Crispy, golden brown chicken thighs paired with fluffy steamed bao buns, you'll absolutely love these Chicken Bao Buns as a quick snack or light lunch. Top with fresh cucumbers and pickled onions the best chicken baos ever!
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This chicken bao is amazing as a snack, lunch, or even appetizer for your guests. They are surprisingly easy to make. Just air fry the chicken, steam the buns, and assemble. Find everything you need at regular grocery stores as well as Asian grocery stores.
If you love this, then you need to check out my recipes, such as Hot Honey Chicken Thighs and Korean Fried Chicken. You can also pair this with my Salmon Onigiri and Rice Paper Dumpling
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Here's what you need to make Chicken Bao
- frozen bao buns
- persian cucumbers
- pickled red onions
Chicken Bao Sauce:
- kewpie mayo
- gochujang paste
- rice vinegar
- honey
Crispy Chicken Thighs (air fryer):
- chicken thighs
- cornflakes
- paprika
- garlic powder
- avocado oil spray
See recipe card for quantities.
How to make Chicken Bao Buns
Chicken bao is easy to make! Here are my step-by-step instructions.
- Step 1: Prepare the Cornflake Coating
- Step 2: Coat the Chicken
- Step 3: Air Fry the Chicken
- Step 4: Steam the Frozen Bao Buns
Preheat the Air Fryer: Set your air fryer to 375°F (190°C).
Prepare the Cornflake Coating: In a shallow dish, combine all the dry ingredients: crushed cornflakes, paprika, garlic powder, salt, and black pepper.
Set Up a Dipping Station: In one small bowl, beat the eggs. In another bowl, place the cornflake mixture.
Coat the Chicken: Dip each piece of chicken into the beaten eggs, then press into the cornflake mixture, ensuring it's well coated. Lightly spray with avocado oil on both sides.
Air Fry the Chicken: Arrange the coated chicken thighs in the air fryer basket in a single layer. Air fry for 15-18 minutes, flipping halfway through, until the chicken is crispy and fully cooked (internal temperature should reach 165°F).
Steam the Frozen Bao Buns: In a steamer, steam the frozen bao buns with warm water for 7 minutes or until it is soft and warmed through.
Assemble the Crispy Chicken Baos: Place the crispy chicken thighs in the middle of the steamed bun and add slices of cucumbers, pickled red onions, and the bao sauce.
Serve and enjoy!
Substitutions
- Frozen Bao Buns: Substitute with steamed buns, or even soft tortillas for a different texture.
- Pickled Red Onions: Try pickled radishes or red cabbage for a slightly different flavor profile.
- Kewpie Mayo: Regular mayo with a bit of rice vinegar and sugar can work.
- Gochujang Paste: Substitute with Sriracha or chili garlic sauce for a spicy kick.
- Rice Vinegar: Apple cider vinegar or white wine vinegar are good alternatives.
- Chicken Thighs: Chicken breasts work well too, offering a leaner option.
- Cornflakes: Panko breadcrumbs or crushed crackers with some corn starch can also give that crispy texture.
- Avocado Oil Spray: Canola oil, vegetable oil, olive oil or sesame oil can be great alternatives.
You could also add a sprinkle of sesame seeds or a dash of soy sauce to enhance the flavors!
Equipment
- Air Fryer
- Knife
- Cutting board
- Bowls for the breading station
- Steamer
- Rolling pin to crush the cornflakes
check out my list...
9 Kitchen Essentials
life-changing tools that will make your time easier in the kitchen!
How to store and reheat
STORE: To store chicken bao buns, refrigerate them in an airtight container for up to 3 days.
REHEAT: Reheat by steaming or using a skillet on medium-low heat for 5-6 minutes until warm. This method keeps the buns soft and the chicken crispy!
Top tips for success
- Use boneless skinless chicken thighs to avoid dry chicken
- Preheat the air fryer!
- Steam the buns in a bamboo steamer or steamer basket for soft, pillowy results!
Chicken Bao Buns - FAQ
Bao buns are made with simple ingredients like all-purpose flour, plain flour or wheat flour, instant yeast, sugar, and water to create their soft, fluffy texture.
Bao buns are Chinese in origin and commonly found in Chinese restaurants. They are popular in various Asian cuisines but are not Japanese or Korean.
Serve bao buns with sauces like hoisin sauce, spicy mayo, or soy-based dips. Pair with slices of cucumber like what I did or with Asian slaw.
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How to serve Chicken Bao Buns
As a busy mom, I tend to keep things simple for dinner and stick to a protein, side, and salad or roasted vegetables. Here are some ideas for (name of recipe):
- Serve with rice and a side of Garlic Braised Kale.
- Pair with Garlic Fried Rice.
- Also, serve this with Asian Coleslaw as a refreshing side salad.
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Mention @eatwithcarmen in all social platformsChicken Bao Buns
Ingredients
Equipment
Method
- Preheat the Air Fryer: Set your air fryer to 375°F (190°C).
- Prepare the Cornflake Coating: In a shallow dish, combine the crushed cornflakes, paprika, garlic powder, salt, and black pepper.
- Set Up a Dipping Station: In one bowl, beat the eggs. In another bowl, place the cornflake mixture.
- Coat the Chicken: Dip each chicken thigh into the beaten eggs, then press into the cornflake mixture, ensuring it's well coated. Lightly spray with avocado oil on both sides.
- Air Fry the Chicken: Arrange the coated chicken thighs in the air fryer basket in a single layer. Air fry for 15-18 minutes, flipping halfway through, until the chicken is crispy and fully cooked (internal temperature should reach 165°F).
- Steam the Frozen Bao Buns: In a steamer, steam the frozen bao buns for 7 minutes or until it is soft and warmed through.
- Assemble the Crispy Chicken Baos: Place the crispy chicken thighs in the middle of the bao bun, add slices of cucumbers, pickled red onions and the bao sauce. Serve and enjoy!
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Mention @eatwithcarmen in all social platformsFood safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Paul Lee says
I love Bao's and this does not disappoint!!