Servings
4
Author:
These soft fluffy steamed buns are filled with sweet and savory sesame chicken and a tangy sesame cabbage slaw using La Tourangelle Sesame Oil and Sesame Tamari Vinaigrette!
Ingredients
- 4 boneless skinless chicken thighs - cut in half
-
1/2 cup cornstarch
-
1/2 tsp salt
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1/2 tsp white pepper
- 1 tbsp La Tourangelle Sesame Oil
- 3 tbsp La Tourangelle EVOO
- 1 egg
-
1/2 cup flour
- 8 Gua Bao Buns - Homemade or Store Bought
- Sesame Seeds - for garnish
- Chopped scallions - for garnish
- 2 tbsp rice vinegar
- 2 tbsp cornstarch
-
1/3 cup white sugar
- 1 tbsp La Tourangelle Sesame Oil
- 2 tbsp soy sauce
- 3 cup shredded cabbage
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2 tbsp Sesame Tamari Vinaigrette
Sesame Sauce:
Slaw:
Directions
- Whisk together rice vinegar, cornstarch, sugar, sesame oil, and soy sauce until combined. Set aside.
- Combine chicken thighs, cornstarch, salt, white pepper, sesame oil, and olive oil in bowl and mix until chicken is evenly coated. Allow the chicken to marinate for 15 minutes in the fridge. Take the chicken and add the egg and flour. Mix again until the chicken is evenly coated with a light batter.
Heat about 1/2" of canola oil in a skillet over medium high heat. Once the oil is hot add the chicken in batches. Fry the chicken on one side for 3-4 minutes, until golden brown. Flip the chicken and fry the other side for another 3 minutes. Remove the chicken from the oil and place on a paper towel lined plate. Repeat frying with remaining chicken thighs.
- Drain the oil from the skillet or grab a clean one. Heat pan over medium heat. Once hot, add in the sesame sauce. While stirring continuously, cook for a few minutes until the sauce has thickened. Turn off the heat and toss the fried chicken into the sesame sauce.
- To make the cabbage slaw, toss shredded cabbage with La Tourangelle Sesame Tamari Vinaigrette. Set aside.
- To assemble the gua bao, place one piece of sesame chicken and a bit of cabbage slaw inside the gua bao. Sprinkle on sesame seeds and chopped scallions. Enjoy!