You can find bao buns in the freezer section of many supermarkets and at Asian grocery stores, and they can be either steamed in the microwave or using a steamer basket. Another thing you’ll love about this recipe is that it’s so customisable. You can adjust the level of spice to your liking and you can even add your favourite veggies to the filling. You can find this recipe in my cookbook, The Simple Dinner Edit, which is a collection of 80 easy, delicious dinner ideas and time-saving tips is available to order now.
Where can you buy bao buns?
Bao buns can be found in the freezer section of many supermarkets and at Asian grocery stores. They are traditionally steamed in a basket over boiling water for 7–8 minutes. If you don’t have a steamer basket, place three bao buns at a time on a large dinner plate with a mug or small bowl filled with 1/2 cup (125 ml) of water beside them (on the same plate). Cook in the microwave on High in 2-minute intervals until soft and fluffy. Steaming on the stovetop is my preferred method. I use a three-tier steamer basket and find that I can cook the bao buns more quickly this way (they are also more fluffy).
What oil should I use to cook the chicken?
Vegetable oil and canola oil are best for a light, even crumb. Good-quality olive oil can also be used for frying, but it produces a denser, heavier crumb. Use a deep, heavy-based frying pan. It needs to be filled at least 3 cm (1¼ inches) deep with oil.
What else could I add to the buns?
The following ingredients are delicious to add to the bao buns with the chicken: shredded red cabbage, store-bought coleslaw; sliced red radishes, sliced spring onion (scallion), capsicum (bell pepper), Asian greens. Or try these sensational veggie combos (or create your own!):· Cucumber, spring onion (scallion) and hoisin sauce· Grated carrot, kimchi and mayo (ideally Kewpie mayo)· Avocado, cucumber and spicy mayo· Roasted eggplant (aubergine), coriander (cilantro), peanuts and chilli sauce
What are some other easy family-friendly recipes with Asian flavours?
If you enjoyed these Crispy Chicken Bao Buns you’re sure to enjoy:Sticky Pork BaoCrispy Sweet Chilli ChickenPork TonkatsuChicken Satay SkewersSan Choy Bow 4.9 from 9 reviews Note 2 – The recipe calls for a generous amount of flour as it makes it easier to coat the chicken pieces. You will have some flour left over. Note 3 – Vegetable oil and canola oil are best for a light, even crumb. Good-quality olive oil can also be used for frying, but it does produce a denser, heavier crumb. Use a deep, heavy-based frying pan. It needs to be filled at least 3 cm (1¼ inches) deep with oil. Learn how to clean and reuse your oil here. Note 4 – Bao buns can be found in the freezer section of supermarkets and Asian grocery stores. If you can’t find them anywhere, soft white dinner rolls could be used. Bao buns are traditionally steamed in a basket over boiling water for 7–8 minutes. If you don’t have a steamer basket, place three bao buns at a time on a large dinner plate with a mug or small bowl filled with 1/2 cup (125 ml) of water beside them (on the same plate). Cook in the microwave on High in 2-minute intervals until soft and fluffy. Steaming on the stovetop is my preferred method. I use a three-tier steamer basket and find that I can cook the bao buns more quickly this way (they are also more fluffy).
MAKE AHEAD
The vegetables can be prepared 24 hours prior to serving. The chicken and bao buns are best prepared and cooked immediately.
LEFTOVERS
Crispy Chicken Bao Buns are best prepared and enjoyed immediately. However, leftovers can be refrigerated for up to 3 days. Reheat the chicken in a 200°C (400°F) (180°C/350°F fan) oven for 10–15 minutes to retain its crispiness. Not suitable for freezing.
