Crispy Chicken Bao Buns
Prep Time : 00h 30
Cooking Time : 00h 30
Servings Number : 3 people
Crispy Chicken Bao Buns
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons instant yeast
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 3/4 cup warm water
- 4 boneless, skinless chicken thighs, cut into bite-size pieces
- 1 cup all-purpose flour
- 1 cup buttermilk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper (optional)
- Oil for frying
- Sauce Ingredients:
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 teaspoon chilli flakes
- 2 cloves garlic, minced
Method
- In a large mixing bowl, combine flour, yeast, sugar, and salt. Add olive oil and warm water. Mix until a dough forms.
- Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic.
- Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Punch down the dough and roll it to about 1/4 inch thick. Use a round cookie cutter and cut the dough in 10 portions.
- Place each on a small piece of parchment paper and fold each dough circle in half. Let them rest for another 30 minutes.
- Heat a steamer over boiling water. Steam the buns for 10-12 minutes, until puffed and cooked through.
- In a bowl, mix together flour, salt, black pepper, paprika, garlic powder, and cayenne pepper (if using).
- Dip chicken pieces in buttermilk, then dredge in the seasoned flour mixture, shaking off any excess.
- Heat oil in a deep frying pan or pot to 350°F (180°C).
- Fry the chicken in batches for 6-8 minutes, or until golden brown and cooked through. Drain on paper towels.
- Spread chipotle mayo into each buns..
- Place a few slices of cucumber on top of the mayo.
- Add a crispy fried chicken on top of the cucumber. Garnish with fresh cilantro leaves and a sprinkle of sesame seeds. Close the buns and serve immediately. Enjoy!