Salt & Pepper Bao Buns

Home Bao founder Tina Long shares one of her delicious bao recipes!

Recipe by: Tina Long

Ingredients:

  • 300g chicken fillet
  • Oil for frying
  • Marinade:
  • 3 Tbsp oyster sauce
  • 2 Tbsp soy sauce
  • 20g garlic, minced
  • 1 tsp white pepper
  • 1 tsp Chinese 5 spice
  • 1 tsp sugar
  • 1 egg
  • 2 Tbsp sesame oil
  • 2 Tbsp cornstarch or maize meal
  • Batter:
  • 500g coarse tapioca flour (cassava flour)
  • 1 tsp white pepper
  • 1 tsp 5 spice
  • To serve:
  • Boa buns
  • Kewpie mayo
  • Crunchy veg and coriander

 

How To Make Salt & Pepper Bao

  1. Make the marinade by adding all the ingredients together and mix well.
  2. Place chicken fillet in a resealable freezer bag and use a meat mallet or rolling pin to pound to an even thickness. Roughly 1cm thickness.
  3. Remove the pounded fillet and massage it in the marinade and set aside. Repeat with the remaining pieces of chicken. (Best to leave it overnight or at least 1 hour in the fridge.)
  4. Coat fillet with generous amount of cassava flour mixture. Let it rest for 5 minutes.
  5. Press the chicken fillet into the cassava flour mixture again for the second coating.
  6. Heat oil to 180 degrees, gently slide chicken fillet into the hot oil and fry for 2minutes.
  7. Assembling: add Salt & Pepper Chicken to bao bun, kewpie mayo with crunchy veg and coriander (optional).

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