The Kitchen
|
Great Italian Chefs
|
  • Recipes
        • Meat and Poultry
        • Beef
        • Chicken
        • Duck
        • Lamb
        • Pork
        • See more
        • Fish and Seafood
        • Cod
        • Prawn
        • Sea bass
        • Hake
        • Salmon
        • See more
        • Courses
        • Canapés
        • Starters
        • Mains
        • Sides
        • Desserts
        • Petits fours
        • Dish type
        • Curry
        • Soup
        • Pasta
        • Salad
        • One-pot
        • Stew
        • Diets
        • Vegetarian
        • Vegan
        • Pescatarian
        • Gluten-free
        • Dairy-free
        • Low carb
        • Cakes and Baking
        • Easy cake
        • Loaf cake
        • Layer cake
        • Tarts
        • Pâtisserie
        • See more
        • Occasions
        • Dinner party
        • Breakfast
        • Party
        • Sunday roast
        • All-day brunch
        • Cuisine
        • Mexican
        • Italian
        • Indian
        • Thai
        • Chinese
        • French
        • Everyday and easy
        • Midweek meal
        • Easy pie
        • Easy chicken
        • Easy vegan
        • Easy curry
        • See all easy recipes
        • Seasonal
        • Celeriac
        • Cauliflower
        • Kale
        • Rhubarb
        • Blood orange
        • Asparagus
    • After something else? Take a look at what's new and get inspired.

      LATEST RECIPES
  • Chefs
  • How to Cook
        • Meat and poultry
        • Chicken
        • Beef
        • Lamb
        • Pork
        • Duck
        • See all
        • Fish and seafood
        • Monkfish
        • Haddock
        • Sea bass
        • Mackerel
        • Red mullet
        • See all
        • Vegetables
        • Beetroot
        • Butternut squash
        • Red cabbage
        • Sweet potato
        • Tomato
        • See all
        • Knife skills
        • Butchery
        • Fish preparation
        • Vegetable preparation
        • Chiffonade
        • Sharpen a knife
        • See all
        • Cakes and baking
        • Line a tart tin
        • Blind bake
        • Make macarons
        • Bake cakes
        • Make sweet pastry
        • Make biscuits
        • Sous vide
        • Sous vide meat
        • Sous vide fish
        • Sous vide vegetables
        • Sous vide fruit
        • Tips and tricks
        • See all
        • Pickling
        • Pickle asparagus
        • Pickle mackerel
        • Pickle gooseberries
        • Pickle cucumber
        • Pickle red cabbage
        • See all
        • Chef tricks
        • Brining
        • Fish stock
        • Rib-eye steak
        • Chorizo crisps
        • Pomme purée
        • Crispy chicken skin
    • Can't see what you're looking for? Browse our collection of cooking guides.

      View All
  • Features
  • Competitions
Search by ingredient, dish or cuisine

Popular

Search history

Chicken

Lamb

Salmon

Venison

Sea Bass

Duck

Michelin

Vegetarian

Dessert

Cod

  • Recipes
  • Chefs
  • How to Cook
  • Features
  • Competitions
  • Search by ingredient, dish or cuisine

    Popular

    Search history

    Chicken

    Lamb

    Salmon

    Venison

    Sea Bass

    Duck

    Michelin

    Vegetarian

    Dessert

    Cod

Recipes
  • Meat and Poultry
  • Fish and Seafood
  • Courses
  • Dish type
  • Diets
  • Cakes and Baking
  • Occasions
  • Cuisine
  • Everyday and easy
  • Seasonal
Meat and Poultry
  • Beef
  • Chicken
  • Duck
  • Lamb
  • Pork
  • See more
Fish and Seafood
  • Cod
  • Prawn
  • Sea bass
  • Hake
  • Salmon
  • See more
Courses
  • Canapés
  • Starters
  • Mains
  • Sides
  • Desserts
  • Petits fours
Dish type
  • Curry
  • Soup
  • Pasta
  • Salad
  • One-pot
  • Stew
Diets
  • Vegetarian
  • Vegan
  • Pescatarian
  • Gluten-free
  • Dairy-free
  • Low carb
Cakes and Baking
  • Easy cake
  • Loaf cake
  • Layer cake
  • Tarts
  • Pâtisserie
  • See more
Occasions
  • Dinner party
  • Breakfast
  • Party
  • Sunday roast
  • All-day brunch
Cuisine
  • Mexican
  • Italian
  • Indian
  • Thai
  • Chinese
  • French
Everyday and easy
  • Midweek meal
  • Easy pie
  • Easy chicken
  • Easy vegan
  • Easy curry
  • See all easy recipes
Seasonal
  • Celeriac
  • Cauliflower
  • Kale
  • Rhubarb
  • Blood orange
  • Asparagus
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Knife skills
  • Cakes and baking
  • Sous vide
  • Pickling
  • Chef tricks
Meat and poultry
  • Chicken
  • Beef
  • Lamb
  • Pork
  • Duck
  • See all
Fish and seafood
  • Monkfish
  • Haddock
  • Sea bass
  • Mackerel
  • Red mullet
  • See all
Vegetables
  • Beetroot
  • Butternut squash
  • Red cabbage
  • Sweet potato
  • Tomato
  • See all
Knife skills
  • Butchery
  • Fish preparation
  • Vegetable preparation
  • Chiffonade
  • Sharpen a knife
  • See all
Cakes and baking
  • Line a tart tin
  • Blind bake
  • Make macarons
  • Bake cakes
  • Make sweet pastry
  • Make biscuits
Sous vide
  • Sous vide meat
  • Sous vide fish
  • Sous vide vegetables
  • Sous vide fruit
  • Tips and tricks
  • See all
Pickling
  • Pickle asparagus
  • Pickle mackerel
  • Pickle gooseberries
  • Pickle cucumber
  • Pickle red cabbage
  • See all
Chef tricks
  • Brining
  • Fish stock
  • Rib-eye steak
  • Chorizo crisps
  • Pomme purée
  • Crispy chicken skin
|
Southern Fried Chicken Bao Recipe with Creamed Corn
by GBC Kitchen
8
1 hour 30 minutes
Ingredients

