Fried Chicken Bao with Spiced envy™ Apple Sauce


  • 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


  • 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.


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Prep Time

10 mins

Cooking Time

1 hr

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