Ingredients: 1 serving

1 bao bun, steamed according to package directions

• 3.5 oz chicken thigh, cut into pieces
• 1 tsp grated ginger
• 1-1/2 tsp soy sauce
• 1/2 Tbsp sake or white wine
• 2 Tbsp potato starch or corn starch
• Vegetable oil for frying
• Leafy vegetables
• Red cabbages, shredded
• Fresh red chili pepper

1 Tbsp Kewpie Deep Roasted Sesame Dressing

Directions

1. In a bowl, mix together the ginger, soy sauce, and sake. Add the chicken and mix well. Let it sit for 15 minutes in the refrigerator.
2. Remove the chicken from the marinade and coat it with potato starch. Set aside.
3. In a frying pan, heat an inch of oil to 340°F. Cook the chicken for 3 minutes. Remove from the oil and let it rest for 3 minutes. Heat oil to 355°F and cook the chicken again for 2 more minutes. (This makes the chicken extra crispy. Watch out for oil splatters.) Remove the chicken from the oil and set aside.

How to assemble:
– Place the leafy vegetables on the bun, then top with the chicken.
– Top with red cabbage and chilis. Drizzle the dressing and serve immediately.