Fried Chicken Bao

Jl. Pantai Batu Mejan, Canggu, Kec. Kuta Utara, Kabupaten Badung, Bali 80361

It is a type of fluffy bread or bread of Asian origin that is steamed, it is small, very fluffy, without crust, very white and is usually eaten hot, freshly made, and sometimes passed through the iron to lightly brown its surface . These breads are usually oval and flat, which allows them to be folded to cover their stuffed. It is necessary to know that there are different types of Bao and that they receive different names depending on the country, and in the same country there is also a variety of Baos, but in all cases it is one of the elements that make up street food.

Ingredients

This Recipe Serves 2

250 gr Marinated chicken la Brisa.

50 gr Chicken coating.

60 gr Dashi emulsion.

30 gr Onion and chili salad.

10 gr Almond slides

5 gr Sesame salt.

4 pcs Bao bun

 

MARINATED CHICKEN LA BRISA:

250 gr Chicken leg (clean)

100 gr Coconut milk Java

15 gr Soy sauce Usukuchi

5 gr Rice vinegard

5 gr Garlic

5 gr Ginger

3 gr Garam Masala

 

FOR CHICKEN COATING:

45 gr Tempung tapioca

3 gr White sesame seeds

3 gr Black sesame seeds

3 gr Garlic powder

3 gr Salt

3 gr Garam masala

Mix all the ingredients in a bowl.

 

FOR ONION AND CHILI SALAD:

20 gr Spring onion

10 gr Red chili

 

FOR SESAME SALT:

5 gr Black sesame seeds

5 gr White sesame seed

5 gr Salt

Direction

FOR MARINATED CHICKEN LA BRISA:

  • Cut the chicken into strips two centimeters thick and reserve.
  • Grate the garlic and ginger in a bowl and add the rest of the ingredients and mix.
  • Add the chicken to the marinade, cover with plastic wrap and keep in the fridge for 8 hours.

 

FOR CHICKEN COATING:

 

  • Mix all the ingredients in a bowl.

 

FOR CHICKEN COATING: 

  • Dissolve the dashi in a little warm water. Add to the bowl of the blender with the rest of the ingredients, except the oil. Mix for one minute.
  • Once blended, add the oil little by little so that it emulsifies, until it reaches a mayonnaise texture.

 

FOR ONION AND CHILI SALAD: 

  • Clean the chili, discarding the seeds and the white part. From the onion we will use only the stem, that is, the green part. Clean and cut 4 cm long sticks as thin as possible, the same with the chili. Keep in a bowl with water and ice cubes.

 

FOR SESAME SALT:

 

  • Toast the sesame seeds in a pan and cool. Once cold, grind and mix them with the salt.

 

Serves

  • Regenerate the Bao buns in a steamer. at the same time batter the marinated chicken and fry in abundant oil at 180 degrees centigrade for four minutes, and reserve on kitchen paper.
  • We put a little dashi emulsion on the surface of the bun, on top we place two or three pieces of fried chicken, depending on the size. On top of them we place the onion and chili salad harmoniously. We continue with a few pustos of dashi emulsion in a messy way and we finish with the sliced almond and season with the sesame salt.
  • Chef's Tip

    If you are a fan of spicy food, you can add a chili to the dashi emulsion.This dish can be made with another type of meat if you are inspired, I recommend that you try it with pork belly.

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    La Brisa

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    Satrio Adi Guna

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