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Ingredients
Method
Mix all the coating ingredients together in a bowl and set aside.
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.
Heat oil in a wok or deep-fryer to 180°C.
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.
Pour Korean spicy sauce onto the deep-fried chicken, tossing well to coat.
Steam frozen bao buns in a steamer (as per packet instructions) – this may take approximately 6-8 minutes to fully steam.
To serve, fill bao buns with spicy chicken and coriander leaves. Enjoy!
To make daikon pickles
Place peeled and sliced daikon in a clean, sterile jar.
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.
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