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Saucy Mama Sweet Heat Marinade

Lisa's Asian Fried Chicken Steam Bun with Gingered Slaw & Pickled Sweet Potato

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Ready for another World Food Championships dish?! Today we're sharing Team Saucy Mama member, Lisa Keys' of  Good Grief Cook, signature recipe from the Recipe Category. We got to test these little sammies twice, as they scored a 99.625 in the opening round and propelled her to Top 10 status, where she made them again. They are GOOD. The chicken is perfectly crunchy on the outside but tender inside. The pickled veggies add just enough acidity. And those steam buns... don't even get us started! You'll love 'em. Promise. 

We are so proud of Lisa's second place finish overall in the WFC Recipe Category. 

Check out  Lisa's post about the inspiration behind this dish...

Asian Fried Chicken Steam Bun with Gingered Slaw & Pickled Sweet Potato

Serves 6


2 cups tempura mix
1 teaspoon kosher salt
1 cup buttermilk
1 egg
2 tablespoons  Saucy Mama Sweet Heat Marinade
6 chicken thighs, boneless & skinless
Lane’s BBQ Brisket Rub seasoning
peanut oil for frying
6 plain Asian steam buns
1/4 cup hoisin sauce
1/4 cup Jelly Queens Black Garlic Rosemary Sauce
toasted sesame seeds
Gingered Slaw (recipe follows)
6 slices cooked crisp bacon
Sweet Potato Pickle (recipe follows)
fresh cilantro 


Whisk tempura mix and salt on a plate. Whisk buttermilk, egg and marinade in a bowl. Season chicken thighs with brisket rub. Dredge chicken in dry tempura mix then drop in buttermilk mixture to coat. Spoon 3 to 4 tablespoons of buttermilk mixture into remaining dry tempura mix and stir with a fork forming small clumps. Dredge chicken again in tempura mixture pressing so clumps adhere. Heat oil to 375F. in large skillet. Fry chicken until a deep golden brown on all sides and cooked to an internal temperature of 165F. on an instant read thermometer. Cook buns in steamer basket until soft and heated through, about 5 to 8 minutes. Open buns and spread inside with hoisin sauce and sprinkle with sesame seeds. Top with gingered slaw, bacon, chicken, sweet potato pickle and cilantro. Close with wooden skewer.

Spicy Gingered Slaw


½ cup mayo
1/3 cup brown sugar
2 tablespoons rice vinegar
1 tablespoon  Saucy Mama Spicy Garlic Wing Sauce
2 tablespoons chopped fresh cilantro plus additional for garnish
½ tablespoon packed grated fresh ginger
1 bag Mann’s broccoli slaw mix
½ teaspoon kosher salt
few grinds fresh black pepper


Whisk dressing ingredients; toss with broccoli slaw. Season with salt and pepper. 

Sweet Potato Pickle


1 small red onion, sliced
1-cup Mann’s Sweet Potato Ribbons
1 star anise
5 peppercorns
½ cup water
½ cup white vinegar
1/3-cup sugar
1 teaspoon kosher salt


Place vegetables in heat proof bowl. Add star anise and peppercorns. In small saucepan, bring remaining ingredients to a boil, stirring, until sugar is dissolved. Pour hot mixture over vegetables; let stand until ready to use. Drain. Can be stored in the refrigerator for a week.

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