Fried Chicken Bao

Serves 4

Time 30 minutes plus buttermilk bath milk

Ingredients

For the Spice Mix

2 tbsp salt

1 tsp black pepper

2 tbsp garam masala

2 tbsp garlic powder

2 tbsp onion powder

2 tbsp brown sugar

Other

4 large chicken thighs, cut in half

600ml buttermilk

2 cups plain flour

4 cups canola oil to shallow fry

8 bao buns

2 cups iceberg lettuce, shredded

For the Jalapeños Hot Honey Mayo

1 cup kewpie mayo

¼ cup hot chilli honey

¼ cup pickled jalapeños, finely chopped

Method

In a bowl, add all spice mix ingredients. Stir to combine.

In a separate bowl, add chicken thighs, buttermilk and half of the spice mix. Cover and refrigerate for at least 30 minutes or overnight.

In another bowl, add the flour and the remaining spice mix. Heat oil in a wide pot or frying pan over medium heat. One at a time, remove a piece of chicken from the buttermilk and place it into the flour. Coat well and add gently to the hot oil. Repeat in batches if needed. Fry for around 10 minutes, turning halfway for even cooking. Remove onto a tray lined with a paper towel or a wire rack. Season with salt, if needed.

While the chicken is cooking, make the Jalapeño Hot Honey Mayo by mixing the mayo, hot chilli honey and chopped jalapeños in a bowl.

Cook the bao bun as per the packet instructions.

To serve, add some lettuce to the bao, top with a piece of fried chicken, and finish with a dollop of jalapeno hot honey mayo.