Tokyo Hot Bao Buns Recipe
Fried chicken, bread and butter pickles, sriracha mayo, cabbage slaw, tokyo hot sauce
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Ingredients
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For the Bao Buns
For the Fried Chicken
For the Sriracha Mayo
For the Cabbage Slaw
For the Tokyo Hot Sauce
For Garnish
Method
For the Bao Buns
- 1
Prepare the Dough
In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for about 5 minutes until foamy. In a large bowl, combine the flour, baking powder, and salt. Add the yeast mixture and vegetable oil, then mix until a dough forms.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Place in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
- 3
Shape the Bao
Once risen, punch down the dough and divide it into 8 equal portions. Shape each portion into a ball and flatten it slightly. Place each bun on a piece of parchment paper.
- 4
Steam the Bao
Prepare a steamer and steam the buns for about 10-15 minutes until fluffy and cooked through. Keep warm until ready to assemble.
For the Fried Chicken
- 5
Marinate the Chicken
In a bowl, combine the buttermilk with salt, pepper, paprika, garlic powder, and onion powder. Add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour (or overnight for better flavor).
- 6
Prepare the Flour Mixture
In a shallow dish, mix the flour with salt, paprika, garlic powder, onion powder, and black pepper.
- 7
Fry the Chicken
Heat the vegetable oil in a deep skillet over medium-high heat. Remove chicken from buttermilk and dredge in the flour mixture, shaking off excess. Fry chicken pieces in hot oil for 5-7 minutes per side until golden brown and cooked through. Drain on paper towels.
For the Sriracha Mayo
- 8
Mix the Sauce
In a small bowl, whisk together the mayonnaise and sriracha sauce until well combined. Set aside.
For the Cabbage Slaw
- 9
Prepare the Slaw
In a large bowl, combine shredded cabbage and grated carrot. In a small bowl, whisk together mayonnaise, apple cider vinegar, salt, and black pepper. Pour over the cabbage mixture and toss to combine.
For the Tokyo Hot Sauce
- 10
Combine Ingredients
In a small bowl, mix together sriracha sauce, soy sauce, rice vinegar, and sesame oil. Set aside.