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Chicken Bao Buns – Honey Soy

Chicken bao buns with carrot and cucumber

Whenever I head to local markets chicken bao buns are always a popular choice from the local food trucks. Its something about the soft cloud like texture that makes them so delicious. I was walking through a Chinese grocer and came across a massive bag of frozen bao buns. I couldn’t resist the temptation of designing a chicken bao bun recipe.

How to make bao buns from scratch

First things first in this recipe I didn’t make the bao buns from scratch. If you have some flour and yeast in the cupboard then jump over to Nicky’s recipe at Kitchen sanctuary for a quick and easy guide.

Key ingredients for chicken bao buns

  • 1/3 a cup of raw Australian honey
  • 1/4 cup of soy sauce
  • 1/4 cup of chopped spring onions
  • 2 tablespoons of olive oil
  • 4 cloves of minced garlic (minced)
  • 1 tbsp of white vinegar
  • 1 tsp of sesame oil
  • 3/4 tsp of freshly grated ginger
  • 2 large chicken breasts
  • 1 carrot
  • 1 cucumber

Do I need freshly ground ginger?

I absolutely love the fresh taste that ginger adds to the chicken bao buns. I find fresh ginger keeps relatively well in the pantry and im always throwing it in juices and stir-fry’s.

How to make chicken bao buns

In a desert bowl combine the honey, soy sauce, spring onions, olive oil, garlic, vinegar sesame oil and ginger. Stir the mixture until the honey starts to dissolve as it is prone to sticking to the bottom of the bowl.

Remove the chicken from the packaging and cut the chicken into strips. If the chicken has been frozen then it may be worth patting it down with a paper towel to remove excess moisture. This may also be the case if there is quite a bit of liquid in the packaging. Combine the chicken and honey soy mixture in a large mixing bowl and let it marinade for 30 minutes or overnight if you have time.

Chop the carrot into thin strips and dice the cucumber. I found that keeping the carrot strips relatively short definitely helped when packing the bao buns. Longer strips tended to get in the way.

Add the chicken to a wok and cook until crispy. I found that at this step I had quite a bit of liquid in the pan. I kept cooking the chicken on medium to low heat until the sauce reduced and produced a deliciously sticky sauce coating producing a similar sauce to honey soy chicken bao buns that you buy at the markets.

Add your bao buns to a bamboo steamer and steam until they become soft and cloud like. You may need to use a knife to cut them open as they may stick during the steaming process. Watch out for the steam as well when turning the bao buns its surprising how hot the bamboo steamer can get in a short amount of time.

Once the bao buns are finished cooking pack in the honey soy chicken mixture, carrot and cucumber and season with parsley or sesame seeds for some added flavour.

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Chicken bao buns with carrot and cucumber

Chicken Bao Buns – Honey Soy


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  • Author: The Food Lovers Marketplace
  • Total Time: 20 minutes
  • Yield: 3 People 1x

Description

Honey soy chicken bao buns have been one of my favourite market foods and now I can cook them in my own kitchen. This recipe is quick and easy while being packed with flavour.


Ingredients

Scale
  • 1/3 a cup of raw Australian honey
  • 1/4 cup of soy sauce
  • 1/4 cup of chopped spring onions
  • 2 tablespoons of olive oil
  • 4 cloves of minced garlic (minced)
  • 1 tbsp of white vinegar
  • 1 tsp of sesame oil
  • 3/4 tsp of freshly grated ginger
  • 2 large chicken breasts
  • 1 carrot
  • 1 cucumber

Instructions

  1. In a desert bowl combine the honey, soy sauce, spring onions, olive oil, garlic, vinegar sesame oil and ginger. Stir the mixture until the honey starts to dissolve as it is prone to sticking to the bottom of the bowl.
  2. Remove the chicken from the packaging and cut the chicken into strips. If the chicken has been frozen then it may be worth patting it down with a paper towel to remove excess moisture. This may also be the case if there is quite a bit of liquid in the packaging. Combine the chicken and honey soy mixture in a large mixing bowl and let it marinade for 30 minutes or overnight if you have time.
  3. Chop the carrot into thin strips and dice the cucumber. I found that keeping the carrot strips relatively short definitely helped when packing the bao buns. Longer strips tended to get in the way.
  4. Add the chicken to a wok and cook until crispy. I found that at this step I had quite a bit of liquid in the pan. I kept cooking the chicken on medium to low heat until the sauce reduced and produced a deliciously sticky sauce coating producing a similar sauce to honey soy chicken bao buns that you buy at the markets.
  5. Add your bao buns to a bamboo steamer and steam until they become soft and cloud like. You may need to use a knife to cut them open as they may stick during the steaming process. Watch out for the steam as well when turning the bao buns its surprising how hot the bamboo steamer can get in a short amount of time.
  6. Once the bao buns are finished cooking pack in the honey soy chicken mixture, carrot and cucumber and season with parsley or sesame seeds for some added flavour.

Notes

Do I need to use fresh ginger?: I absolutely love the fresh taste that ginger adds to the chicken bao buns. I find fresh ginger keeps relatively well in the pantry and i’m always throwing it in juices and stir-fry’s.

  • Prep Time: 5
  • Cook Time: 15
  • Category: chicken
  • Method: pan fried
  • Cuisine: asian
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