Chicken Bao Buns
Chinese steamed buns with crispy chicken filling — fusion of Asian bao technique and American fried chicken. Best with hoisin and quick-pickled cucumber.
Prep Time
15 min
Cook Time
25 min
Servings
2
Calories
605 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Chicken250 g
- Bao Buns½
- Hot Sauce½
- Tomato Ketchup½
- Salt½ tsp
- Black Pepper¼ tsp
- Cooking Oil½
All quantities scaled automatically from 2 servings.
Ingredients
Makes 2 servings · Use the Servings Scaler above to adjust
- Chicken250 g
- Bao Buns0.5
- Hot Sauce0.5
- Tomato Ketchup0.5
- Salt0.5 tsp
- Black Pepper0.25 tsp
- Cooking Oil0.5
Instructions
- 1
Pound 1.5 lb chicken thighs to ½-inch thickness. Brine in 1 cup buttermilk + 1 teaspoon salt + 1 teaspoon paprika for at least 2 hours.
- 2
Make dredge: ½ cup flour + ½ cup panko + 1 teaspoon paprika + 1 teaspoon garlic powder + ½ teaspoon cayenne + 1 teaspoon salt. Dredge chicken. Chill 15 min.
- 3
Heat 3 tablespoons oil in skillet over medium-high. Fry chicken 3-4 minutes per side until deep golden. Drain. Slice into strips that fit bao buns.
- 4
Quick-pickle: thinly slice 1 cucumber, toss with 2 tablespoons rice vinegar, 1 teaspoon sugar, ½ teaspoon salt. Sit 15 minutes.
- 5
Steam 8 store-bought bao buns over simmering water for 8-10 minutes until soft and warm.
- 6
Build each bao: open the bun, fill with crispy chicken strips, pickled cucumber, drizzle of hoisin sauce, sriracha, fresh cilantro, sliced scallions. Eat immediately.
Watch how to make Chicken Bao Buns
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💡 Expert Tips
- 1.Use store-bought bao. Making from scratch is hours.
- 2.Brine chicken. Tenderizes and seasons.
- 3.Quick-pickle cucumber. Bright contrast.
- 4.Hoisin is the binding sauce.
🔬 Why It Works
Chicken bao buns succeed because the soft warm pillowy bun pairs beautifully with crispy chicken and tangy pickled vegetables. The combination of textures and flavors (soft bun + crispy chicken + bright pickle + sweet hoisin) is the appeal.
Frequently Asked Questions
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