Szechuan Fried Chicken Bao

Name: Szechuan Fried Chicken Bao
Prep time: 2 h 30 min
Cook time: 30 min
Total time: 3 h
Cuisine: Asian
Ingredients: salt 1 tsp; 1 tsp sugar; 1 tsp chicken bouillon powder; 1 tsp onion powder; 1 tsp white pepper; 1 tbsp potato starch; 2 cloves garlic, minced; 1 tbsp shaoxing wine; 1 tsp soy sauce; 1 egg white; 2 cubes fermented bean curd; 450g chicken thigh, boneless and skinless; 1 cup potato starch; 1 tsp baking powder; oil, for frying; thai basil leaves; 1 cucumber, thinly sliced; 500g rice vinegar; 150g sugar; 25g salt; 1 tsp msg; 1/2 tsp chilli flakes; 80 g rice vinegar; 80 g water; 90 g sugar; 1 tbsp shaoxing wine; 2 tsp sambal; 1 tsp chilli flakes; 1 clove garlic, minced; 5 g ginger, minced

17 steps

Prep:2h 30minCook:30min

This handheld delight is made by sandwiching crispy and juicy fried chicken between two fluffy bao buns, topped with pickles, and a drizzle of sweet and spicy sauce. The combination of flavors and textures is a mouth-watering sensation that is sure to satisfy your cravings. So whether you're looking for a quick snack or a meal on-the-go, a fried chicken bao is a delicious and option that you won't regret trying!

Updated at: Thu, 17 Aug 2023 05:08:31 GMT

Ingredients

8 servings

Instructions

Marinate Chicken

Step 1

Combine the salt, sugar, chicken powder, onion powder, white pepper, 1 tbsp of potato starch, minced garlic, minced ginger, shaoxing wine, soy sauce, egg white, and fermented bean curd in a bowl.

salt1 tsp

sugar1 tsp

chicken bouillon powder1 tsp

onion powder1 tsp

white pepper1 tsp

potato starch1 Tbsp

cloves garlic2

shaoxing wine1 Tbsp

soy sauce1 tsp

egg white1

bean curd2 cubes

ginger5g

Step 2

Cut the chicken thighs into 2x2 pieces and marinate the chicken in the seasonings for 2 hours to overnight.

chicken thigh450g

Pickles

Step 3

In a small pot, combine the rice vinegar, sugar, salt, msg, and chilli flakes and bring it to a boil.

rice vinegar500g

sugar150g

salt25g

msg1 tsp

chilli flakes½ tsp

Step 4

Slice cucumbers into coins and put them into a jar. Pour the hot brine into the jar. Cool the pickles to room temperature and let it sit in the fridge for 2 hours to overnight.

Mason Jar

cucumber1

Baos

Step 5

Mix the yeast, sugar and lukewarm milk (~35 C) and let the mixture sit for 5 minutes.

instant yeast5g

sugar24g

whole milk210g

Step 6

In a large bowl, combine the flour, baking powder, and salt. Add the yeast mixture and knead until a rough dough forms. (~4 minutes). Cover and rest the dough for 1 hour or until the dough doubles in size.

salt4g

baking powder4g

All Purpose Flour350g

Step 7

Punch the air out of the dough and divide the dough into 70 g portions. Form each piece into balls. Roll out each ball and brush one side with oil and fold over.

Step 8

Place each bao onto a parchment square and proof it for 15 minutes. Transfer the baos into a steaming basket and steam for 10 minutes.

Parchment paper

Sweet Chilli Sauce

Step 9

In a pot, combine the rice vinegar, water, sugar, shaoxing wine, sambal, chilli flakes, minced garlic, minced ginger, and soy sauce and bring the mixture to a boil.

rice vinegar80g