Ribbons of pickled cucumber & carrot bring the sweet-sour, browned chicken fillets doused in hoisin sauce bring the salty, and steamed bao buns bring the fluffy. Finished with fresh coriander & black sesame seeds for a bao that will wow!
Chicken Fillet Bao Buns
Chicken Fillet Bao Buns
with pickled veg & hoisin sauce
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Bao Buns
- Black Sesame Seeds
- Carrot
- Chicken
- Cucumber
- Free-range Chicken Mini Fillets
- Fresh Coriander
- Hoisin Sauce
- Rice Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
PICKLE PARTY
Boil the kettle. In a bowl, place the Cucumber ribbons, the grated carrot, the rice wine vinegar, a sweetener, and 10ml of cold water. Toss to coat and set aside.
BAO BUNS
Place a pot over medium-high heat with 3-4cm of boiling water covering the base. Once the water in the pot is steaming, oil the colander. Place the bao buns in the colander over the pot. Cover and allow to steam until heated through and soft, 5-6 minutes. Alternatively, use a steamer if you have one. Once cool enough to handle, use a knife to gently open each bun. Drain the pickling liquid from the Cucumber and carrot.
HOISIN Chicken
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the heat, roughly shred, and stir through the hoisin, a splash of warm water, and season.
TAKE A BAO!
Fill each bao bun with the hoisin Chicken and ribbons of the pickled veg. Sprinkle over the chopped coriander, and the black sesame seeds. Serve with any remaining pickled veg. Amazing, Chef!
PICKLE PARTY
Boil the kettle. In a bowl, place the Cucumber ribbons, the grated carrot, the rice wine vinegar, a sweetener, and 20ml of cold water. Toss to coat and set aside.
BAO BUNS
Place a pot over medium-high heat with 3-4cm of boiling water covering the base. Once the water in the pot is steaming, oil the colander. Place the bao buns in the colander over the pot. Cover and allow to steam until heated through and soft, 5-6 minutes. Alternatively, use a steamer if you have one. You may need to do this step in batches. Once cool enough to handle, use a knife to gently open each bun. Drain the pickling liquid from the Cucumber and carrot.
HOISIN Chicken
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the heat, roughly shred, and stir through the hoisin, a splash of warm water, and season.
TAKE A BAO!
Fill each bao bun with the hoisin Chicken and ribbons of the pickled veg. Sprinkle over the chopped coriander, and the black sesame seeds. Serve with any remaining pickled veg. Amazing, Chef!
PICKLE PARTY
Boil the kettle. In a bowl, place the Cucumber ribbons, the grated carrot, the rice wine vinegar, a sweetener, and 30ml of cold water. Toss to coat and set aside.
BAO BUNS
Place a pot over medium-high heat with 3-4cm of boiling water covering the base. Once the water in the pot is steaming, oil the colander. Place the bao buns in the colander over the pot. Cover and allow to steam until heated through and soft, 5-6 minutes. Alternatively, use a steamer if you have one. You may need to do this step in batches. Once cool enough to handle, use a knife to gently open each bun. Drain the pickling liquid from the Cucumber and carrot.
HOISIN Chicken
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the heat, roughly shred, and stir through the hoisin, a splash of warm water, and season.
TAKE A BAO!
Fill each bao bun with the hoisin Chicken and ribbons of the pickled veg. Sprinkle over the chopped coriander, and the black sesame seeds. Serve with any remaining pickled veg. Amazing, Chef!
PICKLE PARTY
Boil the kettle. In a bowl, place the Cucumber ribbons, the grated carrot, the rice wine vinegar, a sweetener, and 40ml of cold water. Toss to coat and set aside.
BAO BUNS
Place a pot over medium-high heat with 3-4cm of boiling water covering the base. Once the water in the pot is steaming, oil the colander. Place the bao buns in the colander over the pot. Cover and allow to steam until heated through and soft, 5-6 minutes. Alternatively, use a steamer if you have one. You may need to do this step in batches. Once cool enough to handle, use a knife to gently open each bun. Drain the pickling liquid from the Cucumber and carrot.
HOISIN Chicken
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the heat, roughly shred, and stir through the hoisin, a splash of warm water, and season.
TAKE A BAO!
Fill each bao bun with the hoisin Chicken and ribbons of the pickled veg. Sprinkle over the chopped coriander, and the black sesame seeds. Serve with any remaining pickled veg. Amazing, Chef!
Frequently Asked Questions
What is the preparation time for Chicken Fillet Bao Buns?
The preparation time for Chicken Fillet Bao Buns with pickled veg & hoisin sauce is between 25 and 30 minutes.
What is the total time required to make Chicken Fillet Bao Buns with pickled veg & hoisin sauce?
The total time required to make Chicken Fillet Bao Buns with pickled veg & hoisin sauce is between 30 and 35 minutes.
How many servings does Chicken Fillet Bao Buns provide?
4 servings
What are the main ingredients in Chicken Fillet Bao Buns?
Bao Buns, Black Sesame Seeds, Carrot, Chicken, Cucumber, Free-range Chicken Mini Fillets, Fresh Coriander, Hoisin Sauce, Rice Vinegar
What is the nutritional information of Chicken Fillet Bao Buns?
Calories: 1631, Carbs: 257 grams, Fat: grams, Protein: 75.4 grams, Sugar: 42.1 grams, Salt: 4007 grams
How do I prepare Chicken Fillet Bao Buns?
PICKLE PARTY: Boil the kettle. In a bowl, place the cucumber ribbons, the grated carrot, the rice wine vinegar, a sweetener, and 20ml of cold water. Toss to coat and set aside. TAKE A BAO!: Fill each bao bun with the hoisin chicken and ribbons of the pickled veg. Sprinkle over the chopped coriander, and the black sesame seeds. Serve with any remaining pickled veg. Amazing, Chef! BAO BUNS: Place a pot over medium-high heat with 3-4cm of boiling water covering the base. Once the water in the pot is steaming, oil the colander. Place the bao buns in the colander over the pot. Cover and allow to steam until heated through and soft, 5-6 minutes. Alternatively, use a steamer if you have one. You may need to do this step in batches. Once cool enough to handle, use a knife to gently open each bun. Drain the pickling liquid from the cucumber and carrot. HOISIN CHICKEN: Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the heat, roughly shred, and stir through the hoisin, a splash of warm water, and season.
What should be prepared from my kitchen to make Chicken Fillet Bao Buns?
Bao Buns, Black Sesame Seeds, Carrot, Chicken, Cucumber, Free-range Chicken Mini Fillets, Fresh Coriander, Hoisin Sauce, Rice Vinegar
How many calories does Chicken Fillet Bao Buns have?
1631 calories
How much fat content does Chicken Fillet Bao Buns have?
grams
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