Crispy Chicken Bao Buns
Servings: 6
Calories: 696kcal
Ideal family fare, and fun to eat with your hands, these Crispy Chicken Bao Buns taste just as good as the restaurant variety, and are quick and easy to make.
Ingredients
- 2 tbsp tamari or all-purpose soy sauce, plus extra to serve
- 1 tsp freshly minced garlic
- 2 eggs, whisked
- 500 g boneless, skinless chicken thighs, cut into 1.5 cm (½ inch) pieces (see note 1 for chicken breast)
- 225 g plain (all-purpose) flour (see note 2)
- 1 tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- Oil, for frying (see note 3)
- 16 bao buns, steamed as per the packet instructions (see note 4)
- 2 carrots, julienned or shredded
- 2 cucumbers, cut into batons
- ½ bunch coriander (cilantro), leaves picked
- 125 g sriracha mayonnaise (or regular mayonnaise for littles)
- 2 red bird’s eye chillies or 1 long red chilli, sliced to serve (optional)
Instructions
- Coat the chicken in the marinade – Place the tamari or soy sauce, garlic, eggs and chicken in a medium bowl. Toss to coat the chicken.
- Dredge the chicken in flour – Place the flour, salt and pepper in a separate large bowl. Drain the excess egg mixture from the chicken, then toss the chicken in the flour to coat. Ensure the chicken is fully coated on all sides.
- Cook the chicken – Heat the oil in a heavy-based deep frying pan over medium heat (see note 4). Cook the chicken in batches for 6–8 minutes, turning once halfway through, then set aside to drain on a paper towel.
- Assemble and serve – Serve the bao buns topped with the crispy chicken, carrot, cucumber, coriander, sriracha mayo and a drizzle of tamari or soy sauce. Add the chilli (if using).
Notes
Note 1 – Although not as juicy as thighs, you can definitely use boneless, skinless chicken breast, but cook it for 5–6 minutes only.
Note 2 – The recipe calls for a generous amount of flour as it makes it easier to coat the chicken pieces. You will have some flour left over.
Note 3 – Vegetable oil and canola oil are best for a light, even crumb. Good-quality olive oil can also be used for frying, but it does produce a denser, heavier crumb. Use a deep, heavy-based frying pan. It needs to be filled at least 3 cm (1¼ inches) deep with oil. Learn how to clean and reuse your oil here.
Note 4 – Bao buns can be found in the freezer section of supermarkets and Asian grocery stores. If you can’t find them anywhere, soft white dinner rolls could be used. Bao buns are traditionally steamed in a basket over boiling water for 7–8 minutes. If you don’t have a steamer basket, place three bao buns at a time on a large dinner plate with a mug or small bowl filled with 125 ml (½ cup) of water beside them (on the same plate). Cook in the microwave on High in 2-minute intervals until soft and fluffy. Steaming on the stovetop is my preferred method. I use a three-tier steamer basket and find that I can cook the bao buns more quickly this way (they are also more fluffy).
Make Ahead
The vegetables can be prepared 24 hours prior to serving. The chicken and bao buns are best prepared and cooked immediately.Leftovers
Crispy Chicken Bao Buns are best prepared and enjoyed immediately. However, leftovers can be refrigerated for up to 3 days. Reheat the chicken in a 200°C (400°F) (180°C/350°F fan-forced) oven for 10–15 minutes to retain its crispiness. Not suitable for freezing.Nutrition Facts
Crispy Chicken Bao Buns
Amount per Serving
Calories
696
% Daily Value*
Fat
28
g
43
%
Saturated Fat
4
g
25
%
Trans Fat
0.1
g
Polyunsaturated Fat
12
g
Monounsaturated Fat
8
g
Cholesterol
142
mg
47
%
Sodium
1091
mg
47
%
Potassium
507
mg
14
%
Carbohydrates
79
g
26
%
Fiber
6
g
25
%
Sugar
10
g
11
%
Protein
30
g
60
%
Vitamin A
3639
IU
73
%
Vitamin C
7
mg
8
%
Calcium
115
mg
12
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Scan for full recipe:
