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Fried Chicken Steamed Buns MICHAEL SYMON

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Add a little twist to your fried chicken tonight!

3 tablespoons low sodium soy sauce
3 tablespoons sriracha
4 chicken thighs (boneless, skin on, each cut in half)
1 1/2 cups all-purpose flour
2 tablespoons cornstarch
1 tablespoon Kosher salt
canola oil (for frying)
8 store-bought steamed buns
hoisin sauce (to serve)
1/2 cucumber (thinly sliced, to serve)
1 jalapeno (shaved, to serve)
1/4 cup cilantro (picked, to serve)
Kosher salt and freshly ground black pepper (to taste)

In a large bowl, add the soy sauce and sriracha and whisk to combine. Add the chicken thighs, cover, and place in the refrigerator to marinate for at least an hour.
Preheat a Dutch oven filled half way with oil to 360º. In a baking dish add the flour, cornstarch, and salt and whisk to combine. Remove the chicken from the marinade and pat it dry. Season with salt and pepper and dredge it in the flour mixture, shaking off any excess. Place the chicken in the hot oil to fry until golden brown and crisp and the internal temperature reads 165 degreesº. Remove to a paper towel-lined plate.
To Serve: Spread each steamed bun with hoisin sauce. Place a piece of fried chicken on top. Add a few cucumber slices, some jalapeno and cilantro and serve.
Tip: Fry the chicken in advance. Keep warm in a 200ºF oven until ready to serve.

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