Otaku South’s hot chicken buns recipe

Ingredients

• 3 boneless, skinless chicken breasts
• 2 cups (480 ml) buttermilk
• 3 cups (720 ml) white vinegar
• Kosher salt and black pepper
• 1½ tablespoons sugar
• 1 small bunch fresh dill
• 2 teaspoons whole coriander
• ½ teaspoon ground turmeric
• 1 medium cucumber
• 2½ tablespoons dark brown sugar
• 2 tablespoons sweet paprika
• 1½ tablespoons ground guajillo chile
• 1½ tablespoons ground habañero chile
• 1½ tablespoons cayenne pepper
• 1 cup (125 g) all-purpose flour
• 1 cup (190 g) potato starch
• Bao buns
• 6 cups (1.4 L) canola oil
• 2½ cups (250 g) shredded cabbage
• ¼ cup (60 ml) Kewpie mayonnaise

One day ahead
1. Cut the chicken breasts into nine equal pieces that are as close to rectangular as possible. Place them in a nonreactive bowl with the buttermilk to marinate overnight.
2. In a saucepan, bring the vinegar, 1½ tablespoons salt, 2 tablespoons pepper, the sugar, dill, coriander, and turmeric to a boil. Meanwhile, clean and slice the cucumber into ¼-inch (6-mm) slices and place them in a casserole dish. Pour the vinegar mixture over the cucumbers. Allow it to cool, then weight down the cucumbers with a plate. Refrigerate overnight.
The next day
3. Make the hot chicken spice by combining the brown sugar, paprika, guajillo, habañero, and cayenne in a medium bowl.
4. Prepare the mixture for dredging the chicken by combining the flour and potato starch in a wide shallow bowl. Add salt and pepper to taste.
5. If you’re using a bamboo steamer, add water to your wok and make sure the steam is rolling when you add the bao buns. They take about 7 minutes to steam from frozen, but they will hold in the steamer for up to 15 minutes.
6. In a skillet, heat the oil to 350°F (175°C). Pull the chicken from the buttermilk and allow it to drain. Then dredge the pieces in the flour mixture and fry until they are brown and floating in the oil, 3 to 4 minutes or until golden brown. Transfer them to a paper-towel-lined plate to drain. Then add a touch of the frying oil to the hot chicken spice and toss the fried chicken pieces in the spice.
7. Just before serving, prepare the slaw by combining the cabbage and mayonnaise with a touch of salt and pepper.
8. Assemble the buns by layering the chicken first, then add the pickles and top with the slaw. Close the buns and serve.