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Crispy fried chicken with steamed bao buns & Asian slaw

Prep Time: 10 minutes
Cook Time: 12 minutes
Marinate: 10 minutes
Total Time: 32 minutes
Servings 4 people
Appliance/Function:

Equipment

  • 1 Medium bowl
  • 2 Large bowls
  • 1 Small bowl
  • 1 Large frypan

Ingredients

Marinade

  • 1 cup milk
  • 1 tsp apple cider vinegar
  • 1 tbsp salt
  • 1 egg

Chicken

  • 500 g chicken breast skinless, boneless

Asian slaw

  • 1 spring onion optional
  • 1 cucumber
  • 1 bunch coriander leaves
  • 1 bunch mint leaves
  • 250 g slaw
  • 1 cup bean sprouts optional

Dressing

  • 2 cloves garlic
  • 1 chilli pepper optional
  • 1 ½ tbsp rice vinegar or apple cider vinegar
  • 2 tsp soy sauce or gluten-free tamari
  • 1 tsp fish sauce
  • 1 tbsp lime juice
  • 1 ½ tbsp olive oil
  • 1 tbsp maple syrup

Crumb

  • ⅓ cup cornflour
  • 1 tsp Chinese five spice
  • 1 tsp garlic powder
  • 1 tsp ground ginger

Cook chicken

  • ¼ cup olive oil

Bao buns

  • 8 bao buns

To serve

  • ¼ cup kewpie mayonnaise

Instructions

Before you start

  • Tip: You can marinate the chicken overnight, this salts the flesh all the way through and makes it beautifully tender and juicy.
    Preheat oven to 180 °C or 160 °C fan bake.

Make marinade

  • Combine 1 cup milk and 1 tsp apple cider vinegar in a medium-sized bowl. Leave to curdle for at least 10 minutes. Then add 1 tbsp salt and 1 egg, and gently whisk until combined.

Marinate chicken

  • Pat 500 g chicken breast dry, place hand flat on top and slice through horizontally. Then cut diagonally into strips. Add chicken to the marinade and set aside while preparing the slaw and dressing.

Make slaw

  • Adding to a large bowl as you go - finely slice 1 spring onion diagonally. Julienne or thinly slice 1 cucumber. Roughly chop 1 bunch coriander leaves and 1 bunch mint leaves. Toss together with 250 g slaw and 1 cup bean sprouts.

Make dressing

  • Peel and mince 2 cloves garlic. Deseed and finely slice 1 chilli pepper (if using). In a small bowl combine 1 ½ tbsp rice vinegar, 2 tsp soy sauce, 1 tsp fish sauce, 1 tbsp lime juice, 1 ½ tbsp olive oil, 1 tbsp maple syrup, garlic and chilli (if using). Set aside.

Crumb chicken

  • Combine ⅓ cup cornflour, 1 tsp Chinese five spice, 1 tsp garlic powder, and 1 tsp ground ginger in a large bowl. Scoop 4 tablespoons of marinade into the flour mixture. Use fingers to rub in so you get lots of pea-sized lumpy bits throughout (this creates extra super crunchy bits). Remove the chicken from the remaining marinade, allowing the excess to drip off, then firmly press it into the flour mixture to coat well. Transfer to a plate.

Cook chicken

  • Heat ¼ cup olive oil in a large frypan on medium-high heat. Carefully place the crumbed chicken in the oil. Once the chicken is in, reduce heat to medium. DO NOT TOUCH the chicken for 2 minutes to let the crust bond with the chicken. After this, you can move them around. Cook for 3 minutes on each side or until cooked through.
    Tip: Place onto rack and keep warm in the oven.

Steam buns

  • Steam 8 bao buns according to package instructions.

To serve

  • (Just before serving toss the dressing through the Asian slaw or add the dressing to a small jug for drizzling). Divide the bao buns filled with Asian slaw, and fried chicken between plates. Drizzle with kewpie mayo and serve with extra slaw on the side.

Nutrition

Calories: 523kcal | Carbohydrates: 83g | Protein: 42g | Fat: 34g | Saturated Fat: 7g | Cholesterol: 129mg | Sodium: 2469mg | Potassium: 976mg | Fiber: 4g | Sugar: 15g | Calcium: 172mg | Iron: 2mg