Crispy Fried Soy and Ginger Chicken Bao
Wake up your tastebuds with sensationally crispy chicken and a lick of spice.
Makes: 6
INGREDIENTS
CHICKEN
330 grams Rangitikei Free Range skinless boneless chicken thighs
2 tablespoons soy sauce
1 tablespoon grated fresh ginger
2 teaspoons gochujang chilli paste or other chilli paste
1 teaspoon sesame oil
3 cloves garlic, crushed
1 cup potato flour
sea salt and ground pepper
vegetable oil for cooking
TO SERVE
good-quality egg mayonnaise
gochujang or other chilli sauce
6 bao buns, steamed and warm
pickled chillies
Quick Pickled Red Onion (see recipe below)
coriander
METHOD
Cut the chicken into bite-size pieces. Place in a large bowl with all the remaining ingredients and mix well. Cover and chill for 2-24 hours. Remove from the fridge 1 hour before cooking.
Heat 4cm of oil in a wok or a deep, medium-sized saucepan until a small piece of bread dropped in turns golden in 30 seconds.
Put the potato flour in a bowl and season well. Drain the chicken, then coat in flour, shaking off the excess. Cook for about 2 minutes each side until golden and fully cooked. Drain on a rack set over a baking tray in a warm oven until all the chicken is cooked.
To serve: Marble a little mayo and gochujang or other chilli sauce together and spread on both sides of the buns. Fill with the chicken, pickled chillies, Quick Pickled Red Onion and coriander and serve immediately.
Quick Pickled Red Onion
INGREDIENTS
½ teaspoon sea salt
½ teaspoon caster sugar
1 medium red onion, very thinly sliced
2 tablespoons apple cider vinegar
METHOD
Combine all the ingredients in a small bowl. Leave for 30 minutes, turning occasionally. Drain before using. Onions will keep for 1 week in the fridge.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!