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Southern-fried chicken bao with creamed corn and hot sauce
by GBC Kitchen

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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