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
- 1 large red onion, thinly sliced
- ½ cup white vinegar
- ¼ cup sugar
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
- Combine white vinegar and sugar together in bowl, mix well then add the red onions. Set it aside
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.