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
Slice chicken into thin strips and season with salt and pepper. Cover and refrigerate.
Add flour, corn-starch, sugar, yeast, and baking powder to mixing bowl. Mix for 20 seconds / speed 3.
Add 5 ounces of warm water and vegetable oil to mixing bowl. Mix for 2 minutes / speed 3 / stir. Let dough rise until doubled in size, about 90 minutes.
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 ounces 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.
