Tender chicken tossed in a savory sesame sauce tucked into a fluffy steamed bao bun.
Ingredients
12.5 OZ / 360 G boneless skinless chicken breast (about 2 small pieces)
1 TSP kosher salt
0.5 TSP black pepper
7 OZ / 200 G all purpose flour
3 OZ / 90 G cornstarch
2 TBSP granulated sugar
0.5 TSP instant yeast
1.5 TSP baking powder
30 OZ / 850 ML warm water
2 OZ / 60 ML vegetable oil
2 OZ / 60 G soy sauce
0.5 OZ / 15 G unseasoned rice vinegar
1.5 OZ / 45 G honey
1 TSP toasted sesame oil
1 TSP siriracha
Directions
Add flour, corn-starch, sugar, yeast, and baking powder to mixing bowl. Mix for 20 seconds / speed 3.
Add 5 OZ / 140 ML of warm water and vegetable oil to mixing bowl. Mix for 2 minutes / speed 3 / stir.
Remove dough from mixing bowl. Let dough rise until doubled in size in another bowl.
Slice chicken into thin strips then season with salt and pepper.
Add chicken to deep steaming tray in a single layer. Place half the boiling water in the mixing bowl. Attach the steamer and steam for 12 minutes. Remove chicken and set aside. Clean mixing bowl.
Roll dough to 1/2-inch thickness. Using your hands, lightly coat surface of dough with vegetable oil. Cut 8, 3-inch rounds of dough and place on a parchment lined baking sheet. Gently fold each round in half to create a bao shape. Cover with plastic wrap and let rise for 30 minutes.
Add soy sauce, rice vinegar, honey, 2 OZ / 50 ML of water, sesame oil and sriracha to mixing bowl. Cook for 8 minutes / 230°F|110°C / speed 1. Wash the mixing bowl.
Add the remaining water. Brush both steaming trays with a little oil and arrange the buns evenly over both trays and steam for 10 minutes / 230°F|110°C / speed 1.
Divide chicken evenly between buns and drizzle with sauce. Enjoy your meal!
Recipe Note
TIPS:
Garnish with sliced green onion and sesame seeds.
Bao buns can be made ahead and frozen. Reheat by steaming for 5 minutes.
Make this vegetarian by substituting sliced shiitake mushrooms for chicken.
