Quick and Easy

Sachie Kitchen’s Spicy Waitoa Free Range Chicken Bao with Daikon Pickles

These spicy chicken bao buns are perfect as a quick lunch or dinner, and can easily be turned into a low-carb option by serving in a lettuce cup instead
Spicy chicken bao
8 buns

Season 2 of Sachie’s Kitchen is now streaming, where Sachie Nomura is introduced to Waitoa. Watch the episode and you could be in to win one of 25 new Waitoa Flavour Kits double vouchers.

Sachie’s Kitchen episode link here

Watch and Win link here

Ingredients

Chicken coating
Korean Spicy Sauce
Daikon Pickles
To Garnish

Method

Step 1

Mix all the coating ingredients together in a bowl and set aside.

Step 2

Mix all the Korean spicy sauce ingredients in a small pot and bring to the boil. Reduce heat and simmer for 2 minutes or until the sauce coats the back of a spoon. Remove from heat and set aside.

Step 3

Heat oil in a wok or deep-fryer to 180°C.

Step 4

Toss chicken in the coating mixture and deep-fry for 3-4 minutes or until cooked through. Place chicken on paper towels to drain excess oil, then transfer to a large bowl.

Step 5

Pour Korean spicy sauce onto the deep-fried chicken, tossing well to coat.

Step 6

Steam frozen bao buns in a steamer (as per packet instructions) – this may take approximately 6-8 minutes to fully steam.

Step 7

To serve, fill bao buns with spicy chicken and coriander leaves. Enjoy!

To make daikon pickles

Step 1

Place peeled and sliced daikon in a clean, sterile jar.

Step 2

In a pot, add water, rice vinegar, sugar, salt, turmeric, peppercorns and bay leaves, bringing to a boil. Cook until sugar dissolves, then remove from heat.

Step 3

Once the liquid is cooled, pour the vinegar mixture over the sliced daikon until it is completely covered. Pickle in a refrigerator for at least 24 hours.

For a low-carb option, serve spicy fried chicken in a Crunchita lettuce cup with Daikon pickles.

Tip

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