Curry Fried Chicken Steamed Buns

Curry Fried Chicken Steamed Buns
Curry Fried Chicken Steamed Buns. Grilled Cheese Social
  • Total: 60 mins
  • Prep: 30 mins
  • Cook: 30 mins
  • Yield: 3 steamed buns (serves 1)

Crispy curry fried chicken, rich kewpie mayo, tart pickled red onions, refreshing lime-y cabbage, and the bright zip of fresh mint come together in this not so traditional steamed bun. 

Oh, and FYI, I've written this recipe as if you've got frozen steamed buns on hand - However, if you'd like to dare to make them yourself I recommend following {this recipe} from Epicurious or try your hand at this cheater's version from Steamy Kitchen at the bottom of their blog post {here}.


  • 3 prepared steamed buns
  • a few mint leaves
  • 1 tbsp. kewpie mayo
  • 1 tbsp. pickled red onion
  • 3 tbsp. lime-y cabbage
  • For The Cabbage:
  • 3 tbsp. red cabbage, shaved
  • 1 tsp. sugar
  • the juice of 1/2 lime
  • 1 breast curry fried chicken
  • For The Fried Chicken:
  • 1 chicken breast
  • 1 cup panko
  • 1 tsp. cornstarch
  • 1.5 tbsp. curry
  • 1 tsp. salt
  • 1 tsp. ginger
  • 1 tsp. tumeric
  • 1 egg
  • 1 splash milk
  • oil for frying

Steps to Make It

  1. Toss cabbage with lime juice and sugar, set aside.

  2. Prepared curry fried chicken - Mix 1 tbsp curry with salt, ginger and tumeric and pat into the raw chicken breast. Let sit for 30 minutes or more.

  3. Mix egg wash (whisk together egg and milk) and add the remaining curry, cornstarch and a few pinches of salt to the panko; toss to incorporate.

  4. Heat oil to 370 degrees and coat the marinated chicken breast in panko, then dip in egg wash, then dip back in panko.

  5. Add the coated chicken to the hot oil and fry for a few minutes until the chicken is cooked through and the exterior is crispy. Set aside.

  6. Prepare the steamed buns accordingly and put a warm moist towel over the buns until you're ready to assemble. Gently open each bun and evenly distribute kewpie mayo, lime-y cabbage, slices of the curry fried chicken, pickled red onions, and mint leaves. Serve immediately with a side of Sriracha if desired.