Low Fat Bao Buns with Fried Chicken and Vegetables
Elevate your next meal with these irresistible Low Fat Bao Buns with Fried Chicken and Vegetables—a perfect fusion of texture, flavor, and wholesome ingredients. This recipe features pillowy steamed bao buns made from scratch with a light and airy dough, paired with tender, pan-fried chicken breast that’s marinated for maximum flavor. Fresh julienned carrots, cucumbers, and a zesty low-fat mayo sauce bring a refreshing crunch and tangy kick to every bite. Designed to be a healthier alternative to traditional bao, this dish is ideal for those looking to indulge without the guilt. It’s easy to prepare, with just over an hour needed from start to finish, and serves as an impressive yet accessible option for gatherings or weeknight dinners. Perfectly balanced, customizable, and utterly delicious, these bao buns will quickly become a household favorite!
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Recipe Information
Ingredients
- 250 g all-purpose flour
- 1 tsp instant yeast
- 1 tsp baking powder
- 2 tbsp granulated sugar
- 150 ml warm water
- 1 tbsp olive oil
- 400 g boneless, skinless chicken breast
- 2 tbsp cornstarch
- 2 tbsp low-sodium soy sauce
- 1 tsp black pepper
- 1 medium carrot, julienned
- 1 medium cucumber, julienned
- 2 tbsp cilantro, chopped
- 2 tbsp low-fat mayonnaise
- 1 tsp rice vinegar
- 1 tsp hot sauce
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, baking powder, and sugar.
Gradually add the warm water and olive oil to the dry ingredients, mixing until a soft dough forms.
Knead the dough for about 8 minutes until smooth and elastic. Cover with a damp cloth and let it rise in a warm place for 45 minutes or until doubled in size.
While the dough is rising, slice the chicken breast into strips and place them in a bowl.
Add cornstarch, soy sauce, and black pepper to the chicken and mix until well coated. Let marinate for 10 minutes.
Prepare the vegetables by julienning the carrot and cucumber. Set aside.
In a small bowl, mix low-fat mayonnaise, rice vinegar, and hot sauce. Set aside as the sauce.
After the dough has risen, punch it down and divide into 8 equal portions. Roll each portion into a ball, then flatten into a disc about 10 cm in diameter.
Place each disc on a piece of parchment paper, cover, and let rest for another 10 minutes.
While the dough rests, heat a non-stick skillet over medium heat with a small amount of olive oil spray.
Add the marinated chicken pieces and cook until golden brown and cooked through, about 4 minutes on each side. Set aside.
Steam the buns by placing them in a steamer over boiling water, ensuring there's space for expansion. Cover and steam for 10 minutes.
Assemble the bao buns by spreading a small amount of the sauce inside, then layer with fried chicken, julienned carrots, cucumbers, and cilantro.
Serve the bao buns warm with additional sauce on the side for dipping.
Nutrition Facts
Calories |
2007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.2 g | 49% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 345 mg | 115% | |
| Sodium | 2175 mg | 95% | |
| Total Carbohydrate | 249.7 g | 91% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 31.2 g | ||
| Protein | 156.8 g | 314% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 128 mg | 10% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 1711 mg | 36% | |
*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.
