Fried Chicken Bao with Thai Basil Aioli

Today we are making fried chicken baos – and not just any fried chicken bao. We’re making Taiwanese fried chicken baos with a delicious Thai basil aioli to complement it. These are seriously life-changing and my favorite bao from my bao series yet!

Taiwanese popcorn fried chicken is usually served with flash-fried Thai basil but I wanted to do something a little different with the herb. Instead of frying it, I made a super rich and flavorful Thai basil aioli. The sauce is creamy, tangy, and a little spicy, and goes perfectly with the crispy chicken and fluffy bao.

For garnish, I used Asian Pickled Red Onions and fresh cilantro. The pickled red onions add tanginess and crunch while cutting through all the grease. The cilantro, on the other hand, adds freshness to help round out all the flavors. 

Like I suggest for all my bao recipes, I highly recommend making the bao buns from scratch because they taste so much better than the store-bought ones. Be sure to check out my Steamed Bao Bun recipe!

If there’s any bao you try from my bao series, it has to be this one! I hope you enjoy 🙂

Why you’ll love this recipe

This is a very easy fried chicken bao recipe and trust me when I tell you that it is a keeper. It’s got the perfect balance of savory, tangy, herby, refreshing flavor that’s perfect to sit on steamed bao buns. To make the fried chicken extra crispy, I used tapioca starch instead of flour. I also did a little technique of dripping some water over the starch so that it creates little bits that turn into crispy flakes when fried! 

The Thai basil aioli is entirely made from scratch. It only takes a few minutes to make this delicious and addicting Thai basil aioli. Not only is this sauce great with this bao, but it’s also great for sandwiches, to toast your bread with, or as a dip for fries!

Fried Chicken Bao with Thai Basil Aioli Ingredients & Substitutions

Chicken thighs: I like to use chicken thighs because it is the most flavorful portion in my opinion because of its fat content. It also doesn’t dry out as easily as breasts. But if you prefer, you can substitute this with chicken breasts or fillet legs. 

Steamed baos: I used my own recipe for steamed baos. They’re soft and fluffy, perfect for the yummy filling, and they also keep well in the fridge! If you have no extra time to make a batch, then by all means you can substitute this with store-bought frozen bao buns.

Neutral oil: For frying. Sunflower seed, canola, vegetable, peanut, and grapeseed oils are all great options, but I always use avocado oil.

Tapioca starch: The secret to the light and crisp outer coating. Tapioca starch is much finer and lighter than flour. Can also be substituted with potato starch. 

Water: Helps to create “flakes” of water and tapioca starch bits that turn crispy 

Pickled red onions: For garnish. Also adds a nice pop of bright color and tangy flavor (see note 2)

Cilantro: For garnish and a peppery, lemony, herby flavor

Chicken Marinade

Soy sauce: For saltiness and umami

Shaoxing cooking wine: Helps to tenderize the chicken, neutralize the aroma, and keep it moist while cooking

Salt: For saltiness and also helps to tenderize

Sugar: A bit of sweetness to balance out the flavors

Chinese five-spice powder: A staple in Chinese cuisine as well as Taiwanese dishes, this spice incorporates a balanced blend of sweet, spicy, sour, bitter, and umami tastes. 

Ground white pepper: For spice 

Garlic cloves: Deepens the flavor with its pungent taste

Thai Basil Aioli

Thai basil leaves: Thai basil is known for its distinct bold, spicy flavor with hints of anise, while other types of basil are milder and sweeter. Taiwanese popcorn chicken would often include fried Thai basil because it withstands the hot oil frying. Nevertheless, if it’s not available you can substitute it with Italian basil.

Egg yolks: Will bind up the mixture together 

Sambal: A spicy, slightly tangy condiment that is widely used in Southeast Asian cuisine. Feel free to substitute this with your chili sauce of choice.

Garlic clove: For added depth of flavor

Rice vinegar: For acidity and tang; can be substituted with lemon juice

Kosher salt: For saltiness to enhance the overall flavor of the sauce

Neutral oil: The base of the aioli. It is what will carry all the flavorful ingredients. Any neutral oil like vegetable, avocado, sunflower seed, and canola oil will do.

Extra virgin olive oil: Adds richness that enhances the overall mouth feel and taste of the aioli

White Peppercorn Seasoning

Salt: For saltiness

Sugar: Some sweetness for a balanced flavor

Ground white pepper: For spice

Chinese Five Spice Powder: For spice and aromatic flavor

How to Prepare Fried Chicken Bao with Thai Basil Aioli

Step 1: Prep the chicken thighs

Prep the chicken thighs by cutting them into 1 or 1 1/2-inch thick pieces. Transfer to a medium mixing bowl. Add soy sauce, Shaoxing cooking wine, salt, sugar, Chinese five-spice powder, white pepper, and garlic. Mix until well combined. Cover with plastic wrap then set aside in the fridge to marinate for at least 1 hour.

Step 2: Prep the Thai basil aioli

While the chicken is marinating, prepare the Thai basil aioli. In a tall and narrow glass container, combine Thai basil, egg yolks, sambal, garlic, rice vinegar, salt, and neutral oil. Using an immersion blender, blend until thick and well blended. Pour in extra virgin olive oil and blend until just combined. Avoid over-blending otherwise, the aioli may become bitter. Cover with plastic wrap and place in the fridge until ready to use.

