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Gua Bao w/ Crispy Taiwanese Chicken

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes

Ingredients

  • ½ kilogram of chicken thigh meat washed with vinegar, cut in half
  • 3 tbsp vinegar
  • 2 tbsp soy sauce
  • ½ tsp five spice powder
  • 1 tsp black pepper powder
  • 4 smashed garlic cloves
  • 1 ½ cup tapioca starch
  • 3 tsp garlic powder
  • 1 tsp salt
  • 2 eggs beaten
  • store-bought Gua Bao (I got mine from Amazing Oriental) I got mine from Amazing Oriental
  • lettuce leaves
  • oil for frying
  • a deep (non-stick) pan

For the spice mix

  • 1 tbsp black pepper
  • ½ tbsp chili powder use less if you like it less spicy
  • ½ tbsp salt
  • ½ tbsp chicken stock granules I buy an msg free can at Amazing Oriental
  • ½ tsp five spice powder
  • ½ tsp of sugar I’ve used cane sugar
  • ¼ tsp Sichuan peppercorn toasted

For the Shriracha mayo 

  • 4 tbsp Hellmann’s mayonnaise
  • 2 tbsp Sriracha start with 1 tsp if you haven’t tried Sriracha yet
  • Don't like Sriracha? Add sweet chili sauce to your mayo or ketchup!

Instructions

  • Wash your chicken with a 3 tbsp vinegar and water. Dry it off with some kitchen towel paper and place your chicken thighs in a bowl. Then add the soy sauce, smashed garlic cloves, 1 tsp of garlic powder, ½ tsp five spice powder, 1 tbsp black pepper and let this marinade for 30 minutes.NOTE: I always like to remove some of the fat in the chicken thighs, especially when I’ll fry it. This is optional, but it’s just something I like to do.
  • After 30 minutes prepare your work station: put your Tapioca flour into a paper or Ziplock bag and whisk your eggs. Season the Tapioca flour by adding 1 tbsp black pepper, 2 tsp garlic powder and 1 tsp of salt and mix well.
  • Then dip your chicken into the egg and place the pieces one by one into the bag with the seasoned Tapioca flour. Once all the chicken is coated then place it on an oven rack and let the chicken “dry” for 30 minutes. Add the leftover thick crumbs on top off the chicken (these will make it extra crunchy).
  • After 30 minutes, heat up a pan with oil and fry the pieces of chicken on a medium heat. Don’t place more that 4 pieces in a pan and fry until golden brown and until the chicken is cooked. This took me about 15-20 minutes for 4 pieces. I checked the chicken by cutting it in the thickest part to see if it’s cooked. If not, then throw back in the oil and give it another minute or 2.
  • Let the chicken sit on some kitchen towel paper and season it with the spice mix. While the chicken is cooling down a bit, pop the Gua Bao in the microwave to let it steam. When they are done, smear a layer of Sriracho mayo on the bottom of the bun. Add the lettuce, place a crispy chicken bit on it, then add more Sriracho mayo and finish with a few slices of cucumber and enjoy! TIPS: - Make a cool snack and turn this chicken into the famous Taiwanese Popcorn Chicken by cutting the thighs into chicken cubes. - Don’t like soft Gua Bao’s? Don’t worry these crispy bits are also delicious with buns, on a baguette, in a wrap or over (sticky) rice!If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!