Last weekend we had a few tradies up at our farm to help us start on a new shed we are building at the bottom of our property. I was SO excited I had someone to cook for that wasn't my family, so I decided to trott out some bao for lunch for them.
I wasn't going to put this on the blog, because it was a quick whack together but i've had a few people ask for the recipe so here it is!! - lacking a few photos! ;)
Although this looks fairly complicated, its not, its super easy and is ALWAYS scoffed by absolutely everyone in our house. I dont always make it with fried chicken, sometimes its tofu, sometimes its pulled chilli beef - and it sometimes used to be pork belly (although since i've fallen in love with two piggies who share my days, I cant bring myself to eat any pork, bacon etc)
If your feeling EXTRA fancy, you can make your own bao buns, however I never do, because ain't nobody got time fo dat. I always buy the frozen ones, they taste just as good - they can usually be found at your local asian grocer in the frozen section. If you cant find them there, I usually do a 6 monthly visit to "Minh Phat" in Victoria Street - I stock up on a few solid packets of buns and keep them in the freezer for a rainy day.
There is 3 components to this recipe, I have tried to break it down for you so its easier to follow.
Enjoy!
L xx
STEP 1. THE PICKLES
INGREDIENTS FOR THE PICKLE
Carrots
Spanish Onion
2 Cups vinegar- white, red wine, rice wine, apple cider (any of these, or a combination)
2 Cups water
2 Tablespoons salt
4–6 Tablespoons sugar ( sugar is added for flavour, so feel free to cut back you like)
METHOD FOR THE PICKLE
STEP ONE
Grate your carrot into strips, and slice your onion into small slices
STEP TWO
Mix your vinegar, water, salt and sugar in a bowl, then split between the carrots and the onion
STEP THREE
Leave to marinate in the mixture for at least half an hour. This can be kept in a jar in the fridge for a week or two (its good to add to salads etc!)
STEP 2. THE FRIED CHICKEN
INGREDIENTS FOR FRIED CHICKEN
3 chicken breasts, halved lengthways 2 eggs 2 cups potato starch (I used tapioca starch and rice flour because thats all i had) vegetable oil for deep frying sea salt Mixed Pepper Powder: 2 tsp white peppercorns 1 tsp Sichuan peppercorns 1 tsp black peppercorns Marinade: 2 tbsp finely grated ginger 1 garlic clove, finely grated 2 tbsp soy sauce 1 tbsp sweet chilli sauce
1 tbsp oyster sauce ½ tsp Chinese 5-spice ½ tsp potato starch (again I used tapioca starch and rice flour)
METHOD FOR FRIED CHICKEN
STEP 1 For the mixed pepper powder, use a mortar and pestle to grind the peppercorns to a fine powder.
STEP 2
Use a rolling pin or meat mallet to pound the chicken breast pieces to an even thickness. Then cut into bite-sized chunks.
STEP 3
Add all the mixed pepper and marinade ingredients together and mix well, add in your chicken pieces and leave to marinade for a minimum of 30 minutes, overnight if you wish. STEP 4
Coat your chicken - Place the eggs into a large bowl and whisk with two tablespoons of water, then place your starch in another bowl. Coat each chicken piece in the egg and then in the potato starch. Shake off the excess starch and set aside ready for frying.
STEP 5
Fill a wok or deep frying pan to about 1/3 capacity with the vegetable oil. Heat over high heat. The oil is hot enough when a wooden spoon dipped into the oil forms small little bubbles. Cook the chicken in batches in the hot oil for 3-4 minutes or until cooked through and crispy. Drain on paper towel and sprinkle some onion powder over the top.
STEP 3. THE BAO AND THE CONDIMENTS
INGREDIENTS FOR BAO AND CONIDMENTS
Bao buns
Coriander
Hoisin Sauce
Sriracha sauce
Kewpie Mayo (I mix this in with some sriracha to make a spicy mayo)
Steam your Bao buns according to the packet (I actually never read the packet, I just whack it in the steamer baskets over some boiling water and leave until they are hot and spongy to touch)
Serve your buns piled high with your fried chicken, your pickles and all your condiments to choose from!
DELISSSHHHH!!
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