Serves 1
Directions
- 1Cut the chicken into bite-size pieces around 3x3 centimeters
- 2Combine salt, sugar, Chinese five spice, onion powder and white pepper
- 3Place the chicken into a large mixing bowl and add in cornstarch, Shaoxing wine, soy sauce and the dry seasonings
- 4Grate garlic cloves and ginger and add to the mixing bowl. Add in the egg white
- 5Mix all together and set aside to marinate in the fridge for 20 minutes
- 6Cut the shallots in half, remove the skin and slice as thin as possible. Use a mandolin
- 7Place shallots into a nice steril clean jar
- 8Place apple cider vinegar, water, salt, coriander seeds and sugar into a shallow pan or saucepan
- 9Heat it on low heat, until those granules have dissolved
- 10Pour into the jar with shallots
- 11Secure the lid on the jar and gently shake. Let the shallots sit for at least 30 minutes to cool
- 12Toast Sichuan peppers
- 13Grind the toasted peppers using a mortar and pestle or a food processor
- 14Place white pepper, Chinese five spice, cayenne pepper, salt and the grinded Sichaun pepper into a mixing bowl. Mix it well
- 15To prepare the curly green onions, just need the green part of the spring onion. Cut into 3 inch batons
- 16Cut in half, stack them on top of each other before slicing as thin as possible
- 17Transfer into a bowl of ice water and let them sit in the water. Before serving, place onto a paper towel to dry
- 18In a mixing bowl, place cornstarch and baking powder. Whisk that all together
- 19Take a few pieces of chicken and place them into the dry batter
- 20Have another plate and pat any excess flour off, placing them onto the plate
- 21Heat the oil to 175 degrees Celsius, then place your chicken into the oil, making sure not to overcrowd them
- 22Cook for five minutes and set onto a tray before cooking the second batch
- 23Heat 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
- 24Scoop out and drain any excess oil out
- 25Transfer into a large mixing bowl
- 26Take the seasoning, that was prepared earlier, and add to the bowl. Give it a good toss
- 27Steam the bao buns, following the packet instructions for around 4-5 minutes
- 28Mix together mayonnaise and sriracha
- 29Add sriracha mayo on the base of your buns, add in the pickled shallots and two pieces of popcorn chicken
- 30Top 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
- 1 tsp salt
- 1 tsp sugar
- 1 tsp Chinese five spice
- 1 tsp onion powder
- 1 tsp white pepper
- 1 tbsp corn starch
- 2 garlic cloves
- 0.5 inch ginger minced
- 1 tbsp Shaoxing wine
- 1 tsp light soy sauce
- 1 egg white
- 1 cup corn starch
- 1 tsp baking powder
- 1 tsp white pepper
- 1 tsp Sichuan peppercorns
- 2 tsp salt
- 0.5 tsp Chinese five spice
- 0.25 tsp cayenne pepper
- 3 shallots finely sliced
- 0.5 cup water
- 0.5 cup apple cider vinegar
- 2 tsp coriander seeds
- 1 tbsp sugar
- 1 tsp salt
- 0.33 cup mayo
- 2 tbsp sriracha
- oil for frying
- 1.5 cups Thai basil
- 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
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