Ingredients
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4 Boneless skin On Chicken Thighs
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½ cup Sriracha Sauce
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1 teaspoon Chili Powder
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1 teaspoon Garlic Powder
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1 teaspoon Smoked Paprika
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½ teaspoon Chicken Powder
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½ cup Chinese Saoxing Wine
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2½ cup Plain Flour
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Vegetable OilFor Frying
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12 Warm Bao Bun (Try my recipe)
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Sea Salt
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For Pickled Onion:
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1 Medium OnionFinely Sliced
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2 tablespoon Caster Sugar
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2 tablespoon White wine vinegar
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For the Sauce:
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½ cup Mayonnaise
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¼ cup Sriracha Sauce
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Directions
Steps
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1
Done
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In a bowl dissolve sugar in wine vinegar then add sliced onion. Mix well then set aside. |
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2
Done
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Mix the sauce ingredients in a bowl. Set aside. |
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3
Done
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In big mixing bowl, add the chicken in, sriracha sauce, chili powder, garlic powder, smoked paprika, Chinese saoxing wine, and chicken powder, mix until combine. Set aside for at least 30minutes. |
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4
Done
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Place flour in another large bowl then pour the chicken marinade in to it. Mix and press the crumbly bits of flour to the chicken until well coated. |
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5
Done
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Fill saucepan about ½ of the capacity with the oil and heat over medium heat. Once the oil is hot, add two pieces of the chicken and cook until golden brown. Drain in kitchen roll then sprinkle with sea salt. Repeat the same technic for the second batch. |
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6
Done
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To serve, open each bao bun and spread the bottom with the sauce. Top with the fried chicken and onion pickle then drizzly with more sauce as you fancy. |
