Name: Pollo Shi Jao Kay
Cook time: P0Y0M0DT1H15M0.000S
Total time: P0Y0M2DT1H15M0.000S
Yield: 4 sandwiches
Ingredients: 2 carrots, shredded; 2 turnips, shredded; 1 cup rice vinegar; 1/2 cup sugar; 1 cup soy sauce; 1/2 cup oyster sauce; 1 1/2 teaspoons sesame oil; 1 teaspoon five-spice powder; 1 teaspoon salt; 4 chicken thighs; Flour, for dredging; Beaten egg, for coating; Cornstarch, for dredging; Vegetable oil, for deep-frying; 6 cups chicken stock; 1/2 cup soy sauce; 2 tablespoons sugar; 4 teaspoons oyster sauce; 4 teaspoons sesame oil; 2 teaspoons kosher salt; 4 cloves garlic; 3 tablespoons cornstarch; 4 sandwich buns, split and toasted; Chopped lettuce, for serving

Directions

For the pickled carrots and turnips: Mix the shredded carrots and turnips with the vinegar and sugar. Cover and let pickle for a minimum of 2 days.
For the chicken: Combine the soy sauce, oyster sauce, sesame oil, five-spice powder and salt in a bowl; mix to blend. Add the chicken, turning to coat. Cover and marinate in the refrigerator for 2 days.
Pass the marinated chicken through the flour, egg and cornstarch, and then deep-fry until cooked through, about 5 minutes.
For the sauce: Combine the chicken stock, soy sauce, sugar, oyster sauce, sesame oil, salt and garlic in a pot. Simmer for 15 minutes. Remove the garlic cloves. Dissolve the cornstarch in a little water and stir into the sauce. Simmer another 5 minutes, stirring frequently. Let cool.
To build the sandwich: Spread a bun, top and bottom halves, with some sauce. Top with a piece of chicken, some pickled carrots and turnips, and some lettuce.

Recipe courtesy of Mr. & Mrs. Bun, Miami, FL

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Pollo Shi Jao Kay

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