Chicken Bao Recipe
pane al vapore,pollo fritto,lattuga,maionese
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Ingredients
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Bao (dough)
Crispy fried chicken
Assembly & condiments
Method
Bao (dough)
- 1
Activate yeast and mix liquids
In a small bowl combine warm water (about 105–115°F / 40–46°C), warm milk, sugar and instant yeast. Let sit 5–7 minutes until foamy. Stir in vegetable oil.
- 2
Make dough
In a large bowl whisk together flour, baking powder and salt. Pour in the yeast mixture and stir with a wooden spoon until a shaggy dough forms.
- 3
Knead
Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively use a stand mixer with dough hook for 5–6 minutes.
- 4
- 5
Shape baos
Punch dough down and turn onto work surface. Divide into 8 equal pieces (about 70–80 g each). Roll each into a ball, then flatten into an oval about 4–5 inches long. To create the classic folded bao: brush with a little oil, fold in half, or place a small piece of parchment between the fold to keep them from sticking during steaming.
- 6
Second rise
Arrange folded baos on parchment squares in a steamer basket, leaving space between. Cover and let rest 20–30 minutes until puffy.
- 7
Steam
Bring an inch or two of water to a simmer in a wok or pot fitted for steaming. Place the steamer basket over simmering water, cover and steam the baos over medium-high heat for 8–10 minutes. Turn off heat and let sit covered 2 minutes before removing. Keep steamed baos covered with a towel to remain soft while you finish the rest of the components.
Crispy fried chicken
- 8
Marinate chicken
Cut chicken thighs into pieces sized to fit inside bao (about 8 pieces total). In a bowl combine soy sauce, rice vinegar, minced garlic, grated ginger and sesame oil. Add chicken, toss to coat and refrigerate for at least 20 minutes (up to 2 hours).
- 9
Prepare coating
In a shallow bowl whisk the egg. In a separate bowl combine cornstarch, 1/2 cup flour, baking powder, salt and black pepper.
- 10
Coat chicken
Drain excess marinade from chicken. Dip each piece first into the beaten egg, then dredge thoroughly in the dry mixture, pressing to adhere a good coating. Set pieces on a wire rack while you heat the oil.
- 11
Heat oil
Pour neutral oil into a heavy pot or deep skillet to a depth of about 3 inches (use the quantity listed as guideline). Heat oil to 175°C / 350°F. Use a thermometer for accuracy.
- 12
Fry chicken
Fry chicken in batches so pieces do not touch; cook 4–6 minutes per batch until golden and an instant-read thermometer reads 74°C / 165°F in the thickest part. Remove to a paper towel–lined tray or a wire rack to drain. Keep warm in a low oven (100–120°C / 200–250°F) if needed.
Assembly & condiments
- 13
Make mayo-hoisin sauce
In a small bowl combine mayonnaise, hoisin sauce, sugar and rice vinegar. Whisk until smooth and taste; adjust seasoning to taste. This will be the spread for the baos.
- 14
Prep lettuce and scallions
Wash and dry lettuce leaves. Thinly slice scallions and toast sesame seeds briefly in a dry pan until fragrant.
- 15
Assemble baos
Open each steamed bao gently. Spread about 1 tablespoon of the mayo-hoisin sauce inside each bao. Place one lettuce leaf, a piece of crispy fried chicken (or two small pieces if needed), then sprinkle with sliced scallions and toasted sesame seeds. Close and serve immediately.
- 16
Serving suggestion
Serve 2 baos per person as an appetizer or 3–4 as a main course. Provide extra sauce on the side for dipping.