Best 3 Chicken Bao Recipes

Indulge in a culinary journey to Taiwan with our delectable Chicken Bao recipe, a beloved street food sensation. These soft, fluffy steamed buns, known as bao or gua bao, are filled with tender, flavorful chicken, pickled vegetables, and a sprinkle of peanuts for added crunch. Embark on a taste adventure with our step-by-step guide, where we'll unveil the secrets to crafting the perfect bao dough, marinating the chicken to perfection, and assembling this irresistible Taiwanese delight. This article also includes tantalizing variations to satisfy diverse palates, from vegetarian options to a spicy Szechuan twist. Get ready to savor the harmonious blend of textures and flavors that make Chicken Bao a cherished Taiwanese treasure.

Check out the recipes below so you can choose the best recipe for yourself!

SELENA'S KONG BAO CHICKEN

Selena's Kong Bao Chicken image

My college roommate was from Taiwan, and this dish that she made was my favorite. I asked for it so much she finally gave me her recipe! A great Asian dish to pair with rice and a veggie dish, or even to serve with toothpicks as a appetizer. Her measurements are not exact, as it is a dish handed down in her family and they just know how much to put in.

Provided by foodlover

Categories World Cuisine Recipes Asian

Time 45m

Yield 4

Number Of Ingredients 17

Ingredients

¼ cup cornstarch
3 tablespoons rice wine
2 tablespoons soy sauce
½ pound skinless, boneless chicken breast, cut into 1-inch pieces
3 tablespoons vegetable oil, divided
2 cloves garlic, minced
2 teaspoons finely chopped fresh ginger root
6 dried red chile peppers
¼ cup rice wine
¼ cup soy sauce
¼ cup cornstarch
¼ cup white sugar
2 tablespoons water
2 tablespoons vinegar
2 teaspoons Asian (toasted) sesame oil
½ cup peanuts
4 green onions, cut into 1-inch pieces

Steps:

Whisk 1/4 cup cornstarch, 3 tablespoons rice wine, and 2 tablespoons soy sauce together in a bowl. Add chicken to the marinade and stir to coat completely. Set aside to marinate for 15 minutes.
Heat 2 tablespoons oil in a large skillet. Cook and stir chicken in the hot oil until completely browned; remove from oil with a slotted spoon to a bowl, retaining oil and drippings in the skillet.
Pour remaining 1 tablespoon oil into the skillet and let it get hot before adding garlic, ginger, and red chile peppers; cook and stir until fragrant, about 1 minute. Return chicken to the skillet; cook and stir until the chicken is nearly cooked through, 3 to 5 minutes.
Whisk 1/4 cup rice wine, 1/4 cup soy sauce, 1/4 cup cornstarch, sugar, water, vinegar, and sesame oil together in a bowl; pour over the chicken mixture. Cook until the sauce begins to bubble, 3 to 5 minutes. Add peanuts and green onion; cook and stir 1 minute more.

Nutrition Facts : Calories 457.8 calories, Carbohydrate 36.7 g, Cholesterol 34.6 mg, Fat 23.7 g, Fiber 2.5 g, Protein 19.2 g, SaturatedFat 3.7 g, Sodium 1389.8 mg, Sugar 14 g

KONG BAO CHICKEN

Kong Bao Chicken image

Make and share this Kong Bao Chicken recipe from Food.com.

Provided by Lavender Lynn

Categories Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1/4 cup cornstarch
3 tablespoons rice wine
2 tablespoons soy sauce
1/2 lb chicken breast, skinless, boneless, cut into 1-inch pieces
3 tablespoons vegetable oil, divided
2 garlic cloves, minced
2 teaspoons fresh gingerroot, finely chopped
6 dried hot red chili peppers
1/4 cup rice wine
1/4 cup soy sauce
1/4 cup cornstarch
1/4 cup white sugar
2 tablespoons water
2 tablespoons vinegar
2 teaspoons sesame oil (toasted)
1/2 cup peanuts
4 green onions, cut into 1-inch pieces

Steps:

