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Chicken 65 Bao

Chicken 65 (A Hyderabadi Indian fried chicken dish) served in fluffy bao buns with a tangy kimchi mayo and crunchy carrot, onion, cilantro slaw

Servings 6 people

Ingredients

  • 8-10 Bao Buns (home-made or store-bought) *may substitute with Pilsbury Grands! Biscuit Dough

Chicken 65

  • 1 lb boneless chicken thighs
  • 1 egg
  • 1/2 cup corn starch
  • 1/2 tsp salt to taste; use less if using store-bought spice mix

Spices (May substitute with 2 Tbsp of store-bought chicken 65 mix)

  • 1/4 tsp turmeric
  • 1 tsp paprika
  • 1/2 tsp chilli powder or to taste
  • 1/4 tsp black pepper
  • 1/4 tsp garam masala
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp onion powder

Bhaghar (Stir-Fry Ingredients)

  • 4 curry leaves
  • 1/2 tsp mustard seeds
  • 3 serrano chilies to taste, may de-seed
  • 1 Tbsp soy sauce
  • 1 Tbsp ginger-garlic paste (or fresh garlic and ginger chopped)
  • 1 Tbsp yogurt
  • 1 tsp sweet chili sauce (to taste)
  • lime juice to taste
  • 1 Tbsp cilantro (garnish)

Sweet Chili Mayo

  • 1/4 cup mayonnaise
  • 1 Tbsp sweet chili sauce (or to taste) may also use kimchi to make kimchi mayo

Slaw

  • 1 carrot (shredded)
  • 1 small cucumber (matchsticks)
  • 1 small onion (thinly sliced)
  • 1 Tbsp cilantro

Instructions

Chicken 65

  1. Wash and cut your chicken thighs into cubes. Add your spices, corn starch, salt, and egg. Mix thoroughly. Do not add the yogurt or ginger-garlic paste at this step. We will be adding it later because we don't want the mixture to be too soggy and not crisp up. Note - if you are using a store-bought chicken 65 spice mix such as shaan, add only a pinch of salt since the spice-mix already contains plenty of salt.

  2. In a wide pan or skillet, add 1/2 an inch of oil or enough to shallow-fry. Once the oil is hot, add a handful of chicken pieces. Make sure not to over-crowd the pan. Fry until golden brown. Remove onto a plate lined with paper towel to absorb excess oil.

  3. Wipe down the pan. And add another tablespoon of oil. Add in your curry leaves, mustard seeds and serrano chilies (cut into matchsticks). Cook for a few minutes. The mustard seeds should pop. Now add in your ginger-garlic paste, chili sauce, yogurt, soy sauce. Cook for a few minutes. Now add in your chicken. Stir and garnish with fresh lime juice and cilantro.

Bao Assembly and condiments (kimchi mayo and slaw)

  1. Steam your bao buns in a steamer according to package or recipe instructions.

  2. Mix together your kimchi juice and mayo - kimchi mayo. Combine slaw ingredients (onions, carrots, cucumber, cilantro) together. Taste and adjust for seasonings.

  3. Spread a little bit of kimchi mayo inside the bun. Then add your chicken and your slaw. Ready to serve!