Crispy Fried Soy and Ginger Chicken Bao
BROUGHT TO YOU BY RANGITIKEI™ FREE RANGE
Wake up your tastebuds with sensationally crispy chicken and a lick of spice.
Makes: 6
INGREDIENTS
CHICKEN
330 grams Rangitikei Free Range skinless boneless chicken thighs
2 tablespoons soy sauce
1 tablespoon grated fresh ginger
2 teaspoons gochujang chilli paste or other chilli paste
1 teaspoon sesame oil
3 cloves garlic, crushed
1 cup potato flour
sea salt and ground pepper
vegetable oil for cooking
TO SERVE
good-quality egg mayonnaise
gochujang or other chilli sauce
6 bao buns, steamed and warm
pickled chillies
Quick Pickled Red Onion (see recipe below)
coriander
METHOD
Cut the chicken into bite-size pieces. Place in a large bowl with all the remaining ingredients and mix well. Cover and chill for 2-24 hours. Remove from the fridge 1 hour before cooking.
Heat 4cm of oil in a wok or a deep, medium-sized saucepan until a small piece of bread dropped in turns golden in 30 seconds.
Put the potato flour in a bowl and season well. Drain the chicken, then coat in flour, shaking off the excess. Cook for about 2 minutes each side until golden and fully cooked. Drain on a rack set over a baking tray in a warm oven until all the chicken is cooked.
To serve: Marble a little mayo and gochujang or other chilli sauce together and spread on both sides of the buns. Fill with the chicken, pickled chillies, Quick Pickled Red Onion and coriander and serve immediately.
Quick Pickled Red Onion
INGREDIENTS
½ teaspoon sea salt
½ teaspoon caster sugar
1 medium red onion, very thinly sliced
2 tablespoons apple cider vinegar
METHOD
Combine all the ingredients in a small bowl. Leave for 30 minutes, turning occasionally. Drain before using. Onions will keep for 1 week in the fridge.
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127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.