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Difficulty: Medium
Makes: 8 Buns
Preparation Time: 30 mins
Cooking Time: 30 mins
Ingredients
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800g – 1kg chicken thighs, cut into bite-sized pieces Oil for deep frying 8 bao buns, frozen (alternative to bao buns, use lettuce cups) Chicken Coating: 100g plain flour 1 1/2 tsp garlic powder 1 1/2 tsp onion powder 1 tsp salt 1/2 tsp ground white pepper Korean Spicy Sauce: 3 tbsp soy sauce 3 tbsp rice vinegar 2 tbsp gochujang (Korean chilli paste) 2 tbsp tomato sauce 1 tbsp sesame seeds 100g white sugar Daikon Pickles (method below to make 24hrs in advance): 1 daikon (500g), peeled and sliced very thin using mandolin 350ml water 350ml rice vinegar 250g white sugar 1 tbsp salt 1/2 tsp turmeric powder 20 black peppercorns 3 bay leaves To Garnish: Coriander Sesame seeds Sprouts |
Method
1. Mix all the coating ingredients together in a bowl and set aside.
2. Mix all the spicy sauce ingredients in a small pot and bring to the boil. Reduce heat and simmer for 2 minutes, or until the sauce coats the back of a spoon. Remove from heat and set aside.
3. Heat oil in a wok or deep fryer to 180°C (356°F).
4. Toss chicken in the coating mixture and deep-fry for 3-4 minutes or until cooked through. Place chicken on paper towels to drain excess oil, then transfer to a large bowl.
5. Pour the spicy sauce onto the deep-fried chicken and toss to coat well.
6. Steam frozen bao buns in a steamer (as per package instructions), this may take approximately 6-8 minutes to fully steam.
7. To serve, fill the bao buns with spicy chicken and coriander, and enjoy! For a low carb option, serve the spicy fried chicken in a lettuce cup with Daikon pickles.
To make daikon pickles, do this in advance:
Method
1. Place the peeled and sliced daikon in a clean, sterile jar.
2. In a pot, add water, rice vinegar, sugar, salt, turmeric, peppercorns, and bay leaves and bring to a boil. Cook to dissolve the sugar then remove from heat.
3. Once the liquid is cooled, pour the vinegar mixture over the slice daikon until it is completely covered. Pickle in a refrigerator for at least 24 hours.
Credit: Sachie Nomura
© SK2 Productions Ltd and Sachie Nomura
Auckland, the region of inspiration for this recipe, Sachie explores dishes inspired by childhood memories to inventive twists on traditional ingredients. She delves into Auckland's vibrant food scene, discovering the unique twists and creative approaches that make the region a culinary hotspot.
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