Bao Buns with Spicy Chicken

Steamed Bao Buns with Spicy Fried Chicken

Light and fluffy buns filled with a crispy and delicious chicken.

With a fluffy exterior and a crispy and juicy interior, these buns are a perfect option for a snack, a starter or even a light meal. You can have a taste of this version of Chinese Baos at the comfort of your home. And believe me, it will be very comforting for whoever try these.

• Preparation Time: 2 hours

• Cooking Time: 30 minutes

• Servings: 10-12 buns

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Ingredients

1. Chicken:

   2 chicken breasts, large cubes

   1 tsp chilli powder

   1 tsp garlic powder

   1 tbsp paprika

   1/2 cup white wine

   2 tbsp sriracha

   3 cups plain flour

   vegetable oil, for frying

2. Buns:

   350gr plain flour, plus for dusting

   20g skim-milk powder

   1 tbsp baking powder

   5g instant dry yeast

   2 tbsp white sugar

   2 tbsp vegetable oil, plus for greasing the dough

   200g warm water

   14 squares of baking paper

3. Pickled Onion:

   1 red onion, sliced

   2 tsp white sugar

   2 tsp white vinegar

4. Sriracha Mayo:

   1/2 cup mayonnaise

   1/4 cup sriracha

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Preparation:

1. For the buns: place the flour, milk powder, baking powder, yeast and sugar in a large bowl. In a separate bowl mix the vegetable oil and water. Make a well in the dry ingredients and pour in the liquids. Stir with and then use your hands to knead until the dough comes together. Knead for 5 minutes or until smooth, adding extra flour if the dough sticks to your hand. Return the dough to the mixing bowl, cover and rest in a warm place for about 90 minutes

2. Once risen, transfer the dough to a work surface and dust with flour. Knead it for 5 to 10 minutes. Use a rolling pin to roll the dough out to 1cm thick. Dip your fingers in vegetable oil and lightly spread the oil over the surface of the dough. Then use an 8cm diameter pastry cutter to cut out rounds. Fold rounds in half and flatten slightly with the rolling pin. Place on a square of baking paper and place directly into a large bamboo steamer. Cover the folded rounds and set aside to prove for 30 minutes.

3. Fill a wok one-third full with water and place over high heat. When the water is boiling, place the bamboo steamer over the wok and steam buns for 12 minutes. Then turn off the heat and allow the buns to rest over the hot water for 5 minutes.

4. For the pickled red onion, combine the ingredients and set aside.

5. For the sriracha mayonnaise, combine the ingredients and let it rest in the fridge.

6. Place the chicken and all the spices in a bowl. Mix until well combined. Set aside to marinate for some minutes. Then place the flour in a large bowl and pour the chicken and the marinade into it. Mix it. Then fry it on a pan with plenty of vegetable oil.

7. To prepare the buns, open it and spread some sriracha mayonnaise. Then add the fried chicken, the pickled red onion, some spring onion and some more mayonnaise on top.