- 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
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.