Ingredients:

⁃ 500 grams skinless and boneless chicken thighs (cut into small pieces that can fit into the Bao buns)

⁃ 2 eggs (beaten)

⁃ Bao buns (I used 1 pack – you can find these in the freezer section of Asian supermarkets that sell East Asian foods)

⁃ 1 and a half cups plain flour

⁃ Vegetable or sunflower oil (enough for deep frying)

⁃ 1 and a half cups of panko breadcrumbs

⁃ Half a teaspoon salt

⁃ Half a teaspoon black pepper

⁃ 1 teaspoon garlic powder

⁃ 1 teaspoon paprika

⁃ Half a teaspoon chicken seasoning to season the chicken

⁃ 1 teaspoon chicken seasoning for the flour

For the sauce:

⁃ 1 garlic clove finely chopped

⁃ Half a cup of Honey

⁃ 1/4 cup of Dark soy sauce

⁃ 1 tablespoon of Ginger paste or puree

⁃ 1 Tablespoon of Brown sugar

Veg:

2 carrots (sliced or shredded)

Cucumber (sliced or shredded)

Fresh coriander to garnish (optional)

Method:

1. Make the sauce by adding the “for the sauce” ingredients into a pan and allow to simmer on a medium heat for a few minutes and set aside for later use

2. Season the chicken with half a teaspoon of chicken seasoning

3. Season plain flour with salt, black pepper, garlic powder, paprika and chicken seasoning and mix seasonings in

4. You will need a bowl for the seasoned flour, a bowl/container for the beaten egg and a bowl for the panko breadcrumbs

5. First you will dip the chicken in the flour, then the beaten egg, then the panko breadcrumbs , repeat the same steps until all the chicken is coated

6. Heat up your deep fryer or if you don’t have one heat up enough oil to deep fry the chicken in a pot and allow it to get hot

7. Add your coated chicken pieces and deep fry until golden and cooked (you may have to do this in 2 batches so you don’t overcrowd the fryer or the pot

8. Place the cooked fried chicken in a bowl and coat with the sauce you made earlier, ensure all the chicken is coated well

9. Prepare your bao buns according to the instructions

10. Assemble the bao buns by adding the sticky fried chicken and vegetables