Spicy Dick's Chicken Katsu Curry Bao

Spicy Dick's Chicken Katsu Curry Bao
Staff Writer
The Baoery

Spicy Dick's Chicken Katsu Curry Bao

We like to use the Lotus brand of baos, which can be found at any specialty Chinese food market, to make these buns, but feel free to use whatever brand you prefer (or attempt to make them yourselves!).

2
Servings
433
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 large chicken breast
  • 2 eggs, beaten
  • 1 Cup panko breadcrumbs
  • 1/4 Cup plus 2 tablespoons Asian curry powder
  • 1 Cup flour
  • Salt and pepper, to taste
  • 1/4 head red cabbage
  • 1 lime
  • 1 1/2 Tablespoon cumin seeds
  • 2 Tablespoons chopped scallions, plus 1 stalk for garnish
  • 1/2 Cup water
  • Vegetable oil, for frying

Directions

Marinate the chicken with a pinch of salt, black pepper, and 2 tablespoons of the curry powder on both sides. Set aside. Fill 3 shallow pans with the flour, the eggs, and the panko to set up a breading station. Dip the chicken into the flour, then the eggs, and finally into the panko.

Fill a small sauté pan with enough oil to fill the bottom of the pan and heat to medium-high. Fry the breaded chicken it is cooked through and golden brown on both sides. Set aside on a cutting board to cool, then slice thinly.

Cut the red cabbage into short, thin strips and add to a medium-sized mixing bowl.

In a small pan, toast the cumin seeds until fragrant. Remove from heat and set aside.

Squeeze the juice from the lime to the slaw and add a pinch of the toasted cumin seeds. Mix well.

Fill a small saucepot with 1/2 cup water and bring to a boil. Add the 2 tablespoons of chopped scallions and the 1/4 cup of the curry powder and boil until slightly thickened. Remove from heat.

Set up a steamer basket or a steamer and boil water. Add baos and cover. Let the baos steam until done, about 10-12 minutes.

To assemble, open a bao and slather the inside of the bao with curry sauce. Add a few slices of chicken and top with the slaw and a stalk of scallion for garnish.
 

Nutritional Facts

Total Fat
16g
23%
Sugar
4g
4%
Saturated Fat
1g
4%
Carbohydrate, by difference
65g
50%
Protein
13g
28%
Vitamin A, RAE
65µg
9%
Vitamin K (phylloquinone)
25µg
28%
Calcium, Ca
308mg
31%
Choline, total
18mg
4%
Copper, Cu
1mg
0%
Fiber, total dietary
21g
84%
Folate, total
74µg
19%
Iron, Fe
10mg
56%
Magnesium, Mg
159mg
50%
Manganese, Mn
3mg
100%
Niacin
3mg
21%
Phosphorus, P
355mg
51%
Selenium, Se
28µg
51%
Sodium, Na
589mg
39%
Water
103g
4%
Zinc, Zn
3mg
38%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.