Bao buns with crispy chili chicken

Fluffy bao buns, crispy chicken and a tangy glaze - that's really all you need for a truly great dish. Add a few fresh toppings and you have a meal that's on the table fast and guaranteed to impress.

Ingredients (4 servings, 12 buns)

For the chicken:

• 600 g chicken breast fillet
• 250 ml buttermilk
• 1 tsp salt
• ½ tsp black pepper

For the breading:

• 140 g all-purpose flour
• 60 g cornstarch
• 1 tsp sweet paprika powder
• 1 tsp cayenne pepper
• 1 tsp garlic powder
• approx. 800 ml neutral frying oil

For the chili glaze:

• 5 tbsp sweet chili sauce
• 2 tbsp sriracha
• 1 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 garlic cloves, finely grated
• 1 tsp freshly grated ginger

Bao buns and filling:

• 12 ready-made bao buns (steamed)
• 2 carrots
• ½ red onion
• 2 scallions
• 1 tbsp toasted sesame seeds
• some cilantro leaves (optional)

Cooking utensils: large bowl, deep plate, deep pot or deep fryer, kitchen thermometer, small pot, bamboo steamer or steamer insert, cutting board, sharp knife, vegetable peeler, whisk, tongs, paper towels

Preparation (45 minutes)

1. Cut the chicken breast fillet into bite-sized, roughly equal pieces and combine in a bowl with the buttermilk, salt and pepper. Let the pieces marinate for at least 20 minutes.
2. Meanwhile, prepare the vegetables: Peel the carrots and cut into fine matchstick-thin strips. Slice the half red onion into paper-thin rings and cut the scallions into diagonal, thin rings.
3. For the glaze, stir together the sweet chili sauce, sriracha, honey, soy sauce and rice vinegar in a small pot. Stir in the grated garlic and ginger and let everything simmer gently over low heat for one to two minutes.
4. Mix the flour and cornstarch in a deep plate with paprika powder, cayenne pepper and garlic powder. Lift the marinated pieces individually from the buttermilk, let them drip briefly and coat in the flour mixture.
5. Heat the frying oil in a deep pot to 170°C. Fry the chicken for five to six minutes until golden brown and crispy. Let drain briefly on paper towels.
6. Prepare the bao buns according to package instructions in the bamboo steamer.
7. Just before serving, toss the still hot, crispy chicken pieces in the warm chili glaze until they are glossy all over.
8. Carefully open the warm buns, place the chicken inside and top with carrot, red onion and scallions.

Plating tips

Arrange the filled bao buns on a flat platter or wooden board. Sprinkle with toasted sesame seeds, scallion rings or cilantro leaves. For those who like it even spicier, drizzle a few drops of sriracha over the filling at the end.

Beverage recommendation

• A lightly chilled, crisp rice beer complements the spicy chicken perfectly and mellows the heat.
• A creamy mango lassi with a splash of lime gently balances the heat as a non-alcoholic alternative.

Recipe variations

• For a vegetarian version, replace the chicken strips with cauliflower florets or king oyster mushrooms marinated in buttermilk and bread and fry as described.
• If you want to make the buns yourself, prepare a yeast dough from flour, milk, sugar, yeast and a little oil, form filled half-moons and steam them for 12 minutes.
• A milder version can be achieved by reducing the cayenne pepper and sriracha and replacing them with a bit more sweet chili sauce.

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