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)
Absolutely Delicious
I have been craving crispy chicken bao for the longest time & was so excited when my husband agreed to try his hand and making this. While he muddled up tsp and tbsp it still worked a treat. It was more delicious than any restaurant. We added pickled red cabbage and carrot & every mouthful was moreish. Thank you for making it so easy to cook & eat delicious tasty food. I have been mesmerised by all of you creations and cannot wait to try them all. This dish is definitely a winner ❤️
Whose Scott Bao Buns...
Pardon the Scott Baio Bun pun…its a given quote here on Bao Bun nights. Love this Spicy Chicken recipe, and I also looked up your recipe on making our own buns; gave it a go and they worked a treat. We made a few minor adjustments.. due a coconut allergy our sirracha mayo is our homemade version, and I added a dash of almond milk instead of milk powder due to a couple of dairy free family members. We also did some pickled carrot and some pickled daikon to add to the pickled onion! We are always laughing at how you wear a lot of white outfits when you cook…because if you could see me now you would know that no colour outfit is safe in the kitchen when Im cooking!! Thanks Marion for the great site and wonderful recipes.