This is one of those dishes you must try from this cuisine. This can be a perfect little snack or even a main dish and can be paired with anything, absolutely everything you want.
Yields : 15 Bao
Preparation time : 2 Hours
Cooking time : 20 Minutes
Total time : 2 Hours 20 Minutes
MAKES 15 BAO (Leftovers can be refrigerated)
All purpose Flour – 2 1/2 cups, more for kneading
Instant Yeast – 2 1/4 Teaspoon
Granulated sugar – 1 Teaspoon
Salt – 1 Teaspoon
Water (Room temperature) – 1 cup
Sesame Oil – 2 Tablespoon , more for the bowl
Baking powder – 1 Teaspoon
Chicken – 2 breast pieces, cut into strips 3 inch
Breadcrumbs – 2 cups
Eggs (Whisked) – 3
Plain flour – 1 cup
Vegtable oil – deep frying
For the sauce:
Chilli sauce – 1/4 cup, depends on how spicy you want it
Soy sauce – 2 Tablespoon
Honey – 1 Teaspoon
Vinegar – 2 Teaspoon
Ginger – 1/2 inch , grated
Garlic – 3 cloves, finely chopped
Sesame seeds – 1 Tablespoon
- Take a large bowl, add all the dry ingredients for the bao, i.e Flour, Instant yeast, sugar, salt and baking powder and mix. Once mixed, add water and oil and bring in the flour to the middle and keep kneading. Knead the dough for at least 10 minutes. The dough will be soft but not watery.
- Add oil in the bowl and then keep the dough and cover the bowl for 2 hours maximum or until the dough doubles its size.
- Meanwhile, Cut the chicken into long strips – 3 inch long.
- In three different bowls, Keep the flour, whisked eggs and Bread crumbs simultaneously.
- Heat oil enough for deep frying. Take one chicken strip, cover it with flour, then dip it in the egg and finally cover it with breadcrumbs before frying it in the oil.
- Repeat with all the chicken, and take it out of the oil when the chicken strips are brown from the out and cooked from within.
- Keep the cooked chicken on tissues to drain the excess oil.
- In a pan, add all the sauce ingredients , chilli sauce, soy sauce, vinegar, honey , ginger and garlic and mix it on low heat till it thickens slightly. (Donot let it boil)
- Add the fried chicken strips and toss it in the sauce.
- Once tossed, remove heat and add sesame seeds on top.
- Making of the bao: Once the dough has risen to twice it’s size, lay it on the counter and knead it for a minute.
- Cut it into equal 15 balls. Shape them into balls.
- Shaping: Take one ball, press it on the counter, roll it into an oval, on the top, brush with sesame oil before folding into an half (The shape of a bao). Keep them on parchment paper and keep it for rest for another 15 minutes. Do the same for all the other balls.
- Steam the baos along with the parchment paper (So that they don’t stick to the steamer) for 5-6 minutes or until then fluff up and are cooked.
- Once the baos are cooked, open them slightly, add the spicy chicken in it and garnish with spring onions, coriander or pickels. Anything of your choice.
- Eat when it’s hot!
I hope you guys enjoyed this recipe!
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