Craving that melt-in-your-mouth sensation of a perfectly steamed bao bun filled with juicy, flavorful chicken? Look no further! This Chicken Bao Buns recipe is your passport to creating restaurant-quality Asian street food right in your own kitchen. We’ll guide you through every step, from crafting the pillowy-soft bao buns to preparing the succulent chicken filling that will tantalize your taste buds. Get ready to impress your family and friends with this surprisingly easy and incredibly delicious dish. These Chicken Bao Buns are not just a meal; they’re an experience!
[Image of perfectly steamed Chicken Bao Buns, filled with delicious chicken and garnishes, optional: displayed on a bamboo steamer.]
Recipe Overview
| Category | Value |
|---|---|
| Preparation Time | 45 minutes |
| Proofing Time | 1 hour 30 minutes |
| Cooking Time | 20 minutes |
| Servings | 12 bao buns |
| Difficulty | Medium |
Nutrition per Serving (approximate)
(Per bao bun; nutritional values are estimates and will vary based on specific ingredients and portion sizes.)
| Nutrient | Amount |
|---|---|
| Calories | 250-300 kcal |
| Protein | 12-15 g |
| Fat | 8-12 g |
| Carbohydrates | 30-35 g |
Ingredients
For the Bao Buns:
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 300g | Plus extra for dusting |
| Instant dry yeast | 1 tsp | Or active dry yeast, proofed |
| Granulated sugar | 30g | |
| Salt | 1/2 tsp | |
| Warm water | 150ml | About 105-115°F |
| Milk | 50ml | Whole milk recommended |
| Vegetable oil | 1 tbsp | Plus extra for brushing |
For the Chicken Filling:
| Ingredient | Quantity | Notes |
|---|---|---|
| Boneless, skinless chicken thighs | 500g | Cut into bite-sized pieces |
| Soy sauce | 3 tbsp | Low sodium recommended |
| Hoisin sauce | 2 tbsp | Adds sweetness and depth |
| Rice vinegar | 1 tbsp | |
| Sesame oil | 1 tsp | For flavor |
| Garlic | 2 cloves | Minced |
| Ginger | 1 tsp | Grated |
| Cornstarch | 1 tbsp | For thickening the sauce |
| Vegetable oil | 2 tbsp | For cooking |
| Red pepper flakes (optional) | 1/4 tsp | For a touch of heat |
Optional Garnishes:
| Ingredient | Notes |
|---|---|
| Pickled vegetables (carrots, daikon) | Adds a tangy crunch |
| Fresh cilantro | Chopped |
| Sliced green onions | |
| Sesame seeds | Toasted |
| Sriracha mayo | For extra spice and creaminess |
Cooking Instructions
- Prepare the Bao Bun Dough: In a large bowl, combine the all-purpose flour, instant dry yeast, granulated sugar, and salt.
- Add Liquids: Gradually add the warm water and milk, mixing with a wooden spoon or your hands until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. If using a stand mixer, knead with the dough hook for 6-8 minutes.
- First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp cloth and let rise in a warm place for 1 hour, or until doubled in size.
- Prepare the Chicken Marinade: While the dough is rising, prepare the chicken marinade. In a medium bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, sesame oil, minced garlic, grated ginger, cornstarch, and red pepper flakes (if using).
- Marinate the Chicken: Add the bite-sized chicken pieces to the marinade and toss to coat. Let marinate for at least 20 minutes, or up to several hours in the refrigerator. The longer it marinates, the more flavorful the Chicken Bao Buns will be!
- Deflate the Dough: After the dough has doubled, gently punch it down to release the air.
- Divide and Shape the Buns: Turn the dough out onto a lightly floured surface and divide it into 12 equal pieces. Roll each piece into an oval shape about 4 inches long.
- Brush with Oil and Fold: Lightly brush one side of each oval with vegetable oil. Fold the oval in half to create a half-moon shape.
- Second Rise: Place the shaped bao buns on squares of parchment paper. This will prevent them from sticking during steaming. Arrange the parchment-lined buns in a steamer basket, leaving some space between each bun. Cover and let rise for another 30 minutes.
- Cook the Chicken: While the buns are proofing for the second time, heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until cooked through and browned, about 8-10 minutes.
