Delish Recipes

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, chicken bao. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Chicken Bao is one of the most well liked of current trending foods on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Chicken Bao is something that I’ve loved my entire life.

While the chicken and bao buns are cooking, make the sauce. Place the gochujang, honey, sugar, soy sauce, garlic, ginger, vegetable oil and sesame oil in a saucepan and stir together. Drain on paper towel and sprinkle with sea salt.

To begin with this recipe, we have to first prepare a few ingredients. You can have chicken bao using 27 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Chicken Bao:

1. Make ready Bao Buns (gua bao)
2. Take 360 g all-purpose plain flour, plus extra for dusting
3. Take 20 g skim-milk powder
4. Get 4 g baking powder
5. Prepare 5 g instant dry yeast
6. Prepare 35 g white sugar
7. Take 35 g vegetable oil, plus extra for greasing the dough
8. Get 200 g warm water
9. Make ready 14 squares of baking paper (about 10x10cm)
10. Prepare Pickled Carrots
11. Make ready 250 ml(9 fl oz/1 cup) white rice vinegar
12. Prepare 100 g(3½ oz) sugar
13. Get 200 g(7 oz) julienne carrots
14. Prepare Marinade
15. Get 2 tbsp light soy sauce
16. Take 1 tsp Chinese five-spice
17. Take 1 tsp chilli powder
18. Make ready 1 tsp salt, to taste
19. Prepare 1 tsp white pepper
20. Prepare 1 tsp cornflour (cornstarch)
21. Take Sriracha Mayonnaise
22. Take 5 tbsp Sriracha Sauce
23. Get 5 tbsp Mayonnaise
24. Take Assembly
25. Prepare 100 g julienne cucumber
26. Get 100 g finely chopped cabbage
27. Take leaves Coriander

Chinese dim sum is my favorite. Other than char siu bao, har gao (steamed shrimp dumplings) and sui mai, I also love steamed buns. I love the soft and pillowy Chinese steamed buns with fillings, known as bao (包) or baozi (包子). The fillings can be meat, vegetables or a combination of both.

Steps to make Chicken Bao:

1. Place flour, milk powder, baking powder, yeast and sugar in a large bowl. In a separate bowl mix the vegetable oil and water. Make a well in the dry ingredients and pour in the liquids. Stir with a spoon and then use your hands to knead until the dough comes together. Empty out onto a work surface and knead for 5 minutes or until smooth, adding extra flour a tablespoon at a time if the dough sticks to the palm of your hand.
2. Return the dough to the mixing bowl, cover and rest in a warm place for 90 minutes or until doubled in size. Once risen, transfer the dough to a work surface and dust with flour. ‘Punch down’ the dough by kneading it for 5 to 10 minutes. The aim here is to remove as many air bubbles as possible.
3. Use a rolling pin to roll the dough out to 1cm thick. Dip your fingers in vegetable oil and lightly spread the oil over the surface of the dough. Then use an 8cm diameter pastry cutter (or a plastic cup of the same diameter) to cut out rounds. Remove the excess dough. Fold rounds in half and flatten slightly with the rolling pin.
4. Place on a square of baking paper and place directly into a large bamboo steamer or onto a tray. Repeat with remaining dough (excess dough can be re-rolled and used). Cover the folded rounds and set aside to prove for 30 minutes.
5. Fill a wok one-third full with water and place over high heat. When the water is boiling, place the bamboo steamer over the wok and steam buns for 12 minutes. Then turn off the heat (don’t lift the lid) and allow the buns to rest over the hot water for 5 minutes. Buns can be made up to a day in advance and steamed to re-heat before serving.
6. To make the pickled carrot, simmer the vinegar, sugar, 125 ml (4 fl oz/½ cup) water and 1 teaspoon salt in a small saucepan, stirring until the sugar dissolves. Cool completely, then add the carrots and refrigerate overnight.
7. Combine the marinade ingredients in a bowl, add the chicken and stir to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
8. To make the Sriracha mayonnaise, combine the ingredients and set aside.
9. Combine the beaten eggs and 125 ml (4 fl oz/½ cup) water in a bowl. Place the seasoned flour in a shallow bowl. Dip the chicken pieces in the egg wash, then the flour, shaking off the excess.
10. Heat oil in a deep-fryer or wok to 180°C (350°C) or until a piece of bread browns in 10 seconds, and deep-fry the chicken in batches until golden and crisp. Remove with a slotted spoon and drain on paper towel. When all the chicken is done, deep-fry the basil for a couple of seconds until crisp. Drain on paper towel.
11. To serve, stuff the chicken pieces into the split bao with carrots, cucumber, cabbage and coriander, and top with mayonnaise and sesame seeds.
12. If you make this recipe, don't forget to tag @appetizing.adventure on Instagram!

Sweet sesame chicken with a tangy salad and chilli sauce inside a soft bao bun. In this recipe, soft, slightly sweet bao (or Chinese steam buns) perfectly complement chicken cooked in savory black bean sauce and spicy Korean chile paste. A creamy spread adds another layer of bold flavor, while quick-pickled cucumber rounds it all out with cooling crunch. To make the dough, place the flour, sugar, fast action yeast and baking powder into a large bowl. Pour in the milk and water and add a pinch of salt.

So that’s going to wrap this up for this special food chicken bao recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!