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Crispy Chicken Bao Buns Recipe

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4.1 from 12 reviews

Crispy Chicken Bao Buns are a delightful fusion dish featuring tender chicken thighs marinated and coated in a flavorful batter, then deep-fried to golden perfection. Served in soft, steamed bao buns with fresh veggies and a spicy sriracha mayonnaise, this recipe combines crunchy, tangy, and savory elements to create a mouthwatering treat perfect for casual gatherings or quick dinners.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Marinade and Chicken

  • 2 tbsp tamari or all-purpose soy sauce, plus extra to serve
  • 1 tsp freshly minced garlic
  • 2 eggs, whisked
  • 500 g (1 lb 2 oz) boneless, skinless chicken thighs, cut into 1.5 cm (½ inch) pieces

Coating

  • 1½ cups (225 g) plain (all-purpose) flour
  • 1 tsp sea salt flakes
  • ½ tsp freshly cracked black pepper
  • Oil, for frying

Bao Buns and Toppings

  • 16 bao buns, steamed as per packet instructions
  • 2 carrots, julienned or shredded
  • 2 cucumbers, cut into batons
  • ½ bunch coriander (cilantro), leaves picked
  • ½ cup (125 g) sriracha mayonnaise (or regular mayonnaise for children)
  • 2 red bird’s eye chillies or 1 long red chilli, sliced (optional)

Instructions

  1. Marinate the Chicken: In a medium bowl, combine the tamari or soy sauce, freshly minced garlic, and whisked eggs. Add the chopped chicken thighs and toss thoroughly to coat the chicken pieces evenly. Set aside to allow the flavors to infuse.
  2. Prepare the Coating: In a large separate bowl, mix the plain flour, sea salt flakes, and freshly cracked black pepper. Drain any excess egg marinade from the chicken to avoid excessive wetness before coating.
  3. Coat the Chicken: Transfer the chicken pieces into the flour mixture and toss well, ensuring each piece is fully and evenly coated on all sides. This coating will create the signature crispy exterior when fried.
  4. Heat the Oil: Pour enough cooking oil into a heavy-based deep frying pan to allow frying the chicken in batches. Heat the oil over medium heat until hot but not smoking—around 180°C (350°F) if using a thermometer.
  5. Fry the Chicken: Carefully add the coated chicken pieces in batches to the hot oil. Fry each batch for 6 to 8 minutes, turning once halfway through cooking, until the chicken is golden brown and cooked through. Remove and drain the fried chicken pieces on paper towels to absorb excess oil.
  6. Steam the Bao Buns: While the chicken cooks, steam the bao buns according to the packet instructions until warm and soft.
  7. Assemble the Bao Buns: Open each steamed bao bun and layer it with crispy fried chicken, julienned carrots, cucumber batons, and coriander leaves. Drizzle generously with sriracha mayonnaise and tamari or soy sauce for extra flavor.
  8. Garnish and Serve: Garnish with sliced red bird’s eye chillies or long red chilli if desired for added heat. Serve immediately to enjoy the contrast of crispy chicken and soft baos.

Notes

  • Chicken breast can be used as an alternative to thighs but may be less juicy.
  • Ensure flour is plain all-purpose flour for an optimal crispy coating.
  • Use a neutral oil with a high smoke point such as vegetable or canola oil for frying.
  • Steam bao buns fresh according to packet instructions to keep them soft and fluffy.
  • For a dairy-free option, use dairy-free mayonnaise in place of regular or sriracha mayonnaise.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Sandwich
  • Method: Frying
  • Cuisine: Asian Fusion

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