Description
Spicy Chicken Gua Bao is a dish of steamed lotus leaf buns filled with Asian style spicy chicken, cucumber and pickled red onions served with Hoisin and Sriracha sauce
Ingredients
Scale
Gua Bao
- 12 pcs large gua bao
- Hoisin sauce
- Sriracha sauce
- Mayonnaise
- cucumber slices
- toasted sesame seeds
Spicy Fried Chicken
- 700 g boneless chicken thighs, cut into smaller sections
- 1 tbsp red chilli paste
- 3 cloves garlic, minced
- 1 tsp freshly ground black pepper
- 2 tsp chilli powder
- 2 tbsp vinegar
- 2 eggs, beaten
- 1 cup cornstarch
- 1 cup flour
- 1 cup fine breadcrumbs
- ½ tsp cayenne pepper
- freshly ground black pepper
- salt
- oil for deep frying
Pickled Red Onions
Instructions
Spicy Fried Chicken
- Mix together red chilli paste, garlic, freshly ground black pepper, chilli powder and vinegar then marinate chicken in this mixture overnight.
- In a bowl combine beaten eggs and cornstarch, mix well until even in texture
- In a large container that you can cover combine flour, breadcrumbs, cayenne pepper, salt and freshly ground black pepper, set it aside.
- Dip marinated chicken into the cornstarch mixture, making sure chicken is coated evenly
- Place chicken into the container with flour mixture, do not over crowd. Cover the container then shake to coat the chicken evenly. Do it with the remaining chicken pieces.
- Prepare a deep fryer, set it to 180C. Deep fry chicken for 10-12 minutes or until cooked and crispy. Remove from fryer and drain excess oil before serving.
Pickled Red Onions
Gua Bao
- Steam gua bao according to packet instructions
- Fill each gua bao first by adding a teaspoon of mayonnaise, then filling it with a spicy fried chicken, 2 to 3 slices of cucumber, pickled red onions, Sriracha sauce and Hoisin Sauce. Garnish with toasted sesame seeds then serve.
View Comments
Crispy Pata: may be tasty but the skin didn’t come out crsipy. The appearance is too dark, maybe its too much soy sauce and also I’m wondering what’s the baking soda for as it is including in the marinade.
Need to dry the skin thoroughly before frying. Oil also needs to be at 180C. Baking soda is a tenderizer. Apologies if the recipe was not clear.
The gua bao so soft and tender and spicy chicken looks fingerlickingly good :-)
Looks good!
Great photos Raymund. I have had the pork buns ones in Filipino restaurants and they are amazing. I never tried them with a different filling. This one sounds amazing. now, I challenge you to make the gua bao from scratch!
I love eating bao but it's a rare event, and I've made them myself maybe only once or twice. Your recipe looks so easy and delicious though, it's inspiring me to give it another try!
YUM! Just the recipe I was looking for this week. thanks!