Crispy Chilli Chicken Bao Buns | How to make Chilli Chicken Bao Buns | Chinese Steamed Buns | Chinese Cuisine | How to make Chinese Bao Buns at Home | Healthy Steamed Chicken Bao Buns | Bao Buns Recipe | Chicken Recipes | Non veg food recipe | Snack Recipes | Get Curried | Varun Inamdar
Learn how to make Crispy Chilli Chicken Bao Buns with our Chef Varun Inamdar.
Introduction
Looking for a snack that’s both comforting and exciting? Our Bao Buns with Crispy Chilli Chicken is the answer! 🙌 The soft and fluffy bao paired with the crispy and flavourful chicken is a match made in heaven. 😍 Try out this easy “Crispy Chilli Chicken Bao Bun” recipe today & tell us how you like it in the comments. Don’t forget to share this with your friends and family.
Crispy Chilli Chicken Bao Buns Ingredients –
Preparing Bao Buns
1/2 Cup Warm Milk
1/3 Cup Warm Water
2 tsp Caster Sugar
7gms Dry Yeast
Pinch of Salt
2 & 1/2 Cups All Purpose Flour
2 tbsp Caster Sugar
1/2 tsp Baking Powder
1/4 tsp Salt
Preparing Crispy Chilli Chicken
1 no. Chicken Breast (Cut into thin strips)
1 tbsp Day Soy Sauce
1/2 tsp Ginger-Garlic Paste
1/2 tsp Salt
1 tbsp Cornstarch
Oil (for frying)
Toss Crispy Chilli Chicken with Slurry
2 tbsp Oil
1 Onion (Sliced)
1 Green Capsicum (Juliennes)
Cornstarch
1 tbsp Dark Soy Sauce
1 tsp Ginger-Garlic Paste
1/2 tsp Reg Chilli Powder
1/2 tsp Sugar
1/2 Cup Water
1 tsp Black Pepper
#ChilliChickenBaoBuns #baobuns #nonvegfood #GetCurried #TheBombayChef #VarunInamdar
Download the Get Curried App by clicking on this link:-
Host: Varun Inamdar
Copyrights: REPL
Subscribe and Get regular Updates:
https://www.facebook.com/GetCurried
https://twitter.com/Get_Curried
https://instagram.com/getcurried
About Bao Buns
Bao Buns (pronounced “bow”) are a delectable, warm, fluffy delicacy of stuffing wrapped inside a sweet, white dough. The bao, which is made with flour, yeast, sugar, baking powder, milk, and oil, is slightly sweeter than its close relative, the dumpling. It is a Chinese-style stuffed bun or bread-like dumpling.
The ideal bao should be light, round, and soft, as they are known for being light and fluffy. It is most commonly associated with being filled with pork, but as the bao bun has grown in popularity around the globe, the bao bun fillings have become much more diverse. Today, some of the items you can pair with your bao dough include chicken, mushroom, fish, pickled vegetables, and chocolate at times.
Hey guys, this is me the
Bombay Chef, Varun Inamdar. And welcome to 'Get Curried'. Today's recipe, 'Bao Buns
with Crispy Chilli Chicken'. Let's begin. I'm going to divide this recipe
into two different components. The first one of course, is
getting the 'Bao Buns' ready. And the second one is
making the crispy honey chilli. First things first, we need to
make a ferment using warm milk. Water. I'm going to add in sugar to this. Because that in a lot of ways
becomes the food for the yeast. Last but not the least…. Dry Yeast. Let's give this a quick stir. And while we do this, I'm also
going to add in just a pinch of salt. To control the growth of yeast. Stir this and keep this
aside for at least 5-7 minutes. The yeast has dissolved in the
milk, water and sugar mixture. I'm getting the dry flour closer to me. And adding in some
more dry ingredients. Caster sugar. Baking powder. And to this, I'm going to
add in the remaining salt. Let's stir this well. Time to add in the yeast mixture. Now if you realise, I have not
really fermented the mixture. Because I'm going to keep this for
a longer amount of time to ferment. And along with this, I'm
going to add in vegetable oil. Let's stir this well to begin with. And then once all of this comes together, I'm going to knead this
for at least 5-7 minutes. All of this has come together and
transfer all of this on the workbench. Once the dough is kneaded nice
and soft, We collect all of this together.
Like so. We convert this into a nice
smooth and even dough ball. And then we transfer this in a bowl. And keep this covered and aside For at least an hour and a half. While the Bao dough is resting,
let's begin with the filling for the Bao. And in this case, it
is crispy chicken chilli. Extremely simple. First things first, we need to cut
chicken into extremely thin strips. Almost like Juliennes. Let's transfer all these
strips into a deep bowl. And let's season this with some soya sauce. Now this is dark Soya
Sauce, so I've taken very little. A little paste of Ginger and Garlic. A touch of Salt. We mix this well. Now because we are
making crispy chicken chilli, Lots of Cornstarch. While I'm doing this, if
you would have noticed, There's oil which is also
getting heated in a Kadhai. We mix the chicken well. And fry this in 2-3 batches,
depending on the size of the Kadhai. Our crisp chicken is fried and ready. Time to toss it up, crispy chicken chilli. Heat oil in a wok. Once the oil heats up,
I'm going to add in Onions. These are sliced red Onions. Along with this, green capsicum. And along with this, chicken. Let's toss all of this on high flame. And while this is just
kind of getting cooked, We're going to make a
slurry using cornstarch. A tablespoon of Dark Soya Sauce. A tsp. of Ginger-Garlic paste.
A touch of Red Chilli Powder. Well if you want, you can also
add in some green chilli paste. Or maybe green chillies which are slit. Sugar. Water. Stir all of this well. And then add in the rest of the water. Black pepper, freshly cracked. And last but not the least, Salt. Mix and all of this goes
straight into the wok. Our crispy chicken
chilli is done and ready. And the Bao dough has
also kind of rested well. Let's keep this aside for a while. You would be wondering
where the muslin cloth is. Which was laid on top of this. So what I've done is, I've created
like a makeshift steamer idea. So I've taken a pot and for the cover, I have actually lined
it with a muslin cloth. So that when we steam the
Bao, we do not want the water To start dripping on top of the Baos. So the muslin cloth when we place on top Of this, while this is
all getting steamed, Absorbs all the moisture, all the liquid. And that way the Bao does not
become sticky and watery on the top. So now let's keep this aside. And I have a little bit
of an elevation here. So let's place this. Because I understand you all may not
have a bamboo basket in possession. So this is like a makeshift steamer. Let's add water. And on top of this, I'm
going to place a butter paper. But while placing a butter paper, just
to kind of take extra care and caution, I'm going to brush a little bit of
regular UN-flavored vegetable oil.
Time to pull this dough And… And knock it back like so. Ensure it gets deflated. And then you bring it all
together, Like a cylinder and roll this. We're going to portion this into
little lemon sized balls like so. Let's roll these into individual rounds And keep these aside. Let's take these individual
dough balls and roll these. Ensure they're rolled evenly, like so. Once you achieve this round
shape, You have to fold this like so. And keep this aside. Our Baos are rolled,
shaped, folded, and ready. Let's place these carefully. Once these are placed with a little gap or
a little distance between each one of them, We cover this with our
muslin cloth lined cover. Turn the flame on… And cook this for 15
minutes on high flame. With this off goes the flame And our Baos are steamed and ready. With this, our Bao Buns with
Crispy Chili Chicken, done and ready. Make this for your family,
make this for your friends. And like I always say,
steal one for yourself. This is me, the Bombay Chef,
Varun Inamdar, signing off. Bye for now.
