Spicy Crispy Chicken Bao Buns Recipe
These Spicy Crispy Chicken Bao Buns are packed with flavor—crispy, juicy fried chicken coated in a spicy sauce, stuffed inside soft, pillow steamed bao buns, and topped with fresh garnishes. Perfect for a fun dinner or party appetizer!
Prep Time: 20 minutes
Marinating Time: 30 minutes (optional)
Cook Time: 25 minutes
Total Time: ~1 hour 15 minutes
Servings: 8 bao buns
Ingredients
For the Chicken:
2 boneless, skinless chicken breasts (cut into bite-sized pieces or strips)
1 cup buttermilk (or ½ cup milk + ½ tbsp vinegar, let sit for 5 mins)
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
½ tsp cayenne pepper (adjust for spice)
½ tsp salt
½ tsp black pepper
For the Crispy Coating:
1 cup all-purpose flour
½ cup cornstarch
1 tsp baking powder
1 tsp paprika
½ tsp salt
½ tsp black pepper
Oil for frying (vegetable or olive oil)
For the Spicy Sauce:
¼ cup sriracha
2 tbsp honey
1 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp sesame oil
1 clove garlic, minced
1 tsp grated ginger
1 tbsp mayonnaise (for a creamy version)
For the Bao Buns:
8 store-bought bao buns (or homemade)
½ cup shredded cabbage (red or green)
1 small cucumber, thinly sliced
2 green onions, sliced
1 tbsp sesame seeds
Fresh cilantro (optional)
Instructions
Marinate the Chicken:
In a bowl, mix buttermilk, garlic powder, onion powder, paprika, cayenne, salt, and black pepper. Add chicken, toss to coat, and marinate for at least 30 minutes (or overnight for best flavor).
Prepare the Coating:
In another bowl, whisk together flour, cornstarch, baking powder, paprika, salt, and black pepper.
3. Fry the Chicken:
Heat oil in a deep pan or fryer to 350°F (175°C).
Remove chicken from marinade and dredge in the flour mixture, pressing to coat well.
Fry in batches for 4–5 minutes until golden brown and crispy. Drain on a wire rack.
Make the Spicy Sauce:
In a saucepan, combine sriracha, honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger. Simmer for 2 minutes. If using, stir in mayonnaise for a creamy version.
Steam the Bao Buns:
Steam store-bought bao buns according to package instructions (about 5 minutes in a steamer).
If using homemade buns, steam for 10 minutes until soft and fluffy.
Assemble the Bao Buns:
Open each steamed bun and add shredded cabbage and cucumber slices.
Toss crispy chicken in the spicy sauce and place inside the buns.
Garnish with green onions, sesame seeds, and fresh cilantro.
Serve & Enjoy!
Serve immediately with extra spicy sauce on the side.
Tips & Tricks
Crispier Chicken:
Double-fry the chicken for extra crunch—fry once at 325°F (160°C) for 3 minutes, then again at 375°F (190°C) for 2 minutes.
Oven-Baked Version:
Bake at 400°F (200°C) for 20 minutes, flipping halfway through.
Air Fryer Option
Cook at 375°F (190°C) for 12–15 minutes, flipping once.
Make It Extra Spicy:
Add more cayenne or a drizzle of chili oil.
Nutrition Facts (Per Bao Bun, Approximate)
Calories: 350
Protein: 20g
Carbs: 35g
Fat: 15g
Fiber: 2g
Sugar: 8g
Sodium: 700mg