If you’re searching for a delectable dish that combines the flavors of Asian street food with a twist, look no further than the Crispy Fried Chicken Bao Buns With Sriracha mayo. These fluffy steamed buns encase perfectly crispy chicken, enhanced with a spicy Sriracha mayo sauce that elevates the entire experience. Perfect for a quick lunch or a savory snack, this recipe will not only satisfy your hunger but also impress your family and friends! The contrast between the soft, pillowy buns and the crunchy fried chicken creates a delightful texture that is simply irresistible.

Ingredients

• For the Bao Buns:
  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1 teaspoon instant yeast
  • ½ teaspoon salt
  • ¾ cup warm water (about 110°F)
  • 1 tablespoon vegetable oil
• For the Fried Chicken:
  • 2 boneless, skinless chicken thighs
  • ½ cup buttermilk
  • ¾ cup all-purpose flour
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • Oil for frying, enough for deep frying (about 2-3 cups)
• For the Sriracha Mayo:
  • ¼ cup mayonnaise
  • 2 tablespoons Sriracha sauce
  • 1 teaspoon lime juice
• For Garnishing:
  • Sliced green onions
  • Fresh cilantro leaves
  • Pickled cucumbers (optional, but recommended for a tangy contrast)

Steps / Instructions

1. Prepare the Bao Buns: In a mixing bowl, combine 2 cups of all-purpose flour, 1 tablespoon of sugar, 1 teaspoon of baking powder, 1 teaspoon of instant yeast, and ½ teaspoon of salt. Mix well to ensure the dry ingredients are evenly distributed.
2. Make a well in the center and add ¾ cup of warm water and 1 tablespoon of vegetable oil. Stir until the mixture forms a dough, then knead it slightly to combine all ingredients thoroughly.
3. Transfer the dough onto a floured surface and knead for about 5-7 minutes until it becomes smooth and elastic. Place it in a greased bowl, cover with a damp cloth, and let it rise for about 1 hour, or until doubled in size; this is crucial for achieving the fluffy texture of the bao buns.
4. Prepare the Fried Chicken: While the dough is rising, marinate the 2 chicken thighs in ½ cup of buttermilk in a bowl and let it sit for at least 30 minutes. This step is essential as it tenderizes the chicken and adds moisture.
5. In a separate bowl, combine ¾ cup of flour, 1 teaspoon of paprika, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, ½ teaspoon of salt, and ½ teaspoon of black pepper. Mix well to create a seasoned flour mixture that will give flavor and crunch to the chicken.
6. Heat oil in a deep skillet or fryer to 350°F (175°C). Remove the chicken from the buttermilk, allowing excess to drip off, then dredge in the seasoned flour mixture, pressing gently to adhere, ensuring an even coating.
7. Fry the chicken for about 6-8 minutes, or until golden brown and cooked through. The chicken should reach an internal temperature of 165°F (74°C) for safety. Remove and drain on paper towels to absorb excess oil.
8. Make the Sriracha Mayo: In a small bowl, mix together ¼ cup of mayonnaise, 2 tablespoons of Sriracha sauce, and 1 teaspoon of lime juice until smooth. Adjust the heat by adding more Sriracha if needed; taste the mayonnaise to ensure the desired spiciness is achieved.
9. Form the Bao Buns: Once the dough has risen, punch it down to release air bubbles and divide it into 8 equal pieces. Shape each piece into a ball and flatten it gently to form the buns. Place a piece of parchment paper under each bun to prevent sticking and aid in lifting them later.
10. Arrange the buns on a steaming rack and let them rise for another 30 minutes. While they rise, prepare a steamer and bring water to a boil; this step ensures the buns are soft and fluffy when cooked.
11. Steam the buns for about 10-12 minutes until fluffy and cooked through. You can check doneness by gently pressing on the buns; they should spring back.
12. Assemble the Dish: Once the bao buns are ready, slice them open gently. Place a piece of crispy fried chicken inside each bun and drizzle with Sriracha mayo. Add sliced green onions, fresh cilantro, and pickled cucumbers for extra flavor, creating a beautiful and appetizing presentation.

