Crispy fried chicken in a lovely soft airy steamed bun with red cabbage slaw, if you have never tried bao buns before you don't know what you are missing, they are really quite addictive. They can be served as an appetiser or as canapés for a drink's party or even as a part of main course sharing feast.
Ingredients:
For the chicken:
4 chicken breasts cut into thin strips
1/2 cup soy sauce
1/4 cup shaoxing rice wine
1 tbsp mirin
6 cloves garlic, crushed
2 cups of Japanese panko breadcrumbs
For the slaw:
1/4 red cabbage finely shredded
Bunch of spring onions, shredded
Bunch of coriander, roughly chopped
1 tbsp toasted sesame oil
Juice of 1 lime
1 heaped tsp caster sugar
1 tbsp soy sauce
12 Bao buns
Kewpie mayonnaise to serve
Method:
1. Mix soy sauce, mirin, rice wine and garlic in a bowl, add chicken strips and toss to coat.
Leave to marinate for at least 1 hour or up to 8 hours.
1/2 cup soy sauce, 1/4 cup shaoxing rice wine, 1 tbsp mirin, 6 cloves crushed garlic |
2. For slaw, mix sesame oil, lime juice, sugar and soy sauce in small bowl, set aside.
1 tbsp toasted sesame oil, juice of 1 lime, 1 heaped tsp caster sugar, 1 tbsp soy sauce |
3. Put cabbage, spring onions and coriander in large bowl and dress with dressing mixture.
1/4 finely shredded red cabbage, bunch of shredded spring onions, bunch of roughly chopped coriander |
4. Toss chicken strips in panko breadcrumbs and deep fry at 180˚C for 5 mins. Drain on kitchen paper to remove any excess oil.
2 cups Japanese panko breadcrumbs |
5. Steam bao buns in Chinese bamboo steamer or according to packet instructions.
6. To serve: put a spoon of slaw in each bun, top with crispy chicken and drizzle with Kewpie mayonnaise.
Notes on where to buy ingredients:
Shaoxing rice wine, soy sauce, mirin, toasted sesame oil, panko breadcrumbs and kewpie mayonnaise all available from Mr Bells, The English Market, Cork (see sourcing page for details) or any good Asian food store.
Bao buns available from M&S Foodhall
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