Light & Fluffy Chinese Bao Buns with Crispy Panko Chicken

The Bao Dough

500g medium-gluten wheat flour or plain flour
60g sugar
1 teaspoon baking powder
Pinch of salt
7g fast-action dried yeast
150ml warm milk
120 to 150ml warm water, warm to the touch
25g vegetable oil, plus extra for brushing

The Crispy Panko Chicken

4 boneless chicken thighs

Cornflour, enough to coat
1 teaspoon curry powder
½ teaspoon chilli powder
Salt and pepper

100ml milk
100g panko breadcrumbs

Vegetable oil, for deep frying

PREPARATION

MAKING THE BAO DOUGH

1. Using a free-standing mixer with a dough hook attachment (if available), pour in the measured-out ‘Dry Mix’ ingredients.

2. Mix ‘The Liquid’ ingredients together in a measuring jug. Then slowly pour the liquid into the mixer while kneading on a low speed for around 2 minutes until all the water is mixed into the flour. Once combined, turn the speed up to high speed for a further 2 minutes until the dough has a smooth-yet-tacky feel to it.

3. Once the dough has been well kneaded, dust with 2 tablespoons of flour, scraping off any additional dough on the sides of the bowl. Shape the dough into a rough ball, and then coat lightly with 1 tablespoon of vegetable oil, cover the bowl with a damp cloth, and leave aside in a warm, preferably moist, draft-free location (like inside a room temperature oven) for 1 – 1.5 hours.

4. Once the dough has doubled in size, you can then shape it into whatever shape you wish before steaming.

5. Steam times will vary between 8 – 15 minutes depending on the shape and size of your finished buns (the thinner the bun, the shorter the steaming time).

COOKING

4. Steam the Bao

Bring a wok one-third full of water to a vigorous boil.

Place the buns into a steamer basket with space between each one. Steam over high heat for 8 minutes.

Remove from heat and allow to rest for 1 minute before lifting the lid.

The buns should be fluffy, smooth and bouncy to the touch.

5. Prepare the Crispy Panko Chicken

Mix curry powder, chilli powder, salt and pepper into the cornflour.

Coat the chicken thighs in the seasoned cornflour. Dip into milk, then coat thoroughly in panko breadcrumbs. For extra crispiness, repeat the milk and panko stage once more.

Heat oil to 180°C. Fry the chicken carefully for 5 to 6 minutes until golden and cooked through. Drain on kitchen paper and slice into thick strips.

6. Assemble

Open each steamed bao gently.

Fill with crispy panko chicken and serve immediately while the buns are warm and fluffy and the chicken is crisp.

School of Wok Tips

• Feel the dough as you knead. Texture matters more than strict measurements.
• If the dough feels dry, add a small splash of warm water. If sticky, dust lightly with flour.
• Always steam over a vigorous boil before starting your timer.
• Brush oil inside the fold so the bun opens easily after steaming.

FAQs

What flour is best for bao buns?

Medium-gluten wheat flour is traditional. Western plain flour works well as it has a similar protein level.

Why are my bao not fluffy?

This is usually caused by under-kneading, not allowing enough resting time, or steaming over water that is not fully boiling.

Can I freeze bao buns?

Yes. Freeze after shaping and steam from frozen, adding 2 to 3 extra minutes to the cooking time.