Gluten-Free Bao Buns with Fried Chicken and Vegetables
Delight in the irresistible combination of crispy fried chicken and fresh, vibrant vegetables, nestled inside light and fluffy gluten-free bao buns. Perfectly crafted for those seeking a gluten-free twist on a classic favorite, these steamed buns are made from scratch using gluten-free flour, yielding an airy texture that's sure to impress. The golden-brown chicken strips, coated in a crunchy gluten-free breadcrumb crust, bring bold flavor and satisfying crunch, while the julienned carrot, cucumber, and red bell pepper, tossed in fragrant sesame oil, add a refreshing balance. Finished with a garnish of green onions, this recipe is ideal for a hearty dinner or an impressive party appetizer. With easy-to-follow steps and wholesome ingredients, this gluten-free bao bun recipe offers an exciting fusion of Asian-inspired flavors and allergen-friendly cooking that everyone will savor.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams Gluten-free all-purpose flour
- 1 packet Yeast
- 2 tablespoons Sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 150 milliliters Warm water
- 2 tablespoons Vegetable oil
- 500 grams Chicken breast
- 150 grams Gluten-free breadcrumbs
- 2 large Eggs
- 50 grams Cornstarch
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium Carrot, julienned
- 1 medium Cucumber, julienned
- 1 medium Red bell pepper, thinly sliced
- 2 stalks Green onions, sliced
- 1 tablespoon Sesame oil
Instructions
In a large bowl, combine the gluten-free flour, yeast, sugar, baking powder, and salt. Gradually add warm water and vegetable oil. Mix until a soft dough forms.
Knead the dough for about 5 minutes, then cover it with a damp cloth and let it rest for 30 minutes until it doubles in size.
While the dough is rising, cut the chicken breasts into bite-sized strips. Season with salt and black pepper.
Set up a breading station with three bowls: one with cornstarch, one with beaten eggs, and one with gluten-free breadcrumbs.
Dredge each chicken strip in cornstarch, dip in the egg, and coat with breadcrumbs. Set aside on a plate.
Heat a deep frying pan with enough oil to submerge the chicken strips. Fry the chicken in batches until golden brown and cooked through, about 5-6 minutes per batch. Drain on paper towels.
Once the dough has risen, divide it into 8 equal pieces. Roll each piece into a ball and then flatten into an oval shape.
Fold each oval in half and place on parchment paper squares. Allow them to stand for another 10 minutes.
Steam the bao buns in a steamer basket over boiling water for about 15 minutes, until puffy and cooked through.
While steaming, prepare vegetables by mixing the carrot, cucumber, and bell pepper with sesame oil in a bowl.
Once the buns are ready, carefully open them, place fried chicken strips inside, and top with the vegetable mix.
Sprinkle sliced green onions over the top and serve immediately.
Nutrition Facts
Calories |
3295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.4 g | 103% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 25.1 g | ||
| Cholesterol | 802 mg | 267% | |
| Sodium | 6943 mg | 302% | |
| Total Carbohydrate | 473.9 g | 172% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 42.9 g | ||
| Protein | 178.1 g | 356% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 329 mg | 25% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2528 mg | 54% | |
*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.
