These bao buns are the perfect balance of crispy, soft, and fresh. The contrast between the crunchy chicken and pillowy buns is irresistible, while the sauces and toppings add layers of flavor. They’re customizable, great for sharing, and bring a street-food vibe right to your kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Bao buns (store-bought or homemade)
Chicken thighs or breast
Buttermilk or milk
Flour
Cornstarch
Egg
Garlic powder
Paprika
Salt
Black pepper
Oil for frying
For the sauce:
Mayonnaise
Chili sauce or sriracha
Honey
Soy sauce
Lime juice
For toppings:
Cucumber (sliced or pickled)
Carrot (julienned)
Red cabbage (shredded)
Fresh coriander
Sesame seeds
Directions
Marinate the chicken in buttermilk with salt and spices for at least 30 minutes.
Prepare a coating by mixing flour, cornstarch, and seasoning.
Remove the chicken from the marinade, dip in beaten egg, then coat well in the flour mixture.
Heat oil in a deep pan and fry the chicken until golden, crispy, and cooked through.
Remove and drain on paper towels.
Mix the sauce ingredients until smooth and balanced.
Steam the bao buns until soft and warm.
Slice the crispy chicken into pieces.
Open each bao bun and spread a little sauce inside.
Add the chicken, then top with cucumber, carrot, cabbage, and coriander.
Sprinkle with sesame seeds and drizzle with extra sauce if desired.
Serve immediately.
Servings and timing
Servings: 4 (about 8 bao buns)
Prep time: 25 minutes (plus marinating time)
Cook time: 20 minutes
Total time: about 45–60 minutes
Variations
Use grilled chicken for a lighter version.
Make it spicy with extra chili sauce or hot seasoning.
Use tofu or cauliflower for a vegetarian option.
Add pickled onions for extra tang.
Try different sauces like hoisin or teriyaki.
Storage/Reheating
Store leftover chicken separately from buns in the refrigerator for up to 2 days.
Reheat chicken in the oven or air fryer to keep it crispy.
Steam buns again briefly before serving.
Avoid assembling in advance, as the buns can become soggy.
FAQs
Can I use store-bought bao buns?
Yes, they are convenient and work perfectly.
What oil is best for frying?
Use a neutral oil like vegetable or sunflower oil.
Can I bake the chicken instead of frying?
Yes, but it won’t be as crispy as frying.
How do I keep the chicken crispy?
Serve immediately and avoid covering it tightly after frying.
Can I make bao buns from scratch?
Yes, homemade buns are softer and fresher if you have time.
What sauce works best?
A spicy mayo or sweet chili sauce pairs very well.
Can I prepare components ahead of time?
Yes, prep toppings and sauce ahead, but fry chicken fresh.
Can I make this gluten-free?
Use gluten-free flour and ensure buns are gluten-free.
What vegetables can I add?
Cucumber, carrot, cabbage, and lettuce all work well.
How do I steam bao buns?
Use a steamer basket over boiling water for a few minutes.
Conclusion
Crispy Chicken Bao Buns are a flavorful and fun dish that combines crunchy chicken with soft, airy buns and fresh toppings. They’re perfect for entertaining or enjoying a creative homemade meal packed with texture and taste.
Crispy Chicken Bao Buns are soft, fluffy steamed buns filled with crunchy fried chicken, fresh vegetables, and a flavorful sauce. This easy bao bun recipe delivers the perfect balance of crispy, creamy, and fresh textures, making it ideal for appetizers, street food-style meals, or fun family dinners.
Author:Catherine
Prep Time:25 minutes
Cook Time:20 minutes
Total Time:45–60 minutes
Yield:8 bao buns (serves 4)
Category:Main Course / Appetizer
Method:Frying + Steaming
Cuisine:Asian-Inspired
Diet:Gluten Free
Ingredients
For the chicken:
Bao buns (store-bought or homemade)
Chicken thighs or breast
Buttermilk or milk
All-purpose flour
Cornstarch
Egg
Garlic powder
Paprika
Salt
Black pepper
Oil (for frying)
For the sauce:
Mayonnaise
Chili sauce or sriracha
Honey
Soy sauce
Lime juice
For toppings:
Cucumber (sliced or pickled)
Carrot (julienned)
Red cabbage (shredded)
Fresh coriander
Sesame seeds
Instructions
Marinate chicken in buttermilk with salt and spices for at least 30 minutes.
In a bowl, mix flour, cornstarch, and seasoning to create the coating.
Remove chicken from marinade, dip in beaten egg, then coat thoroughly in the flour mixture.
Heat oil in a deep pan and fry chicken until golden, crispy, and cooked through.
Remove and drain on paper towels.
In a small bowl, mix mayonnaise, chili sauce, honey, soy sauce, and lime juice to make the sauce.
Steam bao buns until soft and warm.
Slice crispy chicken into bite-sized pieces.
Open each bao bun and spread sauce inside.
Add chicken, then top with cucumber, carrot, cabbage, and coriander.
Sprinkle with sesame seeds and drizzle with extra sauce if desired.
Serve immediately while warm and crispy.
Notes
Fry chicken in batches to maintain oil temperature and crispiness.Use an air fryer or oven for a lighter version, though frying gives the best crunch.Keep buns covered after steaming to prevent drying out.Assemble just before serving to avoid soggy buns.Easily adaptable with tofu or cauliflower for a vegetarian option.
