Chicken Bao. While the chicken and bao buns are cooking, make the sauce. Place the gochujang, honey, sugar, soy sauce, garlic, ginger, vegetable oil and sesame oil in a saucepan and stir together. Place all of the cooked chicken in a bowl and pour the sauce over the chicken.
Chicken Bao is fluffy and soft on the outside, while the filling is juicy and savory. Freshly steamed Chicken Bao is easy to make at home, PLUS you can make them in bulk, freeze, and have them for the perfect breakfast! This recipe is my mom's authentic and delicious Chicken Bao recipe that will BLOW YOUR MIND! You can cook Chicken Bao using 15 ingredients and 0 steps. Here is how you achieve that.
Ingredients of Chicken Bao
- Prepare 6 of bao buns.
- It’s 4 of spring onions shredded.
- It’s of Chicken.
- You need 4 of chicken thighs.
- You need 1 tbsp of soy sauce.
- It’s 1 tsp of chilli powder.
- It’s 1 tsp of chinese 5 spice.
- It’s 1 tbsp of cornflour.
- Prepare of Pickled carrot.
- It’s 1 of carrot.
- Prepare 1 tsp of rice vinegar.
- You need Pinch of salt.
- You need of Siracha mayo.
- It’s 2 tbsp of mayo.
- Prepare 2 tsp of siracha.
Remove from heat and spread on a plate to help cool. Chicken can be made ahead of time and kept in refrigerator for several days before filling buns. In a separate bowl mix together the soy sauce, honey, vinegar, water, garlic, ginger, and red pepper flakes. Heat a wok or large saute pan over high heat until the pan is very hot.
Chicken Bao instructions
To make the bao, mix the flour, baking powder, yeast and sugar in a large bowl. In a separate bowl, mix together the vegetable oil, water and milk. Make a well in the centre of the dry ingredients and pour in the oil mixture. Stir with a wooden spoon and then use your hands to knead until the dough comes together. Mochiko Fried Chicken: Combine all-purpose flour and mochiko flour in a large bowl and set aside.