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Island Style Steamed Bao Buns with Shoyu Chicken and Banh Mi Slaw Recipe

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4.3 from 11 reviews

These Island Style Steamed Bao Buns are soft, fluffy, and perfectly pillowy, filled with tender Shoyu Chicken and topped with a vibrant Banh Mi Slaw and a tangy Island Sauce. Combining Asian-inspired flavors with a Hawaiian twist, this recipe delivers a delightful balance of savory, sweet, and spicy tastes in every bite. The bao buns are steamed to perfection and can be made ahead, making this a versatile and delicious dish for any occasion.

Ingredients

The Best Bao Buns

  • 3/4 cup warm water
  • 1 tbsp active dry yeast
  • 4 tbsp sugar, divided
  • 3 tbsp canola oil
  • 2 1/4 cups sifted white flour
  • 1/4 cup cornstarch
  • 1/2 tsp baking powder
  • 1/2 tsp salt

Shoyu Chicken Filling

  • 3-4 chicken breasts or 4 drumsticks, skin removed
  • 1/2 cup sugar
  • 1/2 cup shoyu (soy sauce)
  • 1/2 cup water
  • 4 cloves garlic, crushed
  • 2 tsp fresh ginger, minced
  • 1 tsp red chili flakes

Banh Mi Slaw

  • 1 cup red cabbage, thinly sliced
  • 2 cups green cabbage, thinly sliced
  • 3/4 cup red bell pepper, thinly sliced into strips
  • 1/2 cup cilantro
  • 1 tbsp jalapeno pepper, diced (or 1/2 tbsp for less heat)
  • 1 tsp sesame seeds
  • 1 tsp black sesame seeds
  • 1 tbsp sugar OR honey
  • 1 tbsp sesame oil
  • 4 tsp rice wine vinegar
  • 3 tsp lemon juice
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Island Sauce

  • 1/3 cup mayonnaise
  • 1/2 tbsp mustard
  • 1/2 tbsp shoyu (soy sauce)
  • 1/2 tsp lemon juice

Instructions

  1. Prepare the Dough Starter: In a medium bowl, combine warm water with active dry yeast, 2 tablespoons of sugar, and canola oil. Let it sit for about 10 minutes until it becomes foamy and frothy, indicating the yeast is active.
  2. Mix and Knead the Dough: In the bowl of a stand mixer, combine sifted white flour, cornstarch, baking powder, and salt. Pour the wet yeast mixture into the dry ingredients bowl. Start the mixer on low speed to slowly incorporate all ingredients, then increase to medium-high speed and knead for 4 minutes until the dough is smooth and no longer sticky.
  3. First Rise: Remove the dough from the mixer bowl and shape it into a smooth ball on a floured surface. Knead it briefly by hand if necessary for smoothness. Place the dough back into the mixing bowl, cover, and let it rise until doubled in size, approximately 1.5 to 2.5 hours.
  4. Shape the Bao Buns: Lightly dust your work surface with flour and roll the risen dough to a 1/4 inch thickness. Use a 3 1/2 inch round cutter (like a cookie cutter or wine glass rim) to cut rounds. Re-roll scraps as needed to make 20-24 rounds.
  5. Brush and Fold: Brush a little canola oil on top of each round to prevent sticking during steaming. One at a time, fold each round in half and gently press the edges together with a rolling pin to form a lip-shaped bun. Place each folded bun on parchment paper and let them rise for an additional 30 minutes.
  6. Steam the Bao Buns: Prepare a frying pan or wok with simmering water, ensuring the water doesn’t touch the steamer bottom. Place a coffee filter or parchment paper inside the steamer basket. Arrange 5-7 bao buns in the basket without touching. Cover and steam for 8 minutes over boiling water without lifting the lid. Let buns cool slightly before removing. Repeat with remaining buns. Store cooked buns in an airtight container until ready to fill.
  7. Make the Shoyu Chicken Filling: While the dough is rising, combine sugar, water, shoyu, garlic, ginger, and red chili flakes in a pot over medium heat. Bring to a boil, then carefully add skinned chicken breasts or drumsticks. Cover and simmer on medium-low heat for 1 hour, flipping occasionally until chicken is tender and richly colored. Remove chicken, shred the meat, and set aside.
  8. Prepare Banh Mi Slaw: In a large bowl, combine red cabbage, green cabbage, red bell pepper, cilantro, jalapeno, sesame seeds, black sesame seeds, sugar or honey, sesame oil, rice wine vinegar, lemon juice, salt, and black pepper. Toss well to combine. Prepare this up to one day in advance for best flavor.
  9. Mix Island Sauce: In a small bowl, whisk together mayonnaise, mustard, shoyu, and lemon juice until smooth. Transfer some sauce into a ziplock bag and seal. Snip the corner when ready to drizzle over assembled bao.
  10. Assemble the Bao Buns: Gently open each steamed bao bun without breaking it completely in half. Fill with shredded shoyu chicken, top generously with Banh Mi Slaw, and drizzle with Island Sauce from the ziplock bag. Arrange on a serving platter and enjoy immediately.
  11. Storage and Make Ahead: The bao buns can be frozen after cooking. The chicken filling and slaw can be made up to a day ahead. Reheat and assemble before serving for a perfect meal.

Notes

  • Use warm water between 100-110°F for optimal yeast activation.
  • Ensure dough is smooth and no longer sticky for best bao texture.
  • Do not remove steamer lid during steaming to maintain proper steam pressure.
  • Chicken can be cooked a day in advance; shred just before serving for freshness.
  • Banh Mi Slaw tastes best if made at least a few hours ahead to allow flavors to meld.
  • Steamed bao buns can be frozen; thaw gently before reheating by steaming.
  • Adjust jalapeno quantity in slaw to control spiciness.
  • Brush bao dough with oil to prevent sticking during steaming.

Find it online: https://marthatasty.com/island-style-steamed-bao-buns-with-shoyu-chicken-and-banh-mi-slaw-recipe/