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Bao with Teriyaki Chicken

Bao with Teriyaki Chicken | Tuck teriyaki chicken bites into pillowy soft steamed buns for a tasty appetizer or dim sum-inspired meal. Serve as a game day favorite, as part of a delicious lunch, or make ahead for a fun dinner with the family! Just add a little salad or steamed veggies on the side. Kids can follow along and help as you make the bao dough from scratch, and then help shape the buns before they go in the steamer. A true Asian street food favorite!

Ingredients

Yield: Serves 6
Prep Time: 30 minutes
Inactive Time: 1 hour, 30 minutes
Cook Time: 20 minutes
Total Time: 2 hours, 20 minutes

For Bao Buns
½ cup warm water
2 teaspoons active dry yeast
1 tablespoon granulated sugar
2 cups all-purpose flour
½ teaspoon double-acting baking powder  
1 teaspoon kosher salt
¼ cup neutral cooking oil + extra for brushing

For Filling
1 tablespoon neutral cooking oil
1 pound boneless skinless chicken thighs, chopped
½ small red bell pepper, thinly sliced
⅔ cup Kikkoman® Teriyaki Takumi, Garlic & Green Onion

For Topping
Cilantro
Sesame seeds
Thinly sliced jalapeño

Instructions

  1. Whisk together water, yeast and sugar in a small bowl. Set aside and allow yeast to bloom for 5-6 minutes.
  2. In a large bowl, combine flour, baking powder and salt, then add yeast mixture and oil. Stir together to form a rough dough.
  3. Transfer dough to a clean work surface and knead for 8-10 minutes or use a stand mixer with the dough hook fitted to knead. The dough should be sticky, stretchy and smooth. If dough is too dry, add an additional 1-2 tablespoons of water. Coat a medium bowl with a small amount of oil. Add dough to bowl. Cover with a damp towel or plastic wrap and place in a warm location to rise for 1 hour. On top of a warm oven or in a sunny window will work well.
  4. Cut 12 squares of parchment paper, 4x4 inches, then place squares on a large baking sheet.
  5. Punch the dough a few times to release air. Lightly flour a clean work surface and roll dough out using a rolling pin to ¼ inch thick. Cut 3-inch circles of dough using a cookie cutter or a glass.
  6. Using hands, stretch dough circles into oval shapes. Place ovals onto parchment paper squares and lightly brush with oil, then fold into half-moons. Cover with plastic wrap and let dough proof for 30 minutes longer or until bun size has doubled.
  7. Working in batches, place the buns on parchment paper in a bamboo steamer basket over a steamer pot filled with 1 inch of water. Cover bamboo basket with lid and bring steamer pot to a low boil. Steam buns for 8-10 minutes. Turn off heat and let buns rest in steamer 5 minutes longer to prevent deflating. Repeat the cooking process with remaining buns.
  8. While buns cook, heat 1 tablespoon of oil in a medium skillet over medium-high heat for 1 minute. Add chopped chicken thighs and cook for 8 minutes, stirring occasionally for even browning. Reduce heat to medium, add bell pepper, and continue to cook for 2 minutes longer. Stir in teriyaki takumi sauce and lower heat. Simmer for 5 minutes.
  9. Once all the bao are steamed, gently open them and fill with teriyaki chicken mixture. Top with sesame seeds, cilantro and sliced jalapeño.

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