BBQ Chicken Bao

This stuff is great. They may not be authentic asian buns, but they are still an amazing concept and never disappoints in the delicious category. Previously we improvised in creating a Guatemalan red bean paste which we stuffed into a white-bread dough. The next experiment was whole-wheat and savory, filled with caramelized onions, fennel and dijon. It was just too delicious to stick around for a picture, so unfortunately was not featured here.

This one we’ll call a meal bao. Inside a — yet again improvised — BBQ chicken mixture,  surrounded by a whole wheat dough for increased nutrition. Great snacks to take to work or school. I love when the mere ten minutes are up, I remove the lid of the steamer and see that, indeed, you can make bread this way!

For issues of time, I baked a few batches as well, and the bottoms came out crunchy, the tops soft and moist. Both methods are delicious in their own way.

Bao Dough Recipe This should be done first as it takes a few hours for the dough to be ready.

BBQ Chicken Filling


1 lb chicken, cooked and shredded
1 onion, finely diced
2 tablespoons soy sauce
1/2 cup BBQ sauce of your choice
2 teaspoons hot mustard
2 teaspoons chili garlic paste
more hot sauce to taste, optional


Saute the onions until soft, translucent and browning. Add the chicken. Once cooked, shred the chicken up into fine pieces*. Add soy sauce and let it simmer a minute. Add additional ingredients and let mix well and heat through. Remove from heat and let cool. Fill dough with about 1 tablespoon of mixture, following directions and bake/steam for 10 minutes according to instructions.

*I actually didn’t have the patience to shred the meat, but I wanted it a fine texture, so I slightly blended it with my hand blender. It was perfect. Shredded would work too.


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