Sichuan Fried Chicken Bao | TasteToronto

Ingredients

• 2 cups (290 grams) all-purpose flour
• 1 teaspoon instant yeast
• 1 teaspoon baking powder
• 2 teaspoons granulated sugar
• 1/8 teaspoon salt
• 3/4 cup (180 mL) whole milk
• Vegetable oil, for brushing
• 4 boneless, skin-on chicken thighs
• Kosher salt
• Freshly ground black pepper
• 3 tablespoons cornstarch (or potato starch)
• 3 tablespoons all-purpose flour
• 1 teaspoon ginger, grated
• 1 garlic clove, minced
• 2 teaspoons Shaoxing wine
• 4 tablespoons soy sauce
• 1/2 teaspoon sesame oil
• Neutral oil, for frying
• 1 cup neutral oil
• 1 cinnamon stick
• 3 star anise
• 2 tablespoons sichuan peppercorns
• 1/4 cup red chili flakes
• 1 tablespoon Sichuan powder
• 1 small cucumber, julienned
• 1/2 of a small daikon, julienned
• 1/4 cup scallion, thinly sliced on a bias
• 5 Thai red chilies, thinly sliced
• Kewpie mayo
• Sesame seeds