main-meals

Crispy Spice Bag Chicken Buns

October 17

You could, I suppose, cook this in an air fryer. I won’t judge you (maybe just a little), but I would encourage you to try the deep-fried version before you do. This recipe is from my book Home Kitchen.

Serves 4
45mins

Method

1. Mix together all the ingredients for the spice mix and set aside.
2. Place a large frying pan (skillet) over a high heat; once smoking, add 2 tablespoons of the vegetable oil. When the oil is hot, add the chilli flakes, garlic, red chilli and spring onions and stir-fry for 3–5 minutes until the chilli and spring onion are tender and translucent, then remove from the heat.
3. In a bowl, combine the chicken with 1 tablespoon of the spice mix, along with the cornflour, plain flour, salt, white pepper and sesame oil. Add 4–5 tablespoons of water to loosen the mix and coat the chicken all over.
4. Pour the remaining oil into a deep wok or heavy-based saucepan over a medium heat and heat to
180°C/350°F (you’ll know when it’s ready when a cube of bread browns in 45 seconds). Fry the chicken in batches for 6–8 minutes, or until crisp and golden. Drain on a plate lined with kitchen paper.
5. Return the pan with the chilli and spring onion to the heat. Add the cooked chicken, then pour in the Shaoxing wine and stir-fry until the chicken is warmed through.
6. Meanwhile, lightly toast the brioche buns and mix the mayonnaise with the sriracha.
7. Sprinkle the remaining spice mix over the chicken and toss well. Spread the mayo over the base of the buns, top with shredded lettuce, then the chicken and top with the bun lids.

4 cups vegetable oil, for frying
2 tsp chilli flakes
3 garlic cloves, thinly sliced
1 red chilli, thinly sliced
6 scallions, thinly sliced diagonally
8 skinless chicken thigh fillets, cut into strips
4 tbsp cornstarch
2 tbsp all-purpose flour

Generous pinch of salt and ground white pepper
1 tbsp sesame oil
1–2 tbsp Shaoxing wine (or use rice wine)
4 brioche buns
1 gem or 1⁄2 iceberg lettuce, shredded

For the spice mix:
1 tbsp Chinese five-spice
1⁄2 tsp garlic powder

1 tsp chilli powder
1⁄8 tsp each of ground cardamom, cinnamon and ginger
2 tsp salt
2 tsp granulated sugar
1⁄2 tsp white pepper

For the mayo:
4–5 tbsp good-quality mayonnaise
1 tbsp sriracha sauce

1 litre vegetable oil, for frying
2 tsp chilli flakes
3 garlic cloves, thinly sliced
1 red chilli, thinly sliced
6 spring onions, thinly sliced diagonally
8 skinless chicken thigh fillets, cut into strips
4 tbsp cornflour
2 tbsp plain flour

Generous pinch of salt and ground white pepper
1 tbsp sesame oil
1–2 tbsp Shaoxing wine or use rice wine
4 brioche buns
1 gem or 1⁄2 iceberg lettuce, shredded

For the spice mix:
1 tbsp Chinese five-spice
1⁄2 tsp garlic powder

1 tsp chilli powder
1⁄8 tsp each of ground cardamom, cinnamon and ginger
2 tsp salt
2 tsp granulated sugar
1⁄2 tsp white pepper

For the mayo:
4–5 tbsp good-quality mayonnaise
1 tbsp sriracha sauce

If you liked this

There is often a misconception that LA is all green juices and salad bowls or high end swanky restaurants with valet and velvet ropes. While yes, those spots exist, the beating heart of the food scene in the sprawling city was in little strip mall diners, cafe’s and casual dining restaurants. One of favourites was the now closed Good Girl Dinette in Highland Park. It’s chef and owner Diep Tran served up bowls of pho with bone marrow, savoury Viet porridges, banh mi sandwiches and some of the most amazing fries tossed in chilli, garlic and coriander. The Pork Banh Mi Burger recipe I share here is an ode to that brilliant little diner and makes for a great treat Friday supper for the family.

main-meals
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main-meals