Chicken Bao
Discover the mouthwatering delight of homemade Chicken Bao, a perfect fusion of soft, pillowy steamed buns and savory, aromatic chicken filling. This recipe combines a light, fluffy dough made from all-purpose flour and instant yeast with a rich filling crafted from diced chicken breast, soy sauce, oyster sauce, garlic, ginger, and spring onions. The filling is cooked to perfection, creating a beautifully balanced bite that’s both tender and flavorful. Perfect for a snack, appetizer, or even a main course, these bao buns are steamed to fluffy perfection, locking in their irresistible juices. Easy to customize and ideal for sharing, Chicken Bao will transport your taste buds straight to the heart of Asian comfort cuisine. Enjoy them fresh out of the steamer for the ultimate experience!
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Recipe Information
Ingredients
- 400 grams All-purpose flour
- 200 milliliters Warm water
- 7 grams Instant yeast
- 2 tablespoons Vegetable oil
- 50 grams Sugar
- 2 grams Salt
- 300 grams Chicken breast, diced
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 2 stalks Spring onions, chopped
- 1 teaspoon Sesame oil
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 1 teaspoon Black pepper
Instructions
In a large mixing bowl, combine the all-purpose flour, sugar, salt, and instant yeast. Mix them well.
Add warm water and vegetable oil to the dry ingredients and combine to form a dough.
Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise for 1 hour or until doubled in size.
While the dough is rising, prepare the chicken filling. In a mixing bowl, combine the diced chicken breast, soy sauce, oyster sauce, minced garlic, grated ginger, sesame oil, and black pepper. Mix until the chicken is well-coated.
Heat a tablespoon of vegetable oil in a pan over medium heat. Add the marinated chicken and cook until it is no longer pink and cooked through.
Add the chopped spring onions and stir for another minute. Mix the cornstarch with 2 tablespoons of water to make a slurry, then add this to the chicken to thicken the sauce.
Once the filling is thickened, remove it from the heat and let it cool.
After the dough has risen, punch it down and knead for another 2 minutes.
Divide the dough into 8 equal pieces and roll each into a ball. Flatten each ball into a disc about 4 inches in diameter.
Place approximately 2 tablespoons of chicken filling in the center of each disc. Pinch the edges of the dough together to seal the bao.
Place each bao on a piece of parchment paper and let them rest for 15 minutes.
Prepare a steamer basket and bring water to a boil. Steam the baos for 10-12 minutes until fluffy and cooked through.
Serve hot and enjoy your delicious chicken bao!
Nutrition Facts
Calories |
2607 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.5 g | 71% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 268 mg | 89% | |
| Sodium | 2569 mg | 112% | |
| Total Carbohydrate | 375.9 g | 137% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 51.8 g | ||
| Protein | 141.0 g | 282% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 148 mg | 11% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 1619 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
