Chicken Bao Recipe

Prepare the cabbage by thinly slicing about 3 cups packed red cabbage into fine shreds and place in a heatproof bowl or jar.

In a small saucepan combine 1/2 cup rice vinegar, 1/2 cup water, 2 tsp sugar and 1/2 tsp salt. Warm over medium heat just until sugar and salt dissolve (about 1–2 minutes). Remove from heat and let cool slightly (2–3 minutes).

Pour the warm pickling liquid over the sliced cabbage, press down to submerge, and let sit at room temperature for at least 20 minutes (or refrigerate for up to 24 hours). Stir before assembling.

Cut 1.25 lb boneless chicken thighs into pieces sized to fit bao buns (about 8 pieces total). Pound lightly if pieces are uneven so thickness is uniform (~1/2 inch).

In a bowl combine 1 cup buttermilk with 1 tsp hot sauce. Add the chicken pieces, cover, and refrigerate to marinate for at least 30 minutes, up to 4 hours.

While chicken marinates, prepare the dry dredge: in a shallow dish whisk together 1.5 cups all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1.5 tsp salt and 1 tsp black pepper.

Heat vegetable oil in a deep pot or skillet to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread turns golden in about 45–60 seconds.

Remove chicken from buttermilk, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing the coating onto the chicken to form a thick crust. Shake off excess.

Fry chicken in batches so oil temperature stays steady. Fry each piece 4–6 minutes, turning if needed, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a sheet pan to drain and keep crisp.

Steam or warm 8 bao buns according to package instructions (generally 6–8 minutes in a bamboo steamer over simmering water or 1–2 minutes covered in a microwave with a damp towel).

Make the tonkatsu-kewpie sauce: in a small bowl combine 3 tablespoons tonkatsu sauce with 1 cup kewpie mayonnaise. Stir until smooth. Taste and adjust: add up to 1 tsp water if too thick, or another tsp tonkatsu if you prefer tangier flavor.

Assemble each bao: open a warm bun, spread about 1 tablespoon of the tonkatsu-kewpie mixture on the inside base, place one piece of fried chicken, top with about 1–2 tablespoons pickled red cabbage, sprinkle 1–2 tablespoons crispy fried onions, and add a few cilantro leaves if using. Serve with lime wedges on the side.

Serve immediately so the chicken remains crispy. Leftover pickled cabbage can be refrigerated up to 3 days; leftover chicken is best eaten same day.