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Sid Sahrawat’s Fried Chicken Bao

The steamed bao buns filled with crispy fried chicken thigh pieces and quick pickles make for a delicious family meal. 

Prep: 10 minutes
Cook: 40 minutes
Serves: 6 (makes 12 buns)


  • 2 x packs of Bao buns

Fried chicken

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  • 1 kg Boneless chicken thighs, skinless, cut into large pieces 
  • 2 Tbsp Unflavoured natural yoghurt
  • 50 g Plain flour
  • 2 Tbsp Paprika
  • 1 Tbsp Salt
  • 50 g Potato flour or plain flour
  • 40 g Cornflour
  • 1 tsp Baking powder
  • 1 Ltr Canola oil for frying


  • 1 cup Water
  • ½ cup Sugar
  • ½ cup White vinegar
  • 1 tsp Salt
  • ½ Telegraph cucumber peeled and cut into ribbons with a peeler or mandolin.
  • 1 medium Carrot, finely sliced
  • 1 bunch Radishes, washed and sliced thinly


We use Kungfood baos from the frozen aisle and steam them according to packet instructions.

Prepare the chicken
In a bowl, toss the chicken with the yoghurt.

In another bowl, mix the flour, paprika, salt, potato flour, cornflour and baking powder together.

Heat the oil in a deep fryer, if you have one, or a large saucepan.

Once the oil is hot, toss chicken pieces into the flour mixture, coat well and then deep fry for about 10 minutes until crispy. You might have to fry the chicken in two batches. Watch that the oil doesn’t get too hot, or the chicken will burn.

Serve with pickles
In a saucepan, warm the water and add the sugar, vinegar and salt. Once the sugar is dissolved, take the saucepan off the heat and add the cucumber, carrot and radishes. Cover with a lid and set aside for 30 minutes or until you are ready to assemble.


You can make the pickles ahead of time and store them in a mason jar.

Restaurateurs Sid and Chand Sahrawat own three Auckland restaurants, Cassia, Sid at The French Café, and Kol, as well as their Cassia at Home range of sauces and spices made for the home cook. The busy couple love spending time in the kitchen and cooking with the kids, Zoya (12) and Roan (7), who enjoy trying new recipes and foods. 

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