Practical Method to Preparing Yummy Chicken Bao

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We hope you got benefit from reading it, now let's go back to chicken bao recipe. You can cook chicken bao using 27 ingredients and 12 steps. Here is how you cook it.

To cook an unforgettable Chicken Bao, here are the components required:

1. Provide of Bao Buns (gua bao).
2. Use 360 g of all-purpose plain flour, plus extra for dusting.
3. Prepare 20 g of skim-milk powder.
4. Provide 4 g of baking powder.
5. Get 5 g of instant dry yeast.
6. Use 35 g of white sugar.
7. Prepare 35 g of vegetable oil, plus extra for greasing the dough.
8. Use 200 g of warm water.
9. Get 14 of squares of baking paper (about 10x10cm).
10. Get of Pickled Carrots.
11. Use 250 of ml(9 fl oz/1 cup) white rice vinegar.
12. You need 100 of g(3½ oz) sugar.
13. You need 200 of g(7 oz) julienne carrots.
14. Provide of Marinade.
15. Take 2 tbsp of light soy sauce.
16. Get 1 tsp of Chinese five-spice.
17. Take 1 tsp of chilli powder.
18. Take 1 tsp of salt, to taste.
19. Get 1 tsp of white pepper.
20. Take 1 tsp of cornflour (cornstarch).
21. Take of Sriracha Mayonnaise.
22. Use 5 tbsp of Sriracha Sauce.
23. Take 5 tbsp of Mayonnaise.
24. Prepare of Assembly.
25. Get 100 g of julienne cucumber.
26. Use 100 g of finely chopped cabbage.
27. Prepare leaves of Coriander.

After preparing the ingridients, next you are good to prepare your tasty Chicken Bao by following the instructions on this section:

1. Place flour, milk powder, baking powder, yeast and sugar in a large bowl. In a separate bowl mix the vegetable oil and water. Make a well in the dry ingredients and pour in the liquids. Stir with a spoon and then use your hands to knead until the dough comes together. Empty out onto a work surface and knead for 5 minutes or until smooth, adding extra flour a tablespoon at a time if the dough sticks to the palm of your hand..
2. Return the dough to the mixing bowl, cover and rest in a warm place for 90 minutes or until doubled in size. Once risen, transfer the dough to a work surface and dust with flour. ‘Punch down’ the dough by kneading it for 5 to 10 minutes. The aim here is to remove as many air bubbles as possible..
3. Use a rolling pin to roll the dough out to 1cm thick. Dip your fingers in vegetable oil and lightly spread the oil over the surface of the dough. Then use an 8cm diameter pastry cutter (or a plastic cup of the same diameter) to cut out rounds. Remove the excess dough. Fold rounds in half and flatten slightly with the rolling pin..
4. Place on a square of baking paper and place directly into a large bamboo steamer or onto a tray. Repeat with remaining dough (excess dough can be re-rolled and used). Cover the folded rounds and set aside to prove for 30 minutes..
5. Fill a wok one-third full with water and place over high heat. When the water is boiling, place the bamboo steamer over the wok and steam buns for 12 minutes. Then turn off the heat (don’t lift the lid) and allow the buns to rest over the hot water for 5 minutes. Buns can be made up to a day in advance and steamed to re-heat before serving..
6. To make the pickled carrot, simmer the vinegar, sugar, 125 ml (4 fl oz/½ cup) water and 1 teaspoon salt in a small saucepan, stirring until the sugar dissolves. Cool completely, then add the carrots and refrigerate overnight..
7. Combine the marinade ingredients in a bowl, add the chicken and stir to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight..
8. To make the Sriracha mayonnaise, combine the ingredients and set aside..
9. Combine the beaten eggs and 125 ml (4 fl oz/½ cup) water in a bowl. Place the seasoned flour in a shallow bowl. Dip the chicken pieces in the egg wash, then the flour, shaking off the excess..
10. Heat oil in a deep-fryer or wok to 180°C (350°C) or until a piece of bread browns in 10 seconds, and deep-fry the chicken in batches until golden and crisp. Remove with a slotted spoon and drain on paper towel. When all the chicken is done, deep-fry the basil for a couple of seconds until crisp. Drain on paper towel..
11. To serve, stuff the chicken pieces into the split bao with carrots, cucumber, cabbage and coriander, and top with mayonnaise and sesame seeds..
12. If you make this recipe, don't forget to tag @appetizing.adventure on Instagram!.

Korean Chicken Bao is a mini bao bun that is stuffed with Korean chicken and topped with fresh Light, fluffy, and one incredible bite of flavors. #korean #chicken #bao #light #fluffy #dinner. Kung Pao Chicken is a classic Chinese takeout with spicy chicken, peanuts, vegetables in a mouthwatering Kung Pao sauce. This easy homemade recipe is healthy, low in calories and much. Gong bao chicken is a Szechuan dish of chicken fried with dried red chillies, Szechuan peppercorns, and coated with an authentic homemade gong bao sauce. A perfect gong bao ji ding has different components: the tenderness of the chicken, the right amount of peanuts, the savory thick sauce that spoons off with the meat, the flavor that holds the perfect balance.

Recipe : Chicken Bao

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