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Southern-fried chicken bao with creamed corn and hot sauce
by GBC Kitchen
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Ingredients
Fresh Meat
4 chicken thighs, skinless and boneless
Oils & Vinegars
1l vegetable oil, for deep-frying
15ml of vegetable oil
vegetable oil
Spices & Dried Herbs
2 tbsp of cayenne pepper
2 tsp sweet paprika
2 tsp celery salt
2 tsp garlic granules
2 tsp onion granules
1 tsp dried thyme
1 tsp dried oregano
1 tsp dried basil
cayenne pepper
Store Cupboard
2 tsp black pepper
1 tbsp of salt
150g of plain flour
2 tbsp of cornflour
300g of plain flour
4g of fast-action dried yeast
1/4 tsp salt
15g of sugar
salt
Worcestershire sauce
Dairy
250ml of buttermilk
1 egg
160ml of whole milk, luke warm
100ml of double cream
Bakery
1/2 tsp baking powder
Fruit & Vegetables
1 shallot, finely diced
100g of sweetcorn
Salad & Fresh Herbs
herbs, chopped parsley or coriander works well
Cooking Sauces
hot sauce
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