Salt & Pepper Bao Buns
Home Bao founder Tina Long shares one of her delicious bao recipes!
Recipe by: Tina Long
Ingredients:
- 300g chicken fillet
- Oil for frying
- Marinade:
- 3 Tbsp oyster sauce
- 2 Tbsp soy sauce
- 20g garlic, minced
- 1 tsp white pepper
- 1 tsp Chinese 5 spice
- 1 tsp sugar
- 1 egg
- 2 Tbsp sesame oil
- 2 Tbsp cornstarch or maize meal
- Batter:
- 500g coarse tapioca flour (cassava flour)
- 1 tsp white pepper
- 1 tsp 5 spice
- To serve:
- Boa buns
- Kewpie mayo
- Crunchy veg and coriander
How To Make Salt & Pepper Bao
- Make the marinade by adding all the ingredients together and mix well.
- Place chicken fillet in a resealable freezer bag and use a meat mallet or rolling pin to pound to an even thickness. Roughly 1cm thickness.
- Remove the pounded fillet and massage it in the marinade and set aside. Repeat with the remaining pieces of chicken. (Best to leave it overnight or at least 1 hour in the fridge.)
- Coat fillet with generous amount of cassava flour mixture. Let it rest for 5 minutes.
- Press the chicken fillet into the cassava flour mixture again for the second coating.
- Heat oil to 180 degrees, gently slide chicken fillet into the hot oil and fry for 2minutes.
- Assembling: add Salt & Pepper Chicken to bao bun, kewpie mayo with crunchy veg and coriander (optional).