Crispy Chicken Bao Buns

Ingredients

Bao Buns:

½ c + 2 Tbsp warm water

½ c warm milk

1 Tbsp instant yeast

3 Tbsp caster sugar

3 Tbsp melted Westgold Unsalted Butter

2½ c high grade flour

½ t baking powder

¼ t salt

Melted Westgold Unsalted Butter for brushing

Crispy Chicken:

12.3 oz chicken tenderloins

1 egg, beaten

¼ c flour

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

½ tsp salt

½ tsp ground black pepper

1½ c panko breadcrumbs

⅓ c Westgold Salted Butter, melted

3-4 c Asian slaw

Kewpie mayonnaise for spreading

Sweet chilli sauce for topping

Green chilli, cucumber & radish slices

Method

Bao Buns:

Pour the water and milk into a bowl and sprinkle over the yeast and sugar.  Add the flour, baking powder, melted butter and salt and gently mix to form a soft ball (add a little more warm water if needed). 

Knead for 3-4 minutes by hand until smooth but not sticky. Place dough back into the mixing bowl and cover with plastic wrap and leave in a warm place until triple in size.  

Tip the dough onto a lightly floured bench and roll out to just under 0.39".  Use a 3.93" cutter and cut out the circles. Brush half the dough circle with melted butter and fold it in half and gently press together.  Roll lightly with the rolling pin to press the circles together. 

Line the inside of the steamer basket with baking paper and place the buns inside, leaving a small gap in between each bun - you may need to cook the buns in 2 or 3 batches depending on the size of your steamer.  

Cover and leave in a warm place to prove until doubled in size. Bring a pan of water to a boil (the steamer basket needs to be a snug fit over the pan of water) and place the covered steamer basket over the hot water and steam the buns for 8 minutes on medium heat.

Make sure the water isn’t touching the bottom of the steamer basket.  When the buns are cooked, remove them from the baking paper and wrap them in a clean tea towel.

Crispy Chicken:

Preheat the oven to 392°F.  Cut the chicken into short finger-like pieces. 

In a bowl, mix together the flour, garlic & onion powders, paprika and salt & pepper.  Add the chicken and toss until well-coated.  Tip in the egg and toss until wet and sticky. 

Spread out the breadcrumbs onto a shallow tray and coat the chicken in the breadcrumbs.  Pour the melted butter into a baking tray and turn the chicken to coat both sides in butter. 

Cook for around 10 minutes until cooked through and crispy.

To fill the Bao Buns:

Gently prise the folded bun open and spread the kewpie inside.  Place some coleslaw onto the kewpie and add 2-3 pieces of chicken.  Add the slices of vegetables in between the chicken and top with sweet chilli sauce. Serve immediately.