Trigg Brown of Win Son, a Taiwanese-American restaurant in Brooklyn, NY, makes a big chicken bun in the Munchies Test Kitchen. Trigg starts with breaking down a whole chicken before marinating it in a mixture of ginger, garlic, scallions, Chinese five spice powder, and shio koji. Big pieces of chicken breast and thighs are then dredged in sweet potato starch, corn starch and rice flour, fried, and dusted with more Chinese five spice powder and cayenne pepper.

The result is a very crispy and slightly spicy piece of fried chicken that’s placed on top of a sweet bolo bao, topped with an herb salad, and drizzled with fermented tofu mayo. Trigg’s take on Taiwanese big chicken buns, which are typically sold in night markers around Taiwan, is the perfect combination of sweet, spicy, and savory.

Check out the recipe here: https://www.vice.com/en_us/article/wxe594/tk-winson-chicken-sandwich-recipe

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