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Crispy Chicken Bao Buns

Cripsy Chicken Bao Buns Recipe

You have got to try these Crispy Chicken Bao Buns; they’re simply bursting with flavour! Pillowy-soft steamed buns are filled with crispy, juicy fried chicken pieces and topped with fresh veggies and spicy sriracha mayonnaise. Save time by using store-bought bao buns that you can easily steam at home and enjoy the fluffy goodness. One more thing I love about this recipe 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.

Where do you get Bao Buns?

Bao buns can be found in the supermarket’s freezer section. They are regularly half price so look out for specials! 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 in the microwave on high at 2-minute intervals until soft and fluffy. Steaming on the stovetop is my preferred method. I use a 3 tier steamer basket and find that I can cook the bao buns more quickly this way (they are also more fluffy).

Can you use other oil to cook the Crispy Chicken?

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 3 cm or 1 and 1/4″ deep with oil.

Can you make Crispy Chicken Bao Buns ahead of time?

Yes, to make Crispy Chicken Bao Buns ahead of time, all vegetables can be prepared 24 hours prior to serving. The chicken and bao buns are best prepared and cooked right before serving.

Are Crispy Chicken Bao Buns suitable for 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 fan) oven for 10-15 minutes to retain its crispiness. Not suitable for freezing.

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Cripsy Chicken Bao Buns Recipe

Crispy Chicken Bao Buns

  • Total Time: 30 mins
  • Yield: 6 1x

Ingredients

Units Scale
  • 16 bao buns, steamed as per packet instructions (see note 1)
  • 2 tbsp tamari or all-purpose soy sauce, plus extra to serve
  • 1 tsp garlic, freshly minced
  • 2 eggs, whisked
  • 500 g chicken thigh fillets, cut into strips
  • 1.5 cups plain/all-purpose flour (see note 2)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • Oil for frying (see note 3)
  • 1 cup carrot, julienned or shredded
  • 2 cucumbers, cut into batons
  • 1/2 bunch coriander/cilantro, leaves picked
  • 1/2 cup sriracha mayonnaise (or regular mayonnaise for littles)
  • 2 red chillies, sliced to serve (optional)

Instructions

  1. Place the tamari or soy sauce, garlic, eggs and chicken in a medium-sized bowl. Toss to coat the chicken.
  2. Place the flour, salt and pepper in a separate large bowl. Add the chicken (draining away the egg mixture) and toss in the flour to coat. Ensure the chicken is fully coated in flour on all sides.
  3. Heat the oil on medium heat. Cook the chicken in batches for 6-8 minutes, turning once halfway through, then set aside to drain on a paper towel.
  4. Serve the bao buns topped with the crispy chicken, carrot, cucumber, coriander, sriracha mayo and a drizzle of tamari or soy sauce. Add chilli if using.

Notes

Note 1 – Bao buns can be found in the supermarket’s freezer section. They are regularly half price so look out for specials! 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 in the microwave on high at 2-minute intervals until soft and fluffy. Steaming on the stovetop is my preferred method. I use a 3 tier steamer basket and find that I can cook the bao buns more quickly this way (they are also more 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 3 cm or 1 and 1/4″ deep with oil. Learn how to clean and reuse your oil here

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 fan) oven for 10-15 minutes to retain its crispiness. Not suitable for freezing.

  • Author: Nicole
  • Prep Time: 15 mins
  • Cook Time: 12 mins
  • Category: chicken, bao buns
  • Method: steam, pan fry
  • Cuisine: Chinese

Keywords: crispy chicken bao buns, easy chicken bao buns, make bao buns without a steamer basket

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Comments

  1. Absolutely delicious!!
    Will be on a regular rotation in our house!

    I deep fried the chicken because, lazy and swapped the sauce for a char sui sauce.

    The chicken was a huge hit on its own, kids think it tastes like popcorn chicken!!

    Amazing!! 🥰

  2. I made this on a Sunday night after a busy weekend. We all needed something yummy to eat for dinner so I chose this. So simple yet so satisfyingly tasty! Hubby devoured 3 and even my sometimes picky 6 year old loved them…especially the chicken! Thanks for all you do Nic to help families across Australia put delicious and nutritious food on the table.

  3. These are seriously yum. So crispy & delicious. I’ve never made chicken like this before but will definitely keep making it. Another favourite to add to our list.

  4. We love these Crispy Chicken Bao for a Friday night fakeaway! Even our little ones looooove this recipe and with no nasties we don’t end up with hyperactive babes. Winner all round

  5. These were sensational! A new family favourite and so easy to make.

    • Ahh this is so fantastic to hear! 😍 Thank you so much for taking the time to comment on and rate the recipe! x

  6. Love these! Had friends over for dinner on Friday night and they were very impressed. Our three and five year olds polished theirs off as well!

    • I am so impressed by your little people’s tastebuds! That is so wonderful to hear. It’s such an impressive dish to whip out when entertaining. Thank you so much for sharing, I’m so glad you loved them as much as we do! Nic x

  7. I made these tonight. They’re amazing. Will definitely make these again.

    • Oh this is fantastic – Thank you so much for taking the time to write. We love these too! Nic x

  8. We absolutely adore this recipe and it has quickly become our Sunday night family ritual to share a big platter of fried chicken, veges and bao buns. We often pop the leftovers in our daughters lunch, as she can’t get enough. It’s the best version of fried chicken we have ever made and I am keen to use this version for chicken burgers as well.

    • What an amazing way to spend your Sunday nights. Your message gave me goosebumps. Just beautiful. I love that everyone can load up their own buns with whatever veg they like and it’s an added bonus being able to pop leftovers in lunch boxes (we do the same). Thank you so much for taking the time to write, you’ve made my day! x

  9. YUM! These are delicious! We had these for a Friday night dinner and they were a huge hit with the whole family. I tried one batch in the airfryer but the flour coating meant they stayed a bit, well, floury! Recommend following the recipe and shallow frying.

    • Yes! I know exactly what you mean. I tried these multiple times in the oven with no luck, I’m still working on a baked/air-fryer version – I am about 80% on the way there. 😂 So glad these were a hit, thank you so much for taking the time to comment, really appreciate your support x

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