Thai-Style Fried Chicken Bao

The Dough

285g low-gluten bao flour

5g dried yeast

1 tablespoon sugar

1 teaspoon baking powder

½ teaspoon salt

124ml warm water

25ml milk

1 tablespoon vegetable oil

The Chicken

300g boneless chicken thighs, skin on

3 garlic cloves

3 coriander roots (or stems)

2 teaspoons white peppercorns

1 tablespoon palm sugar

1 tablespoon fish sauce

1 tablespoon light soy sauce

100g rice flour Vegetable oil, for deep frying

To Serve

4 tablespoons sweet chilli sauce

 Pickled cucumber and daikon

Crispy shallots

Fresh coriander

PREPARATION

1. Mix the warm water, milk, oil and yeast together, then leave for 5–10 minutes until the yeast begins to bloom.

2. Combine the flour, sugar, baking powder and salt, then gradually mix in the wet ingredients to form a smooth dough.

3. Knead for 5 minutes, lightly oil the dough, then cover and leave to prove until doubled in size.

4. Toast the white peppercorns, then pound them with the garlic and coriander root into a rough paste.

5. Cut the chicken into bite-sized pieces and mix with the spice paste, palm sugar, fish sauce and soy sauce.

6. Stir through the rice flour until the chicken is coated in a thick batter, then leave to marinate while the dough proves.

7. Divide the dough into 8 portions, shape into smooth balls, roll into ovals, brush lightly with oil and fold into bao buns

COOKING

8. Leave the buns to prove for 15–20 minutes, then steam for 8 minutes until light and fluffy.

9. Heat the oil to 170°C and fry the chicken for 4–5 minutes until cooked through, then drain.

10. Increase the oil temperature to 190°C and fry again for 2–3 minutes until golden and crispy.

11. Toss the fried chicken with the sweet chilli sauce until lightly coated.

12. Fill each bao with pickles, crispy chicken, crispy shallots and fresh coriander before serving.

School of Wok Tips

• Rice flour creates a lighter, crispier coating than plain flour.

• Double-frying gives the chicken an extra crispy finish without overcooking.

• Leave a little space between the bao when steaming as they expand.

• Oil the inside of the folded bao to stop them sticking together after steaming.

FAQs Can I make the bao in advance?

Yes, steam them ahead of time and reheat for a few minutes before serving.

Why is the chicken fried twice? The first fry cooks the chicken, while the second creates an extra crispy coating.

Can I use chicken breast instead? Yes, although chicken thighs stay juicier and provide more flavour.