Taiwan, Asia · Gua Bao (Taiwanese Pork Belly Bun)

Gochujang Fried Chicken Gua Bao with Pickled Radish

Name: Gochujang Fried Chicken Gua Bao with Pickled Radish
Cook time: 45 min
Total time: 1 h 5 min
Yield: Serves 2
Cuisine: Taiwan
Ingredients: Frozen folded bao buns 4; Boneless chicken thighs 300 g; Soy sauce (to season) 2 tsp; Potato starch 5 tbsp; Neutral oil (for frying) 350 ml; Gochujang 2 tbsp; Honey 2 tbsp; Soy sauce (for the glaze) 2 tsp; Garlic cloves, finely minced 2; Water (for the glaze) 2 tbsp; Daikon radish 120 g; Rice vinegar 4 tbsp; Sugar (for pickling) 2 tbsp; Salt (for pickling) ½ tsp; Toasted sesame seeds 1 tsp; Roasted peanuts, coarsely chopped 20 g; Cilantro (or shredded perilla leaves) 10 g

Korean meets Taiwanese: crisp fried chicken thigh tossed in gochujang-honey glaze, tucked into soft gua bao with tangy pickled radish and crushed peanuts.

ServingsServes 2

Total cooking time45 min

Pickling+ 20 min

DifficultyMedium

Method

Cut the radish into 6 cm matchsticks about 3 mm thick, toss with the rice vinegar, sugar and salt and leave for . It turns sweet and tangy while you fry the chicken.
Add in this stepDaikon radish 120 gRice vinegar 4 tbspSugar (for pickling) 2 tbspSalt (for pickling) ½ tsp
Cut the chicken into strips about 3 cm wide and 8 cm long so they fit the buns, toss with the soy sauce and leave for . Keep any skin on; it fries up extra crisp.
Add in this stepBoneless chicken thighs 300 gSoy sauce (to season) 2 tsp
Coat the chicken evenly in the potato starch, pressing it on, then leave for 5 minutes until the starch looks damp. This keeps the coating from falling off and gives a hard, crunchy crust.
Add in this stepPotato starch 5 tbsp
Pour oil 1.5 cm deep into a 24 cm · 1× deep pan and heat on medium-high heat to 170 °C (a wooden chopstick dipped in should give a steady stream of small bubbles). Lower the chicken in piece by piece and fry for , turning once, until golden and firm, then drain. Keep wet utensils away from the hot oil, and cut the thickest piece open to check it is white with clear juices.
Add in this stepNeutral oil (for frying) 350 ml
medium-high heat
In a small pan, stir the gochujang, honey, soy sauce, garlic and water on medium-low heat for until bubbling and glossy, then turn off the heat. Add the fried chicken and toss quickly; stirring too long makes it soggy.
Add in this stepGochujang 2 tbspHoney 2 tbspSoy sauce (for the glaze) 2 tspGarlic cloves, finely minced 2Water (for the glaze) 2 tbsp
medium-low heat
Steam the frozen buns on baking paper in a 24 cm · 1× steamer over boiling water on medium-high heat for . Or cover with a damp paper towel and microwave for 30 to 40 seconds per bun.
Add in this stepFrozen folded bao buns 4
medium-high heat
Open each bun, add a layer of squeezed pickled radish and 2 or 3 pieces of glazed chicken, scatter with sesame, peanuts and cilantro and serve straight away.
Add in this stepToasted sesame seeds 1 tspRoasted peanuts, coarsely chopped 20 gCilantro (or shredded perilla leaves) 10 g

Cook's tip

Overcrowding drops the oil temperature and makes soggy chicken, so fill only half the pan at a time. For extra crunch, rest the pieces 1 minute and fry again at 180 °C for 30 seconds. Cucumber works instead of radish.

Cooking it at camp

Deep oil is risky at camp: coat the chicken in starch and pan-fry it in 3 tablespoons of oil on a skillet or griddle, turning until cooked through, then toss in the glaze. Pickle the radish at home and bring it in a lidded box; warm the buns in a pot with a steaming rack.