Print

Crispy Chicken Bao Buns Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 1 review

Crispy Chicken Bao Buns are a delightful fusion dish combining tender marinated chicken breast, shallow-fried to golden crispiness, and served in soft steamed bao buns. Enhanced with hoisin sauce, crunchy coleslaw, refreshing cucumber, spring onion, and creamy Japanese mayo, this recipe offers a perfect balance of textures and flavors in just 35 minutes.

Ingredients

Chicken Marinade

  • 500g chicken breast, sliced into 1 cm pieces
  • 2 Tbsp soy sauce
  • 1 tsp garlic powder
  • 1 tsp ginger powder
  • 1 tsp 5 spice powder
  • 1 egg
  • ¼ cup cornflour

Cooking

  • ¼ cup oil (for shallow frying)

Serving

  • 8 bao buns
  • 4 Tbsp hoisin sauce
  • 1 bag ready-made coleslaw
  • ½ cucumber, thinly sliced
  • 1 spring onion, sliced
  • 2 Tbsp Japanese mayo

Instructions

  1. Prepare the Chicken: Slice the chicken breast into 1 cm pieces. Place them in a bowl and add soy sauce, garlic powder, ginger powder, and 5 spice powder. Stir well to coat all the chicken pieces evenly.
  2. Marinate the Chicken: Add the egg and cornflour to the bowl and mix thoroughly to combine. Cover the bowl and let the chicken marinate in the fridge for 20 minutes to absorb the flavors and allow the coating to set.
  3. Cook the Chicken: Pour the oil into a large frying pan and heat it over medium heat. Shallow fry the marinated chicken pieces for several minutes on each side until they are golden, crispy, and cooked through with no pink inside.
  4. Steam the Bao Buns: While the chicken is cooking, steam the bao buns in a bamboo steamer or alternative steaming equipment until soft and warm, usually about 5 minutes.
  5. Assemble the Bao Buns: Open each steamed bao bun and spread a little hoisin sauce inside. Fill with crispy chicken pieces, a portion of ready-made coleslaw, thin slices of cucumber, sliced spring onion, and a drizzle of Japanese mayo. Serve immediately for best texture and flavor.

Notes

  • For extra flavor, you can add fresh chili slices or a sprinkle of sesame seeds inside the bao buns.
  • If you don’t have a bamboo steamer, you can steam the buns in a metal steamer over a pot of boiling water or microwave them wrapped in a damp cloth for 20-30 seconds.
  • Use skinless chicken breast for a leaner option; thighs can be used for juicier meat but will alter cooking time slightly.
  • Make sure the oil is hot enough before adding chicken to ensure a crispy coating and prevent sticking.
  • Leftover cooked chicken can be stored in the refrigerator for up to 2 days.

Find it online: https://bitezly.com/crispy-chicken-bao-buns-recipe/