Recipe Cuisine: Not sure
Theme: Soul Spicy
Crispy Chilli Chicken Bao Buns
By: Nicole H
Ingredients
- FOR THE CHICKEN:
- 450g chicken strips
- 1 small egg, white part only
- 1/4 cup cornflour
- 1/4 cup potato flour (or rice flour)
- 1/2 tsp baking powder
- salt and pepper
- oil for frying (enough to cover the chicken in the wok or pan)
- FOR THE SAUCE:
- 1/3 cup sriracha
- 2 Tbls soy sauce
- 2 Tbls lime juice
- 1/2 cup brown sugar
- 1 Tbls sesame oil
- 1 tsp chilli flakes (more to taste)
- 1 tsp ginger, grated
- 2 cloves garlic, crushed
- FOR THE PICKLES:
- 1/2 cup rice wine vinegar
- 2 Tbls sugar
- 1 tsp salt
- 1 large carrot, julienned
- 2 red radish, thinly sliced
- OTHER:
- 6 frozen bao buns
- cucumber, thinly sliced
- Scallions, thinly sliced
- sesame seeds
Product used in recipe
- LEE KUM KEE - SESAME OIL
Method
- MAKE THE PICKLES:
- In a small bowl whisk together the rice wine vinegar, sugar and salt until the sugar and salt are dissolved. Add the julienned carrot and sliced radish and toss through. Place in the fridge until ready to use.
- MAKE THE CRISPY CHICKEN:
- Place a cooling rack over a tray and set aside.
- Heat the oil in the wok over medium high heat. In a shallow container combine the flours and baking powder with salt and pepper. Toss the egg white through the chicken.
- Test the oil temperature by sticking a wooden skewer in the oil, if the skewer has lots of little bubbles around it the oil is ready. Take a piece of chicken and coat in the flour mixture, add to the oil and continue with the next piece of chicken until about a third of the chicken is in the pan. Cook for two more minutes and remove the chicken to the cooling rack. Continue with the next two batches.
- Allow the oil to heat up again and working in batches fry a third of the chicken again until golden, about 30 seconds. Place back on the cooling rack to drain the excess oil. Repeat with the rest of the chicken. This second fry is to crisp the chicken up.
- STEAM THE BUNS:
- Place a pot of water on the stove and bring to the boil. If your steamer basket is metal line it with some baking paper. Place the bao buns in a single layer in the steamer basket and steam according to packet directions.
- FOR THE SAUCE:
- While the buns are steaming mix together the sriracha, brown sugar, soy sauce, lime juice and red pepper flakes and set aside.
- Carefully discard the oil from the wok and wipe it out with some paper towel.
- Heat the wok on low heat, add the garlic and ginger and saute for a minute until fragrant. Turn the heat to medium high, add the sauce mixture you set aside and bring to the boil. Simmer until the sauce thickens and coats the back of a spoon, about 3-4 minutes.
- Turn off the heat and toss the chicken through the sauce.
- ASSEMBLE:
- Carefully pry open the bao buns and place some sliced cucumber on the bottom, add in some saucy chicken pieces and top with the pickles, scallions and sesame seeds.
- Enjoy !
