Fried Chicken Bolo Bao
Tofu-Marinated Fried Chicken, Sesame Slaw, Tasty Sauce
Chef Laurence Louie of Rubato HK Café | Quincy, MA
Adapted by StarChefs | May 2024
INGREDIENTS
Chicken:
3 blocks firm tofu
2 liters buttermilk
180 grams all-purpose flour
40 grams kosher salt
8 boneless chicken thighs
Cookie Top:
250 grams high-gluten flour
250 grams all-purpose flour
3 egg yolks
165 grams butter
165 grams shortening
140 grams granulated sugar
140 grams brown sugar
9 grams vanilla extract
7 grams baking soda
7 grams baking powder
Dough:
500 grams whole milk
4 eggs
350 grams granulated sugar
28 grams instant yeast
350 grams butter
2¼ kilograms all-purpose flour
12 grams kosher salt
Sesame Slaw:
1 head green cabbage, shredded
1 head red cabbage, shredded
Kosher salt
Granulated sugar
1 bunch cilantro, roughly chopped
1 bunch scallions, thinly sliced
1 tablespoon toasted sesame seeds
200 grams rice vinegar
25 grams sesame oil
Tasty Sauce:
1.2 kilograms mayonnaise
180 grams sriracha
300 grams caramelized onions
½ teaspoon smoked paprika
60 grams tomato paste
Juice of 1½ lemons
Bao:
Egg wash
Dredge:
1.2 kilograms all-purpose flour
900 grams cornstarch
50 grams baking powder
65 grams kosher salt
30 grams ground black pepper
300 grams EverCrisp
10 grams ground white pepper
20 grams red chile flakes
To Assemble and Serve:
Yield: 1 sandwich
Oil for frying
METHOD
For the Chicken:
In a Vitamix Commercial blender, combine tofu and buttermilk until smooth. Transfer to a bowl and whisk in flour and salt. Add chicken and toss in marinade until evenly coated. Cover and refrigerate 48 hours.
For the Cookie Top:
In the bowl of a stand mixer fitted with a paddle attachment, combine all ingredients and mix 2 minutes. Transfer to a lightly floured work surface. Divide mixture in half and place each half onto a sheet of plastic wrap. Roll into 2-inch-wide logs, then wrap tightly in plastic wrap. Refrigerate until dough has hardened.
For the Dough:
In the bowl of a stand mixer fitted with a whisk attachment, combine milk, eggs, sugar, yeast, butter, and 650 grams water. In a separate bowl, combine flour and salt. With the mixer running on low speed, slowly incorporate dry mixture into the wet mixture. Mix 30 minutes, then let sit 1 hour at room temperature, or until dough has doubled in size. Portion dough into 100-gram balls. Transfer to a sheet tray, with each ball evenly spaced 2 inches apart. Let sit 30 minutes at room temperature.
For the Sesame Slaw:
Place green and red cabbage in separate bowls. Generously season each with salt and sugar, massaging cabbage until softened and liquid has released. Squeeze cabbage to release as much liquid as possible. In a bowl, combine herbs, sesame seeds, vinegar, sesame oil, 2 handfuls green cabbage, and 2 handfuls red cabbage. Toss until cabbage is evenly coated. Transfer mixture to an airtight container and refrigerate.
For the Tasty Sauce:
In a bowl, combine all ingredients. Transfer to an airtight container and refrigerate.
For the Bao:
Heat oven to 350°F. On a work surface, slice Cookie Top logs into ¼-inch-thick slices. Set aside. Brush Dough balls with egg wash, then flatten and top each ball with 1 slice Cookie Top. Brush Cookie Top with egg wash. Transfer to a sheet tray and bake 22 minutes, or until golden brown.
For the Dredge:
In a bowl, combine all ingredients. Set aside.
To Assemble and Serve:
In a fryer, heat oil to 350°F. Toss 1 piece Chicken in Dredge, then fry 6 minutes. Transfer fried Chicken to a wire rack and let rest 2 minutes. Fry Chicken 2 additional minutes. Transfer to a wire rack and let rest. On a work surface, slice 1 Bao in half. Spread Tasty Sauce on each half. On the bottom half, place 1 piece fried Chicken. Top with a generous amount Sesame Slaw. Close sandwich and serve.
