1. Mix all the coating ingredients together in a bowl and set aside.
2. Mix all the spicy sauce ingredients in a small pot and bring to the boil. Reduce heat and simmer for 2 minutes, or until the sauce coats the back of a spoon. Remove from heat and set aside.
3. Heat oil in a wok or deep fryer to 180°C (356°F).
4. Toss chicken in the coating mixture and deep-fry for 3-4 minutes or until cooked through. Place chicken on paper towels to drain excess oil, then transfer to a large bowl.
5. Pour the spicy sauce onto the deep-fried chicken and toss to coat well.
6. Steam frozen bao buns in a steamer (as per package instructions), this may take approximately 6-8 minutes to fully steam.
7. To serve, fill the bao buns with spicy chicken and coriander, and enjoy! For a low carb option, serve the spicy fried chicken in a Crunchita lettuce cup with Daikon pickles.

To make daikon pickles, do this in advance:

1. Place the peeled and sliced daikon in a clean, sterile jar. 
2. In a pot, add water, rice vinegar, sugar, salt, turmeric, peppercorns, and bay leaves and bring to a boil. Cook to dissolve the sugar then remove from heat. 
3. Once the liquid is cooled, pour the vinegar mixture over the sliced daikon until it is completely covered. Pickle in a refrigerator for at least 24 hours.

Credit: Sachie Nomura

© SK2 Productions Ltd and Sachie Nomura