To celebrate Day One in WOR we're having Schnitzel Bao with Sriracha Mayo and Sesame Pickles from the Molly on the Range cookbook.
Find Molly's book here:
Here's how to make Schnitzel Bao:
[for the sesame pickles]
1/2 cucumber or 2 Persian cucumbers, thinly sliced
1/2 tsp. crushed red pepper
1 1/2 tsp. sugar
1 tbl. rice vinegar
2 tsp. soy sauce
2 tsp. toasted sesame oil
[for the schnitzel]
canola or vegetable oil, for deep-frying
1/2 cup flour
2 large eggs, lightly beaten with 2 tbl. water
2 cups panko breadcrumbs
kosher salt and black pepper
1 pound boneless, skinless chicken breasts, cut into 10-12 equal pieces
lemon wedges for serving
sriracha mayo (1/4 cup mayonnaise mixed with 2 tsp. Sriracha sauce)
bao buns (I made homemade, but store bought works. Or use pitas)
[To make the pickles] In a medium sized bowl, mix together the cucumber, crushed red pepper, sugar, vinegar, soy sauce, and sesame oil. Cover with plastic wrap and refrigerate until ready to use.
[To make the schnitzel] Pour 1 1/2 inches of oil into a large heavy pot or high-sided skillet. Clip on a deep-fry thermometer and heat the oil over medium-high heat to 360°F.
[Set up a dredging station] Place the flour, eggs, and breadcrumbs in each of three separate bowls. Season the breadcrumbs with 1 tsp. salt and a few turns of pepper.
Place a piece of chicken between two large pieces of plastic wrap and use a rolling pin or other blunt object to pound the chicken until it is as thin as you can make it without it tearing. Repeat with remaining chicken. Coat the chicken in flour, egg wash, and breadcrumbs and fry in batches, flipping once, until golden brown, 2 - 3 minutes. Transfer to a paper towel to drain and season both sides with salt and pepper and squeeze with lemon.
[To assemble] Spread the insides of a bao with Sriracha mayo and fill with a piece of schnitzel and a few pickles.