Chicken bao is a popular dish in Asian cuisine, particularly Chinese cuisine, featuring soft, fluffy steamed buns (known as bao buns or baozi) filled with flavorful, tender chicken. The chicken is often cooked with a mix of savory and slightly sweet ingredients, including soy sauce, hoisin sauce, garlic, ginger, and sometimes spices like sriracha for heat. The bao buns are typically made from a dough that rises and becomes airy and pillowy when steamed, providing a delightful contrast to the rich and savory filling.

Ingredients

For the Bao Buns:

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1/2 cup warm milk
• 1/4 cup warm water
• 1 tablespoon active dry yeast
• 2 tablespoons vegetable oil
• 1/2 teaspoon baking powder

For the Sticky Chicken:

• 2 boneless, skinless chicken breasts
• 1/4 cup soy sauce
• 1/4 cup hoisin sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 tablespoon sriracha (optional for spice)
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 green onions, chopped
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch
• 2 tablespoons water

For Assembly:

• Pickled vegetables (carrots, cucumbers, radishes)
• Fresh cilantro leaves
• Sesame seeds

Instructions

Making the Bao Buns:

• Activate Yeast: In a small bowl, mix warm water, warm milk, and sugar. Add the active dry yeast and let it sit for 5-10 minutes until frothy.
• Mix Dough: In a large bowl, combine flour, salt, and baking powder. Make a well in the center and pour in the yeast mixture along with the vegetable oil.
• Knead Dough: Mix until a dough forms. Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
• First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours, until doubled in size.
• Shape Buns: Punch down the dough and divide it into 12 equal pieces. Roll each piece into a ball and then flatten into a 3-inch circle.
• Second Rise: Place the circles on parchment paper, cover with a damp cloth, and let rise for another 30 minutes.
• Steam Buns: Steam the buns in a bamboo steamer lined with parchment paper over boiling water for about 10 minutes, until puffy and cooked through.

Preparing the Sticky Chicken:

• Cook Chicken: Dice the chicken breasts into small bite-sized pieces. In a large skillet, heat the sesame oil over medium-high heat. Add the chicken and cook until browned and cooked through.
• Make Sauce: In a bowl, whisk together soy sauce, hoisin sauce, honey, rice vinegar, sriracha (if using), garlic, and ginger.
• Combine: Pour the sauce over the cooked chicken and stir to coat evenly.
• Thicken Sauce: Mix the cornstarch with 2 tablespoons of water to create a slurry. Pour the slurry into the skillet and stir until the sauce thickens and becomes sticky. Remove from heat and sprinkle with chopped green onions.
• Assembling the Sticky Chicken Bao:
• Open Buns: Carefully open each steamed bun to create a pocket.
• Fill Buns: Fill each bun with a spoonful of sticky chicken.
• Add Toppings: Top with pickled vegetables, fresh cilantro leaves, and a sprinkle of sesame seeds.
• Serve: Serve immediately and enjoy the delicious sticky chicken bao buns.

Tips:

• Make-Ahead: The bao buns can be made ahead and frozen. Reheat them in a steamer before serving.
• Variations: Customize the filling with your favorite vegetables or add a spicy kick with extra sriracha.
• Serving: These baos are great for parties or as a fun dinner option.