Spicy Fried Chicken Bao Buns

Crunchy, crispy, spicy deep-fried chicken, nestled in a soft and fluffy bao bun… what’s not to love? The secret ingredient – vodka – really does work magic, but if you prefer to not use alcohol and keep things kid-friendly, you could switch it out for chicken stock or water.

WATCH THIS RECIPE

Spicy Fried Chicken Bao Buns

PREP TIME
10 minutes
COOK TIME
35 minutes
SERVES
Makes 12
Ingredients

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)

Steps
  • Step 1

    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.

  • Step 2

    For the coconut sriracha mayonnaise, combine the ingredients and set aside until ready to serve.

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

    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.

  • Step 6

    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.

Hey Foodie. So glad you're here. Let's hav some fun making delicious food. Hey Foodie. So glad you're here. Let's hav some fun making delicious food.

What our customers say

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5.0 out of 5 stars (based on 4 reviews)
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Adore

2024-03-03

I adore this recipe, I have used it on many people now and we all agree its a winner.

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Dan

Go to crowd pleaser

2024-03-03

My family loved these so much with the coconut siracha fried chicken recipe. Now we are planning a bao bun night where we all bring different fillings.

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Dan

Absolutely Delicious

2023-04-17

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 ❤️

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Nicole

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