Chicken bao is taking the culinary world by storm! These pillowy, steamed buns filled with savory chicken are popping up everywhere, from street food stalls to trendy restaurants. The dish often takes its cues from Asian cuisines, blending fluffy buns with flavorful fillings.
What makes bao so appealing is how adaptable they are. While traditional fillings like pork remain popular, chefs are getting creative, stuffing them with everything from Korean fried chicken to hoisin pulled chicken.
This article is your complete guide to understanding and making delicious chicken bao at home. We’ll cover everything from the buns themselves to the most mouthwatering chicken fillings.
What are bao buns?
Bao buns, those soft, fluffy, slightly sweet steamed buns, originated in China and are now a global favorite.
Their mild flavor and cloud-like texture make them perfect for pairing with just about any savory filling.
You’ll find many styles of bao around the world. Two popular versions are Char Siu Bao, filled with barbecued pork, and Gua Bao, an open-faced Taiwanese version often filled with braised pork belly, pickled mustard greens, and cilantro.
How to steam bao buns
Steaming is the key to getting that signature fluffy texture, so it’s important to do it right.
You can use a bamboo steamer, a stovetop steamer, or even a steam oven. Use parchment paper to keep the buns from sticking.
Bao buns can be frozen for later use. To reheat them, steam them again to maintain their texture.
Chicken filling variations
Chicken bao are endlessly adaptable. Here are a few variations on the chicken filling.
Korean fried chicken bao
These bao get their sweet and spicy flavor from gochujang, a Korean chili paste. Other common ingredients include garlic, soy sauce, honey, and sesame oil.
To make Korean fried chicken bao, marinate the chicken for maximum flavor. Double-frying is the key to extra crispiness. Top with fresh cucumber for a cooling contrast.
Hoisin pulled chicken bao
Hoisin sauce is the star of this chicken bao filling. Other ingredients that complement the hoisin flavor include soy sauce, sugar, and sesame oil.
Slow-cooking or braising the chicken makes it tender enough to pull. As with the Korean fried chicken bao, marinating the chicken will enhance the flavor. A drizzle of sriracha mayo adds a touch of heat, and garnishes like pickled vegetables, peanuts, and cilantro add freshness and crunch.
Sticky sesame chicken bao
Sesame oil and sesame seeds give this chicken bao filling a nutty flavor. The “sticky” comes from a sauce made with soy sauce, honey, and other seasonings.
Grill or pan-fry the chicken until it’s cooked through, and then coat it in the sticky sesame sauce.
Making Chicken Bao: Step-by-Step
Ready to try your hand at making chicken bao? Here’s a breakdown of the process:
Preparing the Bao Dough
You’ll need flour, water, yeast, sugar, salt, and oil to make the dough. Combine all the ingredients and knead the mixture until it’s smooth. Proper kneading is key to developing the gluten, which is what gives the bao its signature texture.
Once you’ve kneaded the dough, put it in a warm place and let it rise. The right temperature will help the yeast do its job, so the dough becomes light and airy.
Preparing the Chicken Filling (Example: Korean Fried Chicken)
Let’s say we’re making a Korean fried chicken filling. First, marinate the chicken in a mixture of soy sauce, garlic, ginger, and a touch of sesame oil. Give it at least 30 minutes, or even better, a few hours, for the flavors to meld.
Next, dredge the marinated chicken in cornstarch or flour and fry it until it’s golden brown and crispy. That crunch is essential!
For the sauce, whisk together gochujang (Korean chili paste), soy sauce, honey, and maybe a little rice vinegar. Taste and adjust the sweetness and spiciness to your liking. This is your chance to customize the flavor.
Assembling and Steaming the Bao
Roll out the dough and cut it into circles. Place a spoonful of the chicken filling in the center of each circle. Then, pinch the edges together to seal, creating a little dumpling shape.
Line your steamer with parchment paper to prevent the bao from sticking. Steam the bao for about 10-15 minutes, or until they’re puffy and cooked through.
Finally, serve your chicken bao hot, garnished with whatever toppings you like – maybe some chopped scallions, sesame seeds, or a drizzle of extra sauce. Enjoy!
Tips and Tricks for Perfect Chicken Bao
Here are a few things I’ve learned that can help you make better chicken bao:
- Dough Consistency: The key is to measure everything exactly. You may need to adjust the amount of water you use to get the right dough consistency.
- Chicken Texture: If you hand-chop the chicken instead of grinding it, you’ll get a much better texture. Using chicken thighs instead of breasts also makes the filling more tender.
- Steaming Techniques: Don’t overcrowd your steamer basket! And after they’re done, let the bao rest for a few minutes before you take them out; that prevents them from shrinking.
To Conclude
Chicken bao is a versatile and delicious dish that’s sure to please. The fluffy bao buns combined with the savory chicken filling create a delightful mix of textures and flavors. And because you can customize the filling to your liking, chicken bao is a dish you can make your own.
With the right ingredients and a little practice, anyone can make delicious and authentic chicken bao at home. So, get creative and experiment with different fillings and cooking methods to find your perfect bao.
Bao buns have become a beloved street food around the world, and chicken bao is a perfect example of why. It’s a simple yet satisfying dish that’s perfect for a quick snack or a complete meal.