Low Carb Bao Buns with Fried Chicken and Vegetables
These Low Carb Bao Buns with Fried Chicken and Vegetables offer a delightful twist on the classic Asian street food while being keto-friendly and packed with flavor. Made with almond flour, coconut flour, and psyllium husk, the buns are soft, fluffy, and completely gluten-free, offering a healthier alternative to traditional bao. The crispy almond flour-coated fried chicken adds a golden crunch, perfectly complemented by a vibrant medley of soy sauce-tossed cabbage, carrots, and green onions for a fresh and tangy bite. Quick to prepare and steam, these bao buns are ideal for savoring without sacrificing your low-carb goals. Serve with lime wedges for a zesty finish, and enjoy this wholesome fusion of textures and flavors in just over an hour! Perfect for keto recipes, gluten-free meal ideas, and Asian-inspired dishes.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 1 tablespoon Coconut flour
- 2 tablespoons Psyllium husk powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 2 cups Hot water
- 3 large Eggs
- 2 pieces Chicken breast
- 0.5 cup Almond flour
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large Egg
- for frying Vegetable oil
- 1 cup, shredded Cabbage
- 1 small, julienned Carrot
- 2 stalks, chopped Green onion
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 1 cut into wedges Lime
Instructions
Begin by preparing the low-carb Bao bun dough. In a large mixing bowl, combine almond flour, coconut flour, psyllium husk powder, baking powder, and salt.
Pour hot water into the dry ingredients and mix well to form a dough.
Add beaten eggs to the dough and knead until smooth. Let it rest for 10 minutes.
While the dough rests, prepare the chicken. Slice the chicken breasts into strips.
In a shallow dish, mix almond flour, paprika, garlic powder, onion powder, salt, and black pepper.
Beat one egg in a separate bowl.
Dip each chicken strip first in the beaten egg, then coat with the almond flour mixture.
Heat vegetable oil in a frying pan over medium heat. Fry the chicken strips until golden and cooked through, about 5 minutes on each side. Remove and let drain on paper towels.
For the vegetables, combine cabbage, carrot, and green onions in a bowl. Toss with soy sauce and sesame oil.
Divide the rested dough into 8 equal portions. Roll each into a ball and then flatten slightly to form patties.
In a steamer lined with parchment paper, place the dough patties and steam for 10-12 minutes until they are fluffy.
To assemble, take a steamed bun, open it gently, and fill with fried chicken and a generous amount of vegetables.
Serve immediately with lime wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
2613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.8 g | 272% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 69.0 g | ||
| Cholesterol | 984 mg | 328% | |
| Sodium | 6348 mg | 276% | |
| Total Carbohydrate | 78.4 g | 29% | |
| Dietary Fiber | 41.4 g | 148% | |
| Total Sugars | 12.5 g | ||
| Protein | 131.2 g | 262% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 658 mg | 51% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1778 mg | 38% | |
*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.
