Karaage Chicken Bao Recipe

Prep chicken

Trim excess fat from the chicken thighs and cut into 1.5–2 inch bite-size pieces. Pat dry with paper towels.

Marinade

In a bowl combine soy sauce, mirin, sake, grated ginger, grated garlic, salt, and white pepper. Add the chicken, pressing the marinade into the pieces so they are fully coated. Cover and refrigerate for 24 hours for best flavor (minimum 2 hours acceptable).

Coating

When ready to cook, place cornstarch and all-purpose flour in a shallow bowl and mix. Dredge each marinated chicken piece in the dry mix, shaking off excess.

First fry (blanch)

Heat oil in a medium saucepan or deep fryer to 320°F (160°C). Fry the coated pieces in batches without crowding for 3–4 minutes until they are pale golden and cooked through but not deeply browned. Remove to a wire rack or paper towel-lined tray to drain and cool for 8–10 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the cooled pieces again in batches for 1.5–2.5 minutes until deep golden-brown and very crisp. Drain on a rack and keep warm while assembling baos.

Soft boil eggs

Bring a small pot of water to a simmer. Gently lower the eggs and simmer for 6–7 minutes for jammy yolks. Transfer immediately to an ice bath for 5 minutes, then peel.

Make miso emulsion

Cut peeled eggs in half. In a small bowl mash the yolks with white miso, rice vinegar, sugar, and a teaspoon of neutral oil until smooth. If you prefer a thicker 'gel' texture, mash thoroughly and chill briefly; for a looser sauce, whisk with an extra teaspoon of oil or a splash of warm water. Return a spoonful of the yolk mixture to each egg half or reserve the mixture as a spread for the bao.

Combine rice vinegar, water, sugar, and salt in a jar or bowl and stir until sugar and salt dissolve. Add julienned carrot, press down to submerge, and let sit at room temperature for 15–30 minutes (or refrigerate for up to several days). Drain before using.

Briefly rinse bean sprouts and pat dry. If desired, toss them with a pinch of salt and a teaspoon of rice vinegar or a touch of sesame oil for flavor. Mix mayonnaise with the finishing teaspoon of soy sauce and 1/2 teaspoon of togarashi to make a spiced mayo.

Steam or warm bao buns according to package instructions until soft and pliable (about 5–7 minutes for frozen; 2–3 minutes for fresh steam).

Open a bao and spread about 1 teaspoon of the miso egg yolk mixture or a smear of miso mayo on the base. Place 1–2 pieces of karaage chicken into each bun (depending on size). Add a small handful of bean sprouts, a few pieces of pickled carrot, and a drizzle of the spiced mayonnaise. Sprinkle sliced scallions and a light dusting of togarashi over the top. Close the bun and serve immediately.

Optional: Serve extra miso egg mixture, togarashi, and pickles on the side for guests to add more heat or acidity.