You have to try these pillowy-soft steamed buns filled with crispy, juicy chicken. They are bursting with flavour! Save time by using store-bought bao buns that you can easily steam at home and enjoy the fluffy goodness. What makes this recipe so great is how customisable it is. You can adjust the level of spice to your liking, and you can even add your favourite veggies to the filling.
Note 1 – Bao buns can be found in the supermarket’s freezer section. They are traditionally steamed in a basket over boiling water for 7-8 minutes. If you don’t have a steamer basket, place 3 bao buns at a time on a large dinner plate with a mug or small bowl filled with 1/2 cup of water beside them (on the same plate). Cook on high at 2-minute intervals until soft and fluffy.
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 – Good quality olive oil can be used for frying (it does produce a denser, heavier crumb). Vegetable oil and canola oil are best for a light, even crumb. Use a deep, heavy-based skillet. It needs to be filled at least 3cm deep with oil. Learn how to clean and reuse your oil here.
MAKE AHEAD – All salads 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 up to 3 days. Reheat the chicken in a 180°C fan oven for 10-15 minutes to retain its crispiness. Not suitable for freezing.
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