Fried Chicken Bao with Spiced envy™ Apple Sauce

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.

Recipe courtesy of Channel 10’s Farm to Fork.