- 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 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)
- Place the tamari or soy sauce, garlic, eggs and chicken in a medium-sized bowl. Toss to coat the chicken.
- 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.
- 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.
- 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.
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.
The vegetables can be prepared 24 hours prior to serving. The chicken and bao buns are best prepared and cooked immediately.
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 180°C/350°F fan oven for 10-15 minutes to retain its crispiness. Not suitable for freezing.
- 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