6+ Chicken Bao Ideas

Mila Thompson    January 12, 2023    Dish    Comment   

Hey everyone, it is me, Dave, welcome to my recipe page. Today, we're going to prepare a distinctive dish, Chicken Bao. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Chicken Bao is one of the most well liked of recent trending foods on earth. It's easy, it's fast, it tastes delicious. It is enjoyed by millions daily. Chicken Bao is something that I've loved my whole life. They're fine and they look fantastic.

Many things affect the quality of taste from Chicken Bao, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Bao delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chicken Bao is makes about 14 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must first prepare a few ingredients. You can have Chicken Bao using 27 ingredients and 12 steps. Here is how you can achieve it.

Looking for a really impressive and grown-up party food? Soft and fluffy steamed mini bao buns filled with crispy chicken are the answer! Everyone raves about them when I make them.

Ingredients and spices that need to be Make ready to make Chicken Bao:

1. Bao Buns (gua bao)
2. 360 g all-purpose plain flour, plus extra for dusting
3. 20 g skim-milk powder
4. 4 g baking powder
5. 5 g instant dry yeast
6. 35 g white sugar
7. 35 g vegetable oil, plus extra for greasing the dough
8. 200 g warm water
9. 14 squares of baking paper (about 10x10cm)
10. Pickled Carrots
11. 250 ml(9 fl oz/1 cup) white rice vinegar
12. 100 g(3½ oz) sugar
13. 200 g(7 oz) julienne carrots
14. Marinade
15. 2 tbsp light soy sauce
16. 1 tsp Chinese five-spice
17. 1 tsp chilli powder
18. 1 tsp salt, to taste
19. 1 tsp white pepper
20. 1 tsp cornflour (cornstarch)
21. Sriracha Mayonnaise
22. 5 tbsp Sriracha Sauce
23. 5 tbsp Mayonnaise
24. Assembly
25. 100 g julienne cucumber
26. 100 g finely chopped cabbage
27. leaves Coriander

Steps to make to make Chicken Bao

1. Place flour, milk powder, baking powder, yeast and sugar in a large bowl. In a separate bowl mix the vegetable oil and water. Make a well in the dry ingredients and pour in the liquids. Stir with a spoon and then use your hands to knead until the dough comes together. Empty out onto a work surface and knead for 5 minutes or until smooth, adding extra flour a tablespoon at a time if the dough sticks to the palm of your hand.
2. Return the dough to the mixing bowl, cover and rest in a warm place for 90 minutes or until doubled in size. Once risen, transfer the dough to a work surface and dust with flour. ‘Punch down’ the dough by kneading it for 5 to 10 minutes. The aim here is to remove as many air bubbles as possible.
3. Use a rolling pin to roll the dough out to 1cm thick. Dip your fingers in vegetable oil and lightly spread the oil over the surface of the dough. Then use an 8cm diameter pastry cutter (or a plastic cup of the same diameter) to cut out rounds. Remove the excess dough. Fold rounds in half and flatten slightly with the rolling pin.
4. Place on a square of baking paper and place directly into a large bamboo steamer or onto a tray. Repeat with remaining dough (excess dough can be re-rolled and used). Cover the folded rounds and set aside to prove for 30 minutes.
5. Fill a wok one-third full with water and place over high heat. When the water is boiling, place the bamboo steamer over the wok and steam buns for 12 minutes. Then turn off the heat (don’t lift the lid) and allow the buns to rest over the hot water for 5 minutes. Buns can be made up to a day in advance and steamed to re-heat before serving.
6. To make the pickled carrot, simmer the vinegar, sugar, 125 ml (4 fl oz/½ cup) water and 1 teaspoon salt in a small saucepan, stirring until the sugar dissolves. Cool completely, then add the carrots and refrigerate overnight.
7. Combine the marinade ingredients in a bowl, add the chicken and stir to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
8. To make the Sriracha mayonnaise, combine the ingredients and set aside.
9. Combine the beaten eggs and 125 ml (4 fl oz/½ cup) water in a bowl. Place the seasoned flour in a shallow bowl. Dip the chicken pieces in the egg wash, then the flour, shaking off the excess.
10. Heat oil in a deep-fryer or wok to 180°C (350°C) or until a piece of bread browns in 10 seconds, and deep-fry the chicken in batches until golden and crisp. Remove with a slotted spoon and drain on paper towel. When all the chicken is done, deep-fry the basil for a couple of seconds until crisp. Drain on paper towel.
11. To serve, stuff the chicken pieces into the split bao with carrots, cucumber, cabbage and coriander, and top with mayonnaise and sesame seeds.
12. If you make this recipe, don't forget to tag @appetizing.adventure on Instagram!

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So that's going to wrap this up for this special food Easiest Way to Make Speedy Chicken Bao. Thanks so much for your time. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!