Sugar-Free Chicken Bao Buns
Delight in the guilt-free pleasure of these homemade Sugar-Free Chicken Bao Buns, a healthier twist on the beloved Asian classic. Crafted with a pillowy soft dough made from simple pantry staples, these steamed buns are stuffed with a savory minced chicken filling bursting with the vibrant flavors of fresh ginger, garlic, and green onions, all bound together with a hint of low-sodium soy sauce and sesame oil. Perfectly moist and light, they’re free from added sugars, making them a wholesome choice for those seeking balanced indulgence. This recipe is ideal for meal prep, family dinners, or an impressive party starter—best served fresh out of the steamer! Ready in just under two hours, these bao buns offer a combination of comforting textures and aromatic flavors while being kind to your health.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 5 grams Instant yeast
- 2 grams Baking powder
- 2 grams Salt
- 160 milliliters Warm water
- 15 milliliters Olive oil
- 250 grams Minced chicken
- 15 milliliters Low-sodium soy sauce
- 5 grams Fresh ginger, grated
- 5 grams Garlic, minced
- 20 grams Green onions, finely sliced
- 5 milliliters Sesame oil
- 5 grams Cornstarch
- 10 milliliters Water for slurry
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, baking powder, and salt.
Add warm water and olive oil to the dry ingredients and stir until a soft dough forms.
Knead the dough on a lightly 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 for about 60 minutes until it doubles in size.
While the dough is rising, prepare the chicken filling. In a medium bowl, mix the minced chicken with the soy sauce, grated ginger, minced garlic, green onions, and sesame oil.
In a small bowl, prepare a slurry by mixing cornstarch with 10 milliliters of water. Add this slurry to the chicken mixture to help bind the ingredients together.
Once the dough has risen, punch it down and divide it into eight equal portions.
Roll each portion into a ball and flatten it into a disc about 10 cm in diameter.
Place a tablespoon of the chicken mixture in the center of each disc, then gather the edges and pinch them together to encase the filling securely.
Place each bun on a small square of parchment paper and arrange them in a steamer, leaving space between each for expansion.
Cover the buns and let them rest for an additional 15 minutes.
Bring water to a boil in a steamer pot, then reduce the heat to medium. Steam the buns for about 10-12 minutes.
Turn off the heat and allow the buns to rest in the steamer for 5 minutes before removing them to prevent deflation.
Serve hot and enjoy your sugar-free chicken bao buns!
Nutrition Facts
Calories |
1501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.7 g | 53% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 188 mg | 62% | |
| Sodium | 1684 mg | 73% | |
| Total Carbohydrate | 203.3 g | 74% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 1.2 g | ||
| Protein | 73.3 g | 147% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 983 mg | 21% | |
*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.
