T&T - Crispy Fried Chicken & Bao Buns

Both Recipes are from Marions Kitchen

https://www.marionskitchen.com/spicy-fried-chicken-bao-buns/

https://www.marionskitchen.com/how-to-make-bao-buns/

Bao Buns

In a bowl mix:

• 360g Place flour
• 20g milk powder
• 5g baking powder
• 5g Instant yeast (if using active yeast, bloom in warm water prior to mixing dry ingredients)
• 35g sugar

Add:

• 35g vegetable oil
• 200g warm water

Preparation 

• Mix until the dough comes together. 
• Empty out onto a work surface and knead for 5 minutes or until smooth
• adding extra flour a tablespoon at a time if the dough sticks to the palm of your hand. 
• Cover and let dough rest in a warm place for 1 1/2 hours (or until doubled in size)

Once risen

• Transfer the dough to a work surface and dust with flour. ‘Punch down’ the dough by kneading it for 5 to 10 minutes. 
• The aim here is to remove as many air bubbles as possible. 
• Use a rolling pin to roll the dough out to 1cm thick. 
• Dip your fingers in vegetable oil and lightly spread the oil over the surface of the dough. 
• Then use an 8cm diameter pastry cutter (or a plastic cup of the same diameter) to cut out rounds. Remove the excess dough. 
• Fold rounds in half and flatten slightly with the rolling pin. 
• Place on a square of baking paper and place directly into a large bamboo steamer or onto a tray.

Repeat with remaining dough (excess dough can be re-rolled and used). Cover the folded rounds and set aside to prove for 30 minutes.

Steaming (metal steamer method)

• Bring pot of water to boil (with metal steamer on top lined with parchment paper)
• When the water is boiling, place the steam buns for 30 minutes.
• Place kitchen towel onto of steamer and then add lid. 
• Cover the lid with a steamer too 
• Once 30 mins are completed, check to see if bao buns are soft & fluffy. If not, let run for another 5 min.
• Allow the buns to rest over the hot water for 5 minutes. 

Buns can be made up to a day in advance and steamed to re-heat before serving.

Crispy Fried Chicken

Pickled red onion:

Combine:

• 1 red onion, finely sliced
• 2 tsp white sugar
• 4 tsp white vinegar

Coconut Sriracha Mayonnaise:

Blend:

• ½ cup Sirarcha
• ¼ cup cocnut
• Splash of water

Add:

• ½ cup mayonnaise

Chicken Marination:
in a bowl add:

• 4 pieces boneless chicken thighs (skin on or off is fine)
• 1 tsp chilli powder, plus extra (optional)
• 1 tsp garlic powder
• 2 tsp sweet paprika
• ½ cup chicken broth

Mix until well combined. Set aside to marinate overnight or at least 10 minutes.

Prepare Chicken

To chicken marinade, add:

• 3 cups plain flour

Mix and push the crumbly bits of flour so they stick to the outside of the chicken to form a craggly, bumpy coating.

Fry chicken at medium heat until cooked through

Once cooked, remove from heat, add:

• Sea salt

Assembly

• Open up each bao bun
• spread bottom with coconut sriracha mayonnaise
• Top with the fried chicken pieces. 
• Top pickled red onion 
• Top with spring onion.