Fried Chicken Bao with Spiced envy™ Apple Sauce
INGREDIENTS
- 300g Chicken Thighs cut into strips
- 1cup buttermilk
- 1tsp smoked paprika
- 1tsp cumin
- 1 cucumber, shredded
- 1 carrot, shredded
- ½ bunch coriander
- 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
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.
Recipe courtesy of Channel 10’s Farm to Fork.
4
10 mins
