Chili chicken bao
16
25 minutes
30 minutes
Chinese
Indonesian
1 hour
Super simple. Very tasty! A soft Indonesian, Chinese steamed bun, you can sleep on, filled with an amazing juice chicken filling paired with a homemade sweet chili sauce. No you are not dreaming, make this to impress all your guest!
Ingredients
Dough
- 500 gr fine flour
- 7 gr yeast
- 7 gr salt
- 1 tbsp sugar
- 1 tbsp sunflower oil
- 270 ml lukewarm water
Filling
- 600 gr chicken breast
- 4 tbsp soy sauce
- 2 tbsp Oyster sauce
- 6 tbsp chili sauce
- ½ tsp 5 spice
- 1 tsp white pepper
- 2 tbsp sesame oil
- 1 onion
- 5 garlic cloves
- 1 tbsp ginger
Sweet chili sauce
- 200 gr sugar
- 200 gr water
- 80 ml rice vinegar
- 5 garlic cloves
- 2 tbsp paprika or chili powder
- 4 tbsp chili flakes
- 2 tbsp soy sauce
- 1 tbsp fish sauce
Garnish
- Spring onion
Directions
Stir together the flour, yeast, salt and sugar. When combined go in with the oil and lukewarm water. Knead until a smooth dough ball is formed, add more flour if needed.
- Let the dough rest in a greased bowl covered with a damp towel, until doubled in size (about 1 hour).
- Now mince the garlic and for the filling and chili sauce and set aside.
- Make the chili sauce, by adding all the ingredients to a pan on medium heat and let the sugar dissolve. Once dissolved, let thicken with a cornstarch slurry. Set aside to cool.
- Mince the onion for the filling and finely chop the chicken to get a sort of chicken mince.
- Add the chicken to a bowl together with the other ingredients and marinate as long as you prefer.
- Cook the chicken in a pan with neutral oil until almost done and thicken with another cornstarch slurry.
- Divide the dough into 16 equal pieces and roll them out, but make sure the center of the circles will be a little thicker than the sides.
- Put the filling on the center of the dough circles and pinch the sides over to close it.
- Steam the bao buns for about 10 minutes.
- Serve the buns with the sweet chili sauce and sliced spring onion and enjoy!