نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

Kung pao chicken bao

Chinese 20 Mins Prep · 20 Mins Cook

To make your own fluffy baos use this recipe.
Chop the chicken into bite-sized pieces and place in a bowl. Add the soya sauce, white pepper and bicarbonate of soda. This process is called velveting and creates super tender, soft chicken. Set aside to marinate for 15 minutes. Once it has marinated, crack in the egg and add the corn starch to make a batter.
Heat a large pot of oil to 180°C over a medium-high heat. Carefully fry the chicken in batches until golden brown and crispy. Drain on a wire rack.
Finely chop the garlic and ginger and break the dried chilli into pieces. Heat a large pan or wok and dry toast the chilli and Sichuan peppercorns. Add the oil, garlic and ginger and stir fry for 1-2 minutes until fragrant. Stir in the soya sauce, black vinegar, hoisin sauce and honey. Simmer until thickened before setting aside.
Steam the bao according to the package instructions until soft and warm, approx. 6 minutes.
Meanwhile, toast the peanuts in a dry pan over a low heat until golden brown. Finely chop them and mix with the crispy fried onions for the crunchy topping. Thinly slice the cucumber and chilli. Add the crispy chicken to the kung pao sauce and toss until evenly coated.
To assemble the bao, arrange 2-3 cucumber slices on the base of each bun, top with pickled carrots and some crispy chicken. Scatter over a few slices of red chilli and top with the peanut-onion mixture for some crunch.
Serve immediately.