Tips & Tricks

• For the best flavor, use fresh chicken thighs as they are juicier than chicken breasts. You can also try brining the chicken beforehand for added moisture and flavor.
• Make sure your oil is hot enough for frying; otherwise, the chicken will absorb too much oil and become greasy. Use a thermometer to maintain the oil temperature throughout the frying process.
• Store leftover Sriracha mayo in an airtight container in the refrigerator for up to a week. It makes a great dip for other savory snacks, such as fries or vegetables!
• You can prepare the bao buns a day in advance. Simply steam them when ready to serve; they can be reheated in the steamer for a few minutes to regain their softness.
• A common mistake is overcooking the chicken. Use a meat thermometer; the internal temperature should reach 165°F (74°C). This ensures a juicy, tender bite that complements the bao perfectly.

Variations

• For a healthier option, try using an air fryer for the chicken instead of deep frying. This method uses less oil while still achieving a crispy texture.
• For a vegetarian alternative, substitute the chicken with crispy tofu or tempeh. Marinate and fry them the same way for a delightful, plant-based meal.
• Experiment with different fillings for the bao buns, such as pulled pork or beef, or even a medley of vegetables for a fresh twist. Feel free to play around with sauces to suit your taste preferences.

Print

Crispy Fried Chicken Bao Buns With Sriracha mayo

Recipe by Laila

★ ★ ★ ★ ★ 5 from 1 vote

Course: Dinner Cuisine: Asian Difficulty: Easy

🍽️

Servings

− 4 +

⏱️

Prep Time

1 hr 30 min

🍳

Cook Time

20 min

🔥

Calories

—

If you're searching for a delectable dish that combines the flavors of Asian street food with a twist, look no further than the Crispy Fried Chicken Bao Buns With Sriracha mayo. These fluffy steamed buns encase perfectly crispy chicken, enhanced with a spicy Sriracha mayo sauce that elevates the entire experience. Perfect for a quick lunch or a savory snack, this recipe will not only satisfy your hunger but also impress your family and friends! The contrast between the soft, pillowy buns and the crunchy fried chicken creates a delightful texture that is simply irresistible.

Cook Mode Keep the screen of your device on

Start cooking

Ingredients

US Metric

• For the Bao Buns: 2 cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1 teaspoon instant yeast
• ½ teaspoon salt
• ¾ cup warm water (about 110°F)
• 1 tablespoon vegetable oil
• For the Fried Chicken: 2 boneless, skinless chicken thighs
• ½ cup buttermilk
• ¾ cup all-purpose flour
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• Oil for frying, enough for deep frying (about 2-3 cups)
• For the Sriracha Mayo: ¼ cup mayonnaise
• 2 tablespoons Sriracha sauce
• 1 teaspoon lime juice
• For Garnishing: Sliced green onions
• Fresh cilantro leaves
• Pickled cucumbers (optional, but recommended for a tangy contrast)

Directions

1.

In a mixing bowl, combine 2 cups of all-purpose flour, 1 tablespoon of sugar, 1 teaspoon of baking powder, 1 teaspoon of instant yeast, and ½ teaspoon of salt. Mix well to ensure the dry ingredients are evenly distributed.

2.

Make a well in the center and add ¾ cup of warm water and 1 tablespoon of vegetable oil. Stir until the mixture forms a dough, then knead it slightly to combine all ingredients thoroughly.

3.

Transfer the dough onto a floured surface and knead for about 5-7 minutes until it becomes smooth and elastic. Place it in a greased bowl, cover with a damp cloth, and let it rise for about 1 hour, or until doubled in size.

4.

While the dough is rising, marinate the 2 chicken thighs in ½ cup of buttermilk in a bowl and let it sit for at least 30 minutes.

5.

In a separate bowl, combine ¾ cup of flour, 1 teaspoon of paprika, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, ½ teaspoon of salt, and ½ teaspoon of black pepper. Mix well.

6.

Heat oil in a deep skillet or fryer to 350°F (175°C). Remove the chicken from the buttermilk, allowing excess to drip off, then dredge in the seasoned flour mixture.

7.

Fry the chicken for about 6-8 minutes, or until golden brown and cooked through. Remove and drain on paper towels.

8.

In a small bowl, mix together ¼ cup of mayonnaise, 2 tablespoons of Sriracha sauce, and 1 teaspoon of lime juice until smooth.

9.

Once the dough has risen, punch it down, divide it into 8 equal pieces, shape each into a ball, and flatten it gently.

10.

Arrange the buns on a steaming rack and let them rise for another 30 minutes. Prepare a steamer and bring water to a boil.

11.

Steam the buns for about 10-12 minutes until fluffy and cooked through.

12.

Once the bao buns are ready, slice them open gently. Place a piece of crispy fried chicken inside each bun and drizzle with Sriracha mayo. Add garnishing ingredients as desired.