Bouncy steamed bao buns overflow with succulent hoisin-infused chicken mince and zingy pickled veg. Sprinkled with spring onion, fresh coriander, and black sesame seeds, this dish is hard to beat! We like bao buns and we cannot lie…
The Best Chicken Bao Buns
The Best Chicken Bao Buns
with pickled veg & hoisin sauce
Hands on Time: 15 - 30 minutes
Overall Time: 20 - 35 minutes
Ingredients:
- Bao Buns
- Black Sesame Seeds
- Chicken
- Cucumber
- Free-Range Chicken Mince
- Fresh Coriander
- Hoisin Sauce
- Julienne Carrot
- Low-Sodium Soy Sauce
- Pickling Liquid
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
PICKLE PARTY
Boil the kettle. In a bowl, place the Cucumber ribbons, julienne carrot, pickling liquid, and 15ml of cold water. Toss until the veg is fully coated and set aside to pickle.
HOISIN SAUCE
Place a pot over a medium-high heat with 3-4cm of boiling water covering the base for Step 3. Place a pan over a medium-high heat with a drizzle of oil. Once hot, add the spring onion whites and fry for 1-2 minutes until soft and translucent, shifting occasionally. Add the mince and work quickly to break it up as it starts to cook. Allow to cook for 5-6 minutes until browned, stirring occasionally. Mix through the soy sauce, hoisin, and some seasoning (be cautious, the soy sauce is salty). Allow it to caramelise for 2-3 minutes until cooked through, shifting occasionally. Remove from the heat on completion and stir through ½ of the chopped coriander. Cover and set aside.
THE FEAST-ER BUN-NY!
Once the water in the pot is steaming, place the bao buns in a colander over the pot. Cover and allow to steam for 5-6 minutes until cooked through and soft. 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 – lose it or reuse it!
TAKE A BAO!
Fill each bao bun with the hoisin-soy Chicken mince and ribbons of the pickled veg. Sprinkle over the spring onion greens, the remaining 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, julienne carrot, pickling liquid, and 30ml of cold water. Toss until the veg is fully coated and set aside to pickle.
HOISIN SAUCE
Place a pot over a medium-high heat with 3-4cm of boiling water covering the base for Step 3. Place a pan over a medium-high heat with a drizzle of oil. Once hot, add the spring onion whites and fry for 1-2 minutes until soft and translucent, shifting occasionally. Add the mince and work quickly to break it up as it starts to cook. Allow to cook for 5-6 minutes until browned, stirring occasionally. Mix through the soy sauce, hoisin, and some seasoning (be cautious, the soy sauce is salty!). Allow it to caramelise for 2-3 minutes until cooked through, shifting occasionally. Remove from the heat on completion and stir through ½ of the chopped coriander. Cover and set aside.
THE FEAST-ER BUN-NY!
Once the water in the pot is steaming, place the bao buns in a colander over the pot. Cover and allow to steam for 5-6 minutes until cooked through and soft. 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 – lose it or reuse it!
TAKE A BAO!
Fill each bao bun with the hoisin-soy Chicken mince and ribbons of the pickled veg. Sprinkle over the spring onion greens, the remaining chopped coriander, and the black sesame seeds. Serve with any remaining pickled veg. Amazing, Chef!
PICKLE PARTY
Boil the kettle. In a large bowl, place the Cucumber ribbons, julienne carrot, pickling liquid, and 45ml of cold water. Toss until the veg is fully coated and set aside to pickle.
HOISIN SAUCE
Place a pot over a medium-high heat with 3-4cm of boiling water covering the base for Step 3. Place a pan over a medium-high heat with a drizzle of oil. Once hot, add the spring onion whites and fry for 2-3 minutes until soft and translucent, shifting occasionally. Add the mince and work quickly to break it up as it starts to cook. Allow to cook for 7-8 minutes until browned, stirring occasionally. Mix through the soy sauce, hoisin, and some seasoning (be cautious, the soy sauce is salty!). Allow it to caramelise for 3-5 minutes until cooked through, shifting occasionally. Remove from the heat on completion and stir through ½ of the chopped coriander. Cover and set aside.
THE FEAST-ER BUN-NY!
Once the water in the pot is steaming, place the bao buns in a colander over the pot. Cover and allow to steam for 5-6 minutes until cooked through and soft. 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 – lose it or reuse it!
