sticky chicken bao in 30 minutes
These fluffy, pillowy bao are an absolute delight- and the best part is, they come together incredibly quickly! In just 10 minutes of prep time, you can have the dough ready and the sticky sesame chicken filling mixed, skipping the traditional yeast and proving stages that usually take hours. No long waits, no complicated steps- just soft, tender buns you can enjoy sooner rather than later.
Cooking these little clouds of deliciousness is just as easy. Using a steamer, the bao take anywhere from 10 to 30 minutes to cook, depending on their size and how many you’re making at once. The result? Light, airy buns that are perfectly steamed, with a warm, soft texture that practically melts in your mouth.
The real star of the show is the sesame chicken filling. Sweet, savory, and sticky, it’s incredibly moreish- so flavorful that you might find yourself sneaking a bite or two (or three) straight from the bowl. Each mouthful delivers the perfect balance of tender chicken, rich sauce, and a subtle hint of sesame, making these bao irresistible whether you’re serving them as a quick weeknight dinner, a fun appetizer for friends, or an indulgent snack.
All in all, this recipe is a triumph of speed, simplicity, and flavor. With minimal prep and a short steaming time, you can enjoy restaurant-quality bao at home without the hassle. Keep a steamer handy, follow these simple steps, and get ready to wow yourself- and anyone lucky enough to try them- with these light, fluffy, and utterly addictive sesame chicken bao.
Sticky chicken bao- ingredient list!
Ingredient list for the buns-
Self-raising flour (200g/7oz) plus additional for rolling
Two tablespoons of caster sugar
Baking powder, 1½ teaspoon
3½ ounces (100 ml) of full-fat milk
One tablespoon of white vinegar
One tablespoon of sunflower oil + one or two tablespoons to coat the dough
pinch of sea salt, fine
Ingredients for the chicken-
Four skinless, boneless chicken thighs that have had extra fat removed
1 tablespoon of mild soy sauce
One teaspoon of sesame oil
To serve, add 1 tablespoon sesame seeds, a teaspoon of toasted fresh coriander, thinly sliced red chilli, and finely sliced spring onions.
Ingredients for the sticky sauce-
1½ tablespoons of mild soy sauce
1½ tablespoons of dark soy sauce
Harissa paste, 1 tablespoon
One teaspoon of white vinegar
One tablespoon of runny honey
One teaspoon of sesame oil
Sticky chicken bao- step by sgtep instruction guide!
Step 1
In a standalone mixer with a dough hook, combine the flour, sugar, baking powder, and salt to make the buns. In a container, combine the oil, milk, and vinegar; gradually pour into the mixer. Increase the speed to the highest setting and knead for 4 to 5 minutes, or until the dough is very smooth and elastic, after mixing on low until the dough comes together. (Alternatively, you can combine the dough in a bowl and knead it for ten minutes on a surface dusted with flour.)
Step 2
Begin by dividing the prepared bun dough into six equal portions, carefully shaping each portion into a smooth, round ball. Take one of the dough balls and place it on a clean surface that has been lightly dusted with flour to prevent sticking. Using a rolling pin, gently roll the dough into an oval shape, aiming for a thickness of approximately four to five millimeters. The size should be roughly equivalent to a large mobile phone, giving enough space to hold the delicious filling. Once the dough is rolled out, brush the surface lightly with a small amount of sunflower oil.
Step 3
This will help keep the dough soft and add a delicate sheen to the finished bun. Carefully fold the oval in half, creating a soft, slightly plump pocket ready to be filled. Repeat the same process with the remaining five dough balls, ensuring that each is rolled evenly, oiled lightly, and folded in the same manner. Take your time to handle the dough gently, as this will help maintain the light, fluffy texture that makes these buns so irresistible.
Step 4
A third, pour water into a large wok or pot and heat to a simmer. A large steamer (about 25 cm in diameter) must fit snugly on top of a saucepan if one is being used. Place a circle of baking parchment inside the steamer basket. After placing the steamer basket over the simmering water, arrange three buns inside. The buns should be well risen, light, and fluffy after about 8 minutes of steaming with the lid on. While the other three buns are cooking, set aside.
Step 5
Heat a griddle pan over high heat while the buns are steaming. Mash the chicken thighs thoroughly after combining them with the sesame oil and soy sauce. To ensure they cook rapidly, place them on the hot griddle with their sides open. The chicken should be cooked through after about 5 minutes on each side of the griddle. You can cook the chicken on a tray coated with foil if you don't have a griddle pan.
Step 6
Pour the sticky sauce over the griddled chicken after combining all the ingredients in a jug. Turn the chicken after 20 to 30 seconds of cooking to ensure it is thoroughly covered with the bubbling sauce. Move to a platter, top with toasted sesame seeds, and cut into thick slices. (You can grill the chicken for an additional two to three minutes.)
Step 7
Carefully place the folded buns onto a serving tray or a large board, arranging them so that they have enough space to open slightly and hold the filling comfortably. Allow the buns to rest for a moment so that the folds naturally separate, creating a little pocket ready for the toppings. Once they are slightly open, fill each bun with the prepared sticky chicken, making sure to distribute it evenly so that every bite is flavorful and satisfying. Sprinkle over the finely sliced spring onions and a generous handful of fresh coriander, adding a bright, herbaceous note that complements the rich, sweet-savory chicken.
For extra flavor and a touch of heat, serve the buns alongside thinly chopped fresh chillies and wedges of lime, allowing everyone to add a little kick and a squeeze of zesty freshness to their taste. Present the buns beautifully on the tray, and enjoy them immediately while they are warm and soft, so that each bite delivers the perfect combination of fluffy dough, sticky chicken, and vibrant, aromatic toppings.