Picture this: a sunny afternoon with friends gathered around a picnic table, laughter filling the air. I set out a platter of fluffy bao buns, filled with crispy chicken and drizzled with a spicy Korean sauce.
The aroma draws everyone closer, and before I know it, the platter is empty. This summer gathering staple doesn’t just make for delightful bites – it sparks joy and conversation all around.
Today, we're diving into the wonderful world of bao, those delightful little steamed buns that have taken the culinary scene by storm. They’re fluffy, they’re fun, and they’re versatile.
But what really puts this recipe on the map is the combination of juicy chicken coated in a scrumptious crispiness, seasoned to perfection and topped with a tantalizing sauce. It’s a dish that makes anyone sitting at the table feel like they're in for a treat.
Bao, also known as baozi, is a traditional Chinese bun that's wonderfully soft and slightly sweet. They’re often filled with various meats, vegetables, or even sweet fillings. My bao recipe chicken features tender chicken marinated to infuse flavor, encased in a light, fluffy bun. This version takes a unique turn with a Korean sauce that adds a delightful kick.
Each component of this recipe is meticulously chosen to deliver a burst of flavor in every bite. The marinade tenderizes the chicken while the crispy coating adds a satisfying crunch. The balance between the sweetness of the honey and the spice of gochujang creates a complex flavor profile. Combined with the soft bao buns, this dish makes a delectable experience you won’t forget!
- 450 g (3 3/4 cups) all-purpose flour
- 2 tbsp granulated sugar
- 1/2 tsp sea salt
- 2 tsp instant dried yeast (7g)
- 3 tbsp whole milk
- 210 ml (3/4 cup + 2 tbsp) lukewarm water
- 3 tbsp unsalted butter, softened
- 1 tbsp olive oil
- 1 tsp sesame seeds (for extra flavor)
- 4 chicken breasts, cut into bite-sized pieces
- 240 ml (1 cup) buttermilk
- 1/2 tsp sea salt
- 1/4 tsp white pepper
- 1/4 tsp garlic powder
- 180 g (1 1/2 cups) all-purpose flour
- 1 tsp sea salt
- 1 tsp freshly ground black pepper
- 1/2 tsp garlic powder
- 1/2 tsp celery salt
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp baking powder
- 1 tsp chili flakes
- Vegetable oil for deep frying (at least 1 liter/4 cups)
- 2 tbsp gochujang paste
- 2 tbsp honey
- 4 tbsp brown sugar
- 4 tbsp soy sauce
- 2 cloves garlic, minced
- 2 tsp minced ginger
- 1 tbsp vegetable oil
- 1 tbsp sesame oil
- 1 small red onion, thinly sliced
- 1/4 cucumber, chopped
- Small bunch of fresh coriander (cilantro), roughly chopped
- 2 tsp black and white sesame seeds
And for that extra kick, feel free to add some sliced jalapeños or sriracha sauce.
Ingredients From : kitchensanctuary.com
Let’s roll up our sleeves and get to cooking. This recipe is straightforward, and I’ll walk you through each step so you’ll be a bao-making pro in no time!
Start by making the bao buns. In a mixing bowl, combine the all-purpose flour, granulated sugar, sea salt, and instant dried yeast. Mix these dry ingredients together until evenly blended.
In a jug, mix the lukewarm water with the milk and softened butter. Stir until the butter has melted and is well incorporated into the liquid.
Gradually pour the wet mixture into the dry ingredients. First, use a spoon to mix them together, and then use your hands to bring the dough together. It should feel slightly sticky but manageable.
Transfer the dough onto a floured surface and knead it for about 10 minutes until it becomes smooth and elastic. If you have a stand mixer with a dough hook, this process can be done there for added ease.
Place the kneaded dough in an oiled bowl, covering it with a damp cloth or plastic wrap. Let it rise in a warm spot until it has doubled in size, which will take about 1.5 to 2 hours.
While the dough is rising, prepare your chicken. In a separate bowl, combine the chicken pieces, buttermilk, sea salt, white pepper, and garlic powder. Cover and refrigerate for at least an hour to soak in the flavors.
Once the dough has risen, gently punch it down to release air. Divide it into 20 equal pieces and shape each piece into a ball. Roll each ball into an oval shape on a piece of baking parchment, about 6 cm x 9 cm.
Brush the ovals lightly with olive oil. Fold each oval over, using a chopstick to create a little pocket. This allows room for more filling later. Remove the chopstick and place each bun back on their small parchment squares.
