Lily Morello’s “California Love Fried Chicken Bao” is a flavorful fusion dish that combines the fiery kick of Nashville hot chicken with the pillowy softness of Chinese steamed bao buns. This recipe draws inspiration from the diverse food culture of California, bringing together bold spices, tender fried chicken, crisp slaw, and creamy sriracha mayo all tucked inside a fluffy bao. Each bite is a perfect harmony of crunchy, creamy, spicy, and tangy—a handheld delight that’s both comforting and exciting.
Ingredients
For the Slaw:
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Shredded cabbage
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Thinly sliced onions
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Rice vinegar
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Honey
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Sesame oil
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Soy sauce
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Salt
For the Chicken:
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Boneless, skinless chicken thighs (cut into 1½-inch pieces)
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Egg
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Soy sauce
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Cornstarch
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Neutral oil (for frying)
For the Dry Seasoning:
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Cayenne-based spice blend (like California Love or homemade)
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Optional: smoked paprika, chili powder, or brown sugar for layering flavors
For the Sriracha Mayo:
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Japanese mayonnaise
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Sriracha sauce
For Assembly:
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Frozen lotus leaf bao buns
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Pickle chips
Directions
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Prepare the Slaw:
In a bowl, whisk together rice vinegar, honey, sesame oil, soy sauce, and a pinch of salt. Add the shredded cabbage and sliced onions, tossing until well coated. Let this sit in the fridge to marinate and stay crisp—up to 4 hours ahead is fine. -
Marinate the Chicken:
Crack the egg into a bowl, beat it, then mix in soy sauce. Add the chicken pieces and let them marinate for 10 minutes to absorb flavor and prepare for frying. -
Coat and Fry the Chicken:
Heat enough neutral oil in a deep pot or Dutch oven to deep fry. Place cornstarch on a plate and dredge each marinated chicken piece, ensuring it’s well coated. Once the oil is hot (test with a wooden utensil—bubbling means it’s ready), fry the chicken in batches for 5 to 8 minutes until crispy and golden. Transfer to a paper towel-lined plate or wire rack. -
Steam the Bao Buns:
Steam the frozen bao buns in a bamboo steamer lined with parchment paper over simmering water for about 5 minutes, or microwave them wrapped in damp paper towels in 30-second intervals until soft and warm. -
Season the Fried Chicken:
In a heatproof bowl, combine your dry spice blend. Add a few spoonfuls of the hot frying oil to bloom the spices, creating a paste. Brush this over the fried chicken until well-coated and glistening. -
Make the Sriracha Mayo:
Combine Japanese mayo and sriracha in a small bowl, adjusting heat level to taste. -
Assemble the Bao:
Open each warm bao bun and spread sriracha mayo inside. Add a generous layer of slaw, a piece or two of seasoned hot chicken, and finish with a couple of pickle chips. Serve immediately.
Nutritional Information (Estimated per Bao)
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Calories: 300–400 kcal
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Protein: 20–25g
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Fat: 15–20g
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Carbohydrates: 25–35g
Why This Recipe Works So Well
One of the standout features of California Love Fried Chicken Bao is its fusion of Southern fried chicken and Asian bao buns. The essence of Southern fried chicken is in the crunchy exterior and juicy interior, while bao buns offer a soft, slightly sweet contrast that complements the spiciness of the fried chicken. This pairing is one of the reasons this dish has gained such popularity—it’s the ultimate balance of bold flavors and textures.
The crispy chicken is coated with a cayenne-based spice blend, which delivers a punchy heat similar to the Nashville hot chicken. But it’s the addition of a sweet honey-sesame slaw that brings a refreshing contrast. The slaw not only adds a necessary crunch but also balances out the spice from the chicken with a subtle sweetness and tang from the rice vinegar.
The creamy sriracha mayo is another vital component of this dish, providing a luscious, spicy kick that ties everything together. As for the bao buns, their softness is the perfect vehicle for all the flavors, making them ideal for holding the fried chicken, slaw, and mayo in one convenient, bite-sized package.
The Role of Slaw in This Dish
While the fried chicken steals the show in terms of flavor intensity, the slaw is crucial in providing a contrast both in texture and taste. The shredded cabbage is the base of the slaw, offering a crunchy, fibrous texture that plays off the softness of the bao and the crispiness of the fried chicken. Thinly sliced onions add sharpness, while the combination of rice vinegar and honey brings a tangy sweetness that lightens the heat from the chicken.
