Lightly-spiced, crispy chicken breast served in steamed bao buns with coleslaw, cucumber, spring onion, hoisin sauce and Japanese mayo. An extremely tasty meal, perfect for feeding a crowd.
I love serving meals in bao buns. Not only do they taste great and hold their contents so well, but they also remind me of eating street food in Southeast Asia. These Crispy Chicken Bao Buns were so popular when I released them into the Cooking with VJ Membership earlier this year.
- Chicken: I used chicken breast for this recipe. Chicken thighs would also work.
- Hoisin sauce: This is such a yummy pairing with chicken! You can find it in most supermarkets these days.
- Hot Sauce: I added a little sriracha sauce to my bao buns for some extra kick but this is entirely optional.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Slice the chicken breast into 1 cm pieces. Add to a bowl with the soy sauce and spices then stir to combine.
Add the egg and cornflour and mix again. Marinate in the fridge for 20 minutes.
Add the oil to a large frying pan over a medium heat. Shallow fry the chicken pieces on each side until crispy and cooked through.
Steam the bao buns in a bamboo steamer and prepare the coleslaw.
Assemble the steamed bao buns by filling with hoisin sauce, crispy chicken, coleslaw, cucumber, spring onion, mayo and a little hot sauce if you like!
Serve immediately. The fillings could also be served on rice or just as a salad if you prefer.
These days, many major supermarkets stock these in the freezer section. If you can't find them there, your local Asian supermarket is your next best bet.
The crispy chicken and fresh salad would also taste amazing served in toasted roti, wraps (gluten free or regular), with steamed rice or just as a bowl of salad.
Store any leftover ingredients in an airtight containers in the fridge for up to three days. You can reheat the chicken and eat it with fresh salad and buns for up to two days.
If you're feeding a crowd, you can double the recipe. Place all the components on a platter and serve that at the table for people to build-their-own meal.
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- 500g chicken breast
- 2 Tbsp soy sauce
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1 tsp 5 spice powder
- 1 egg
- ¼ cup cornflour
- ¼ cup oil
- 8 bao buns
- 4 Tbsp hoisin sauce
- 1 bag ready-made coleslaw
- ½ cucumber, thinly sliced
- 1 spring onion, sliced
- 2 Tbsp Japanese mayo
- Slice the chicken breast into 1 cm pieces. Add to a bowl with the soy sauce and spices then stir to combine.
- Add the egg and cornflour and mix again. Marinate in the fridge for 20 minutes.
- Add the oil to a large frying pan over a medium heat. Shallow fry the chicken pieces on each side until crispy and cooked through.
- Steam the bao buns in a bamboo steamer and prepare the coleslaw.
- Serve the steamed bao buns filled with hoisin sauce, crispy chicken, coleslaw, cucumber, spring onion and mayo.
- You can swap the chicken breast for chicken thighs and swap the bao buns for roti or wraps.
- If you can’t find bao buns in the freezer at the supermarket you can get them in the freezer section at Asian specialty stores.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 953Total Fat: 37gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 185mgSodium: 1609mgCarbohydrates: 90gFiber: 4gSugar: 16gProtein: 61g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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