- Steam the Bao Buns: Fill a large pot or wok with about 2 inches of water and bring to a boil. Place the steamer basket with the bao buns over the boiling water. Cover and steam for 12-15 minutes, or until the buns are puffy and cooked through. Be careful not to over-steam, as they can become soggy.
- Assemble the Chicken Bao Buns: Carefully remove the steamed bao buns from the steamer basket. Gently open each bun and fill with the cooked chicken. Top with your desired garnishes, such as pickled vegetables, fresh cilantro, sliced green onions, sesame seeds, and sriracha mayo.
- Serve Immediately: Serve the Chicken Bao Buns immediately and enjoy the delicious combination of fluffy buns and flavorful chicken!
Serving Suggestions
These Chicken Bao Buns are delicious on their own, but they also pair well with a variety of sides. Consider serving them with a side of Asian slaw, edamame, or a light cucumber salad. For a complete meal, you can also serve them alongside a bowl of ramen or miso soup. Don’t forget the dipping sauces! A little extra soy sauce, hoisin sauce, or even a spicy chili sauce can elevate the flavor even further. These Chicken Bao Buns are perfect for lunch, dinner, or even as a party appetizer.
Tips and Notes for Perfect Chicken Bao Buns
- Yeast Quality: Make sure your yeast is fresh. Old yeast may not activate properly, resulting in dense, flat buns. If using active dry yeast, proof it in warm water with a pinch of sugar before adding it to the flour mixture.
- Water Temperature: The water should be warm, not hot. Hot water can kill the yeast. Aim for a temperature of around 105-115°F (40-46°C).
- Kneading Time: Don’t skimp on the kneading time. Proper kneading develops the gluten in the flour, which is essential for creating light and fluffy buns.
- Proofing Location: Find a warm, draft-free place for the dough to rise. A slightly warm oven (turned off) or a sunny windowsill can work well.
- Steaming Tips: Line your steamer basket with parchment paper to prevent the buns from sticking. Make sure the water is boiling vigorously before placing the steamer basket on top.
- Don’t Overcrowd the Steamer: Steam the buns in batches if necessary to avoid overcrowding the steamer basket. Overcrowding can prevent the buns from cooking evenly.
- Chicken Variation: Feel free to experiment with different types of chicken. Chicken breast can be used, but thighs are more flavorful and stay moister. You can also use ground chicken or even shredded rotisserie chicken for a quicker option.
- Spice Level: Adjust the amount of red pepper flakes to your liking. If you prefer a milder flavor, omit them altogether.
- Make Ahead: The bao buns can be made ahead of time and frozen. To freeze, steam the buns as directed, let them cool completely, and then wrap them individually in plastic wrap before placing them in a freezer bag. To reheat, steam them again for a few minutes until warmed through.
Making Chicken Bao Buns may seem intimidating at first, but with this detailed recipe and helpful tips, you’ll be whipping up these delicious treats in no time. The combination of the soft, pillowy buns and the savory, flavorful chicken filling is simply irresistible. So gather your ingredients, put on your apron, and get ready to embark on a culinary adventure! These Chicken Bao Buns are guaranteed to become a new family favorite. Enjoy!
This Chicken Bao Buns recipe has been tested and perfected to ensure the best possible results. We encourage you to try it out and share your creations with us! Don’t forget to tag us in your photos and let us know what you think. Happy cooking!
The secret to truly amazing Chicken Bao Buns lies in the quality of the ingredients and the attention to detail. Using fresh, high-quality ingredients will make a noticeable difference in the flavor and texture of the final product. Also, be sure to follow the instructions carefully and don’t be afraid to experiment with different flavor combinations to create your own signature Chicken Bao Buns.
Whether you’re a seasoned chef or a beginner cook, this Chicken Bao Buns recipe is accessible and easy to follow. So get ready to impress your friends and family with this authentic and delicious Asian street food classic. These Chicken Bao Buns are the perfect way to elevate your next meal and add a touch of excitement to your culinary repertoire.
Finally, remember that cooking is all about having fun and experimenting. Don’t be afraid to get creative and try new things. With a little practice and patience, you’ll be a Chicken Bao Buns master in no time!
