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@trending_ttok: Looks like I just learned how to get rid of two extra machines and clean my floors even better #sharksteampickup #sharksteammop #steammop #mop #tiktokshopcreatorpicks *prices and discounts are subject to change and accurate based on the time of posting, sale ends today

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Sunday 28 June 2026 22:44:10 GMT
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Nashville Hot Karage Chicken Sandwich! Ingredients Chicken 4 boneless skin on chicken thighs 3 tbsp soy sauce 1 Tbsp sesame oil 1 Tbsp sake (optional) 1 Tbsp ginger, minced 3 cloves garlic, minced Black pepper 1 egg 2 Tbsp potato starch For the dredge 2 cups potato starch Slaw 1 small green cabbage, very thinly sliced ¼ cup mayo 2 tsp sesame oil 1 Tbsp sesame seeds Salt and lemon to taste Spicy oil 1 Tbsp garlic powder 2 ½ Tbsp smoked paprika 1 Tbsp cayenne pepper 2 tsp MSG ( optional) 1 tsp salt 1 ½ cups hot oil Sauce ⅓ cup mayo 1 Tbsp sriracha The juice of ½ a lemon Other ingredients 4 brioche burger buns Frying oil To start, in a bowl add the chicken thighs, soy sauce, sesame oil, sake, ginger, garlic and black pepper. Mix well and marinate for 30 minutes. For the slaw in a bowl add the cabbage, mayo, lemon, sesame oil, sesame seeds and salt. Mix well and set aside in the fridge. To the chicken add the egg and potato starch. Mix again and set aside. Coat the chicken in potato starch and set aside. Heat the oil to 350 F and fry your chicken in batches for 5-6 minutes until golden brown. Remove to a wire rack. In a heatproof bowl add the smoked paprika, garlic powder, MSG, cayenne pepper and salt. Pour some hot oil into the bowl and whisk well. Dip the chicken in the oil well. For the sauce, in a bowl add the mayo, sriracha, lemon and salt. Mix and set aside. To assemble, on a toasted bun add sauce, chicken, slaw and the top bun. Enjoy!
Nashville Hot Karage Chicken Sandwich! Ingredients Chicken 4 boneless skin on chicken thighs 3 tbsp soy sauce 1 Tbsp sesame oil 1 Tbsp sake (optional) 1 Tbsp ginger, minced 3 cloves garlic, minced Black pepper 1 egg 2 Tbsp potato starch For the dredge 2 cups potato starch Slaw 1 small green cabbage, very thinly sliced ¼ cup mayo 2 tsp sesame oil 1 Tbsp sesame seeds Salt and lemon to taste Spicy oil 1 Tbsp garlic powder 2 ½ Tbsp smoked paprika 1 Tbsp cayenne pepper 2 tsp MSG ( optional) 1 tsp salt 1 ½ cups hot oil Sauce ⅓ cup mayo 1 Tbsp sriracha The juice of ½ a lemon Other ingredients 4 brioche burger buns Frying oil To start, in a bowl add the chicken thighs, soy sauce, sesame oil, sake, ginger, garlic and black pepper. Mix well and marinate for 30 minutes. For the slaw in a bowl add the cabbage, mayo, lemon, sesame oil, sesame seeds and salt. Mix well and set aside in the fridge. To the chicken add the egg and potato starch. Mix again and set aside. Coat the chicken in potato starch and set aside. Heat the oil to 350 F and fry your chicken in batches for 5-6 minutes until golden brown. Remove to a wire rack. In a heatproof bowl add the smoked paprika, garlic powder, MSG, cayenne pepper and salt. Pour some hot oil into the bowl and whisk well. Dip the chicken in the oil well. For the sauce, in a bowl add the mayo, sriracha, lemon and salt. Mix and set aside. To assemble, on a toasted bun add sauce, chicken, slaw and the top bun. Enjoy!
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