Crispy Chicken Bao Buns

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I used to order bao buns every time we ate out. Then I realised how easy (and cheaper!) they are to make at home. Even better, they can be on the table in just 30 minutes.

In my Crispy Chicken Bao Buns, the chicken gets coated in a simple mix of spiced flour, soy sauce and egg. A quick fry later and you’ve got golden, crunchy perfection. Pile the chicken into pillowy-soft steamed bao buns with fresh veggies and herbs. I love finishing with sriracha mayo and a sprinkle of chilli for an extra kick.

If you’re a bao lover, try my Sticky Pork Bao too. Same fluffy buns, but with sweet, sticky pork that’s just as quick and delicious. And if crispy chicken is more your thing, you might also like my Chicken Schnitzel (a family favourite) or One Pan Greek Chicken and Risoni for another fast weeknight option.

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 on the stovetop. 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 ½ 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 (rapeseed) 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 or homemade 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

If you enjoyed Crispy Chicken Bao Buns, I think you’ll love:

Sticky Pork Bao Recipe
Crispy Sweet Chilli Chicken Recipe
Pork Tonkatsu Recipe
Chicken Satay Skewers Recipe
San Choy Bow Recipe

Crispy Chicken Bao Buns

Author: Nicole

4.9 from 12 votes

“Made these tonight and the whole family demolished them. Absolute winner!”

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Ideal family fare, and fun to eat with your hands, these Crispy Chicken Bao Buns taste just as good as the restaurant variety, and are quick and easy to make.

Prep 15 minutes mins

Cook 15 minutes mins

Total 30 minutes mins

Servings: 6

Ingredients

1x2x3x

• ▢ 2 tbsp tamari or all-purpose soy sauce, plus extra to serve
• ▢ 1 tsp freshly minced garlic
• ▢ 2 eggs, whisked
• ▢ 500 g (1 lb) boneless, skinless chicken thighs, cut into 1.5 cm (½ inch) pieces (see note 1 for chicken breast)
• ▢ 225 g (1½ cups) plain (all-purpose) flour (see note 2)
• ▢ 1 tsp sea salt flakes
• ▢ ½ tsp freshly cracked black pepper
• ▢ Oil, for frying (see note 3)
• ▢ 16 bao buns, steamed as per the packet instructions (see note 4)
• ▢ 2 carrots, julienned or shredded
• ▢ 2 cucumbers, cut into batons
• ▢ ½ bunch coriander (cilantro), leaves picked
• ▢ 125 g (½ cup) sriracha mayonnaise (or regular mayonnaise for littles)
• ▢ 2 red bird’s eye chillies or 1 long red chilli, sliced to serve (optional)

Instructions

Cook Mode(keeps your screen active)

• Coat the chicken in the marinade – Place the tamari or soy sauce, garlic, eggs and chicken in a medium bowl. Toss to coat the chicken.
• Dredge the chicken in flour – Place the flour, salt and pepper in a separate large bowl. Drain the excess egg mixture from the chicken, then toss the chicken in the flour to coat. Ensure the chicken is fully coated on all sides.
• Cook the chicken – Heat the oil in a heavy-based deep frying pan over medium heat (see note 4). Cook the chicken in batches for 6–8 minutes, turning once halfway through, then set aside to drain on a paper towel.
• Assemble and serve – Serve the bao buns topped with the crispy chicken, carrot, cucumber, coriander, sriracha mayo and a drizzle of tamari or soy sauce. Add the chilli (if using).

Nutrition information

Nutrition Facts

Crispy Chicken Bao Buns

Amount per Serving

Calories

696

% Daily Value*

Fat

 

28

g

43

%

Saturated Fat

 

4

g

25

%

Trans Fat

 

0.1

g

Polyunsaturated Fat

 

12

g

Monounsaturated Fat

 

8

g

Cholesterol

 

142

mg

47

%

Sodium

 

1091

mg

47

%

Potassium

 

507

mg

14

%

Carbohydrates

 

79

g

26

%

Fiber

 

6

g

25

%

Sugar

 

10

g

11

%

Protein

 

30

g

60

%

Vitamin A

 

3639

IU

73

%

Vitamin C

 

7

mg

8

%

Calcium

 

115

mg

12

%

Iron

 

6

mg

33

%

* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe notes

Note 1 – Although not as juicy as thighs, you can definitely use boneless, skinless chicken breast, but cook it for 5–6 minutes only.

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 ½ 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-forced) oven for 10–15 minutes to retain its crispiness. Not suitable for freezing.

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Course Appetisers, Appetizers, baking, barbecuing, barbequing, batch cooking, beef, Breakfast, budget-friendly, burgers, chicken, dairy-free, desserts, Drinks, entrees, freezer friendly, gluten-free, grilling, holiday favourites, lamb, low-carb, mains, meal planning, one pan, pasta, pork, quick and easy, rice, salads, sandwiches, seafood, side dishes, snacks, soups, starters, stews, vacation favourites, vegetarian

Cuisine Asian, Chinese, vietnamese