Chicken Bao (Fluffy & Juicy!)

Fresh FLUFFY Chicken Bao is the best thing you can ever have!

Chicken Bao is fluffy and soft on the outside, while the filling is juicy and savory. Freshly steamed Chicken Bao is easy to make at home, PLUS you can make them in bulk, freeze, and have them for the perfect breakfast!

This recipe is my mom’s authentic and delicious Chicken Bao recipe that will BLOW YOUR MIND! 

Steamed Chicken Bao may seem intimidating to make, but here is a fail-proof recipe that we tested out multiple times to ensure you can make them at home as well!

Don’t worry about wrapping and pleating the bao perfectly; as long as it is tightly pinched at the top, so the filling doesn’t fall out, the bao will turn out perfect!

I also took step-by-step photos to ensure you can follow along easily. 

I am using hand-chopped chicken thighs today to make these Chicken Baos.

Hand-chopped chicken makes a world of difference. I know it takes an extra 7-8 minutes to make, but TRUST ME, it is worth it!

Versus store-bought ground chicken, the chicken doesn’t get mushy and is chewy and extra juicy. You also have complete control of the fat and meat ratio.

I love using skinless chicken thighs, but you can also use chicken breast if you try to be healthy.

You can make these Chicken Baos in bulk and have them for breakfast or brunch throughout the week.

After you steam the chicken baos, let them rest to cool down before storing them in plastic bags and freezing them in the freezer when you are ready to eat; steam for 15 minutes straight from the freezer.

The baos can last in the fridge for up to one month. 

Do you like dumplings, pancake, and baos? Here are some of my faovrite recipes that are fail-proof and easy to make at home! 

• The BEST Pork and Chives Dumplings
• Crispy Pan-Fried Pork Buns – Sheng Jian Bao
• BIG Green Onion Pancake (5 Ingredients ONLY!)
• Whole Shrimp Potsticker with fluffy Egg Skirt (VIRAL!)

Ingredients 

2 cups of Flour 

130 cc Water 

1 tsp of Yeast 

100 cc Warm Water 

1 tsp of Salt 

1 tsp of Sugar 

300g of Chicken Thigh or ground chicken 

4 stalks of Green Onion 

1.5 tbsp of grated Ginger 

2 tbsp of Oyster Sauce 

1.5 tbsp of Soy Sauce 

2 tbsp of Sesame Oil

1.5 tsp of White Pepper 

1. Prepare the yeast mixture by missing yeast and warm water. 
2. In a bowl, add flour, salt, water, and yeast mixture. Mix with a chopstick till flakey, and knead until it forms into a ball. Let it rise before moving to the next step. 
3. Let it rest by covering with a damp cloth for 1 hour or until the size has doubled. When you lift the dough from the bottom and theres “webs” the dough is ready. 

4. Marinate the chicken with oyster sauce, soy sauce, grated ginger, sesame oil, and white pepper. Mix and then fold in the chopped green onion. 
5. Knead out all the air bubbles from the dough, cut into 10 pieces. Measure by weight for total accuracy.

6. Roll and knead the individual pieces into a smooth ball. Rest for 10 minutes. 

7. Using a rolling pin, roll out the edges; you want the middle part to be thicker than the outer layer. *refer to photo and video for reference* 

8. Put 2.5 tbsp of filling in the middle, fold the dough in half. Pinch each side to the center with pleats. 

9. Twist the center tightly, close, and let it rest in the steamer for 25 minutes. 
10.  Steam the baos for 15 minutes, turn off the heat, and let it rest for 5 minutes, DO NOT OPEN *important step*; this step will prevent the bao from shrinking. 
11. FREEZING INSTRUCTIONS: once the bao has cool down, freeze in a plastic bag for up to 1 month; when ready to enjoy, steam straight from the freezer for 15 minutes. 

Print

Chicken Bao

Fresh FLUFFY Chicken Bao is the best thing you can ever have! Chicken Bao is fluffy and soft on the outside, while the filling is juicy and savory. Freshly steamed Chicken Bao is easy to make at home, PLUS you can make them in bulk, freeze, and have them for the perfect breakfast! This recipe is my mom’s authentic and delicious Chicken Bao recipe that will BLOW YOUR MIND!

Prep Time20 mins

Active Time30 mins

Resting Time1 hr

Total Time1 hr 50 mins

Course: Appetizer, Breakfast, Main Course, Side Dish, Snack

Cuisine: Asian, Chinese, Taiwanese

Keyword: Asian Food, Asian Recipes, bao, buns, chicken, Chinese Food, Easy, Easy Recipes, Taiwanese Food, Taiwanese Recipes

Yield: 10 Chicken Baos

Equipment

• steamer

Materials

• 2 cups of Flour
• 130 cc Water
• 1 tsp of Yeast
• 100 cc Warm Water
• 1 tsp of Salt
• 1 tsp of Sugar
• 300 g of Chicken Thigh or ground chicken
• 4 stalks of Green Onion
• 1.5 tbsp of grated Ginger
• 2 tbsp of Oyster Sauce
• 1.5 tbsp of Soy Sauce
• 2 tbsp of Sesame Oil
• 1.5 tsp of White Pepper

Instructions

• Prepare the yeast mixture by missing yeast and warm water.
• In a bowl, add flour, salt, water, and yeast mixture. Mix with a chopstick till flakey, and knead until it forms into a ball. Let it rise before moving to the next step.
• Let it rest by covering with a damp cloth for 1 hour or until the size has doubled. When you lift the dough from the bottom and theres “webs” the dough is ready.
• Marinate the chicken with oyster sauce, soy sauce, grated ginger, sesame oil, and white pepper. Mix and then fold in the chopped green onion.
• Knead out all the air bubbles from the dough, cut into 10 pieces. Measure by weight for total accuracy.
• Roll and knead the individual pieces into a smooth ball. Rest for 10 minutes.
• Using a rolling pin, roll out the edges; you want the middle part to be thicker than the outer layer. *refer to photo and video for reference*
• Put 2.5 tbsp of filling in the middle, fold the dough in half. Pinch each side to the center with pleats.
• Twist the center tightly, close, and let it rest in the steamer for 25 minutes.
• Steam the baos for 15 minutes, turn off the heat, and let it rest for 5 minutes, DO NOT OPEN *important step*; this step will prevent the bao from shrinking.
• FREEZING INSTRUCTIONS: once the bao has cool down, freeze in a plastic bag for up to 1 month; when ready to enjoy, steam straight from the freezer for 15 minutes.