Bao Buns with Honey Garlic Sriracha Chicken

The first time I saw bao buns I wondered, why it wasn’t baked. They looked raw or doughy to me. But when I bit into it, they were fluffy and tasted so good. I love bao buns with pulled pork or chicken. Somehow I never thought of making them. But this lockdown has brought out the creative best in all of us. And just like you I also tried and still want to try a lot of dishes that I haven’t attempted till date. The bao buns were one such attempt. I used the recipe of Seonkyoung Longest. And the results were amazing! The bao buns were so soft and light. They were very flavourful too! My daughter just loved them! You must try them as I’m sure you will love it! I steamed them in my Idli Pan as I didnt have the bamboo steamer.

For the filling I made a full chicken and then sliced it and used that as the filling. There is no reason that I made it so, I was in the mood to make a full chicken roast that day! And I’m glad about that decision as this recipe yielded the most amazing looking full chicken I ever made! It had a gorgeous red hue and tasted just fabulous. You can use cut chicken also. This combination is something I insist you try as I just loved it!

Bao Buns with Honey Garlic Sriracha Chicken

Lejna

Soft, pillowy bao buns with the succulent honey and Sriracha chicken are a match made in heaven! The recipe may seem long but trust me it's an easy one!

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Prep Time 2 hrs

Cook Time 10 mins

Chicken Roast 1 hr

Total Time 3 hrs 10 mins

Course Main Course

Cuisine Chinese

Servings 16 bao buns

Equipment

• Steamer
• Roasting tray

Ingredients

  

Bao Buns

• ⅓ cup Warm water
• ½ cup Warm milk
• 1 tbsp Active dry yeast
• 4 tbsp Sugar divided in half
• 2 tbsp Vegetable oil
• 2½ cup All-purpose flour
• ½ tsp Baking powder
• ¼ tsp Salt

Honey Garlic Sriracha Chicken

• 1 kg Whole chicken without skin
• ¼ cup Honey
• 4 tbsp Sriracha
• 6 nos Garlic cloves crushed
• 2 tbsp Red wine vinegar (rice vinegar)
• 2 tbsp Soy sauce
• 1 tbsp Lemon juice
• 1 tsp Pepper
• Salt as per taste
• 2 tbsp Vegetable oil

Assembly

• 1 no Cucumber sliced into juliennes
• 1 no Onion sliced
• 1 no Spring onion Chopped
• 1 handful Coriander leaves
• 4 tsp Sesame seeds

Instructions

 

Bao Buns

• Combine warm water, milk, active yeast, sugar and oil. Whisk well and set aside until the yeast is activated, about 5 to 10 minutes.
• Meanwhile combine flour, sugar, baking powder and salt in a stand mixer. You could use your hand too if you prefer.
• Pour the wet ingredients to the dry ingredients mixture. Start the mixer on a low speed to slowly incorporate all the ingredients together then on medium speed until it becomes a dough shape. Keep mixing for 3 to 4 minutes on medium speed. The dough should be elastic and really soft but should not stick to your fingers or the mixing bowl.
• Take the dough out from the hook and form as a ball. Place back to the mixing bowl, cover with a plastic wrap and let it rise in a warm place until it becomes triple the size, about 2 hours. Let it sit longer if needed.
• Sprinkle flour scantily on a work surface. Place the dough on the floured surface. Roll out the dough, about ¼-inch thick. Cut the dough in a 3½ inch circle with a ring mold or glass (I used a round cookie cutter). This recipe will make 14 or 16 baos.
• Lightly brush or spray oil on one surface of the baos and fold in half as a half moon shape. Gently press each bao with a roller and place on a parchment paper or coffee filter lined steamer ( I used aluminium foil). Cover with a lid and let it rest for additional 30 minutes.
• Meanwhile, bring water to boil on a wok or steamer pot. Carefully place the steamer with the baos on top of boiling water wok/pot. Make sure water is not touching the baos. Cover and steam for 8 to 12 minutes. When they are done cooking, tilt the lid a little bit for slow air circulation about 2 to 3 minutes before opening the lid completely. Spray some water on coffee filter or aluminium foil to prevent the dough from sticking. Your bao is ready!

Honey Garlic Sriracha Chicken

• In a shallow bowl, mix the honey, Sriracha, garlic, red wine vinegar, soy sauce and lime juice together until well combined. Spoon 4 tablespoons of marinade out of the bowl and reserve to use for later.
• Marinate the chicken in the marinade for a minimum of 30 minutes to 2 hours (if time allows), in the refrigerator.
• Pre-heat the oven to 200°C.
• Place the chicken in a roasting tray. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
• Place the chicken in the oven and roast for 30-45 minutes depending on the size of the chicken. Take the chicken out in 15 minutes interval and baste it using a spoon or a basting brush, and tilting the pan to collect the juices then spooning them atop the chicken. Baste with oil in the final basting. Rotate the pan after every time you baste the chicken to guarantee even cooking.
• Remove the chicken from the oven and transfer it to a cutting board. Allow the chicken to rest for 10 minutes before slicing and serving.
• Take the reserved marinade, pour it in a saucepan and reduce it till it becomes thick and sticky.
• If using cut chicken, you can roast the chicken in a pan on the stovetop.

Assembly

• Take a bao bun and slightly open it. Place the cucumber julienne and sliced onions in it.
• Take the sliced chicken pieces and place it in the bao buns. Add a few drops of the reduced sauce along-with the chopped spring onions and coriander leaves and finally sprinkle some sesame seeds.
• Repeat the process for the rest of the bao buns.

Keyword Bao Bun, Bao Buns, Chicken Bao Buns, Honey Garlic Sriracha Chicken, Sriracha, Sriracha Chicken