Steps

1. In a bowl, combine 120g Bread Flour and 30g Whole Wheat Flour, and mix.
   🕒 00:51
2. Push the flour to one side, then add 2g Salt to the other side. In the hollow, add 6g Sugar and 2g Active Dry Yeast.
   🕒 01:00
3. Pour 95g Lukewarm Water directly onto the yeast. Mix with a spatula until it comes together, then transfer to a clean surface and knead.
   🕒 01:11
4. Once the dough is smooth and cohesive, add 10g Butter and knead for about 10 minutes until a thin membrane forms when stretched.
   🕒 01:34
5. Shape the dough into a ball, place it seam-side down in a bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour for the first proof.
   🕒 01:48
6. While the dough is proofing, open a milk carton, cut it into three 1.5cm to 2cm wide strips, and staple them together.
   🕒 02:02
7. Wrap with aluminum foil and form into a 13cm ring, securing with staples to create a ring mold. Place it in a cup to maintain its shape.
   🕒 02:15
8. After the first proof, take out the dough, punch it down to release gas, and divide it into 4 equal portions. Shape into balls, place seam-side down, cover with plastic wrap, and let rest for 10 minutes for bench rest.
   🕒 02:41
9. After resting, gently press the dough with your palms to release gas and flatten it into a circular shape. Ensure the seams are well sealed.
   🕒 02:54
10. Flatten the dough by hand to slightly smaller than the ring mold and place it on a baking sheet.
    🕒 03:13
11. Generously grease the inside of each ring mold with Vegetable Oil, place the mold on the dough, and let it rise for the second proof.
    🕒 03:21
12. Once the dough has risen to the size of the ring molds after the second proof, remove the baking sheet and preheat the oven to 200°C (390°F).
    🕒 04:15
13. Make a slit in the center of the buns with a razor or knife, and brush the surface with Milk.
    🕒 04:19
14. Bake in the preheated 200°C (390°F) oven for 12 minutes.
    🕒 04:37
15. Once browned, transfer to a wire rack and let cool to room temperature.
    🕒 04:52
16. Soak the Chicken Thigh in the baking soda water overnight or for at least 30 minutes. Rinse briefly under water and pat dry with paper towels.
    🕒 05:13
17. Make a cut in the center of the Chicken Thigh and open it like a book (butterfly cut). Cut each half in half again to make 4 portions.
    🕒 05:36
18. Trim the pointed ends to create roughly square pieces and pound them with a meat tenderizer. If there are torn or thin parts, press them together to reshape.
    🕒 05:47
19. Season the Chicken Thigh with Salt and Pepper, and lightly coat with All-Purpose Flour.
    🕒 06:01
20. Dip the Chicken Thigh in the Beaten Egg, then coat with Panko Breadcrumbs. Repeat this process for a double coating.
    🕒 06:06
21. Heat about 2cm (0.8 inches) of Vegetable Oil in a frying pan over high heat until it reaches 160-170°C (320-340°F).
    🕒 06:25
22. Reduce heat to medium and fry the Chicken Thigh. As the coating firms up, move the pieces around to prevent burning.
    🕒 06:48
23. Fry one side for 2 to 2.5 minutes until golden brown, then flip and fry the other side for another 2 minutes until both sides are golden brown. Remove from the pan.
    🕒 07:02
24. In a frying pan, combine 3 tbsp Soy Sauce, 3 tbsp Mirin (Sweet Rice Wine), 1 tbsp Worcestershire Sauce, and 1.5 tbsp Sugar. Heat over medium heat, stirring until it thickens slightly.
    🕒 07:39
25. The Japanese sauce is ready when it has a light coating consistency. **Key Tip:** Do not overcook, as it will become too salty. Heat just until it thickens slightly, watching carefully.
    🕒 07:53
26. Once the buns have cooled, remove the ring molds and slice the buns in half.
    🕒 08:04
27. Dip the fried chicken cutlets thoroughly into the prepared Japanese sauce.
    🕒 08:18
28. Place the bottom half of a bun on a plate, and top with the sauce-soaked chicken cutlet.
    🕒 08:26
29. Pile a generous amount of well-drained shredded Cabbage on top of the chicken, then drizzle with Mayonnaise.
    🕒 08:34
30. Place the top half of the bun on top to complete the sandwich. Enjoy!
    🕒 08:41