This started out as a bit of a joke as we had a giant Yorkshire Pudding spare. We hadn't seen that one of the major supermarkets were offering something similar. We think ours looks better, but we might be a bit biased....
OK this is a bit of a mishmash of several recipes. But that’s how we roll here…. The Bao Bun recipe is here, it was my turn to make this and I added ½ Teaspoon of Turmeric to the ingredients to give a slightly more ‘ Brioche Bun‘ Colour. Well actually they turned on a slightly odd yellow shade, but they tasted fine.
Ingredients for the Japanese style Mayo:-
Mayonnaise
Dijon Mustard
White Pepper
Salt
Rice Wine Vinegar
Method:-
(1) Simply mix together.
Ingredients for the Karaage fried Chicken:-
Boneless Chicken Thighs
225g of plain Flour (Gluten free works fine)
75g of Cornflour
2 Eggs, beaten
2 Tbsp of Soy Sauce (Gluten free for us)
1 Tbsp of Shaoxing Wine
2 Tsp of minced Garlic
2 Tsp of minced Ginger
2 Tsp of Sesame Oil
Salt & White Pepper
2 Tbsp of Japanese style Mayo
Method:-
(1) Mix the Soy Sauce, Shaoxing Wine, Garlic, Ginger, Sesame Oil and Japanese style Mayo into a paste.
(2) Marinade the Chicken thighs in the fridge for 30 minutes or longer.
(3) Combine the plain Flour, Cornflour Salt & White Pepper.
(4) Dunk each piece of Chicken in the beaten egg and then dredge in the seasoned Flour.
(5) Fry individually until the coating is lightly browned at 160c.
(6) Drain on kitchen paper and allow to cool.
(7) Re-fry at 180c to brown what you are ready to assemble your burgers.
For the burgers we cut the Bao Buns in half and browned the cut sides in a lightly oiled pan. Spread Japanese style Mayo on both top and bottom and dressed the bottom slice with a little green salad.
