Are you a foodie who loves to experiment with new recipes in the kitchen? If so, you won’t want to miss out on this amazing steamed chicken bao bun recipe. This recipe is a sure-fire hit with your taste buds with its fluffy and light texture, combined with succulent fried chicken. Perfect for lunch or dinner, these bao buns are sure to become your new favorite homemade treat. So, grab your apron and get ready to create the best-ever steamed chicken bao buns!
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What equipment do I need to make the best-ever steamed chicken bao buns recipe?
A set of teaspoons and tablespoons:
This stainless steel measuring spoon set is perfect. I use the one that my pastry college provided to me. I did use the plastic ones but let me tell you, they may look boring but stainless steel is best for long-term and safe use.
Big Bowl:
I use this one because it reflects the light when I shoot videos and you also get to see all the ingredients. It can also be used in the microwave.
Chopping board:
I bought my chopping board from a fair in Shantiniketan but I found something similar online. You can check this one out here.
Chef’s Knife:
When I was studying hotel management, my chef said, keep your knife and wife close. Sexist, but you get it. Our knives are precious to us. We sharpen it regularly, clean it, and love it. Our chefs always taught us, that we need to love our tools and equipment and they will work perfectly for us. I agree with that and my knife always has been super kind to me. I bought this knife seven years ago and it’s good as new. Here is the knife that I use.
Weighing Scale:
Not everything good is costly and this weighing scale is perfect for weighing for all your recipes. I have been using this one for 6 years and then it broke because well I dropped it by mistake. You would think, I bought one after that but no. I decided to use a tape and kept using it for 6 more months until it finally gave up and I had to buy another one.
Spatula:
Trust me when I say, you need this silicon spatula. It’s the best thing ever! Nothing, I repeat nothing can clean your bowls the way a spatula cleans it. Also bonus points, it’s heat resistant, dishwasher safe, and has no cracks and crevices, so it’s easy to clean.
Balloon Whisk:
This balloon whisk has a good grip, and rounded tip for better whisking. I don’t use this because I already got balloon whisks when I got my toolkit from college but this one’s a good whisk.
Steamer:
I’m here to first tell you, that you do not need a steamer to make bao buns. You can DIY a steamer by using a saucepan. Just put a perforated dish on top, and bam, steamer! Pretty neat and you are welcome. But you can buy a steamer, and I’m linking it over here.
Sieve:
Sieving ingredients makes better dishes and removes impurities and should always be done when using flour and cocoa powder in your recipes.
Parchment paper:
This will prevent the bao from sticking to the steamer.
What ingredients do I need to make the best-ever steamed chicken bao buns recipe?
Flour
I am using all-purpose flour to make the bao buns. All-purpose flour is easily available and you will be fine making bao buns with it. I will be adding corn starch to help with the softness and the fluffiness.
Corn Starch
Corn starch is added to make the bao buns fluffy soft and not chewy. The corn starch will reduce the amount of gluten strand formation by interfering in between and by absorbing moisture. This results in a ofter texture which is what we want when making bao buns.
Baking powder
Now this will give the added signature fluffiness that you see in restaurants. This is how they make such fluffy bao buns and you can achieve that with that added lift from baking powder.
Yeast
Yeast is used to leaven the dough. The yeast develops flavor in the buns and contributes to its structure and texture. The yeast feeds on the sugar in the dough and creates carbon dioxide and alcohol. This alcohol gives flavor and the gas creates air bubbles for the bun to increase in volume.
Sugar
The sugar acts as food for the yeast. You will not be using the coloring properties of sugar here because we want white soft fluffy bao buns. Therefore, if you check the recipe, the amount of sugar added is not much. We also do not want to make a sweet bao bun so adding less sugar makes sense.
Milk
Milk is added to make the dough slightly rich and slightly sweet.
Refined Oil
Any neutral oil will work for this recipe. This will shorten the gluten strands and make the bao soft.
How to make the best-ever steamed chicken bao buns recipe?
For the bao buns:
Start by sieving the dry ingredients.
Activate the yeast if you are using the dried one, in some lukewarm milk and sugar.
Add this to the dry ingredients, add the oil, and knead till you have made a smooth dough.
Cover it and let it rest for about 10 minutes.
Divide the dough into roundels of 30 grams, if you don’t have a weighing scale and in case you don’t have one, eyeball it. But also buy a weighing scale!!
Now roll individual dough balls into a shape that will look like someone stretched a circle from two opposite sides.
Brush some oil on the surface, so the dough doesn’t stick.
Now fold it in half, place it on a piece of parchment paper, and let it rest for 30 minutes.
Put that steamer on and now place the bao buns and steam it.
Steam it for 10 to 20 minutes. It depends on the steamer size and the thickness of the buns, but this is an approximation.
For the chicken filling:
Just marinate the chicken pieces in some lemon juice, salt, red chili powder, ginger, and garlic paste for around 30-40 minutes.
Mix corn flour, rice flour, salt, pepper, and a little flour.
Coat the chicken pieces in it.
I used an air fryer to fry it. You can deep fry it too. In the air fryer, pre-heat it for 5 minutes at 200° and fry it in 180° for 18 minutes, turning it in between. I placed a piece of parchment and then laid the chicken pieces on it.
For the sauce:
I call it the “wyhah” sauce! It’s whatever you have at home.
I just used a mix of tomato ketchup, chili sauce, soya sauce, honey, chili flakes, and Tabasco sauce. Ya just go crazy here.
