Sachie Kitchen’s Spicy Waitoa Free Range Chicken Bao with Daikon Pickles | NZ Woman's Weekly Food

Ingredients

• 800g-1kg Waitoa Free Range chicken thighs, cut into bite-sized pieces
• Oil for deep-frying
• 8 bao buns, frozen (or you can use The Fresh Grower Crunchita lettuce cups)
• Chicken coating
• 100g plain flour
• 1½ tsp garlic powder
• 1½ tsp onion powder
• 1 tsp salt
• ½ tsp ground white pepper
• Korean Spicy Sauce
• 3 tbsp Lee Kum Kee Premium Soy Sauce
• 3 tbsp rice vinegar
• 2 tbsp gochujang (Korean chilli paste)
• 2 tbsp tomato sauce
• 1 tbsp white sesame seeds
• 100g white sugar
• Daikon Pickles
• 1 daikon (500g), peeled, sliced very thin using a mandoline
• 350ml water
• 350ml rice vinegar
• 250g white sugar
• 1 tbsp salt
• ½ tsp turmeric powder
• 20 black peppercorns
• 3 bay leaves
• To Garnish
• The Fresh Grower coriander
• Sesame seeds
• Sprouts