Hot Chicken Bao
Fried Chicken Thighs, Banana Ketchup, Japanese Mayonnaise, Pickled Cucumbers, Spiced Oil, Buko Pandan Bao
Chef Julie Cortes of Kayu | Washington, DC
Adapted by StarChefs | January 2026 | Photo: Will Blunt
INGREDIENTS
Chicken:
1.6 kilograms chicken thighs
220 grams buttermilk
55 grams all-purpose flour
55 grams Dijon mustard
12 grams kosher salt
10 grams onion powder
10 grams garlic powder
6 grams five-spice powder
4 grams granulated sugar
4 grams mushroom salt
Secret Sauce:
50 grams banana ketchup
50 grams Japanese mayonnaise
15 grams chopped cornichons
1 teaspoon kosher salt
1 teaspoon mushroom salt
½ teaspoon ground black pepper
Buko Pandan Bao Buns:
⅓ cup coconut milk
1½ teaspoons active dry yeast
50 milliliters buko pandan extract
1 tablespoon melted butter
3½ cups all-purpose flour
2 tablespoons granulated sugar
¾ teaspoon kosher salt
Dry Spice:
150 grams gochugaru
50 grams toasted Sichuan peppercorns, ground
55 grams sinigang mix
60 grams granulated sugar
10 grams kosher salt
4 grams mushroom salt
Spiced Oil:
300 grams duck fat
Canola oil
To Assemble and Serve:
Oil for frying
All-purpose flour
Beaten eggs
Breadcrumbs
Pickled cucumbers
METHOD
For the Chicken:
Place chicken in a hotel pan and set aside. In a mixing bowl, combine all ingredients. Pour over chicken. Mix until chicken is evenly coated. Cover and refrigerate 24 hours.
For the Secret Sauce:
In a mixing bowl, whisk to combine ketchup and mayonnaise until smooth. Fold in cornichons, salts, and black pepper. Mix thoroughly until fully incorporated. Transfer to an airtight container and refrigerate.
For the Buko Pandan Bao Buns:
In a stockpot over medium heat, bring coconut milk and 1 cup water to 110°F. Stir in yeast and let bloom 5 minutes. Stir in buko pandan extract and butter. Reduce heat and keep warm. In the bowl of a stand mixer fitted with a dough hook, combine flour, sugar, and salt. With the machine running on low speed, add yeast mixture. Increase speed and mix 5 minutes, or until dough is smooth and sticky. Transfer dough to a lightly greased bowl. Cover and let proof 1 hour at room temperature, or until dough has doubled in size. Weigh and divide into 8 equal portions. Roll each portion into smooth balls. Transfer to parchment-lined bamboo steamers. Cover and let sit 45 minutes at room temperature. Bring a pot of water to a boil. Place bamboo steamers over boiling water and let steam 25 minutes. Remove from heat and let sit 5 minutes at room temperature. Remove lid and let cool. Once cooled, slice buns in half and reserve.
For the Dry Spice:
In a mixing bowl, combine all ingredients. Set aside.
For the Spiced Oil:
In a sauté pan over medium heat, melt duck fat. Add desired amount oil until mixture is fully emulsified and desired consistency is achieved. Reduce heat and add 50 grams Dry Spice. Mix to incorporate. Remove from heat and let cool. Transfer to an airtight container and reserve.
To Assemble and Serve:
In a deep fryer, heat oil to 350°F. Place flour, egg, and breadcrumbs in three separate shallow containers. Dredge Chicken in flour followed by egg mixture and breadcrumbs. Drop into hot oil and fry until golden brown and cooked through. Transfer to a paper towel-lined plate and let drain. Brush with Spiced Oil. Set aside. Spread desired amount Secret Sauce on the bottom half of 1 Buko Pandan Bao Bun. Top with fried Chicken and desired amount pickled cucumbers. Close sandwich and serve.
