sriracha mayonnaise
flower cutter

Japanese mayonnaise
Sriracha mayonnaise
Spring onion
Coriander

Preparation

  1. Marinate the chicken in the barbecue marinade (at least 5 hours).
  2. Remove from the marinade and grill the chicken on the barbecue until cooked.
  3. Cut to the desired size.
  4. Put the chicken in a bowl and mix in up to 200 grams of karaage mix.
  5. Add a little barbecue sauce and water.
  6. Mix everything well and then deep-fry at 175°C until crispy.

  1. Let the buns thaw.
  2. Dip the cutter in the sriracha and 'stamp' the top of the buns with it.
  3. Steam the buns in a steam basket.

  1. Top the buns with lettuce, the crispy chicken, and garnish with Japanese mayonnaise, Sriracha mayonnaise, spring onion, and coriander.