FRIED CHICKEN BAO
Prep time: 1 hour 15 min
Cook time: 35 min
Serving size: 4 servings
4 pieces of chicken thighs
1 cup buttermilk
1 tbsp garlic salt
1 cup flour
2 tbsp chili powder
1 tbsp salt
2 tbsp black pepper
6 cloves garlic, minced
1/3 volume of saucepan vegetable oil
1 tbsp honey
3 tsp honey
3 tsp Zhong Sauce
1 tbsp soy sauce
1 tbsp mirin
1/4 cup brown sugar
4 lotus leaf bao buns
1 bunch cilantro, chopped
1/2 medium red onion, sliced
In a bowl, place buttermilk, garlic salt, and chicken thighs together. Marinade for at least one hour in the refrigerator.
In another bowl, mix together flour, chili, salt, black pepper, and ½ of the minced garlic.
Once chicken is done marinating, coat the chicken in the flour mixture. Remove excess flour.
Fill a saucepan a ⅓ full with vegetable oil and heat over high heat.
Once the oil is hot, add the chicken pieces and cook for 8-10 minutes or until golden brown and cooked through.
Drain chicken on a paper towel.
Make sauce coating by heating a saucepan on medium heat with honey, remaining half of garlic, Zhong Sauce, soy sauce, and mirin for 5-6 minutes. When combined well, turn off heat.
Mix sauce with chicken. Coat both sides well.
Prepare a steamer and, when hot, steam bao buns for 9 minutes. Remove from heat.
Open bao bun in serving dish and insert coated chicken, red onions, and cilantro. Enjoy!