This one’s for all the bao lovers who don’t live with us in Hong Kong. We can’t gate keep anymore! 🙅🏻♀️
MADE by May
Chef May and the team at Little Bao are bringing you step-by-step directions to recreate some of our most popular dishes. Whether it’s just for a little flavor inspiration or because you can’t stop thinking about that mouthwatering bao you had while visiting HK, we’re here for you.
First up, our limited edition Dan Dan Hot Chicken Bao! 🔥🔥
Things you’ll need:
bao bun
fried chicken
pickled cucumbers
vinegar coleslaw
dan dan hot chicken sauce
little bao comeback sauce
Directions
1. You can use any coleslaw but we recommend our vinegar slaw. Thinly slice and combine cabbage, red onion & celery. The vinegar dressing is a simple mix of rice vinegar, sesame oil, minced garlic, sugar, salt & pepper (find measurements in recipe below). Toss your veggies in the vinegar dressing and set aside.
2. Dredge your chicken in an egg mixture then flour and fry your chicken. We suggest double frying for maximum crispiness!
3. Heat soybean oil and then whisk it into peanut butter, oil & hot chicken powder. Once completely mixed, slowly add hot peppercorn oil and mix well. This makes a tingly delicious Dan Dan Hot Chicken sauce.
4. Make your comeback sauce (see full directions below).
5. Brush your chicken with the Dan Dan Hot Chicken sauce. Toast your bao bun.
6. Assemble your bao: our signature comeback sauce on the bottom bun, pickled cucumbers, then the hot chicken, vinegar slaw and top bun.