TAKE A BAO!
Fill each bao bun with the hoisin-soy Chicken mince and ribbons of the pickled veg. Sprinkle over the spring onion greens, the remaining chopped coriander, and the black sesame seeds. Serve with any remaining pickled veg. Amazing, Chef!
PICKLE PARTY
Boil the kettle. In a large bowl, place the Cucumber ribbons, julienne carrot, pickling liquid, and 60ml of cold water. Toss until the veg is fully coated and set aside to pickle.
HOISIN SAUCE
Place a pot over a medium-high heat with 3-4cm of boiling water covering the base for Step 3. Place a pan over a medium-high heat with a drizzle of oil. Once hot, add the spring onion whites and fry for 2-3 minutes until soft and translucent, shifting occasionally. Add the mince and work quickly to break it up as it starts to cook. Allow to cook for 7-8 minutes until browned, stirring occasionally. Mix through the soy sauce, hoisin, and some seasoning (be cautious, the soy sauce is salty!). Allow it to caramelise for 3-5 minutes until cooked through, shifting occasionally. Remove from the heat on completion and stir through ½ of the chopped coriander. Cover and set aside.
THE FEAST-ER BUN-NY!
Once the water in the pot is steaming, place the bao buns in a colander over the pot. Cover and allow to steam for 5-6 minutes until cooked through and soft. 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 – lose it or reuse it!
TAKE A BAO!
Fill each bao bun with the hoisin-soy Chicken mince and ribbons of the pickled veg. Sprinkle over the spring onion greens, the remaining chopped coriander, and the black sesame seeds. Serve with any remaining pickled veg. Amazing, Chef!
Frequently Asked Questions
What is the preparation time for The Best Chicken Bao Buns?
The preparation time for The Best Chicken Bao Buns with pickled veg & hoisin sauce is between 15 and 30 minutes.
What is the total time required to make The Best Chicken Bao Buns with pickled veg & hoisin sauce?
The total time required to make The Best Chicken Bao Buns with pickled veg & hoisin sauce is between 20 and 35 minutes.
How many servings does The Best Chicken Bao Buns provide?
4 servings
What are the main ingredients in The Best Chicken Bao Buns?
Bao Buns, Black Sesame Seeds, Chicken, Cucumber, Free-Range Chicken Mince, Fresh Coriander, Hoisin Sauce, Julienne Carrot, Low-Sodium Soy Sauce, Pickling Liquid, Spring Onion, Spring Onions
What is the nutritional information of The Best Chicken Bao Buns?
Calories: 1270, Carbs: 186 grams, Fat: grams, Protein: 56.2 grams, Sugar: 40.7 grams, Salt: 3341 grams
How do I prepare The Best Chicken Bao Buns?
HOISIN SAUCE: Place a pot over a medium-high heat with 3-4cm of boiling water covering the base for Step 3. Place a pan over a medium-high heat with a drizzle of oil. Once hot, add the spring onion whites and fry for 1-2 minutes until soft and translucent, shifting occasionally. Add the mince and work quickly to break it up as it starts to cook. Allow to cook for 5-6 minutes until browned, stirring occasionally. Mix through the soy sauce, hoisin, and some seasoning (be cautious, the soy sauce is salty!). Allow it to caramelise for 2-3 minutes until cooked through, shifting occasionally. Remove from the heat on completion and stir through ½ of the chopped coriander. Cover and set aside. THE FEAST-ER BUN-NY!: Once the water in the pot is steaming, place the bao buns in a colander over the pot. Cover and allow to steam for 5-6 minutes until cooked through and soft. 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 – lose it or reuse it! TAKE A BAO!: Fill each bao bun with the hoisin-soy chicken mince and ribbons of the pickled veg. Sprinkle over the spring onion greens, the remaining 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, julienne carrot, pickling liquid, and 30ml of cold water. Toss until the veg is fully coated and set aside to pickle.
What should be prepared from my kitchen to make The Best Chicken Bao Buns?
Bao Buns, Black Sesame Seeds, Chicken, Cucumber, Free-Range Chicken Mince, Fresh Coriander, Hoisin Sauce, Julienne Carrot, Low-Sodium Soy Sauce, Pickling Liquid, Spring Onion, Spring Onions
How many calories does The Best Chicken Bao Buns have?
1270 calories
How much fat content does The Best Chicken Bao Buns have?
grams
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