Gao Buns with Fried Chicken and Pickled onions
- Cling Film
For the Chicken:
- 500 g chicken breast
- 120 ml vodka
- 240 ml of your favourite Sriracha Sauce
- 2 tsp paprika powder
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp smoked paprika powder
- 1 tsp chili flakes
- 545 g flour
- 1,5 l frying oil
For the Dough:
- 360 g flour
- 20 g skimmed milk powder
- 7 g instant yeast
- 35 g white sugar
- 35 g vegetable oil (more for frying and dough later on)
- 200 g warm water
- squares of baking paper
For the Pickled Red Onions
- 2 red onions
- 3 tsp white vinegar
- 3 tsp white sugar
For the Sauce
- sriracha sauce
The Chicken part one:
- Advise: This needs to be done one day ahead of cooking, as the chicken needs to marinate for 14-24 hours.
- Cut your chicken pieces in thumb size cubes and add to a bowl. Add your favourite Sriracha sauce, vodka and all spices to the chicken and mix well. Cover with plastic foil and leave best overnight in the fridge to marinate.
- You can make these a few hours ahead of dinner as well.
- To make the dough add the flour, skim milk powder (this makes all the difference in taste and texture), instant yeast (don't use active dry yeast, which you would need to add to warm water beforehand, instant dry yeast you can directly add to your dry ingredients) and your white sugar to a large bowl and mix thoroughly.
- Make with your hands a hole in the center and add your warm water and vegetable oil to your dough in the middle. Now slowly incorporate the wet and dry ingredients with a spoon until it forms a dough like ball. Add the dough to the work surface and knead for at least ten minutes. A trick to see if the gluten has been worked enough, is to press your thumb down on the dough, if it bounces back, the dough is done. Put the dough in a bowl and cover with a tea towel in a warm place for two hours or until doubled in size.
- Cut in the meanwhile two baking papers in little squares, approximately 10x10cm.
- When dough has risen, knead it again for 5 minutes to get rid of air bubbles. Now roll the dough out until it is evenly 1cm thick. Put one tablespoon of vegetable on the rolled out dough and massage it on the whole dough surface. The oil will help the Gao bun to open up later on.
- Now get a big round cookie cutter (7-9cm) and cut round dough pieces out. Fold the round dough pieces in half and put on your cutter parchment paper and once roll over it with a dough roller. Put all parchment paper with dough on a big plate and put a tea towel over it. Let it rest for 45 minutes.
- In the meanwhile get your bamboo steamer (you can get those very cheap at your local Asian supermarket or online as well) and add your little half round dough pieces on the parchment paper to the steamer and steam for 12 minutes on high heat. After 12 minutes take it off the water and let cool down.
The Pickled Onion
- Cut the red onion in little stripes and add to a glass. Add the vinegar and sugar and let sit for at least an hour, up to 6-8 hours.
The Chicken part two:
- Get your marinated chicken out of the fridge and add the flour to a big bowl. Add two tablespoons of the marinate in the flour and massage it with your hands in. Now add the chicken and marinate to the flour and press flour into each piece of chicken.
- When finished, heat up your vegetable oil over high heat. When hot add your chicken in batches and bake golden brown. When all chicken is baked, add some sea salt to them and they are ready to eat.
- This is very simple but a perfect combination for the Gao buns. Combine one cup of mayonnaise and 2 tablespoons of sriracha.
- Now fill up your buns with some sauce, chicken and red pickled onion. If you like you can add some coriander. It's so delicious and one of my favourite savoury foods.