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  • 120 min
  • Challenging
  • 10
  • 10 pieces HARVEST GOURMET® Schnitzel
  • 1000 milliliters Corn oil
  • 20 pieces Coral lettuce
  • 300 grams Hong Kong flour
  • 0.375 liter Water
  • 3 grams Dry yeast
  • 645 grams Hong Kong flour
  • 30 grams Curry powder
  • 27 grams Baking powder
  • 0.33 liter Water
  • 105 grams White sugar
  • 75 grams Milk powder
  • 1.5 teaspoons Baking soda
  • 60 grams Shortening
  • 150 milliliters Sesame oil, for brushing
  • 20 ounces Dried Shiitake mushrooms, soaked
  • 4 tablespoons Light soy sauce
  • 2 tablespoons Dark soy sauce
  • 1 tablespoon Chinese five spice powder
  • 0.8 liter Water
  • 50 grams MAGGI Concentrated Vegetarian Stock
  • 1 tablespoon White sugar
  • 1 tablespoon Sesame oil
  • 2 pieces Star anise
  • 2 pieces Cinnamon sticks
  • 20 grams Ginger, sliced
  • 50 grams Cornstarch
  • 50 milliliters Water, for cornstarch slurry
In a frying pan, deep fry HARVEST GOURMET® Schnitzel in corn oil till golden brown, set aside.
To make Starter Dough, mix all of the water with 25g of flour in a small bowl. Place the mixture over a bain marie, and continuously stir with a spatula until the contents come to 65°C, or when you begin seeing lines made with the spatula. Take the bowl off the bain marie. Bring the temperature of the starter dough down to 43°C before adding the yeast and the rest of the flour, mix well. Set aside at room temperature, about 30°C, covered with cling wrap, for 4-6 hours.
For the Pao Dough, bring together the flour, charcoal powder and baking powder in a stand mixer bowl with a hook attachment. Dissolve the sugar, baking soda and milk in the water and add it to the dry ingredients. Mix on low speed to combine. Once the dough starts to come together, add the starter dough and mix on medium speed for 3 minutes.
Turn off the mixer, make a pocket in the middle of the dough, add the shortening and mix on medium speed for 4 minutes. Divide dough into 96g balls, flatten and shape into long oval. Brush a thin layer of sesame oil on one side then fold in half, oil side in.
Allow to rise, covered, for about 15 minutes. In a steamer, steam buns for 10-12 minutes.
For the Kong Ba Sauce, combine all ingredients together in a pot, bring to a boil and simmer for 15 minutes. Combine cornstarch and water together, add to the pot to thicken the sauce. Coat HARVEST GOURMET® Schnitzel with sauce.
Assemble the Kong Ba Pao by opening up the charcoal pao and adding in lettuce and HARVEST GOURMET® Schnitzel coated with Kong Ba Sauce. Ready to serve.

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