Taiwanese Popcorn Chicken Bao Buns

Serves 1
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Directions

  1. 1Cut the chicken into bite-size pieces around 3x3 centimeters
  2. 2Cut the chicken into bite-size pieces around 3x3 centimeters
  3. 3Cut the chicken into bite-size pieces around 3x3 centimeters
  4. 4Combine salt, sugar, Chinese five spice, onion powder and white pepper
  5. 5Combine salt, sugar, Chinese five spice, onion powder and white pepper
  6. 6Combine salt, sugar, Chinese five spice, onion powder and white pepper
  7. 7Place the chicken into a large mixing bowl and add in cornstarch, Shaoxing wine, soy sauce and the dry seasonings
  8. 8Place the chicken into a large mixing bowl and add in cornstarch, Shaoxing wine, soy sauce and the dry seasonings
  9. 9Place the chicken into a large mixing bowl and add in cornstarch, Shaoxing wine, soy sauce and the dry seasonings
  10. 10Grate garlic cloves and ginger and add to the mixing bowl. Add in the egg white
  11. 11Grate garlic cloves and ginger and add to the mixing bowl. Add in the egg white
  12. 12Grate garlic cloves and ginger and add to the mixing bowl. Add in the egg white
  13. 13Mix all together and set aside to marinate in the fridge for 20 minutes
  14. 14Mix all together and set aside to marinate in the fridge for 20 minutes
  15. 15Mix all together and set aside to marinate in the fridge for 20 minutes
  16. 16Cut the shallots in half, remove the skin and slice as thin as possible. Use a mandolin
  17. 17Cut the shallots in half, remove the skin and slice as thin as possible. Use a mandolin
  18. 18Cut the shallots in half, remove the skin and slice as thin as possible. Use a mandolin
  19. 19Place shallots into a nice steril clean jar
  20. 20Place shallots into a nice steril clean jar
  21. 21Place shallots into a nice steril clean jar
  22. 22Place apple cider vinegar, water, salt, coriander seeds and sugar into a shallow pan or saucepan
  23. 23Place apple cider vinegar, water, salt, coriander seeds and sugar into a shallow pan or saucepan
  24. 24Place apple cider vinegar, water, salt, coriander seeds and sugar into a shallow pan or saucepan
  25. 25Heat it on low heat, until those granules have dissolved
  26. 26Heat it on low heat, until those granules have dissolved
  27. 27Heat it on low heat, until those granules have dissolved
  28. 28Pour into the jar with shallots
  29. 29Pour into the jar with shallots
  30. 30Pour into the jar with shallots
  31. 31Secure the lid on the jar and gently shake. Let the shallots sit for at least 30 minutes to cool
  32. 32Secure the lid on the jar and gently shake. Let the shallots sit for at least 30 minutes to cool
  33. 33Secure the lid on the jar and gently shake. Let the shallots sit for at least 30 minutes to cool
  34. 34Toast Sichuan peppers
  35. 35Toast Sichuan peppers
  36. 36Toast Sichuan peppers
  37. 37Grind the toasted peppers using a mortar and pestle or a food processor
  38. 38Grind the toasted peppers using a mortar and pestle or a food processor
  39. 39Grind the toasted peppers using a mortar and pestle or a food processor
  40. 40Place white pepper, Chinese five spice, cayenne pepper, salt and the grinded Sichaun pepper into a mixing bowl. Mix it well
  41. 41Place white pepper, Chinese five spice, cayenne pepper, salt and the grinded Sichaun pepper into a mixing bowl. Mix it well
  42. 42Place white pepper, Chinese five spice, cayenne pepper, salt and the grinded Sichaun pepper into a mixing bowl. Mix it well
  43. 43To prepare the curly green onions, just need the green part of the spring onion. Cut into 3 inch batons
  44. 44To prepare the curly green onions, just need the green part of the spring onion. Cut into 3 inch batons
  45. 45To prepare the curly green onions, just need the green part of the spring onion. Cut into 3 inch batons
  46. 46Cut in half, stack them on top of each other before slicing as thin as possible
  47. 47Cut in half, stack them on top of each other before slicing as thin as possible
  48. 48Cut in half, stack them on top of each other before slicing as thin as possible
  49. 49Transfer into a bowl of ice water and let them sit in the water. Before serving, place onto a paper towel to dry
  50. 50Transfer into a bowl of ice water and let them sit in the water. Before serving, place onto a paper towel to dry
  51. 51Transfer into a bowl of ice water and let them sit in the water. Before serving, place onto a paper towel to dry
  52. 52In a mixing bowl, place cornstarch and baking powder. Whisk that all together
  53. 53In a mixing bowl, place cornstarch and baking powder. Whisk that all together
  54. 54In a mixing bowl, place cornstarch and baking powder. Whisk that all together
  55. 55Take a few pieces of chicken and place them into the dry batter
  56. 56Take a few pieces of chicken and place them into the dry batter
  57. 57Take a few pieces of chicken and place them into the dry batter
  58. 58Have another plate and pat any excess flour off, placing them onto the plate
  59. 59Have another plate and pat any excess flour off, placing them onto the plate
  60. 60Have another plate and pat any excess flour off, placing them onto the plate
  61. 61Heat the oil to 175 degrees Celsius, then place your chicken into the oil, making sure not to overcrowd them
  62. 62Heat the oil to 175 degrees Celsius, then place your chicken into the oil, making sure not to overcrowd them
  63. 63Heat the oil to 175 degrees Celsius, then place your chicken into the oil, making sure not to overcrowd them
  64. 64Cook for five minutes and set onto a tray before cooking the second batch
  65. 65Cook for five minutes and set onto a tray before cooking the second batch
  66. 66Cook for five minutes and set onto a tray before cooking the second batch
  67. 67Heat oil back up to around 185 degrees Celsius. Add chicken back in for its second fry for a further two minutes. Add in the Thai basil
  68. 68Heat oil back up to around 185 degrees Celsius. Add chicken back in for its second fry for a further two minutes. Add in the Thai basil
  69. 69Heat oil back up to around 185 degrees Celsius. Add chicken back in for its second fry for a further two minutes. Add in the Thai basil
  70. 70Scoop out and drain any excess oil out
  71. 71Scoop out and drain any excess oil out
  72. 72Scoop out and drain any excess oil out
  73. 73Transfer into a large mixing bowl
  74. 74Transfer into a large mixing bowl
  75. 75Transfer into a large mixing bowl
  76. 76Take the seasoning, that was prepared earlier, and add to the bowl. Give it a good toss
  77. 77Take the seasoning, that was prepared earlier, and add to the bowl. Give it a good toss
  78. 78Take the seasoning, that was prepared earlier, and add to the bowl. Give it a good toss
  79. 79Steam the bao buns, following the packet instructions for around 4-5 minutes
  80. 80Steam the bao buns, following the packet instructions for around 4-5 minutes
  81. 81Steam the bao buns, following the packet instructions for around 4-5 minutes
  82. 82Mix together mayonnaise and sriracha
  83. 83Mix together mayonnaise and sriracha
  84. 84Mix together mayonnaise and sriracha
  85. 85Add sriracha mayo on the base of your buns, add in the pickled shallots and two pieces of popcorn chicken
  86. 86Add sriracha mayo on the base of your buns, add in the pickled shallots and two pieces of popcorn chicken
  87. 87Add sriracha mayo on the base of your buns, add in the pickled shallots and two pieces of popcorn chicken
  88. 88Top it off with your curly green onions and sprinkle some of those fried Thai basil leaves on top
  89. 89Top it off with your curly green onions and sprinkle some of those fried Thai basil leaves on top
  90. 90Top it off with your curly green onions and sprinkle some of those fried Thai basil leaves on top