*If you don’t have an immersion blender, you can use a blender or food processor. Combine all ingredients except for the neutral oil and olive oil. Blend the ingredients then slowly drizzle in the neutral oil. Once the aioli has formed and is well combined, slowly drizzle in the olive oil until just combined.

Step 3: Prepare seasoning mix

To prepare the white peppercorn seasoning, combine salt, sugar, white pepper, and Chinese five-spice powder. Set aside for later.

Step 4: Preheat the oil and prepare breading

Preheat a deep pot over medium heat with 4 cups of neutral oil to 350F (175C). Place the tapioca starch into a large mixing bowl. Remove the chicken from the fridge.

Step 5: Create tapioca starch bits

Using your fingers, sprinkle 1 tsp of water into the tapioca starch then immediately stir. This will create small beads that will be coated over the chicken to create crunchy bits.

Step 6: Dredge, fry, and cool the chicken pieces

Dip each piece of chicken into the tapioca, making sure all sides are coated. Carefully place into the hot oil and fry for 2 to 3 minutes. Be sure to work in batches to avoid overcrowding the pot. Transfer to a wire rack or plate lined with paper towels. Repeat until all chicken has been fried.

Step 7: Double fry

To double fry, increase the heat to 400F (205C). Carefully place the chicken into the hot oil and fry for 1 to 2 minutes or until golden brown and crispy. Work in batches to prevent overcrowding. Transfer to a wire rack or plate line with paper towels. Immediately sprinkle the white peppercorn seasoning on top. Repeat for the rest of the chicken.

Step 8: Assemble, garnish, and serve!

To assemble the baos, first have the steamed baos hot and ready! Take one bao and add 1 to 2 teaspoons of the Thai basil aioli to the bottom, making sure to spread it out evenly so the entire bottom layer of the bao is coated. Layer on 2 to 3 pieces of fried chicken. Add more Thai basil aioli on top of the chicken. Garnish with pickled red onions and cilantro. Serve and enjoy!

Notes

1. If using store-bought bao buns, steam them by following the package instructions. If making bao buns from scratch, check out my Steamed Bao Bun recipe. 
2. You can use store-bought pickled red onions or make my Asian Pickled Red Onions recipe.

Preparation Tips for Fried Chicken Bao with Thai Basil Aioli

Here are some helpful tips for making the best fried chicken bao with Thai basil aioli at home.

• When buying fresh chicken, look for those that have pink-colored flesh. They should feel firm, smooth, and moist and the smell should be mild and fresh. Avoid those that have gray or green spots, slimy texture, and off smell. It’s best to source them from your local market to get the freshest ones.
• It is important to cut the chicken into equal pieces. Not only would they look good, but they would also finish cooking at around the same time. This lessens the likelihood of overcooking some pieces while the other bigger pieces might be undercooked.
• Don’t have an immersion blender, food processor, or blender? You can still make the Thai basil aioli! Although it will take quite a lot of elbow grease. First, combine all the ingredients for Thai basil aioli in a large mixing bowl, except for the two oils. Mix them well. Then using a balloon whisk or fork, mix in the oils as they drip in a slow steady stream into the mixture. Make sure to mix them well until the mixture becomes one homogenous mixture. Ta-dah, your hand-mixed aioli is done!
• Always preheat the oil. A kitchen temperature would come in handy for this. Otherwise, you can use a wooden spoon. Dip the wooden spoon into the hot oil then if you see tiny bubbles forming around it, that is an indication that the oil is ready.
• Do not overfill the frying pan. You want to maintain a good frying temperature so that the chicken pieces will crisp up, and adding too many pieces at a time would drop the oil temperature. This will result in soggy fried chickens. Keep the temperature of the frying oil by frying in batches.
• Add other delicious filling ingredients to your bao! For instance, you can add slices of cucumber for freshness, julienne carrots for added crunch, and maybe a side of hot sauce for those who want their baos extra spicy. 

Frequently Asked Questions

Can I make fried chicken bao buns ahead of time?

They taste best right after they are made! However, if you will be preparing these for a party or meal prep, I would suggest not assembling the bao buns yet to prevent the buns and chicken from turning soggy. You can store them separately, then only assemble them when ready to consume.

How to store leftover fried chicken bao buns?

Store the leftover buns in sealed airtight containers in the fridge. If stored properly, they will stay good until the next day up to the day after. Best to consume immediately.

How to reheat fried chicken bao buns?

The quickest way you can reheat the fried chicken bao buns is by using the microwave. Simply blitz it on high for one minute or until heated through. 

Looking for more easy and delicious fried chicken recipes?

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Hot Honey Chicken Bites — These hot honey chicken bites are the perfect finger food for your next gathering or when you simply want to treat yourself! Imagine bite-sized juicy chicken thighs with a crushed tortilla crust, sauced up with homemade hot honey that’s got the right amount of heat and sweet.

Easy Chicken Katsu — If you’re a fried chicken lover or a fan of Japanese cuisine, this crispy and juicy chicken katsu recipe will surely satisfy you! The combination of the beautiful golden brown exterior coupled with the tender and juicy interior makes this incredibly irresistible. You can serve it with a simple bowl of rice, on top of a plate of curry, or with a cold and refreshing salad.

Pepsi Chicken Wings — Get your game day snack on with these delicious sweet and sticky Pepsi wings! These glazed wings are finger-licking good and made with just 5 ingredients.