Ingredients You Will Need
• Ready-to-cook Japanese Karaage Chicken
• Mentaiko (Pollock Roe)
• Mayonnaise
• Chopped Parsley
• Lettuce Leaves
• 30 g Half-Moon Gua Bao Bun
Step-by-Step Instructions
Step1: Wash the lettuce and set aside. Finely chop the parsley. Steam the gua bao until warm and fluffy.
Step2: Prepare the sauce by mixing 60 g mayonnaise with 20 g mentaiko until well combined.
Step3: Deep-fry the karaage chicken at 170°C (340°F) for 4–5 minutes, or until fully cooked and golden brown.
Step4: Assemble in the following order:
Gua Bao → Lettuce → Karaage Chicken → Mentaiko Mayonnaise → Chopped Parsley
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