Place the shaped buns on trays still on the parchment. Cover them again and let rise for an additional hour until puffed up.
Preheat a deep pan or fryer filled with vegetable oil. It needs to reach a temperature where a small piece of bread bubbles and rises once dropped in. That’ll take a few minutes.
While waiting for the oil to heat, mix together the crispy coating ingredients in a medium-sized bowl. You want a thorough blend so every piece of chicken gets coated properly.
Take the marinated chicken pieces out of the fridge. Allow excess buttermilk to drip off, then dredge each piece in the flour mixture until all chicken is coated. Set on a tray.
Once the oil is hot enough, carefully add the chicken pieces in batches. Fry them until they turn a beautiful golden brown, roughly 3 to 5 minutes. You’ll know they’re ready when there’s no pink in the center. Keep the cooked chicken warm in an oven at low heat while you fry the rest.
With the chicken on standby, take your steamer and set it on boiling. Place the buns in the steamer (you can keep them on their parchment for easy handling). Steam for about 10 minutes until they are fluffy and cooked through. Keep warm on a plate.
As the chicken and bao buns cook, let’s make the sauce. Combine the gochujang, honey, brown sugar, soy sauce, garlic, ginger, vegetable oil, and sesame oil in a small saucepan. Bring everything to a simmer and let it thicken for about 5 minutes.
In a bowl, toss the crispy chicken in the sauce to coat it thoroughly. Carefully open each steamed bun, fill them generously with the chicken, and top off with sliced red onion, cucumber, chopped coriander, and a sprinkle of sesame seeds.
- Use warm water to activate your yeast. It should feel like a cozy bath, not hot enough to scald.
- For fluffier buns, allow extra rising time – patience pays off here!
- You can adjust the spice level of the sauce by adding or reducing gochujang according to taste.
- Don’t overcrowd the frying pan with chicken; fry in batches to ensure a perfect golden crust.
- Leftover bao buns can be refrigerated and steamed again for freshness.
Store any unfilled bao buns in an airtight container in the refrigerator for up to 3 days. For the chicken, keep it in a separate container, again airtight, and consume within the same time frame. If you want to extend shelf life, you can freeze the buns and chicken separately for a few weeks. Just re-steam the buns when you’re ready to enjoy them again!
- For a Family Feast: Serve them with crispy Asian slaw for a crunchy companion.
- Picnic-Ready: Pair with a refreshing cucumber salad for a light touch.
- Game Day Favorite: Perfect for sharing; set out a platter with assorted dipping sauces.
- Lunch Box Winner: Great for work or school lunches; they’re easy to transport and even taste good cold.
- Theme Night: Create an incredible spread with various fillings and toppings so everyone can build their own bao buns!
- Flour: You can substitute with whole wheat flour for a healthier option, but the texture may change slightly.
- Chicken: Feel free to swap with firm tofu for a vegetarian version or pork if you prefer.
- Buttermilk: Mix plain yogurt with a splash of water as a substitute.
- Gochujang: If you don’t have gochujang, you can use sriracha diluted with a bit of sugar for a similar heat and sweetness.
- Vegetable Oil: If you’re out of vegetable oil, canola oil works just as well for frying.
Making bao recipe chicken is like embarking on a delightful journey that will transport you right to a bustling street market. From the moment you mix the dough to the bite of the finished product, each step is satisfying.
This dish is not just a meal for me; it’s an experience to share with family and friends. So, roll up your sleeves and whip up a batch of these delicious buns. Trust me, once you’ve tasted them, they’ll become a staple at your table too. Enjoy the journey of flavor!
Today, we're diving into the wonderful world of bao, those delightful little steamed buns that have taken the culinary scene by storm. They’re fluffy, they’re fun, and they’re versatile.
Servings 10
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- Use warm water to activate your yeast. It should feel like a cozy bath, not hot enough to scald.
- For fluffier buns, allow extra rising time – patience pays off here!
- You can adjust the spice level of the sauce by adding or reducing gochujang according to taste.
- Don’t overcrowd the frying pan with chicken; fry in batches to ensure a perfect golden crust.
- Leftover bao buns can be refrigerated and steamed again for freshness.
I'm Lisa Schneider, a registered dietitian and the creator of Simple Food Dishes. My passion is to help people create easy, nutritious meals that fit seamlessly into their busy lives. Through this blog, I aim to make home cooking fun, accessible, and stress-free for everyone!