4 pieces boneless chicken thighs (skin on or off is fine)
¾ cup Marion’s Kitchen Coconut Sriracha (use my store locator to find out where to buy)
1 tsp chilli powder, plus extra (optional)
1 tsp garlic powder
2 tsp sweet paprika
½ cup vodka
3 cups plain flour (all-purpose flour)
vegetable oil for deep frying
14 warm bao buns (either store-bought or try my homemade recipe)
sliced spring onion (scallions) to serve
sea salt
Pickled red onion:
1 red onion, finely sliced
2 tsp white sugar
2 tsp white vinegar
Coconut sriracha mayonnaise:
½ cup mayonnaise
¼ cup Marion’s Kitchen Coconut Sriracha (use my store locator to find out where to buy)
For the pickled red onion, combine the ingredients and set aside for at least 10 minutes. This will keep well for 2-3 days also.
For the coconut sriracha mayonnaise, combine the ingredients and set aside until ready to serve.
Place the chicken, Marion’s Kitchen Coconut Sriracha, chilli powder, garlic powder, sweet paprika and vodka in a large bowl. Mix until well combined. Set aside to marinate overnight or at least 10 minutes.
To prepare the chicken for cooking, place the flour in a large bowl or tray. Pour the chicken and the marinade into the flour. Mix and push the crumbly bits of flour so they stick to the outside of the chicken to form a craggly, bumpy coating.
Fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over high heat. Once the oil is hot (320°F or 170°C or when a wooden spoon dipped into the oil forms small little bubbles), add half the chicken pieces and cook for 8-10 minutes or until golden brown and cooked through. Drain on paper towel and sprinkle with sea salt. Repeat with the remaining chicken. Cut each of piece of chicken into 3 chunks.
To serve, open up each bao bun and spread bottom with coconut sriracha mayonnaise. Top with the fried chicken pieces. Drizzle with more coconut sriracha and top with pickled red onion and spring onion.