Other toppings:
Coriander that I refreshed in some ice water.
A mix of garlic Mayo + mustard
Toasted sesame seeds
Thinly sliced cucumber
Thinly sliced chili
Assembly:
Add a layer of Mayo mix in the bottom, if you have lettuce, add that.
Place the cucumber on the side
Now add the chicken pieces that you have coated in the sauce
Add the coriander
Sprinkle the sesame seeds and the chilies
Drizzle the mustard Mayo on top
Frequently Asked Questions about steamed chicken bao buns recipe?
What is the difference between steamed bao buns and regular buns?
Steamed bao buns are lighter, fluffier, and slightly chewy compared to regular buns, which are often denser and firmer in texture due to baking.
Can I make the dough ahead of time and store it in the refrigerator or freezer?
Yes, you can make the dough ahead and store it in the refrigerator for a day or freeze it for up to a month for later use.
Can I use a different type of flour instead of all-purpose flour?
Yes, you can experiment with different flours, but all-purpose flour is commonly used for a balanced texture and taste.
How do I know when the bao buns are fully cooked and ready to eat?
Bao buns are ready when they are puffy, slightly expanded, and have a smooth, slightly glossy appearance.
Can I substitute the yeast with baking soda or baking powder?
It’s not recommended as the leavening process and resulting texture will differ significantly.
How do I shape the bao buns?
Roll the dough into a log, cut into sections, and shape each section into a round, flat disk, then fold in half without flattening the dough.
Can I use water instead of milk in the recipe?
Yes, you can use water instead of milk, but milk often adds richness to the dough.
Can I make the filling ahead of time and refrigerate it until I’m ready to use it?
Yes, you can prepare the filling in advance and refrigerate it, making it convenient for assembling the buns later.
Can I use a different type of meat or protein in the filling?
Feel free to use various meats or plant-based proteins based on your preferences.
How do I store leftover bao buns?
Store leftover bao buns in an airtight container in the refrigerator for up to 2-3 days, or freeze them for longer storage. Reheat by steaming to maintain their softness.
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Best ever steamed chicken bao buns recipe
This easy and delicious recipe teaches how to make the best steamed chicken bao buns. Perfect for a fun and flavorful meal!
Ingredients
- Flour: 120 grams
- Corn starch: 26 grams
- Baking powder: 3 grams
- Yeast: 4 grams
- Sugar: 26 grams
- Milk: 40==80 ml
- Refined oil: 12 ml
- For the chicken filling:
- (I am listing the ingredients, feel free to add seasonings as per your choice)
- Boneless chicken pieces
- lemon juice Salt
- Red chili powder
- Ginger
- Garlic paste
- Corn flour
- Rice flour
- Salt
- Pepper
- Flour.
- For the sauce:
- Tomato ketchup
- Chili sauce
- Soya sauce
- Honey
- Chili flakes
- Tabasco sauce
Directions
- Step 1 Start by sieving the dry ingredients.
- Step 2 Activate the yeast if you are using the dried one, in some lukewarm milk and sugar.
- Step 3 Add this to the dry ingredients, add the oil, and knead till you have made a smooth dough.
- Step 4 Cover it and let it rest for about 10 minutes.
- Step 5 Divide the dough into roundels of 30 grams, if you don’t have a weighing scale and in case you don’t have one, eyeball it. But also just buy a weighing scale!!
- Step 6 Now roll individual dough balls into a shape that will look like someone stretched a circle from two opposite sides. Is that an accurate description?
- Step 7 Brush some oil on the surface, so the dough doesn’t stick.
- Step 8 Now fold it in half, place it on a piece of parchment paper, and let it rest for 30 minutes.
- Step 9 Put that steamer on and now place the bao buns and steam it.
- Step 10 Steam it for 10 to 20 minutes. It really depends on the steamer size and the thickness of the buns, but this is an approximation.
- Step 11 Once the bao buns are fluffy, remove them from the steamer using the parchment.
- Step 12 For the chicken filling:
- Step 13 Just marinate the chicken pieces in some lemon juice, salt, red chili powder, ginger, and garlic paste for around 30-40 minutes.
- Step 14 Mix corn flour, rice flour, salt, pepper, and a little flour.
- Step 15 Coat the chicken pieces in it.
- Step 16 I used an air fryer to fry it. You can deep fry it too. In the air fryer, pre-heat it for 5 minutes at 200° and fry it in 180° for 18 minutes, turning it in between. I placed a piece of parchment and then laid the chicken pieces on it.
- Step 17 For the sauce:
- Step 18 I call it the “wyhah” sauce! It’s whatever you have at home.
- Step 19 I just used a mix of tomato ketchup, chili sauce, soya sauce, honey, chili flakes, and Tabasco sauce. Ya just go crazy here.
- Step 20 Other toppings:
- Step 21 Coriander that I refreshed in some ice water.
- Step 22 A mix of garlic Mayo + mustard
- Step 23 Toasted sesame seeds
- Step 24 Thinly sliced cucumber
- Step 25 Thinly sliced chilli
- Step 26 Assembly:
- Step 27 Add a layer of Mayo mix in the bottom, if you have lettuce, add that.
- Step 28 Place the cucumber on the side
- Step 29 Now add the chicken pieces that you have coated in the sauce
- Step 30 Add the coriander
- Step 31 Sprinkle the sesame seeds and the chilies
- Step 32 Drizzle the mustard Mayo on top and it’s done!
- Step 33 Time to enjoy your hard work!
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