A bao is a type of bun that's popular in many Chinese cuisines. It's charasterically soft and squishy and is designed to be filled with all sorts of wonderful stuff. Baos can be cooked in many different ways, and this recipe allows for two methods so you can customise your cooking to suit your preference.
2 sachet(s)
Gochujang Paste
(Contains Soya)
1 sachet(s)
Aioli
(Contains Egg, Mustard)
1 unit(s)
Cabbage
1 sachet(s)
Sweet Asian Sauce
(Contains Soya, Wheat May be present Crustaceans)
2 pack(s)
Breadcrumbs
(Contains Wheat)
260 grams
Diced Chicken Breast
1 unit(s)
Scallion
500 grams
Baby Potatoes
1 sachet(s)
Sesame Seeds
(Contains Sesame May be present Cereals containing gluten, Peanut, Nuts)
1 sachet(s)
Dried Chilli Flakes
6 unit(s)
Bao Buns
(Contains Wheat May be present Milk)
1 unit(s)
Egg
¼ tsp
Salt
½ tbsp
Oil
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.
TIP: Allow the oil to get nice and hot before adding the chicken so it can crisp up properly.
TIP: To steam the bao instead, place a pot with 2cm of water over high heat. Once boiling, place a colander lined with a baking sheet on top of the pot. Place the bao (three at a time) on the baking sheet. Cover and steam for 3-4 mins.