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
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
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.
The Chef
