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Crispy Chicken Gua Bao

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Spicy Fried Chicken
600g George & Jo's Skinless, boneless chicken thighs
400ml Buttermilk + 1 extra Tsp
250g Plain Flour
1 1/2 Tsp Cayenne Pepper
1 inch Ginger Grated
3/4 Tsp Chilli flakes
1/2 tsp Five spice
1 1/2 tsp Salt
1 1/2 tsp Sichuan Pepper
Freshly ground black pepper
1 Tsp Garlic Powder
Pickled Cucumber
1 Cucumber
2 Tsp Rice vinegar
1 Tsp White wine vinegar
1 tsp Sugar
2 tsp Salt
Black & white toasted sesame seeds
To Serve
8 Bao buns
1 Tsp Lime juice
1 Tsp Soy sauce
3 Tsp Mayonnaise
1 bunch Coriander
2 Spring onions, roughly sliced on the diagonal
Sriracha chilli sauce

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Crispy Chicken Gua Bao

  • Medium


  • Spicy Fried Chicken

  • Pickled Cucumber

  • To Serve





Cut the chicken thighs into strips and mix in a bowl with the buttermilk, salt and a pinch of cayenne pepper. Marinade for 5 hours or overnight. The salt will keep it extra juicy


When your chicken is ready to fry, mix the flour, garlic powder, grated ginger, Sichuan pepper, salt, five spice, chilli pepper, pepper and a 1 Tsp buttermilk in a large bowl.

One by one, give your chicken strip a slight shake over the buttermilk bowl to get rid off excess buttermilk and dunk them in the spicy flour mixture. Coat the chicken strip evenly in the flour mixture and move to the tray


Heat oil in a heavy based pan. Heat until it reaches 190C

Fry your strips in small batches for 4-6 minutes until golden brown and crispy.


Pickled Cucumber Steps

Thinly slice your cucumber, mix the slices with 2 tsp flaked sea salt and put the slices in a colander over a bowl to drain for 15 minutes.


Rinse the cucumber slices under cold water and squeeze out any remaining water. Mix the cucumber slices in a bowl with the sugar, rice vinegar and water. Top with the sesame seeds.


Mix the mayonnaise with the lime juice and soy and spread a little over the base of the boa, top with coriander and spring onion, the the crispy chicken followed by some saracha sauce and finally the pickled cucumber.

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