Fried chicken

  • 4 chicken thighs, skinless and boneless
  • 1l vegetable oil, for deep-frying

Spice mix

  • 2 tbsp of cayenne pepper
  • 2 tsp sweet paprika
  • 2 tsp celery salt
  • 2 tsp black pepper
  • 2 tsp garlic granules
  • 2 tsp onion granules
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp dried basil

Buttermilk brine

  • 250ml of buttermilk
  • 1 tbsp of salt
  • 1 egg

Flour coating

  • 150g of plain flour
  • 2 tbsp of cornflour

Bao dough

  • 300g of plain flour
  • 4g of fast-action dried yeast
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 15g of sugar
  • 160ml of whole milk, luke warm
  • 15ml of vegetable oil

Creamed corn

  • vegetable oil
  • 1 shallot, finely diced
  • 100g of sweetcorn
  • 100ml of double cream
  • salt
  • cayenne pepper
  • Worcestershire sauce

To serve

  • herbs, chopped parsley or coriander works well
  • hot sauce
Method
1
Begin by making the spice mix, as it will be used in both the chicken brine and the crunchy coating. Mix all the ingredients together and store in an airtight container
  • 2 tbsp of cayenne pepper
  • 2 tsp paprika
  • 2 tsp celery salt
  • 2 tsp black pepper
  • 2 tsp garlic granules
  • 2 tsp onion granules
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp dried basil
2
To make the buttermilk brine, stir all the ingredients together in a large bowl along with 2 tbsp of the spice mix. Prep the chicken thighs by cutting each one into three pieces, then place into the brine and mix well. Cover and leave in the fridge overnight
  • 4 chicken thighs, skinless and boneless
  • 250ml of buttermilk
  • 1 tbsp of salt
  • 1 egg
3
To make the bao dough, place the ingredients in a food mixer with a dough hook attached. Mix on low until the ingredients have come to together to form a dough, then turn up the speed and knead for 6–8 minutes, until you have a smooth dough. Alternatively, you can knead by hand for around 15 minutes
  • 300g of plain flour
  • 4g of fast-action dried yeast
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 15g of sugar
  • 160ml of whole milk, luke warm
  • 15ml of vegetable oil
4
Place the dough in a lightly greased bowl, cover with a damp tea towel and leave to prove until doubled in size (1–2 hours)
5
In the meantime, make the creamed corn by sweating the shallot in a splash of oil until soft. Add the rest of the ingredients and simmer for 10 minutes
  • vegetable oil
  • 1 shallot, finely diced
  • 100g of sweetcorn
  • 100ml of double cream
  • salt
  • cayenne pepper
  • Worcestershire sauce
6
Strain out most of the cream (retaining it in a bowl) and place the corn in a blender. Blend to a creamy consistency, adding some of the reserved cream if necessary. Taste and season with more salt, cayenne or Worcestershire sauce if needed
7
Flour a work surface and tip out the proved dough. Working gently so you don't knock too much of the air out, roll the dough out into a sausage. Divide into 8–10 equal balls
8
Take one of the balls and roll into an oval shape, around 6mm thick. Using your finger, lightly grease the surface with a little vegetable oil. Fold it over to form a sandwich shape and place on a square of baking paper. Cover with a cloth whilst you prepare the rest of the buns
9
Preheat a deep-fryer or deep pan of oil to 170°C. Prepare the flour coating by mixing the flour, cornflour and remaining spice mix
  • 2 tbsp of cornflour
  • 150g of plain flour
  • 1l vegetable oil, for deep-frying
10
One by one, dip the chicken pieces into the flour, coating evenly, then place in the hot oil. Cook for 8 minutes or until the chicken reaches 75°C with a temperature probe. You will need to work in batches
11
As the chicken is frying, set up a bamboo steamer and steam the buns for 8 minutes – you will need to work in batches
12
To assemble the buns, carefully lift open the lid and add a spoonful of creamed corn, spreading on both sides. Add a piece of chicken, drizzle with hot sauce and sprinkle with herbs. Eat straight away!

NAVIGATE

  • Home
  • Recipes
  • Michelin star results 2022
  • Chefs
  • Restaurant map
  • Ingredients
  • Recipe collections
  • Features
  • How to cook
  • Competitions

FOLLOW

SITES

Great British ChefsGreat Italian Chefs

INFORMATION

  • Contact
  • Work with us
  • Insights and consultancy
  • Great British Chefs shop
  • Great British Chefs x TheFoodMarket.com
  • Join our Great British Chefs Cookbook Club
  • FAQs
  • About us
  • Jobs
  • Contributors
  • Photography
  • Policies
  • T's and C's
© 2023
Sign in here.