Fluffy, cloud-like dough folded around crispy, buttermilk-marinated chicken strips is exactly the kind of meal that makes home cooking feel like a takeout upgrade. By choosing to bake the buns rather than steam them, you get a reliable, uniform result that saves you from the hassle of managing a steamer, all while keeping the bread soft and pale.

The chicken delivers a satisfying crunch, thanks to a seasoned flour coating that stands up beautifully to the final toss in a tangy peri-peri and honey glaze. This combination of the slightly sweet, airy bun and the spicy, savory heat of the chicken creates a balanced bite that works well for a casual weekend lunch or an easy weeknight dinner.

As the aroma of the baking bread fills the kitchen, you will find that these chicken bao buns offer a practical, no-fuss approach to enjoying a classic street food favorite from the comfort of your own oven.

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If you love the pillowy texture of these bao buns, you might also enjoy experimenting with our cheesy stuffed chicken buns for a heartier, oven-baked alternative. For those who enjoy a bit of heat alongside their dough-based meals, our spicy garlic sambal fried chicken served with rice buns offers a bold flavor profile that perfectly complements the simplicity of traditional bao.

Try Next: 6 Must-Try Chicken Recipes for Easy & Flavorful Meals

Key Ingredients

Chicken Breast: Sliced into strips and marinated to provide the main protein filling for the buns.
Flour: Forms the essential base for both the soft dough and the crispy fried chicken coating.
Buttermilk: Used as the primary marinade base to tenderize the chicken strips before frying.
Peri Peri Sauce: Provides the signature spicy, zesty glaze tossed with the fried chicken.
Yeast: The leavening agent required to achieve the soft and airy texture of the bao buns.
Honey: Balances the heat of the peri peri sauce in the final chicken glaze.
Soya Sauce: Adds a savory depth to the sauce used to coat the prepared chicken strips.

More Ways to Enjoy Savory Stuffed Buns

Creamy chicken and mushroom buns provide a rich, earthy filling that works beautifully within a soft, steamed or baked dough.
Stuffed chicken tikka buns are a great way to introduce aromatic, spiced poultry into your bun-making repertoire.
Jamaican-inspired chicken drumsticks offer an alternative protein option if you want to focus on bold, marinated flavors while keeping the main meal casual.

Chicken Bao Buns

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Ingredients

3 cups flour2 teaspoons yeast2 tablespoon sugar1 teaspoon salt2 tablespoon oil1 cup liquid warm water and milk to make dough2 tablespoons softened butter

Instructions

Combine dry ingredients in a bowl. Make a well in the centre and pour in the oil followed by the water gradually till you get get a shaggy dough. Transfer to a work surface and knead till the dough comes together in a ball.Flatten and Stretch the dough, add the butter and fold the sides of the dough and knead till you have a nice smooth and elastic dough.Cover and let it rest till double in size about 1 hour.To shape. Divide into equal portions and roll into small balls. Flatten each ball and roll it into an oval shape. Brush lightly with little oil and fold in half. Shape the remaining dough balls then place on a baking tray. Cover and let it proof for 15 minutes. Bake on 180C for 5 minutes then reduce temperature to 150 and bake for a further 8-10 minutes or till done. Make sure to keep the bao buns white. Don’t overbake it. Fill your favourite fillings and enjoy warm.Note: Originally bao buns are steamed I don’t have the patience to steam them in small batches, nor do I own a steamer so I prefer baking the full batch in one go. You can steam it if you wish.

Chicken Marinade

3 chicken breasts cut into strips1 cup buttermilk1 teaspoon ground garlic1⁄2 teaspoon white pepperSalt to taste11⁄2 teaspoon chicken spice

Chicken Coating

1 cup flour1⁄2 teaspoon garlic powder1 teaspoon paprikaSalt and pepper to taste1⁄2 teaspoon mixed herbs1⁄2 teaspoon chilli flakes1⁄2 teaspoon baking powder1 teaspoon chicken spice

Method

Marinate the chicken with the buttermilk, ground garlic, salt, white pepper and chicken spice for 20-30 minutes.To fry: Combine the coating ingredients in one bowl and coat each marinated chicken strip well in the flour mixture pressing gently to get an even coating. Shallow fry.

Heat The Following And Toss The Chicken In It.

2 tablespoon butter1⁄3 cup peri peri sauce2 teaspoons soya sauce1 teaspoon honeyPinch of saltSplash of water about 1 tablespoonEnjoy.

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