Diners - Drive-Ins - Dives - Mochiko Fried Chicken Bao with Gochujang Aioli - Chinese - Momona Noodle and Bao, Chico, CA

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10 ounces Gochujang Aioli, recipe follows

10 Bao Buns, recipe follows

30 ounces Mochiko Fried Chicken, recipe follows

1 bunch scallions, sliced thin

Pickled Fresno Chiles, recipe follows

subheading: Bao Buns:

1 ounce active dry yeast

18 ounces warm water (98 to 102 degrees F)

16 ounces all-purpose flour, plus additional for dusting

16 ounces bread flour

4 ounces sugar

1 ½ tablespoons salt

1 ounce dry milk powder

¼ tablespoon baking powder

¼ tablespoon baking soda

Nonstick cooking spray, as needed

subheading: Gochujang Aioli:

4 whole peeled garlic cloves

½ cup canola oil

1 cup mayonnaise

2 tablespoons gochujang

1 tablespoon sambal oelek

½ tablespoon minced fresh chives

½ tablespoon rice vinegar

subheading: Mochiko Fried Chicken:

½ cup all-purpose flour

½ cup mochiko flour

12 ounces soy sauce

½ cup sugar

1 cup rough chopped garlic

1 cup rough chopped fresh ginger

2 pounds boneless, skinless chicken thighs, trimmed into bite-size pieces

4 cups canola oil

subheading: Pickled Fresno Chiles:

4 Fresno chiles, sliced into thin rings

½ cup sugar

½ cup rice vinegar

Note: Ingredients may have been altered from the original.

Directions at foodnetwork.com

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