In a bowl mix together the buttermilk, smoked paprika, cumin and a pinch of salt. Add in the chicken and marinate for 2 hours – overnight.
In a saucepan fry the onion and garlic in olive oil until softened. Add in the vinegar and cook until it reduces to a syrup. Add in the apple paste, ketchup and tabasco, cook for 5 minutes on medium until the liquid thickens. Allow to cool.
In a bowl mix the dust coating for the chicken together. Add in the chicken and press the flour to the chicken to coat. Leave the to sit for 10-15 mins so the dust gets sticky.
Heat a saucepan of oil to 180deg c. Fry the chicken until golden and cooked through.
In a steamer basket over a wok, steam the bao buns until light and fluffy.
To assemble add the cucumber, carrot and coriander into the bao buns. Add the chicken and top with the apple ketchup.
