Gluten-Free Mini Chicken Pao
Discover the ultimate comfort food with these irresistible Gluten-Free Mini Chicken Paos, a delightful fusion of fluffy, gluten-free dough and a savory chicken filling. Perfectly bite-sized and packed with flavor, these buns are ideal for appetizers, lunchboxes, or a crowd-pleasing snack. Featuring a tender soy-marinated chicken filling with hints of garlic, ginger, and sesame oil, nestled inside soft, golden-brown dough made with gluten-free flour and xanthan gum, this recipe brings together classic pao flavors without compromising dietary needs. Easy to prepare and baked to perfection, these mini treasures are sure to become a favorite for anyone seeking a gluten-free twist on a traditional savory snack.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 2 teaspoons Instant yeast
- 2 tablespoons Granulated sugar
- 0.5 teaspoon Salt
- 1 cup Warm water (110°F)
- 2 tablespoons Olive oil
- 1 pound Chicken breast, boneless and skinless
- 3 tablespoons Soy sauce (gluten-free)
- 1 teaspoon Ginger, minced
- 2 cloves Garlic, minced
- 2 tablespoons Green onions, chopped
- 1 teaspoon Sesame oil
- 0.25 teaspoon Black pepper
Instructions
In a large bowl, combine the gluten-free flour, xanthan gum, instant yeast, sugar, and salt. Mix well.
Add the warm water and olive oil to the dry ingredients. Stir until the mixture becomes a sticky dough.
Cover the bowl with a clean towel and let the dough rise in a warm place for about 1 hour, or until it doubles in size.
While the dough is rising, prepare the chicken filling. Cut the chicken breast into small cubes, about a quarter inch in size.
In a medium skillet over medium heat, cook the chicken with the olive oil until it's no longer pink, about 5-7 minutes.
Add the gluten-free soy sauce, minced ginger, minced garlic, green onions, sesame oil, and black pepper to the chicken. Stir well to combine. Cook for another 3 minutes and then remove from heat.
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Once the dough has risen, punch it down and knead it a few times on a lightly floured surface.
Divide the dough into 16 equal portions. Take one piece of dough, flatten it into a disc, and place a tablespoon of the chicken filling in the center.
Fold the edges of the dough over the filling, pinching to seal it tightly. Shape it into a smooth ball.
Place each mini pao seam-side down on the prepared baking sheet. Repeat with the remaining dough and filling.
Cover the mini paos with a towel and let them rise for another 20 minutes.
Bake in the preheated oven for 15-20 minutes, or until the buns are lightly golden on top.
Remove from the oven and allow them to cool slightly before serving.
Nutrition Facts
Calories |
2171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.6 g | 79% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4556 mg | 198% | |
| Total Carbohydrate | 247.5 g | 90% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 26.1 g | ||
| Protein | 155.9 g | 312% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 99 mg | 8% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1600 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.
