2 delicious Pan-Asian chicken recipes from CHO to tame those cravings

Chef Vaibhav Bhargava of CHO, an all day Vietnamese kitchen and bar shares delicious ramen and katsu chicken bao recipes perfect to share with loved ones!

Katsu Chicken Bao

For the Bao

Making baos is almost therapeutic, and here it's just the beginning of a long road to create the perfect katsu chicken bao.
Making baos is almost therapeutic, and here it’s just the beginning of a long road to create the perfect Katsu Chicken Bao.


  • 250 gm flour
  • 10 gm caster sugar
  • 3 gm dried yeast
  • 3 gm salt
  • 25 ml milk
  • 10 ml oil
  • 2 gm baking powder


  • Mix together the flour, caster sugar, and salt in a large bowl. Dissolve the yeast and a pinch of sugar in 15 ml warm water. Then add it to the flour with the milk, sunflower oil and 100 ml water. Mix into a dough, adding a little extra water if needed.
  • Tip the dough onto a lightly floured work surface and knead for 10-15 minutes, or until smooth. Put in a lightly oiled bowl, cover with a damp cloth and leave to rise for two hours. Or until doubled in size.
  • Tip the dough out onto a clean work surface and punch it down. Flatten the dough with your hands, then sprinkle over the baking powder and knead for five minutes.
  • Roll out the dough into a long sausage shape, about 3 cm thick, then cut into pieces that are about 3 cm wide. You should have 8. In the palm of your hand, roll each piece of dough into a ball and leave to rest for 2-3 mins.
  • Use a rolling pin to roll out each ball, one by one, into an oval shape about 3-4 mm thick. Rub the surface of the dough ovals with oil and brush a little oil over a chopstick. Place the oiled chopstick in the centre of each oval. Fold the dough over the chopstick, then slowly pull out the chopstick.
  • Cut 18 squares of baking parchment and put a bun on each. Transfer to a baking tray, cover with a clean tea towel and leave to prove in a warm place for 1 hr 30 mins, or until doubled in size.
  • Heat a large steamer over a medium-high heat. Steam the buns for 8 mins until puffed up.

For the Katsu Chicken 


  • 500 gm chicken leg boneless strips
  • 2 eggs
  • Oil, for frying
  • 200 gm flour
  • 5 gm salt
  • 10 ml light soy sauce
  • 5 gm pepper
  • 15 gm corn flour
  • 20 gm sriracha sauce
  • 3 gm 5 spice powder


  • Combine the marinade ingredients (light soy sauce, sriracha, 5 spice powder, salt, pepper) in a bowl, add the chicken and stir to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
  • Meanwhile, combine the beaten eggs and 125 ml water in a bowl. Place the seasoned flour in a shallow bowl. Dip the chicken pieces in the egg wash, then the flour, shaking off the excess.
  • Heat oil in a deep-fryer or wok to 180℃ or until a piece of bread browns in 10 seconds. Deep-fry the chicken in batches until golden and crisp. Remove with a slotted spoon and drain on a paper towel.

For the Spicy Mayo


  • 100 gm mayonnaise
  • 70 ml chilli oil
  • 20 ml lemon juice


  • Mix all ingredients together and keep aside.

For the Katsu Chicken Bao 

The ultimate satisfaction comes through with the assembly of this katsu chicken bao.
The ultimate satisfaction comes through with the assembly of this Katsu Chicken Bao.


  • 2 pc bao
  • 200 gm katsu chicken
  • 50 gm spicy mayo
  • 50 gm iceberg lettuce
  • 100 gm cucumber, julienne
  • 10 gm microgreens


  • Assemble all the ingredients on a plate. Steam the baos and fry the chicken and make it crispy.
  • Take the bao, put the cucumber, lettuce inside and then crispy chicken, spread the mayonnaise on top and garnish with microgreens. Serve hot.

Suggested read: Indian Classic: Atta Chicken

Grilled Chicken Roulade Kimchi Ramen

Nothing like a hearty warm bowl of ramen, this time glammed up with some grilled chicken roulade.
Nothing like a hearty warm bowl of ramen, this time glammed up with some grilled chicken roulade.


  • 200 gm boneless chicken leg
  • 10 gm garlic, grated
  • 15 gm ginger, grated
  • 20 ml soy sauce
  • 10 ml Chinese sesame oil
  • 30 gm onion, finely sliced
  • 50 gm kimchi, squeezed dry and chopped, juice reserved
  • 45 gm gochujang
  • 15 gm gochugaru
  • 1 ltr chicken broth
  • 200 ml water 
  • 4 instant ramen noodles, flavour packets discarded
  • 4 poached eggs
  • 20 gm scallions, chopped
  • 5 gm sesame seed
  • 20 gm spinach chopped, blanched
  • 20 gm bean sprouts
  • 40 gm corn
  • 5 gm seaweed
  • 5 gm Beni shoga
  • 20 gm Chuka wakame


  • Place chicken leg roulade, garlic, ginger, soy sauce, and sesame oil in a small mixing bowl and stir to combine. Let marinate for 15 minutes.
  • Add chicken roulade and marinade to a heavy-bottom soup pot over medium-low heat. Let cook, stirring occasionally, for 4-6 minutes. Add onion to pot and cook, stirring occasionally, 3-5 minutes, or until onion has softened.
  • Turn up the heat to medium high and add kimchi (no juice), gochujang, and gochugaru. Cook, stirring frequently, for 2 minutes. Add kimchi juice, broth, and water, stir to combine, and lower heat to maintain a simmer for 5 minutes.
  • During the last 2 to 3 minutes of the ramen broth simmering, cook ramen noodles in boiling water until just cooked through.
  • Divide ramen broth between 4 bowls. Gently lower ramen noodles into each bowl. Top with a poached egg, boiled corn, boiled spinach, chuka wakame, bean sprouts, Beni shoga, seaweed, grilled chicken roulade, and a sprinkle of scallions.

Read more. 

One chef, one recipe: Chicken Karaage by Chef Shubham Thakur