Description

This Fried Chicken Bao recipe combines crispy, flavorful fried chicken coated in a spicy, tangy sriracha-soy sauce with soft, fluffy homemade steamed bao buns. The chicken is marinated with aromatic garlic, ginger, and spices, then fried to golden perfection and tossed in a rich, slightly sweet and spicy sauce. The bao dough is tender and pillowy, steamed fresh to create the perfect vessel for the chicken and optional fresh cucumber slices for added crunch. It’s an exciting fusion dish offering a delightful balance of textures and bold flavors.

Ingredients

For the Marinade

1/2 tablespoon minced garlic
1/2 tablespoon minced ginger
2 tablespoons soy sauce
2 teaspoons paprika
2 teaspoons chilli powder
1 teaspoon salt
1 teaspoon onion powder
1/2 teaspoon black pepper

For the Flour Coating

250g corn flour

For the Sauce

4 tablespoons water
3 tablespoons sriracha
2 tablespoons soy sauce
2 tablespoons honey
4 cloves garlic, finely chopped
2 teaspoons chilli flakes (optional)
2 red chillies, chopped (optional)
Salt, to taste
Sesame seeds (optional)

For the Bao Dough

140g plain flour
25g corn flour
15g granulated sugar
4g instant yeast
1/2 teaspoon baking powder
1/4 teaspoon salt
100ml whole milk, warm

Extras

Cucumber slices or other desired fillings for the buns

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Instructions

Marinate the Chicken: In a large bowl, combine the chicken pieces with minced garlic, minced ginger, soy sauce, paprika, chilli powder, salt, onion powder, and black pepper. Mix well to coat all the chicken evenly. Cover the bowl and refrigerate for 1 hour to allow the flavors to penetrate the meat.
Coat the Chicken: After marination, take the chicken pieces out and evenly coat them with 250g corn flour. This coating will help achieve a crispy exterior when frying.
Fry the Chicken: Heat oil in a deep pan or fryer to around 180°C (350°F). To test, drop one piece of coated chicken into the oil; it should gently bubble. Fry the chicken pieces in batches until golden brown and cooked through, about 5 minutes depending on size. Remove and drain on a wire rack to maintain crispiness.
Prepare the Sauce: In a pan or wok, combine water, sriracha, soy sauce, honey, finely chopped garlic, chilli flakes, chopped red chillies, and salt. Heat over medium heat while stirring occasionally until the sauce thickens slightly. Add the fried chicken pieces to the pan and toss well to coat evenly. Sprinkle sesame seeds on top if using.
Make the Bao Dough: In a bowl, mix plain flour, corn flour, granulated sugar, instant yeast, baking powder, salt, and warm whole milk. Stir to form a rough dough. Knead the dough for about 5 minutes until smooth and elastic.
Shape the Buns: Divide the dough into 40g portions and shape each into a ball. Roll each ball into an oval about 0.5 to 1 cm thick. Lightly oil the surface of the oval, then fold it lengthwise over itself. Repeat with all dough pieces.
Proof the Dough: Place the folded dough pieces on a surface and let them rest for 30 minutes. The dough should become slightly puffier, indicating it is ready to steam.
Steam the Bao Buns: Set up a steamer over boiling water. Place the buns inside, leaving space between each. Steam for 8-10 minutes until fully puffed and cooked through.
Assemble the Bao: Open each steamed bun and layer in cucumber slices or preferred fillings. Add the coated fried chicken pieces. Serve immediately and enjoy the fresh combination of crispy chicken and soft bao.

Notes

You can substitute chicken pieces with boneless thighs or breasts depending on preference.
If you want extra heat, keep the chilli flakes and chopped chillies in the sauce, otherwise omit for milder flavor.
Use a wire rack after frying to keep the chicken crispy; avoid paper towels which trap steam and make it soggy.
The bao buns are best eaten fresh but can be stored and reheated by steaming briefly.
If you don’t have corn flour for coating, a mix of cornstarch and plain flour can work as a substitute.
Ensure oil temperature is maintained for proper frying to prevent greasy chicken.

Prep Time: 1 hour 45 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Frying
Cuisine: Asian Fusion