Crispy Chicken Bao Recipe
Crispy chicken with hoisin sauce and pickled vegetables.
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Ingredients
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For the Chicken
For the Bao Buns
For the Pickled Vegetables
For the Hoisin Sauce
Method
For the Chicken
- 1
Prepare the Chicken
Cut the chicken thighs into bite-sized pieces and season with salt, black pepper, and garlic powder. Set aside.
- 2
Coat the Chicken
In a bowl, combine cornstarch and beaten egg. Mix well, then add the chicken pieces and ensure they are fully coated.
- 3
Fry the Chicken
Heat vegetable oil in a deep pan over medium heat. Once hot, carefully add the coated chicken pieces in batches, frying until golden brown and crispy, about 5-7 minutes. Drain on paper towels.
For the Bao Buns
- 4
Make the Dough
In a bowl, mix warm water, sugar, and dry yeast. Let it sit for 5-10 minutes until frothy. In another bowl, combine flour, baking powder, and salt. Gradually add the yeast mixture to the flour, stirring until a dough forms.
- 5
Knead and Rest
Knead the dough on a floured surface for about 10 minutes until smooth. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
- 6
Shape the Buns
Once risen, punch down the dough and divide it into equal pieces. Roll each piece into a small ball and flatten slightly. Place on parchment paper squares and let them rest for 10 minutes.
- 7
Steam the Buns
Prepare a steamer and steam the buns for about 10-12 minutes until puffy and cooked through. Remove and keep warm.
For the Pickled Vegetables
- 8
Pickle the Vegetables
In a bowl, combine rice vinegar, sugar, and salt. Add the julienned carrot and cucumber. Mix well and let sit for at least 30 minutes before using.
For Assembly
- 9
Assemble the Bao
Take a steamed bao bun and fill it with crispy chicken, a drizzle of hoisin sauce, and a generous amount of pickled vegetables. Serve immediately.