Ok so this post has nothing to do with babies, pregnancy, cloth diapers, or any of that stuff. It’s a sandwich. And I know what you’re thinking…a recipe for a sandwich? So unnecessary–put what you want between two pieces of bread! But this recipe is different. It has a lot of different steps and ingredients that come together to make the perfect Asian fusion ‘wich.
If there’s one thing you need to know about my husband, it’s that he loves Chinese food. He could eat it every day, and loves most varieties (but especially Kung Pao). He is also very particular when it comes to his Chinese food. I keep telling him to start a vlog or something because he is quite the food critic when it comes to such fine cuisine! That being said, he loved this sandwich. That is why an Asian inspired recipe is on my mama blog.
You may be wondering what inspired me to create this random sandwich. Last night while my husband was on an overnight shift, he sent me this link. It is not uncommon for him to send me a picture of some amazing looking Chinese food or whatever spectacular dish appeared on his Facebook feed. But this one really caught my eye. I looked into it, and found NO recipes for it. Nothing even close. I really wanted to treat Andrew since he has been under a lot of stress lately, so I had to wing it…and it turned out amazing!
I do want to note that I did not taste this sandwich at all. Pretty much every ingredient is toxic to me, so all the raving is based on my husband’s palate. I’ve gotten good at guesstimating flavors–and even after much questioning, Andrew said to leave the recipe exactly the way it is. The only note he had was to toast the bao bun. I would recommend a broiler or skillet.
What do you think…should I become a food blogger?
Szechuan Fried Chicken Bao Sandwich with Sriracha Mayo
An Asian fusion sandwich inspired by bao buns and Szechuan chicken. Made with authentic ingredients and homemade Sriracha mayo, this recipe will please any Chinese food lover. Szechuan tends to run spicy, but this recipe is not overbearing. If you like your food extra hot, just add more chili paste and/or Sriracha!
If you are making bao buns, start them first since they will need time to rise. I made HALF this recipe, and they turned out perfectly: http://steamykitchen.com/39943-chinese-steamed-buns-recipe.html
Marinade & Toppings
While the buns are rising, you will want to prepare everything else. Mix all the marinade ingredients in a container the size of the chicken, and let them sit in the fridge. You may need to flip them over depending on the size of your container.
Stir together your Sriracha and mayo, and keep in the fridge. Shred your cabbage if you are doing it yourself.
When your buns are ready to be cooked, fill a cast iron skillet halfway up with oil and turn on heat to medium-high. While it is heating up, whisk together all Szechuan sauce ingredients in a saucepan and turn heat to high.
To prepare chicken, dip each piece in egg, then in the flour/chili powder/salt. Repeat the egg-then-flour process one more time.
Now your frying oil should be ready and your sauce should be bubbling. Turn the sauce down to low and let it simmer while you cook everything else, but make sure to whisk it occasionally.
Begin cooking bao buns if you are doing so.
Fry chicken in the oil for about 5-6 minutes per side, then place on a paper towel-lined plate to cool and absorb extra oil.
When your bao buns are done, cover your chicken pieces in Szechuan sauce and get out all your toppings.
Stack your sandwich and enjoy!
I have tried to write the instructions so that everything will be done around the same time. The bao buns have their own set of directions, but they are very well written and should turn out perfectly if you follow them.