ESC: Kaffir Lime Fried Chicken and Pork Belly Steamed Buns, pg. 65 & 69
Had much better luck this time around! I made a huge batch of the Red Roasted Pork Belly for the buns and the Green Jungle Curry Noodles from a couple posts ago. These fried chicken buns were served with- get ready, a fish sauce caramel. It was like Asian chicken and waffles. I could eat them every single day. The recipe makes a pretty big batch of the caramel, so I've been using it up whenever I can. (I drizzled some on a pork banh mi..... hello..)
Tips & Tricks: Give yourself plenty of time! Using distilled water is best, and opt for the stainless steel steamer. (Bamboo one's are fine too but ESC reminds that us using one will give the buns a slight yellow color.)
Easy Substitutes: Rendered pork fat for the vegetable shortening.
Pair With: Lots of pickled veggies.
Make Again?: Yes! These freeze very well so make BIG batches.