Szechuan Fried Chicken Bao

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!

Unbalanced

% Daily Values based on a 2,000 calorie diet

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.

Step 2

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

Step 3

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

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.

Step 5

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

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.

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.

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.

Step 10

Mix the cornstarch with 1 tbsp of cold water and add it to the sauce. Stir until thickened and let it cool.

Step 11

In a pan, toast the white and szechuan peppercorns. Transfer into a mortar and pestle and grind.

Step 12

Combine the white pepper, szechuan peppercorns, salt, sugar, and five spice powder.

Step 13

Mix the potato starch and baking powder. Take chicken out of the marinade and coat the chicken in the potato starch.

Step 14

Heat around 3 cups of oil in a pot for 300 F. Fry the chicken until it's golden brown (~3-5 minutes). Remove the chicken and heat the oil to 350 F.

Step 15

Let the chicken rest for 10 minutes and then fry again for 2-3 minutes. Remove the chicken and fry the thai basil until crisp (~30 seconds).

Step 16

Toss the chicken in the szechuan seasoning.

Step 17

Once the baos are done, open them up and assemble them with the pickles, chicken, sweet chilli sauce, and fried basil.