Nashville Hot Chicken Peach Slaw Bao

Ingredients

Chicken

• 1 lb boneless skinless chicken thighs, cut into 16 strips
• ½ cup buttermilk
• 1 tbsp vinegar-based hot sauce
• ½ tsp fine salt
• ¾ cup all-purpose flour
• ¼ cup cornstarch
• ½ tsp garlic powder
• About 4 cups neutral frying oil, enough for a 2-inch depth

Hot glaze

• 3 tbsp unsalted butter
• 1 tbsp brown sugar
• 1 tsp cayenne pepper
• 1 tsp smoked paprika
• ¼ tsp fine salt

Peach slaw and bao

• 1½ cups finely shredded green cabbage
• 1 firm ripe peach, pitted and finely diced
• 2 tbsp mayonnaise
• 1 tbsp apple cider vinegar
• ¼ tsp fine salt
• 8 frozen folded bao buns, about 2 oz each
• 16 dill pickle chips
• Water for the steamer, to its marked level

Equipment

Steamer with parchment squares, heavy frying pot, thermometer, rack

Allergens and ingredient notes: Wheat, milk, egg; check bao and hot sauce labels.

Step by step

1. Mix buttermilk, hot sauce, and the chicken salt. Add chicken, cover, and marinate in the refrigerator for 30 minutes. Combine cabbage, peach, mayonnaise, cider vinegar, and the slaw salt in a separate bowl; refrigerate until assembly.
2. Mix flour, cornstarch, and garlic powder in a shallow dish. Lift chicken from the marinade and coat thoroughly in this mixture, pressing to create rough edges. Discard the remaining raw-chicken marinade.
3. Heat frying oil to 350°F (175°C) in a pot no more than half full. Fry chicken in small batches for 4–6 minutes, turning, until golden and each thickest piece reaches 165°F (74°C). Keep oil near 350°F; drain on a rack.
4. In a small saucepan, melt the glaze butter over low heat. Stir in brown sugar, cayenne, smoked paprika, and the glaze salt for 30 seconds. Remove from heat and brush this glaze over all the cooked chicken. Do not use raw marinade in the glaze.
5. Fill the steamer to its marked water level. Put the frozen bao on individual parchment squares and steam for the time on their package, usually 8–12 minutes, until hot and fluffy. Keep the lid closed until ready to fill.
6. Gently open each bao. Add two chicken strips, one-eighth of the peach slaw, and two pickle chips. Serve immediately; the glaze is intentionally spicy, with the cold slaw softening the heat.

The Devotti twist: Fresh peach replaces sugary sauce as the cooling counterpoint to cayenne butter.

Make ahead and storage

Store chicken and slaw separately in the refrigerator within 2 hours; use within 2 days. Reheat chicken to 165°F (74°C), steam bao fresh, and add cold slaw after reheating.

Image: AI-generated recipe illustration; homemade results and presentation will vary.