Back with another episode of MADE by May.
MADE by May is our monthly series where Chef May Chow and the team at Little Bao bring you step-by-step videos to help you recreate some of our most popular dishes. Whether it’s just for a little flavour inspiration or because you can’t stop thinking about that mouthwatering bao you had while visiting Hong Kong, we’re here for you.
Today’s bao is our General Tso’s Chicken Bao, in honor of the true American-Chinese classic. 🥡🥢
Things you’ll need:
bao bun
fried chicken thigh
pickled cucumbers
burnt scallion coleslaw
general tso’s glaze
toasted chili sesame
kewpie mayo
Directions:
- Lightly toss your scallions in oil and torch with a blow torch until slightly charred. Move them to a mixing bowl and cover with plastic wrap. Allow it to steam for about 15 minutes.
- Thinly slice your cabbage. Cut your scallions into 2-inch pieces. Add both of those to a mixing bowl. Add rice vinegar, oil, kewpie mayo, and pickled onions to the bowl. Mix together and set the coleslaw aside.
- Toast your sesame seeds in a pan on low heat for about 1 minute. Add the Sichuan peppercorns, whole dried chilis, chili oil, Sichuan pepper oil & salt. Toss until the oil is all absorbed and the seeds are a bit more toasted. Let the mix cool on a tray and then remove the dried chilis & peppercorns before using.
- Now let’s make General Tso’s glaze. In a pot combine dark soy, Japanese soy, sugar, mirin, vinegar, sliced ginger, scallions & Hoi Sin sauce. Bring it to a boil until the sugar dissolves. And the xantana and mix until thickened. Let it cool and strain through a sieve.
- Dredge your chicken thigh in an egg mixture then flour and fry your chicken. We suggest double frying for maximum crispiness!
- Brush your chicken with the General Tso’s glaze and coat with sesame seeds. Toast your bao bun.
- Assemble your bao: Kewpie mayo on the bottom bun, pickled cucumbers, then the General Tso’s chicken, burnt scallion slaw and top bun.