1.Whisk 1/4 cup cornstarch, 3 tablespoons rice wine, and 2 tablespoons soy sauce together in a bowl. Add chicken to the marinade and stir to coat completely. Set aside to marinate for 15 minutes.
2.Heat 2 tablespoons oil in a large skillet. Cook and stir chicken in the hot oil until completely browned; remove from oil with a slotted spoon to a bowl, retaining oil and drippings in the skillet.
3.Pour remaining 1 tablespoon oil into the skillet and let it get hot before adding garlic, ginger, and red chile peppers; cook and stir until fragrant, about 1 minute. Return chicken to the skillet; cook and stir until the chicken is nearly cooked through, 3 to 5 minutes.
4.Whisk 1/4 cup rice wine, 1/4 cup soy sauce, 1/4 cup cornstarch, sugar, water, vinegar, and sesame oil together in a bowl; pour over the chicken mixture. Cook until the sauce begins to bubble, 3 to 5 minutes. Add peanuts and green onion; cook and stir 1 minute more.

GONG BAO CHICKEN WITH PEANUTS

Gong Bao Chicken With Peanuts image

This dish is an adaptation of one brought to The Times by Fuschia Dunlop, the British journalist who's also an accomplished cook of Chinese cuisine. It is a pop classic with hot chiles, crunchy peanuts and plenty of garlic and ginger. "Everyone loves it, and it's complex enough to be interesting without being too complicated to make," Ms. Dunlop said. Dig in with a side of white rice and enjoy.

Provided by Julia Moskin

Categories dinner, easy, main course

Time 40m

Yield 2 to 3 servings

Number Of Ingredients 19

Ingredients

2 boneless chicken breasts (11 to 12 ounces total), with or without skin
3 garlic cloves
An equivalent amount of ginger
5 spring onions, white parts only
A handful of dried chiles (about 10)
2 tablespoons cooking oil
1 teaspoon whole Sichuan pepper
3 ounces (75 grams) roasted peanuts (see note)
1/2 teaspoon salt
2 teaspoons light soy sauce
1 teaspoon Shaoxing wine (or use dry sherry or dry vermouth)
1 1/2 teaspoons potato starch or cornstarch
1 tablespoon sugar
3/4 teaspoon potato starch or cornstarch
1 teaspoon dark soy sauce
1 teaspoon light soy sauce
1 tablespoon Chinkiang vinegar (or use balsamic vinegar)
1 teaspoon sesame oil
1 tablespoon chicken stock or water

Steps:

Cut chicken as evenly as possible into half-inch strips, then cut strips into small cubes. Place in a small bowl. Add marinade ingredients and 1 tablespoon water to bowl. Mix well and set aside.
Peel and thinly slice garlic and ginger. Chop spring onions into chunks as long as their diameter (to match the chicken cubes). Snip chiles in half or into sections, discarding their seeds.
In a small bowl, combine the sauce ingredients.
Heat a seasoned wok over a high flame. Add oil, chiles and Sichuan pepper and stir-fry briefly until chiles are darkening but not burned. (Remove wok from heat if necessary to prevent overheating.)
Quickly add chicken and stir-fry over a high flame, stirring constantly. As soon as chicken cubes have separated, add ginger, garlic and spring onions and continue to stir-fry until they are fragrant and meat is just cooked through (test one of the larger pieces to make sure).
Give sauce a stir and add to wok, continuing to stir and toss. As soon as the sauce has become thick and shiny, add the peanuts, stir them in and serve.

Nutrition Facts : @context http, Calories 522, UnsaturatedFat 28 grams, Carbohydrate 19 grams, Fat 36 grams, Fiber 4 grams, Protein 33 grams, SaturatedFat 6 grams, Sodium 533 milligrams, Sugar 7 grams, TransFat 0 grams

Tips:

Choose the right chicken: Use boneless, skinless chicken thighs for the best flavor and texture.
Marinate the chicken overnight: This will help the chicken absorb all the delicious flavors of the marinade.
Cook the chicken until it is cooked through: Use a meat thermometer to ensure that the chicken has reached an internal temperature of 165 degrees Fahrenheit.
Make the bao buns ahead of time: You can make the bao buns up to 24 hours in advance and store them in an airtight container at room temperature.
Serve the chicken bao immediately: The chicken bao are best when served hot and fresh out of the oven.

Conclusion:

Chicken bao is a delicious and easy-to-make dish that is perfect for any occasion. With a few simple ingredients and a little bit of time, you can create a mouthwatering meal that the whole family will love. So next time you're looking for something new to try, give chicken bao a try. You won't be disappointed!