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Sticky Crispy Chicken Bao Buns Recipe

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4.8 from 107 reviews

Experience the perfect balance of crispy, sticky chicken paired with soft, fluffy bao buns in this Asian-inspired Sticky Crispy Chicken Bao Buns recipe. Handcrafted bao dough steamed to pillowy perfection holds crunchy fried chicken glazed in a sweet and tangy sauce made from honey, soy, and rice vinegar. Ideal for entertaining or a flavorful family dinner, this recipe combines simple ingredients with straightforward steps for an irresistible street food favorite at home.

Ingredients

For the Bao Buns

  • 2 cups (240g) all-purpose flour, sifted
  • 1 teaspoon (5g) instant yeast
  • 1 tablespoon (12g) sugar
  • 1/2 teaspoon (3g) salt
  • 3/4 cup (180ml) warm water (around 100°F)
  • 1 tablespoon (15ml) vegetable oil

For the Sticky Crispy Chicken

  • 1.5 pounds (680g) boneless chicken thighs, skin-on recommended
  • 1/2 cup (60g) cornstarch
  • 2 large eggs, beaten
  • 1 cup (120g) panko breadcrumbs
  • 1/4 cup (60ml) low-sodium soy sauce
  • 1/4 cup (60ml) honey (preferably raw)
  • 2 tablespoons (30ml) rice vinegar
  • 1 tablespoon (15g) grated fresh ginger
  • 2 cloves garlic, minced
  • Vegetable oil (canola preferred) for frying

Instructions

  1. Prepare the Bao Dough: In a large bowl, combine sifted flour, instant yeast, sugar, and salt. Gradually add warm water and vegetable oil, stirring until the mixture forms a shaggy dough. Knead by hand or with a stand mixer for about 5 minutes until smooth and elastic. Cover the dough and let it rise in a warm place for 45 minutes or until it has doubled in size.
  2. Shape the Buns: Once risen, punch down the dough and divide it into 8 equal portions. Shape each into a ball, then flatten into an oval shape. Fold the ovals in half over small squares of parchment paper to prevent sticking. Allow the buns to rest briefly while preparing the steamer.
  3. Bread and Fry the Chicken: Cut the chicken thighs into pieces sized to fit inside the buns. Set up a dredging station with three bowls: cornstarch, beaten eggs, and panko breadcrumbs. Coat each chicken piece first with cornstarch, then egg, and finally panko. Heat vegetable oil to approximately 350°F and fry the chicken pieces for 4-5 minutes per side until golden and crisp. Test one piece initially to ensure oil temperature is correct.
  4. Make the Sticky Glaze: In a small saucepan, combine soy sauce, honey, rice vinegar, grated ginger, and minced garlic. Heat over medium, whisking occasionally, and allow the mixture to simmer for 2-3 minutes until slightly thickened. Toss the fried chicken in the glaze while still warm for an irresistibly sticky coating.
  5. Steam the Buns: Bring water to a boil in your steamer setup (bamboo steamer recommended). Place the buns with parchment squares inside the steamer basket and steam for 10-12 minutes until they are puffed up and soft but not soggy.
  6. Assemble and Serve: Carefully open a warm steamed bun and fill it with a piece of sticky glazed chicken. Add optional toppings like sliced green onions or pickles if desired. Serve immediately for best flavor and texture.

Notes

  • Ensure the water for activating the yeast is not too hot to avoid killing the yeast; around 100°F is ideal.
  • Using skin-on chicken thighs enhances crispiness but can be skipped if preferred.
  • Don’t skip the parchment paper under the buns; it prevents sticking during steaming and helps maintain shape.
  • Monitor oil temperature carefully to achieve a crunchy coating without burning the chicken.
  • Do not over-steam the buns to avoid gummy texture; check texture closely at 10 minutes.
  • You can add sliced cucumber, pickled vegetables, or fresh herbs inside the buns to add freshness and extra flavor.

Find it online: https://forkvista.com/sticky-crispy-chicken-bao-buns-recipe/