Introduction: Korean Fried Peri Peri Chicken Bao
Recently we visited a restaurant called *ping cafe orient* for our dinner.
Since we are on healthy diet this placed seemed perfect. Zohaib ( my husband ) and I planned to eat something new and of course out of ordinary. Hence we ordered Philadelphia cheese dimsums, prawn udon noodles and duck bao.
I’m not going to give review of the restaurant here but if any Indian living in New Delhi wants a detailed review, il be posting it on my blog. Link will be in profile.
Inspired from that duck bao, I gave a try to Korean fried peri peri chicken bao. It tasted delicious. I made bao the sing all purpose flour but the cafe people made it using lotus stem flour, il update this project very soon once I make it. Until then enjoy.
Chicken breasts/ wings/ thighs of 1.5 kg
4 -6 Tb spoon olive oil
Potato startch ( aloo mash) (1/2 cup)
SweetRice flour (or simply grind the basmati rice) ( 1/4 cup)
All purpose flour (1/4 cup)
1tsp baking soda
1tb olive oil
1/3 cup ketchup
1/4 cup peri peri Nando’s sauce xxhot
1tb apple cider vinegar
Dash of Worcestershire sauce
4 cloves of garlic.
Step 1: Pat Dry Your Chicken
All purpose flour
Give it a good mix.
Add 4 Tb of oil to your wok. heat on high and fry chicken strips until light browned and tender. Keep stirring often for even colour( You may double fry until golden but I prefer it that way only when I’m not cooking healthy or I’m cooking wings /thighs so to give it a good crunch) you can find tips and trick on making wings on my blog in such a little oil.
For making bao. This is an all purpose flour recipe. I will soon make one with lotus stem. And will post that one soon. I tried someone else’s bao recipe so I am posting the images I screen shot of the recipe.
An image in these group of pics is of duck bao
Participated in the
Kitchen Skills Challenge