Daikon Bao (v) Recipe

Prepare the pickling liquid: in a small saucepan combine rice vinegar, water, sugar, and salt. Warm over low heat just until sugar and salt dissolve (about 2 minutes). Remove from heat and let cool for 5 minutes.

Put thinly sliced daikon (and optional sliced red chili) into a clean jar or bowl. Pour the warm pickling liquid over the daikon so it is fully submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (best 1–2 hours). Keeps chilled up to 1 week.

In a small skillet, heat 2 tbs neutral oil over medium-low heat. Add minced garlic and ginger and gently sizzle until fragrant and lightly golden, 30–45 seconds. Do not burn.

Remove from heat and stir in gochujang, chili flakes or sambal, soy sauce, rice vinegar, and honey. Whisk until smooth. If too thick, add up to 1 tsp water to reach a spoonable consistency. Taste and season with 1/4 tsp salt. Transfer to a small bowl and let cool; sauce will thicken slightly as it cools.

Pat the large daikon sticks dry with paper towels to remove surface moisture. This helps the batter adhere and prevents hot oil splatter.

In a bowl whisk together flour, cornstarch, baking powder, salt, and white pepper. Gradually whisk in cold water until a smooth, slightly thick batter forms (it should coat the daikon but not be gloopy). Keep batter cold.

Heat 1 cup (or enough) vegetable oil in a heavy skillet or deep fryer to 180°C (350°F). If you don't have a thermometer, hot oil should sizzle when a drop of batter is added and the batter will float up.

Working in batches, dredge daikon sticks lightly in the batter to coat, shake off excess, and carefully add to hot oil. Fry until golden and tender when pierced with a fork, about 4–6 minutes per batch depending on thickness. Keep fried daikon on a wire rack over a tray or on paper towels to drain. Immediately sprinkle with flaky sea salt while hot.

If you want extra crispness, after the first fry (4–6 minutes) remove and rest 2–3 minutes, then return to oil for a quick second fry (1–2 minutes) until extra crisp.

If using store-bought bao that need reheating, steam or microwave/steam according to package instructions until warm and pillowy (usually 5–8 minutes steaming). Keep wrapped in a clean towel to stay soft.

Lay out each warm bao, open gently. Place 1–2 pieces of fried daikon in each bun (depending on size). Top with a spoonful of quick pickled daikon (drain excess liquid), a drizzle (about 1 tbs) of house-made hot sauce, a few coriander leaves, and a sprinkling of toasted sesame seeds.

Serve immediately with lime wedges on the side for squeezing and extra hot sauce if desired.