Tindle Chicken Bao Buns Recipe

Activate yeast

Combine warm water and warm milk in a bowl (should feel like warm bath, ~100–110°F / 38–43°C). Stir in sugar and instant yeast. Let sit 5–7 minutes until foamy.

In a large mixing bowl, whisk together flour, baking powder and salt. Make a well and add the foamy yeast mixture and vegetable oil. Mix until a rough dough forms, then knead on a lightly floured surface for 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook for 5 minutes.

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–75 minutes.

Punch down dough and divide into 12 equal pieces (about 45–50 g each). Roll each piece into a ball, then flatten into an oval (about 4–5 inches long). Brush lightly with a little oil, fold in half over a small piece of parchment or place a folded piece of parchment between to keep buns from sticking when steamed. Let rest 15–20 minutes while preparing filling and pickles.

Prepare sauce: In a small bowl combine light soy sauce, hoisin sauce, rice vinegar, brown sugar, and cornstarch. Stir in 1 tbsp cold water to make a smooth slurry.

Heat a nonstick skillet over medium-high heat. Add neutral oil and sesame oil. When hot, add minced garlic and minced ginger and sauté 20–30 seconds until fragrant, not browned.

Add tindle chicken pieces to the skillet. Sear/heat them for 2–3 minutes per side until beginning to brown and heated through (follow package instructions if required).

Pour the prepared sauce over the tindle chicken and reduce heat to medium. Toss to coat. When the sauce begins to simmer it will thicken from the cornstarch slurry; cook 1–2 minutes more until glossy and clingy. Stir in sliced scallions at the end. Taste and adjust seasoning — add a pinch of salt or a splash more soy if desired. Remove from heat and keep warm.

Combine rice vinegar, water, sugar, salt, and red chili flakes (if using) in a bowl or jar and stir until sugar and salt dissolve.

Add julienned carrot and cucumber to the pickling liquid, press down so vegetables are submerged. Let sit at room temperature for at least 20 minutes for quick pickles, or refrigerate for 1 hour for more developed flavor. Drain before assembly, reserving a little liquid if you want to moisten mayo later.

Steam buns: Prepare a steamer (bamboo steamer or metal steamer basket) and bring water to a simmer. Place each folded dough piece on a small square of parchment (optional: brush parchment with a little neutral oil to prevent sticking). Steam buns in batches for 8–10 minutes over medium-high simmer until dough is puffy and cooked through. Do not lift lid during steaming; after steaming, turn off heat and let rest 2 minutes before opening.

Make spicy mayo: Stir together mayonnaise and Sriracha. If pickling liquid was reserved, add 1 tsp to thin and tie flavors together (optional).

To assemble each bao: Open a steamed bun gently, spread about 1/2 teaspoon to 1 teaspoon of spicy mayo on the inside, add 1–2 ounces (approximately 30–60 g) of warm tindle chicken filling, a small handful (about 1–2 tbsp) of pickled carrots and cucumber, a few coriander leaves, optional pickled jalapeño slices, and finish with a sprinkle of toasted sesame seeds.

Serve immediately while buns are warm so the filling is juicy and pickles provide a crisp contrast.