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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Crispy Fried Chicken Bao Buns With Sriracha mayo
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)
Directions
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.
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.
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.
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.
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.
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.
Fry the chicken for about 6-8 minutes, or until golden brown and cooked through. Remove and drain on paper towels.
In a small bowl, mix together ¼ cup of mayonnaise, 2 tablespoons of Sriracha sauce, and 1 teaspoon of lime juice until smooth.
Once the dough has risen, punch it down, divide it into 8 equal pieces, shape each into a ball, and flatten it gently.
Arrange the buns on a steaming rack and let them rise for another 30 minutes. Prepare a steamer and bring water to a boil.
Steam the buns for about 10-12 minutes until fluffy and cooked through.
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.
Recipe Reviews
- ★★★★★
Excellent recipe!
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