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Fried Chicken Bao with Black Vinegar Pickled Plums

Print Recipe
Prep Time 40 minutes
Cook Time 30 minutes
Resting Time 13 hours 30 minutes
Servings 14 bao

Equipment

  • Bamboo Steamer
  • Large Cast Iron Skillet
  • Candy Thermometer

Ingredients
  

Black Vinegar Pickled Plums

  • 4 red plums pitted and cut into wedges
  • 3 mini cucumbers sliced
  • 6-8 black peppercorns
  • 2 star anise pods
  • 1/2 cup black vinegar
  • 1/4 cup water
  • 1 tbsp sugar
  • 1 tsp salt

Shaoxing Fried Chicken

  • 6-8 boneless, skinless chicken thighs patted dry
  • 1 cup Shaoxing wine
  • 1/4 cup soy sauce
  • 3 tbsp honey
  • 1 lime juiced
  • 1 1-inch knob gingerroot cut into medallions
  • 6 scallions coarsely chopped
  • 4 star anise pods
  • 12-14 black peppercorns
  • 2 cups flour
  • 2 tsp salt
  • 2 cups canola oil

Bao

  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1 1/2 tsp instant yeast
  • 3 tbsp granulated sugar
  • 2 1/2 tbsp vegetable oil
  • 3/4 cup warm water

Fried Chicken Bao with Black Vinegar Pickled Plums

  • 1 batch Shaoxing Fried Chicken see above
  • 1 batch Bao
  • 1 batch Black Vinegar Pickled Plums
  • 1 head red leaf lettuce leaves separated, washed and dried
  • Kewpie mayonnaise for serving
  • 2 scallions thinly sliced for sprinkling

Instructions
 

For the Pickled Plums

  • Place the plums and cucumber slices in a medium-sized bowl. Add the peppercorns and anise pods and set aside.
  • In a small bowl whisk to combine the vinegar, water, salt, and sugar. Pour the mixture over the plums and cucumbers. Cover and refrigerate. Let pickle overnight.

For the Fried Chicken

  • In a large bowl whisk to combine the wine, soy sauce, honey, and lime juice. Stir in the scallions, ginger, peppercorns and star anise pods.
  • Add the chicken thighs to the bowl and press them down so they are fully immersed in the marinade. Cover the bowl and refrigerate overnight.
  • When ready to fry, pour the flour and salt into a large bowl and whisk to combine. Take a chicken thigh out of the marinade and toss it in the flour mixture until completely coated. Dip the chicken thigh back into the marinade and toss it in the flour mixture once again. Place the finished thigh on a plate and set aside. Repeat with the remaining thighs.
  • Once all the thighs are breaded, pour the canola oil into a large, deep cast-iron skillet. Heat the oil to 350°F and add the thighs to the oil, two at a time. Don't crowd the pan.
  • Fry each thigh for 3-4 minutes a side. Try to keep the oil between 325-350°F. If the oil gets too hot the breading will crisp up before the chicken has the time to cook through. Transfer the finished thighs to a plate lined with paper towel. Repeat until all the thighs are fried.
  • Keep the thighs in a 150°F oven until ready to serve.

For the Bao

  • Place the flour, baking powder, instant yeast, and sugar in the mixing bowl of a stand mixer fitted with a whisk attachment. Whisk the dry ingredients together on low speed until thoroughly combined.
  • Swap the whisk attachment for a dough hook and slowly stream in the water and oil with the mixer set to a low speed.
  • Once all the liquid has been added, leave the mixer to knead the dough for 7-8 minutes or until the dough is smooth and slightly tacky to the touch.
  • Grease a large bowl with a little additional vegetable oil. Transfer the dough to the bowl and cover with a tea towel. Place the dough in a warm, dry place to rise. Let rise for 90 minutes or until doubled in size.
  • Once risen, punch the dough down and transfer to a well-floured surface. Knead the dough by hand for about 5 minutes to work out any residual air bubbles.
  • Using a floured rolling pin, roll out the dough to a 1/4" thickness. Using a 3" biscuit cutter, cut out a series of rounds. Brush a little vegetable oil on the surface of each round and fold them in half with the oiled surface inside.
  • Place each bao on 4x4" squares of parchment paper and transfer them to a large baking sheet. Cover with a tea towel and leave the bao to rise for 30 minutes.
  • Pour 2-inches of water into the base of a wok. Place the wok over high heat and bring to a boil. Fill a bamboo steamer with the boa and place the steamer in the wok. Leave the bao to steam for 7-10 minutes or until fluffy. Keep the finished bao warm until ready to serve.

To Assemble the Fried Chicken Bao

  • Take the fried chicken out of the oven and cut it into strips. Set aside.
  • Take a bao and split it open. Line the bao with a red lettuce leaf and add 2 chicken strips. Top the strips with a few cucumber and plum wedges. Finish with a squirt of Kewpie mayo. Repeat with the remaining bao and the remaining chicken.
  • Once all the bao are filled, arrange them on a platter and sprinkle them with thinly sliced scallions. Serve immediately to incredibly hungry and appreciative people with plenty of beer.