Teriyaki Chicken Bao Buns

Name: Teriyaki Chicken Bao Buns
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Cuisine: China
Ingredients: 250 g of flour (type 45 or 55); 5 g of baker's yeast (dry); 15 g of granulated sugar; 150 ml of water (lukewarm); 1 tbsp of vegetable oil (for the dough and folding); 4 g of salt; 300 g of chicken breasts (cut into strips); 3 tbsp of soy sauce; 2 tbsp of mirin; 1 tbsp of honey; 1 garlic cloves (grated); 1 tsp of ginger (fresh and grated); 1 tbsp of sesame oil; 1/2 cucumbers (thinly sliced); 1 carrots (grated); 40 g of spinach (baby leaves); 4 sprigs of parsley (curly or flat-leaf); 1 tsp of sesame seeds (toasted)

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Teriyaki chicken bao combine the incomparable softness of a homemade steamed bun with strips of chicken intensely glazed in a sweet-and-salty sauce. Topped with crunchy vegetables and sesame seeds, this Asian sandwich is ideal for a fun, exotic dinner, delivering an explosion of flavor in every bite.

Total time: 1 h 05
Prep: 45 min
Cook: 20 min
Rest: 1 h 20
Difficulty: Hard
Per person: €3.17

By the CookinBreak team

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Nutrition facts

per serving · estimate

590kcal

Protein38 g26%
Carbs80 g55%
Fat12 g19%
Fiber5 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For dazzling white bao buns with an airy texture, avoid removing the steamer lid right after cooking. Turn off the heat and let it rest for 3 min before opening to avoid thermal shock that would make the dough collapse or wrinkle.

Freezing : Can you freeze this recipe?

Yes

Cooked teriyaki chicken freezes very well, up to 3 months in freezer bags. Cooked bao buns can be frozen separately for 1 month, then reheated by steaming.

Storage : How long does it keep?

Cooked teriyaki chicken keeps 3 to 4 days max in an airtight container in the fridge. Cooked bao buns keep 1 to 2 days in the fridge in an airtight bag, but their texture is best fresh. Assembled bao buns should be eaten within 24h for

Making ahead : Can you make it the day before?

Yes

The teriyaki chicken can be prepared the day before. The vegetables (cucumbers, carrots) can be cut and kept cold in an airtight container.

Reheating : How do you reheat it?

Reheat the teriyaki chicken in the microwave (2-3 min at medium power) or in a saucepan over low heat. Reheat the bao buns by steaming (5-7 min) to restore their softness. Microwave possible (30-60 sec) but may affect the texture.

Variations

Teriyaki tofu version: replace the chicken with blocks of firm tofu pan-fried until golden and well coated in the syrupy sauce.
Spicy version: add a thin dab of sriracha chili paste or sliced fresh chili to the crunchy vegetables.
Pulled pork version: swap the chicken breast for glazed pulled pork with the same soy-mirin sauce.

Mistakes to avoid

Lifting the lid during cooking, which lets the steam escape and keeps the buns from rising properly.
Forgetting to oil the inside surface of the dough before folding it, which would make the bao stick to itself when cooked.
Simmering the teriyaki sauce over too low a heat without letting it reduce, which would give a watery sauce instead of a shiny glaze.

Frequently asked questions

Can I make this recipe without a bamboo steamer?

Yes, an electric steamer or a metal steamer insert set in the bottom of a large pot works perfectly. Just wrap the lid in a kitchen towel to absorb condensation and keep water drops from falling onto the buns.

Which flour should I choose for very white bao buns?

Regular type 45 wheat flour works very well, but special Asian bao flours (bleached and very low in ash) give an even brighter, lighter crumb.

How do I make sure the chicken stays tender?

Brown the chicken breast pieces quickly over very high heat without overcooking them, then coat them in the teriyaki sauce off the heat as soon as it has reduced. Cooking too long dries out the white meat.

What can I use instead of mirin for the teriyaki sauce?

If you don't have mirin, mix the same amount of mild rice vinegar with an extra teaspoon of granulated sugar to recreate the essential sweet-and-salty balance.

Can I use fresh yeast for the bao buns?

Yes, if you use fresh yeast, use about 10 to 15 g for 250 g of flour. Dissolve it in the lukewarm water like dry yeast and follow the same kneading and rising steps.