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Spicy Chicken Gua Bao

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 12 pcs 1x
  • Category: Snack, Main Course
  • Cuisine: Chinese

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


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Ingredients

Gua Bao

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

  • 1 large red onion, thinly sliced
  • ½ cup white vinegar
  • ¼ cup sugar

Instructions

Spicy Fried Chicken

  1. Mix together red chilli paste, garlic, freshly ground black pepper, chilli powder and vinegar then marinate chicken in this mixture overnight.
  2. In a bowl combine beaten eggs and cornstarch, mix well until even in texture
  3. In a large container that you can cover combine flour, breadcrumbs, cayenne pepper, salt and freshly ground black pepper, set it aside.
  4. Dip marinated chicken into the cornstarch mixture, making sure chicken is coated evenly
  5. 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.
  6. 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

  1. Combine white vinegar and sugar together in bowl, mix well then add the red onions. Set it aside

Gua Bao

  1. Steam gua bao according to packet instructions
  2. 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.

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