EXTREME Crispy Sweet, Sour, Spicy Chicken with Homemade Bao Buns

gochujang

🥗Healthier: sriracha

💰Cheaper: red chili paste

Sriracha offers a similar heat with lower calories.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: ground chicken

Ground chicken is often less expensive and cooks quickly.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a budget-friendly alternative with a neutral flavor.

bao buns

🥗Healthier: whole wheat pita

💰Cheaper: store-bought hamburger buns

Pita offers a healthier option while hamburger buns are more affordable.

Slice 600 grams of chicken thigh or breast into strips.

Move the chicken to a large mixing bowl to season and marinate.

Season the chicken with 1 teaspoon of salt, ½ teaspoon of ground black pepper, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 tablespoon of smoked paprika. Mix thoroughly to season the chicken evenly.

Pour 1 cup of buttermilk over the chicken to tenderize it. Coat the chicken thoroughly, cover, and refrigerate for a minimum of 4 hours, or up to 24 hours to marinate.

Prepare the crispy flour coating by combining 2 cups of all-purpose flour, 1 tablespoon of corn or potato starch, 1 teaspoon of salt, ½ teaspoon of black pepper, 1 teaspoon of garlic powder, and 1 teaspoon of smoked paprika in a shallow dish. Mix until well combined.

After marinating, dredge the chicken strips into the flour mixture, ensuring an even coating.

Deep-fry the chicken strips in batches for 6 to 8 minutes at 330°F. Remove and set aside for a few minutes.

Increase the heat to 340-350°F and refry the chicken strips for an additional minute for extra crispiness.

Sauté ½ cup of sliced red onion in a wok over medium-high heat until softened.

Add 3 cloves of minced garlic and stir for a minute.

Add 1 cup of red bell peppers or green peppers and stir for 30 seconds.

Add ⅓ cup of tomato ketchup and ⅓ cup of sweet chili sauce.

Pour in 1 tablespoon of soy sauce and ½ cup of water.

Add 1 tablespoon of white vinegar and 1 teaspoon of chili powder. Stir and allow the sauce to boil.

Taste the sauce and season with salt and black pepper if necessary.

Create a slurry by mixing ½ tablespoon of cornstarch with 1 tablespoon of water and add it to the sauce. Stir for approximately 3 minutes until thickened.

Return the crispy chicken strips to the sauce and stir to coat evenly.

Turn off the heat and add ½ cup of thinly sliced carrots and 1 stalk of chopped green onion.

For the bao buns, combine all-purpose flour, cornstarch, sugar, baking powder, and instant yeast in a mixing bowl. Mix thoroughly.

In a small bowl, combine warm water and oil. Combine the wet ingredients with the dry ingredients.

Knead the dough using a stand mixer for ten minutes. Remove and knead by hand, then place it in a bowl, cover, and let it rise in a warm place for 2 hours.

Roll out the dough and cut it into circles. Steam until puffy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens