Vegetarian Bao Buns with Fried Chicken and Vegetables
Delight in the fusion of flavors with these **Vegetarian Bao Buns with Fried Chicken and Vegetables**—a modern twist on traditional steamed bao. Perfectly fluffy and pillowy buns are paired with irresistibly crispy plant-based fried chicken and a medley of vibrant, sautéed vegetables like red bell pepper, carrot, and green onions. The marinated plant-based chicken strips are seasoned with soy sauce, garlic, and onion powders for a savory, satisfying crunch, while sesame oil and soy sauce enhance the stir-fried vegetables with a rich umami depth. Easy-to-follow instructions guide you through crafting homemade bao buns from scratch, making this recipe both rewarding and delicious. Ideal for sharing as an appetizer, snack, or light dinner, these vegetarian bao buns are a crowd-pleasing treat that's perfect for any occasion.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 3 tablespoons Sugar
- 1 tablespoon Instant yeast
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 1 cup Whole milk
- 3 tablespoons Vegetable oil
- 8 ounces Plant-based chicken strips
- 0.5 cup Cornstarch
- 2 tablespoons Soy sauce
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Ground black pepper
- 2 cups Vegetable oil for frying
- 1 Red bell pepper, sliced
- 1 Carrot, julienned
- 3 Green onions, chopped
- 2 tablespoons Soy sauce for vegetables
- 1 teaspoon Sesame oil
Instructions
In a large bowl, combine all-purpose flour, sugar, instant yeast, baking powder, and salt.
In a medium saucepan, heat the whole milk and 3 tablespoons of vegetable oil until warm but not hot.
Pour the liquid into the dry ingredients and stir until a dough forms.
Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
Cover the dough with a damp cloth and let it rise in a warm place for 1 hour or until it doubles in size.
While the dough is rising, prepare the plant-based chicken: in a medium bowl, mix cornstarch, soy sauce, garlic powder, onion powder, and ground black pepper.
Toss the plant-based chicken strips in the cornstarch mixture until well-coated.
Heat vegetable oil for frying in a deep saucepan to 350°F (175°C).
Fry the coated plant-based chicken strips in batches until golden brown and crispy, approximately 5 minutes per batch. Drain on paper towels.
For the vegetables, stir-fry the red bell pepper, carrot, and green onions in a hot pan with sesame oil until tender yet crisp. Add soy sauce for flavor.
Punch down the risen dough and divide it into 12 equal pieces.
Roll each piece into a ball, then flatten it with a rolling pin into a 4-inch round circle.
Fold the circles in half and place each onto a parchment paper square.
Set up a steamer and steam the buns for about 8-10 minutes until puffed and cooked through.
To serve, open each bao bun and fill with a few plant-based chicken pieces and a spoonful of sautéed vegetables for a delightful bite.
Nutrition Facts
Calories |
1157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.4 g | 117% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 1111 mg | 48% | |
| Total Carbohydrate | 73.6 g | 27% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 9.9 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 90 mg | 7% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 369 mg | 8% | |
*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.
