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Crispy Sticky Chicken Bao Buns

Crispy Sticky Chicken Bao Buns Better Than Your Favorite Takeout

Enjoy these Crispy Sticky Chicken Bao Buns, a delightful blend of savory and sweet flavors, better than your favorite takeout.
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Prep Time 15 minutes
Cook Time 18 minutes
Marinating Time 15 minutes
Total Time 48 minutes
Servings: 4 buns
Course: Dinner
Cuisine: Asian
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Thighs Can substitute with chicken breast for leaner option.
  • 1/2 cup Cornstarch Essential for crispy texture.
  • 1 teaspoon Baking Powder Helps create a light and crispy batter.
  • 3 tablespoons Soy Sauce Tamari can be used for gluten-free.
  • 1 tablespoon Sriracha Adjust based on spice preference.
  • 1 teaspoon Garlic Powder Fresh garlic can be used instead.
For the Bao Buns
  • 4 buns Bao Buns Store-bought or homemade.
Optional Toppings
  • 1/4 cup Cilantro Can substitute with mint or basil.
  • 1/2 cup Pickled Vegetables Carrots, radishes, or cucumbers recommended.

Equipment

  • large mixing bowl
  • Large Skillet
  • Steamer or bamboo steamer
  • paper towel

Method
 

Step-by-Step Instructions
  1. Prepare Chicken: Cut chicken thighs into bite-sized pieces, coat with cornstarch, baking powder, garlic powder, and Sriracha, and marinate for 15 minutes.
  2. Fry Chicken: Heat vegetable oil in a skillet. Fry chicken pieces for 8-10 minutes until golden brown and crispy, flipping halfway through.
  3. Prepare Bao Buns: Set up a steamer with boiling water and steam bao buns for about 10 minutes until soft.
  4. Assemble: Open steamed bao buns, place crispy chicken inside, and add desired toppings.
  5. Serve Immediately: Serve warm with sides of pickled vegetables or a salad.

Nutrition

Serving: 1bunCalories: 280kcalCarbohydrates: 30gProtein: 15gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 600mgPotassium: 300mgFiber: 1gSugar: 1gVitamin A: 300IUVitamin C: 1mgCalcium: 30mgIron: 2mg

Notes

Fry in batches for optimal crispiness and steam buns just before serving for best texture.

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