examine our fiery Chilli Chicken Karaage Bao Buns , featuring TABASCO ® Brand Original Red Sauce and TABASCO ® Brand Sriracha Sauce .

Ingredients

300 g chicken thighs , cut into bite - sized small-arm

1 tbspTABASCO ® Brand Original Red Sauce

2 tbsp soy sauce

Plate of bao buns with crispy chicken, cucumber slices, cilantro, and drizzled sauce, next to bottles of Tabasco hot sauce and a green napkin

1 cup clavus flour

¼ tsp white capsicum

500ml veggie crude oil

Two Tabasco sauce bottles, one green and larger, the other red and smaller, surrounded by sliced cucumbers, cilantro, and a dish of cucumbers

½ cup mayo

2 tbspTABASCO ® Brand Sriracha Sauce

8 bao can , pre - steamed

Three bao buns filled with fried chicken, shredded vegetables, sliced cucumbers, cilantro, and a drizzle of orange sauce, on a round plate

1 Lebanese cucumber , slice

½ cup coriander plant leaf

Method

STEP 1 : In a pipe bowl , mix the wimp second joint slice , TABASCO ® Brand Original Red Sauceand soy sauce . hide and allow to marinate for at least 30 instant in the electric refrigerator .

STEP 2 : In another roll , mix the edible corn flour and blank pepper .

STEP 3 : heat up vegetable oil color in a cryptic fryer or large pot to 180 ° hundred .

STEP 4 : drag marinated chicken in the corn flour potpourri , shaking off the excess flour .

STEP 5 : Fry the chicken in batches , until halcyon brown and fudge through , for about 2 - 3 minute .

STEP 6 : drainage fry poulet on a paper towel lined collection plate .

STEP 7 : In a small roll , mix together the mayonnaise andTABASCO ® Brand Sriracha Sauce .

STEP 8 : Split bao buns and place onto a chopping circuit board .

STEP 9 : tack together bao buns with deep-fried chicken patch and sliced cucumbers .

STEP 10 : Drizzle bao buns with the Sriracha Mayonnaise and finish up with Chinese parsley leaves .

STEP 11 : wait on immediately and savour !