Fried Chicken Bao Recipe

Warm the water to about 105–110°F (warm to touch). In a small bowl combine warm water, warm milk, yeast and 1 tablespoon sugar. Let proof 5–8 minutes until foamy.

In a large bowl whisk together flour, remaining 1 tablespoon sugar, baking powder and salt. Make a well and add the yeast mixture, oil. Mix until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Place in lightly oiled bowl, cover and let rise 1 hour or until doubled.

Punch down dough, divide into 8 equal pieces. Roll each into an oval about 4 inches long, brush lightly with sesame oil, then fold or roll into classic bao shape (or form into flat folded buns). Place on parchment squares, cover and let rest 20 minutes.

Steam baos: bring a steamer pot to a simmer. Steam in batches for 8–10 minutes until puffed and cooked through. Remove and quickly toast top with toasted sesame seeds: in a dry pan toast sesame seeds 1–2 minutes until fragrant, sprinkle on top, pressing lightly so they stick.

Alternatively, after steaming quickly sear the bao interior on a hot skillet for 20–30 seconds each side for light toasting.

If using whole dried chilies, remove stems and soak in hot water 15 minutes to rehydrate. Drain, reserving a little soaking liquid.

In a small saucepan add rehydrated chilies (or chili flakes), garlic, rice vinegar, soy sauce, brown sugar and 1/4 cup water. Bring to a simmer and cook 6–8 minutes until slightly reduced.

Allow mixture to cool slightly then blend until smooth (use reserved soaking liquid to adjust consistency). Stir in sesame oil and salt to taste. Transfer to a jar and cool completely. Yields enough for multiple uses; reserve extra for the mayo and serving.

In a bowl combine mayonnaise, Sichuan pepper oil, chili oil, rice vinegar, sugar, salt and 2 tablespoons of the house hot sauce. Taste and adjust heat or acidity. Refrigerate until assembly.

Toss sliced napa cabbage and julienned carrot with kosher salt in a bowl. Let sit 10–15 minutes to soften, then rinse briefly and squeeze out excess liquid.

Mix rice vinegar, turmeric, gochugaru, fish sauce (if using) and sugar. Toss with the cabbage mix until evenly coated. Let sit 10–20 minutes to develop flavor. This is a quick 'golden' kimchi—refrigerate if making ahead.

Trim chicken thighs and pat dry. Pound lightly to an even thickness about 1/2 inch. Cut into pieces sized to fit the bao (2–3 pieces per thigh depending on size).

In a bowl combine soy sauce, rice wine, minced garlic, grated ginger, white pepper, five-spice and sea salt. Add chicken, toss to coat, and marinate 20–30 minutes (or up to 2 hours refrigerated).

Set up dredge station: bowl A — beaten egg mixed with 3 tbs cold water; bowl B — potato starch, flour, baking powder and chili flakes. Remove chicken from marinade, let excess drip off and dip into egg wash, then thoroughly coat in the starch-flour mixture, pressing to adhere.

Heat vegetable oil in a heavy pot to 340°F (170°C) for the first fry. Fry chicken pieces in batches for 4–5 minutes until pale golden and cooked through; internal temperature should reach 165°F (74°C). Remove to a rack and rest 3 minutes.

Increase oil temperature to 375°F (190°C) for the second fry. Fry chicken again 1–2 minutes until deep golden and extra crispy. Drain on a rack or paper towel and season immediately with a pinch of salt.

Optional: lightly dust with extra potato starch and a sprinkle of chili flakes for additional texture and heat.

Warm steamed baos briefly if needed. Spread about 1 tablespoon Sichuan mayo inside each bao (adjust to taste).

Place a piece (or two) of crispy Taiwanese fried chicken into each bao.

Top the chicken with 1–2 tablespoons golden kimchi, a drizzle (about 1 teaspoon) of house hot sauce if extra heat is desired, a few cilantro leaves and a sprinkle of sliced scallions.

Finish with a quick squeeze of lime over the filling and, if desired, a tiny extra drizzle of sesame oil on the bao exterior. Serve immediately while chicken is hot and bao is tender.