Taiwanese Fried Chicken Bao

Fried Chicken:

• Slice the chicken in to chunks
• In a large bowl, add all the ingredients except the tapioca flour and mix well
• Leave the chicken to marinade for 15 minutes
• Add the tapioca flour into a bowl and dip the chicken pieces one by one until they are well covered
• Preheat the pan and add enough oil for deep frying. Once the oil is hot start deep frying the chicken
• If you want it to be extra crunchy, remove the chicken halfway (when light brown) and fry it again until golden.
• Right after you remove the chicken from the oil, add any additional condiments that you like (e.g. pepper, chilli powder, plum powder, seaweed, etc.) and mix it
• Bao
• Mix all the ingredients together until it’s well combined and you get a smooth elastic soft dough. I used my KitchenAid stand mixer with a dough hook and mix it for about 15 minutes on low speed until it forms a smooth consistent dough ball. You can do this by hand but it may take a bit longer. 
• Form a dough ball and leave it to rest in a large bowl covered by a damp cloth in a warm environment to rise for 1 hour (I like to leave it in the unheated oven)
• Once the dough has risen to about 1.5-2 times it’s original size, kneed the dough until returns to the original size and is smooth again
• Divide the dough into portions (approx 8 pieces)
• Roll the portions into small dough balls and using a rolling pin, kneed the dough into small oval shapes
• Using a tiny bit of oil, brush the middle of the oval and fold it in the middle
• Preheat the steamer and place the baos in the steamer to cook for 15 mins
• Once done, assemble the baos and garnish with your choice of toppings – Enjoy!