High Protein Bao Buns with Fried Chicken and Vegetables
Elevate your bao bun game with these High Protein Bao Buns with Fried Chicken and Vegetables—perfect for a satisfying, nutrient-packed meal! These fluffy, homemade bao buns are infused with whey protein isolate for a nutritional boost while retaining their signature pillowy texture. Each bun is filled with crispy, golden fried chicken strips marinated in buttermilk for extra tenderness and bold flavor, paired with sautéed soy-seasoned vegetables like carrots, bell peppers, and cabbage for a fresh, vibrant crunch. Crafted for both flavor and fitness enthusiasts, this recipe combines culinary indulgence with health-conscious ingredients, taking just 90 minutes to prepare from start to finish. Serve these protein-rich, savory steamed buns warm for a crowd-pleasing meal that’s both wholesome and irresistible!
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 50 grams Whey protein isolate
- 2 teaspoons Instant yeast
- 2 tablespoons Granulated sugar
- 1 teaspoon Baking powder
- 200 milliliters Whole milk
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 2 pieces Chicken breast
- 200 milliliters Buttermilk
- 1 large Egg
- 100 grams Cornstarch
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 0.5 teaspoon Black pepper
- 1 medium Carrot
- 1 medium Bell pepper
- 100 grams Cabbage
- 2 tablespoons Soy sauce
Instructions
In a large bowl, combine all-purpose flour, whey protein isolate, instant yeast, granulated sugar, baking powder, and salt.
Warm the milk slightly and gradually add it to the flour mixture, along with the vegetable oil. Mix until a dough forms.
Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
Meanwhile, prepare the chicken by slicing each breast into strips.
In a bowl, mix buttermilk and egg. Add the chicken strips to the mixture and marinate for at least 30 minutes.
In another bowl, combine cornstarch, paprika, garlic powder, and black pepper.
Dredge the marinated chicken strips in the cornstarch mixture until well coated.
Heat oil in a deep pan. Fry the chicken strips until golden brown and cooked through, about 8-10 minutes. Remove and drain on paper towels.
Slice the carrot, bell pepper, and cabbage thinly.
In a pan, sauté the vegetables with soy sauce until just tender. Set aside.
Once the dough has risen, punch it down and knead briefly. Divide it into 8 equal pieces.
Roll each piece into a ball and flatten into a disk. Fold each disk in half and place it on a piece of parchment paper.
Steam the buns in a steamer for about 10 minutes until fluffy and cooked through.
To assemble, open each bao bun, fill with fried chicken and sautéed vegetables.
Serve warm and enjoy!
Nutrition Facts
Calories |
763 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.3 g | 20% | |
| Saturated Fat | 4.5 g | 23% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 1105 mg | 48% | |
| Total Carbohydrate | 99.3 g | 36% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 14.0 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 216 mg | 17% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 724 mg | 15% | |
*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.
