fried BAO chicken Pickles

Hospobaby develops a discerning taste for fried chicken

Zoya (Hospobaby) has grown up quite sheltered from fast food, with just the occasional McDonald’s and Pizza Hut so that she knows what it’s all about. She recently spent a day at work with me at Cassia in the CBD and for lunch — because I was short on time — we stepped outside looking for a quick fix. The Colonel stared down at us and Hospobaby made the very unusual request of wanting to try KFC. I indulged and bought her a quarter pack. The verdict was that KFC was not bad but that Uncle Jason (Jason Kim, head chef at Sidart) makes the best fried chicken.

The next weekend Sid and Zoya made their own fried chicken and homemade bao to put it in. You can skip making the bao and buy them ready made (we use Kungfood brand) from the frozen aisle and just steam them according to packet instructions. But the kids do enjoy making bao. This recipe is perfect for a family meal during the upcoming school holidays.

— Chand Sahrawat

Bao buns

Makes 14

1 tsp instant dried yeast 1 tsp salt

1 cup warm water

3 cups plain flour

2 Tbsp caster sugar

1 tsp baking powder ⅓ cup vegetable oil ¼ cup rice wine vinegar

1 In a bowl mix the yeast with the salt and warm water. Stand the bowl in a warm place until the mixture is frothy, about 10 minutes. 2 In another bowl mix flour, sugar and baking powder.

3 Add the liquid yeast mixture to the flour. Then add 1 tablespoon of the oil and 1 tablespoon of the rice wine vinegar. Mix with a spatula until a dough forms. 4 Remove the dough on to a floured surface and knead for about 5 minutes until the dough feels smooth.

5 Allow the dough to rest in a greased bowl in a warm place covered for an hour until it doubles in size.

6 Take the dough out and, on a floured surface, divide it into 14 portions. Place portions on a lined baking tray and then one-by-one remove each one. Roll each into a triangle, brush with oil and, using an oiled chopstick, fold each triangle over it in half. Carefully remove chopstick. Put folded bao back on the tray. Place it somewhere warm to allow bao to double in size again. 7 Bring a large saucepan of water to boil. Line a large steamer basket with baking paper, place 6-8 bao in the basket at a time and steam for 8-10 minutes until they are puffed up and cooked. Keep cooked bao warm and continue until the rest are all steamed. 8 To serve, prise open bao, slather each with mayonnaise (add some sriracha for the adults) and add fried chicken and pickles (see below). Fried chicken Serves 6-8

I kg boneless, skinless thighs cut into large

pieces

2 Tbsp unflavoured natural yoghurt 50g plain flour

2 Tbsp paprika

1 Tbsp salt

50g potato flour (or plain flour)

40g cornflour

1 tsp baking powder

1 L canola oil, for frying

1 In a bowl toss the chicken with the yoghurt. 2 In another bowl mix the flour, paprika, salt, potato flour, cornflour and baking powder together.

3 Heat the oil in a deep fryer, if you have one, or a large saucepan.

4 Once the oil is hot toss chicken pieces into the flour mixture, coat well and then deep fry for about 10 minutes until crispy. You might have to fry the chicken in two batches. Watch that the oil doesn’t get too hot or the chicken will burn. 1 cup water

½ cup sugar

½ cup white vinegar

1 tsp salt

½ telegraph cucumber, peeled and cut into

ribbons with a peeler or mandoline 1 medium carrot, finely sliced

1 bunch radishes, washed and sliced thinly

In a saucepan warm the water and add the sugar, vinegar and salt. Once the sugar is dissolved, take the saucepan off the heat and add the cucumber, carrot and radishes. Cover with a lid and set aside for 30 minutes or until you are ready to assemble. “Hospo”, short for hospitality, is a term used regularly in the industry. Chand and Sid own the restaurants Sidart and Cassia, so Zoya has been part of the hospitality industry from day one, hence the term “hospobaby”. Find more of Sid’s recipes on bite.co.nz