Juicy fried chicken, crispy shredded cabbage and lashings of mayonnaise makes this Karaage Chicken Bagel an absolute hit!
½ telegraph cucumber, peeled in ribbons
1 cup shredded green cabbage
¼ cup pickled pink ginger
1 tbsp black and white sesame seeds
¼ cup Japanese Kewpie mayonnaise
For the karaage chicken:
4 boneless skinless chicken thighs
2 tbsp soy sauce
1 tsp freshly grated ginger
1 clove garlic, crushed
1 tsp sesame oil
1 tsp sugar
1/2 cup potato starch or corn flour
Oil for deep frying
Makes 4 servings
Take 30 minutes to make
Cut each chicken thigh into 4 pieces. Place in a bowl with the soy sauce, ginger, garlic, sesame oil and sugar and toss to coat. Cover and leave to marinate for at least 30 minutes.
Heat enough oil in a medium sized pot or large frypan to deep fry the chicken.
Place the potato starch or corn flour in a shallow bowl. Remove the pieces of chicken from the marinade, letting any excess drip off. Roll the pieces in the flour until they are evenly coated.
Fry the chicken in the oil for about 4 minutes, until golden and cooked through. Set aside on paper towels to soak up any excess oil.
Lightly toast the bagels until they have just started to turn golden brown but are still soft.
To assemble, spread a generous spoonful of mayonnaise on the bottom and top of each bagel. Starting at the bottom add a handful of green cabbage and a few cucumber ribbons. Sprinkle a pinch of sesame seeds over the cucumber and pile on your karaage chicken pieces. Add some pickled pink ginger pieces for added zing and sandwich together with your bagel top