Imagine biting into a cloud-like steamed bun that gives way to reveal tender, flavorful chicken nestled inside with crunchy pickled vegetables and a drizzle of creamy sauce. That’s the magic of Chicken Bao Buns, a beloved street food that originated in China and has taken the world by storm. These soft, fluffy buns are like edible pillows that cradle the most delicious fillings. The contrast between the tender bun, the savory chicken, the tangy pickles, and the rich sauce creates a flavor explosion in every bite. While they might look fancy and complicated, making bao buns at home is surprisingly straightforward and incredibly rewarding. Whether you’re planning a fun dinner party or just want to try your hand at authentic Asian cuisine, these Chicken Bao Buns will transport your kitchen straight to the bustling night markets of Taipei or Beijing.
Serving Quantity: 6 servings (12 buns)
Cooking Time: 2 hours 30 minutes (including rising time)
Nutrition Information (per serving, 2 buns):
1. Calories: 485
2. Protein: 28g
3. Carbohydrates: 58g
4. Fat: 14g
5. Fiber: 3g
6. Sugar: 9g
7. Calcium: 95mg
8. Sodium: 820mg
1. Ingredients You’ll Need
For the Bao Dough:
1. All-purpose flour: 3 cups
2. Warm water: 1 cup
3. Active dry yeast: 2 teaspoons
4. Sugar: 3 tablespoons
5. Vegetable oil: 2 tablespoons
6. Baking powder: 1 teaspoon
7. Salt: 1/2 teaspoon
For the Chicken:
8. Chicken thighs, boneless and skinless: 1.5 pounds
9. Soy sauce: 3 tablespoons
10. Hoisin sauce: 2 tablespoons
11. Rice vinegar: 1 tablespoon
12. Sesame oil: 1 tablespoon
13. Garlic cloves, minced: 4
14. Ginger, grated: 1 tablespoon
15. Brown sugar: 1 tablespoon
For the Quick Pickled Vegetables:
16. Cucumber, julienned: 1 medium
17. Carrot, julienned: 1 medium
18. Rice vinegar: 1/4 cup
19. Sugar: 2 tablespoons
20. Salt: 1/2 teaspoon
For the Sauce and Toppings:
21. Mayonnaise: 1/2 cup
22. Sriracha: 2 tablespoons
23. Fresh cilantro: 1/2 cup
24. Green onions, sliced: 1/4 cup
25. Sesame seeds: 2 tablespoons
2. Making the Bao Dough
Start by mixing the warm water, sugar, and yeast in a large bowl. Let this sit for about five minutes until it becomes foamy. This means your yeast is alive and ready to work. Add the flour, vegetable oil, baking powder, and salt to the yeast mixture. Stir everything together with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead it for about eight to ten minutes. You want the dough to become smooth and elastic. It should spring back when you poke it. Place the dough in a lightly oiled bowl, cover it with a damp towel, and let it rise in a warm spot for about one hour until it doubles in size.
3. Preparing the Chicken Marinade
While your dough is rising, combine the soy sauce, hoisin sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and brown sugar in a medium bowl. Whisk everything together until the sugar dissolves completely. Cut your chicken thighs into bite-sized pieces, about one inch thick. This size cooks quickly and fits perfectly in the buns. Add the chicken pieces to the marinade and toss them until every piece is well coated. Cover the bowl with plastic wrap and let it sit in the refrigerator for at least 30 minutes. The longer it marinates, the more flavorful your chicken will be.
4. Making Quick Pickled Vegetables
Julienne your cucumber and carrot into thin matchstick-sized pieces. You want them thin so they pickle quickly and are easy to eat. In a small bowl, mix the rice vinegar, sugar, and salt together, stirring until the sugar dissolves. Put the julienned vegetables in a jar or bowl and pour the vinegar mixture over them. Toss everything together and let it sit at room temperature while you prepare the rest of your dish. These pickles add a refreshing crunch and tangy flavor that cuts through the richness of the chicken. The vegetables will soften slightly but still retain a nice crisp texture.
5. Shaping the Bao Buns
Once your dough has doubled in size, punch it down to release the air. Turn it out onto your work surface and divide it into 12 equal pieces. Roll each piece into a smooth ball. Using a rolling pin, flatten each ball into an oval shape about four inches long and three inches wide. The dough should be about a quarter inch thick. Brush one side lightly with oil and fold it in half like a taco, with the oiled side on the inside. This prevents the two sides from sticking together completely when steamed. Place each folded bun on a small square of parchment paper. This makes them easier to handle and prevents sticking. Arrange them on a baking sheet, cover with a damp towel, and let them rise for another 30 minutes.
6. Cooking the Chicken
Heat a large skillet or wok over medium-high heat. Remove the chicken from the marinade, but save the marinade for later. Add the chicken pieces to the hot pan in a single layer. Let them cook without moving for about three minutes until they develop a nice golden brown color on the bottom. Flip the pieces and cook for another three minutes. Pour the reserved marinade into the pan and let it bubble and thicken for about two to three minutes. The chicken should be cooked through and coated in a glossy, sticky sauce. Remove from heat and set aside, keeping it warm.
7. Steaming the Buns
Fill a large pot or wok with about two inches of water and bring it to a boil. Place a bamboo steamer or metal steamer basket over the water, making sure the water doesn’t touch the bottom of the steamer. Arrange the buns in the steamer, leaving about an inch of space between each one because they’ll expand. You’ll probably need to steam them in batches. Cover with the lid and steam for 12 to 15 minutes until the buns are puffy, soft, and cooked through. They should look white and feel springy to the touch. Keep the steamed buns warm by wrapping them in a clean kitchen towel while you steam the remaining batches.
8. Assembling and Serving
Mix the mayonnaise and sriracha together in a small bowl to make your spicy mayo sauce. Adjust the heat level by adding more or less sriracha to your taste. Carefully open each steamed bun without tearing it. Add a few pieces of the glazed chicken inside each bun. Top with the pickled vegetables, letting them overflow slightly for a beautiful presentation. Drizzle the spicy mayo over everything. Finish with fresh cilantro leaves, sliced green onions, and a sprinkle of sesame seeds. Serve immediately while the buns are still warm and pillowy soft.
9. Tips for Perfect Bao Buns
Make sure your water is warm but not hot when activating the yeast, around 110 degrees is perfect. Too hot and you’ll kill the yeast. If you don’t have a steamer, you can make one by placing a heat-safe plate on top of a few small bowls inside a large pot with a lid. The dough should feel soft and slightly sticky, not dry. If it feels too dry, add water one tablespoon at a time. You can make the dough a day ahead and let it rise slowly in the refrigerator overnight. Just bring it to room temperature before shaping. Leftover buns can be frozen after steaming. Just reheat them in the steamer for a few minutes. If your buns turn out slightly yellow instead of white, you might have over-kneaded the dough or let it rise too long. Don’t open the steamer lid while the buns are cooking or they might collapse. For vegetarian versions, substitute the chicken with marinated tofu or mushrooms. You can also fill these buns with pulled pork, beef, or even fried fish. Always serve bao buns fresh and warm for the best texture and experience.