Sesame oil and soy sauce further elevate the slaw, infusing it with a savory depth. The addition of salt ensures that each bite of slaw is perfectly seasoned, offering balance to the richness of the chicken. This slaw isn’t just a garnish—it’s an essential part of the dish, contributing to the harmony of flavors that makes California Love Fried Chicken Bao so unique.
Fried Chicken: The Heart of the Dish
The fried chicken in California Love Fried Chicken Bao is what truly defines this recipe. Boneless, skinless chicken thighs are the ideal choice here. Chicken thighs are juicier and more flavorful than breasts, and they fry up to crispy perfection without drying out. Cutting the thighs into smaller, bite-sized pieces makes them easier to eat and helps them absorb more flavor during the marinating process.
Before frying, the chicken is marinated in a mixture of soy sauce and egg, which helps to tenderize the meat while imparting a savory flavor. After marinating, the chicken is dredged in cornstarch to create a light, crisp coating that fries up beautifully golden and crunchy. The cornstarch is essential for achieving that signature crispness without making the coating too heavy.
What truly sets this fried chicken apart, though, is the seasoning. The chicken is coated in a dry spice blend made from cayenne pepper, paprika, chili powder, and other seasonings that create a fiery kick. After frying, the chicken is generously brushed with a mix of the hot oil and spice blend, giving it an extra layer of heat and flavor. This step ensures that every piece of fried chicken is coated in a flavorful, spicy paste, adding depth to each bite.
Bao Buns: The Fluffy Foundation
Bao buns are an integral part of this dish, offering the perfect contrast to the spicy, crispy fried chicken. These soft, fluffy buns are a classic element in Chinese cuisine and have become increasingly popular worldwide, especially in fusion dishes like this one. The bao buns’ slight sweetness and soft texture are the perfect vehicle for holding the spicy chicken, slaw, and mayo, providing a delicate balance to the bold flavors.
Steaming the bao buns gives them that signature fluffy texture. If you’re in a hurry, you can microwave the frozen buns wrapped in a damp paper towel, but steaming them is the best method for achieving that perfect, airy softness. When assembling the bao, the buns should be warm and soft, making them easy to open and stuff with the delicious fillings.
Sriracha Mayo: The Creamy Kick
No fried chicken bao is complete without a creamy, spicy sauce. The sriracha mayo used in this recipe is a simple but essential addition. The combination of Japanese mayonnaise and sriracha sauce creates a creamy, spicy, and slightly tangy condiment that ties all the elements together.
Japanese mayonnaise is a great choice for this sauce because it’s richer and smoother than regular mayonnaise. Its umami flavor complements the heat of the sriracha sauce, which can be adjusted based on your desired spice level. The sriracha mayo provides a creamy base that coats the other ingredients, adding a smooth, spicy richness that balances out the crunch and heat.
Serving Suggestions and Pairings
California Love Fried Chicken Bao is a versatile dish that can be served in various ways. As an appetizer, it’s perfect for parties and gatherings, offering guests a handheld bite that’s easy to eat but packed with flavor. As a main course, it pairs beautifully with light sides like a cucumber salad, pickled vegetables, or edamame. These sides help to cut through the richness of the fried chicken and provide additional freshness.
For a more substantial meal, you could serve the bao with a side of crispy fries or even fried rice for a complete, satisfying feast. For drinks, a cold beer, iced tea, or even a fruity cocktail pairs well with the spice and crunch of the bao. For an extra kick, you can serve the bao with a drizzle of extra sriracha or a side of spicy mayo for dipping.
Conclusion
California Love Fried Chicken Bao is more than just a dish; it’s an experience. The fusion of Nashville-style hot chicken with soft, fluffy bao buns creates a delicious and satisfying combination of spicy, crunchy, creamy, and tangy elements. This recipe is perfect for those who love bold flavors and are looking for something unique to serve at their next meal or gathering.
With simple ingredients, easy-to-follow steps, and a little patience, you can create a memorable dish that’s sure to become a favorite in your culinary repertoire. Whether you’re a fan of fried chicken, bao buns, or both, this fusion recipe delivers a delightful twist that will have you craving more. So, roll up your sleeves, fire up the fryer, and get ready to enjoy one of the most exciting food combinations out there.