Dairy-Free Bao Buns with Fried Chicken and Vegetables
Experience the perfect combination of fluffy, homemade bao buns and crispy fried chicken with this Dairy-Free Bao Buns with Fried Chicken and Vegetables recipe. Made entirely dairy-free, the tender steamed buns are crafted from a simple dough infused with a hint of sweetness, while golden-brown fried chicken adds bold flavor and satisfying crunch. Fresh julienned carrots, shredded cabbage, and cucumber slices tossed in rice vinegar and sesame oil provide a refreshing, tangy contrast to the rich chicken filling. Complete the dish with a drizzle of spicy sriracha for an extra kick to create a balanced, crowd-pleasing meal. Whether for lunch, dinner, or a fun get-together, this recipe is sure to impress with its vibrant textures and flavors!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 1 teaspoon Instant yeast
- 2 tablespoons Sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 150 milliliters Warm water
- 2 tablespoons Vegetable oil
- 4 pieces Boneless chicken thighs
- 50 grams Cornstarch
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 0.5 teaspoon Black pepper
- 2 tablespoons Soy sauce
- 500 milliliters Vegetable oil for frying
- 1 medium Carrot, julienned
- 0.5 medium Cucumber, sliced
- 100 grams Cabbage, shredded
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 2 tablespoons Sriracha sauce (optional)
Instructions
In a large bowl, combine the all-purpose flour, instant yeast, sugar, baking powder, and salt.
Add the warm water and vegetable oil to the dry ingredients and mix thoroughly until a smooth dough forms.
Knead the dough on a floured surface for about 10 minutes, then place it in a greased bowl, cover, and let it rise for 1 hour or until doubled in size.
While the dough is rising, prepare the fried chicken. In a medium bowl, mix the cornstarch, garlic powder, onion powder, paprika, black pepper, and soy sauce.
Add the chicken thighs to the mixture, coating them evenly.
Heat the vegetable oil for frying in a deep pan over medium heat. Fry the chicken pieces until golden brown and cooked through, about 5-7 minutes per side. Remove the chicken and drain on a paper towel-lined plate.
Once the dough has risen, roll it out on a floured surface and divide it into 8 equal pieces. Roll each piece into a ball, then flatten and roll into an oval shape.
Fold the dough ovals in half and place them on parchment paper squares. Cover them with a clean towel and let them rest for another 30 minutes.
Set up a steamer and steam the buns for about 10 minutes until they are puffed and cooked through.
In a small bowl, toss the julienned carrot, cucumber slices, and shredded cabbage with rice vinegar and sesame oil.
Slice the fried chicken and prepare to assemble the bao buns. Open each bun, fill with a portion of sliced chicken and a handful of the vegetable mixture. Drizzle with sriracha sauce if desired.
Serve immediately and enjoy your dairy-free bao buns with fried chicken and fresh vegetables.
Nutrition Facts
Calories |
6997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 603.5 g | 774% | |
| Saturated Fat | 93.7 g | 469% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 520 mg | 173% | |
| Sodium | 3709 mg | 161% | |
| Total Carbohydrate | 296.0 g | 108% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 40.4 g | ||
| Protein | 154.1 g | 308% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 2340 mg | 50% | |
*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.
