Fried Chicken Bao’s with Spiced envy Apple Sauce

Fried Chicken Bao’s with Spiced envy Apple Sauce

Recipe by Michael Weldon

Serves – 4
Prep Time – 10 mins
Cook Time – 20 mins

Ingredients

  • 300g Chicken Thighs cut into strips

    1cup buttermilk

    1tsp smoked paprika

    1tsp cumin

    Dusting

    2 cups plain flour

    1tsp smoked paprika

    1tsp cumin powder

    1tsp onion powder

    1tsp garlic powder

    1tsp black pepper

    Apple Ketchup

    1 brown onion, diced

    2 garlic cloves, sliced

    2tbs apple cider vinegar

    1cup apple paste

    ¼ cup ketchup

    1tbs tabasco sauce

    Pinch of salt

    1 cucumber, shredded

    1 carrot, shredded

    ½ bunch coriander

Method

  • In a bowl mix together the buttermilk, smoked paprika, cumin and a pinch of salt. Add in the chicken and marinate for 2 hours – overnight.

    In a saucepan fry the onion and garlic in olive oil until softened. Add in the vinegar and cook until it reduces to a syrup. Add in the apple paste, ketchup and tabasco, cook for 5 minutes on medium until the liquid thickens. Allow to cool.

    In a bowl mix the dust coating for the chicken together. Add in the chicken and press the flour to the chicken to coat. Leave the to sit for 10-15 mins so the dust gets sticky.

    Heat a saucepan of oil to 180deg c. Fry the chicken until golden and cooked through.

    In a steamer basket over a wok, steam the bao buns until light and fluffy.

    To assemble add the cucumber, carrot and coriander into the bao buns. Add the chicken and top with the apple ketchup.

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