Ingredients

  • 500 g chicken thighs boneless skinless
  • 500 g chicken thighs boneless skinless
  • 500 g chicken thighs boneless skinless
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp sugar
  • 1 tsp sugar
  • 1 tsp Chinese five spice
  • 1 tsp Chinese five spice
  • 1 tsp Chinese five spice
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp white pepper
  • 1 tsp white pepper
  • 1 tsp white pepper
  • 1 tbsp corn starch
  • 1 tbsp corn starch
  • 1 tbsp corn starch
  • 2 garlic cloves
  • 2 garlic cloves
  • 2 garlic cloves
  • 0.5 inch ginger minced
  • 0.5 inch ginger minced
  • 0.5 inch ginger minced
  • 1 tbsp Shaoxing wine
  • 1 tbsp Shaoxing wine
  • 1 tbsp Shaoxing wine
  • 1 tsp light soy sauce
  • 1 tsp light soy sauce
  • 1 tsp light soy sauce
  • 1 egg white
  • 1 egg white
  • 1 egg white
  • 1 cup corn starch
  • 1 cup corn starch
  • 1 cup corn starch
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp white pepper
  • 1 tsp white pepper
  • 1 tsp white pepper
  • 1 tsp Sichuan peppercorns
  • 1 tsp Sichuan peppercorns
  • 1 tsp Sichuan peppercorns
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp salt
  • 0.5 tsp Chinese five spice
  • 0.5 tsp Chinese five spice
  • 0.5 tsp Chinese five spice
  • 0.25 tsp cayenne pepper
  • 0.25 tsp cayenne pepper
  • 0.25 tsp cayenne pepper
  • 3 shallots finely sliced
  • 3 shallots finely sliced
  • 3 shallots finely sliced
  • 0.5 cup water
  • 0.5 cup water
  • 0.5 cup water
  • 0.5 cup apple cider vinegar
  • 0.5 cup apple cider vinegar
  • 0.5 cup apple cider vinegar
  • 2 tsp coriander seeds
  • 2 tsp coriander seeds
  • 2 tsp coriander seeds
  • 1 tbsp sugar
  • 1 tbsp sugar
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 0.33 cup mayo
  • 0.33 cup mayo
  • 0.33 cup mayo
  • 2 tbsp sriracha
  • 2 tbsp sriracha
  • 2 tbsp sriracha
  • oil for frying
  • oil for frying
  • oil for frying
  • 1.5 cups Thai basil
  • 1.5 cups Thai basil
  • 1.5 cups Thai basil
  • Gua Bao Buns
  • Gua Bao Buns
  • Gua Bao Buns

Equipment

large mixing bowlmicroplaneshallow pansaucepansteril clean jarmortarpestlefood processorbowl with ice waterpaper towelwhiskplatespan

Tips

  • Don't overcrowd the chicken when frying
  • Don't overcrowd the basket when steaming bao buns
  • Adjust the amount of sriracha to your liking