Low Sodium Bao Buns with Fried Chicken and Vegetables
Experience a healthier take on indulgent street food with our Low Sodium Bao Buns with Fried Chicken and Vegetables recipe, perfect for those seeking flavor-packed dishes without the excess salt. These soft, fluffy bao buns are made from scratch, steamed to perfection, and filled with crispy, golden-fried chicken thighs marinated in a zesty buttermilk blend. A vibrant medley of julienned carrot, red bell pepper, and cucumber adds crunch and freshness, while a squeeze of lemon juice and sprigs of cilantro provide a bright finish. Ideal for family dinners or impressive party snacks, this recipe achieves mouthwatering comfort food while keeping sodium in check. Dive into this homemade delight that combines wholesome ingredients, irresistible textures, and bold flavors!
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 7 grams Instant yeast
- 4 grams Baking powder
- 20 grams Granulated sugar
- 120 milliliters Milk
- 50 milliliters Water
- 25 milliliters Vegetable oil
- 500 grams Boneless chicken thighs
- 250 milliliters Buttermilk
- 5 grams Garlic powder
- 5 grams Paprika
- 5 grams Black pepper
- 100 grams All-purpose flour (for dredging)
- 250 milliliters Vegetable oil (for frying)
- 1 medium Carrot
- 1 medium Red bell pepper
- 0.5 medium Cucumber
- 10 grams Fresh cilantro
- 10 milliliters Lemon juice
Instructions
In a large mixing bowl, combine 300 grams of all-purpose flour, 7 grams of instant yeast, 4 grams of baking powder, and 20 grams of sugar.
Warm 120 milliliters of milk slightly and mix it with 50 milliliters of water and 25 milliliters of vegetable oil.
Slowly add the wet mixture to the dry ingredients, stirring until a dough forms.
Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise for 1 hour or until doubled in size.
Meanwhile, marinate 500 grams of boneless chicken thighs in 250 milliliters of buttermilk, 5 grams of garlic powder, 5 grams of paprika, and 5 grams of black pepper for at least 30 minutes.
After the dough has risen, punch it down and divide it into 8 equal portions. Roll each portion into a ball, then flatten into an oval shape. Fold in half and place on squares of parchment paper. Cover and let rise for 20 minutes.
While the buns rise, preheat vegetable oil (250 milliliters) in a deep pan for frying.
Remove chicken from the marinade, letting excess drip off, and coat in 100 grams of all-purpose flour.
Fry the chicken in batches until golden brown and cooked through, about 5-6 minutes per side. Let drain on a wire rack.
Steam the bao buns in a bamboo steamer for about 10 minutes until puffy and cooked through.
Julienne the carrot, red bell pepper, and cucumber and chop the cilantro.
Assemble the bao buns by placing some julienned vegetables inside, adding a piece of fried chicken, and garnishing with fresh cilantro and a squeeze of lemon juice.
Serve the bao buns warm and enjoy your low sodium meal!
Nutrition Facts
Calories |
5067 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 338.9 g | 434% | |
| Saturated Fat | 59.6 g | 298% | |
| Polyunsaturated Fat | 14.8 g | ||
| Cholesterol | 473 mg | 158% | |
| Sodium | 1108 mg | 48% | |
| Total Carbohydrate | 374.8 g | 136% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 48.5 g | ||
| Protein | 161.3 g | 323% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 671 mg | 52% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 2869 mg | 61% | |
*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.
