This month. we've got one of Plank's best- sellers; 'Take a Bao'. If you haven't tried this on their menu yet, try it here or get yourself down to Plank ASAP!
Fried Chicken:
1. Cut 3-4 boneless, skinless chicken legs into 1 inch pieces, place into a container and cover with Buttermilk, set aside for at least 20 minutes, or in the refrigerator overnight.
2. When ready to fry, preheat a pot with an appropriate amount of canola oil to 350F, then set up a bowl to bread your chicken.
3. In a bowl place 3 cups of flour, and 1.5 cups of cornstarch. Add the following spices to your preference, or our way with:
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons paprika
• 1 teaspoon cayenne
• 2 teaspoons salt
• 2 teaspoons pepper
4. Mix ingredients together. Next; remove your chicken pieces from buttermilk and add to your breading mixture. Mix thoroughly, and pat down on the chicken to really get the breading to set.
5. Add chicken in small batches to oil and fry for 4-5 minutes, carefully turning chicken as needed. Season with a small amount of salt and add to sauce immediately!
Bourbon Heat Glaze
• 1 cup gochujang
• 1 cup honey
• 1 cup water
• 1 tablespoon rice wine vinegar
• 1 tablespoon brown sugar
• 1 teaspoon bourbon (optional)
• 2 minced garlic cloves
• 1 teaspoon of minced ginger
• 1 teaspoon paprika
Combine ingredients into a small pot or pan. Bring to a simmer and reduce slightly. Toss your fried chicken right into the glaze!
Sesame Aioli
• 1 cup of Mayonnaise
• 1 tablespoon sesame oil
Mix ingredients together and drizzle over bao buns.
Plating
1. Steam your bao buns in a colander over a pot of boiling water with a lid. (or microwave for 10-20 seconds).
2. Stuff bao buns with your fried chicken glazed in Bourbon heat sauce.
3. Top with pickled cabbage, drizzle sesame aioli.
4. Garnish with chopped chives and sesame seeds.
Serve immediately and enjoy!
Recipe courtesy of:
