Recipe courtesy of Mr. & Mrs. Bun

Pollo Shi Jao Kay

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  • Level: Advanced
  • Total: 2 days 1 hr 15 min (includes pickling and marinating times)
  • Active: 1 hr 15 min
  • Yield: 4 sandwiches
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Pickled Carrots and Turnips:

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


  1. 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.
  2. 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.
  3. Pass the marinated chicken through the flour, egg and cornstarch, and then deep-fry until cooked through, about 5 minutes.
  4. 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.
  5. 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.