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
Scale:
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)
Instructions
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.
