Crispy Sticky Chicken Bao Buns

Crispy Sticky Chicken Bao Buns are the perfect blend of crispy and tender. After making these many times, I’ve discovered the trick to getting that crispy exterior is to cook them low and slow. The result is a juicy chicken filling in a crispy bun, slathered in a sweet and spicy glaze. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Crab Rangoon Pinwheels with Puff Pastry and Easy Hot and Sour Noodle Soup Recipe with Pork Topping.

What You'll Need for Crispy Sticky Chicken Bao Buns

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 lb boneless, skinless chicken breasts
• 1/2 cup hoisin sauce
• 1/4 cup soy sauce
• 1/4 cup honey
• 1/4 cup Sriracha
• 4 cloves garlic, minced
• 1-inch piece ginger, grated
• 8 bao buns
• Salt and pepper to taste
• 1 tsp sesame oil
• 1 tsp cornstarch mixed with 1 tbsp water
• Optional: Green onions, sliced
• Optional: Sesame seeds

How to Make Crispy Sticky Chicken Bao Buns

1. Step 1: Cut chicken into bite-sized pieces. Season with salt and pepper.
2. Step 2: In a bowl, mix hoisin, soy sauce, honey, Sriracha, garlic, and ginger. Set aside.
3. Step 3: Heat sesame oil in a large skillet over medium heat. Add chicken and cook until browned. Remove from skillet and set aside.
4. Step 4: In the same skillet, add the sauce mixture. Bring to a simmer. Add cornstarch mixture and stir until thickened.
5. Step 5: Return chicken to skillet. Stir to coat in sauce. Cook for an additional 2-3 minutes.
6. Step 6: Steam bao buns according to package instructions. Stuff with chicken and drizzle with remaining sauce. Top with green onions and sesame seeds.

Storing & Reheating Crispy Sticky Chicken Bao Buns

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: You can make the sauce up to 2 days ahead. Store in the fridge until ready to use.

Freezing Crispy Sticky Chicken Bao Buns

Freeze cooked chicken and sauce separately for up to 2 months. Thaw and reheat before serving.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.

Recipe Notes

• Chef tip: For a quicker version, use a store-bought glaze and skip the sauce-making step.
• Best substitution: You can substitute the chicken with pork or tofu.
• Make-ahead: You can prepare the chicken and sauce ahead of time. Assemble just before serving.
• Scaling: This recipe can be easily doubled or halved depending on your needs.
• Troubleshooting: If your buns are sticking together, try steaming them separately.

Crispy Sticky Chicken Bao Buns

⏱

Prep

15 mins

🍳

Cook

20 mins

⏳

Total

35 mins

🍽

Serves

4 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 1 lb boneless, skinless chicken breasts
• 1/2 cup hoisin sauce
• 1/4 cup soy sauce
• 1/4 cup honey
• 1/4 cup Sriracha
• 4 cloves garlic, minced
• 1-inch piece ginger, grated
• 8 bao buns

Seasonings

• Salt and pepper to taste
• 1 tsp sesame oil
• 1 tsp cornstarch mixed with 1 tbsp water

Optional Toppings

• Green onions, sliced
• Sesame seeds

Instructions

1. Step 1: Cut chicken into bite-sized pieces. Season with salt and pepper.
2. Step 2: In a bowl, mix hoisin, soy sauce, honey, Sriracha, garlic, and ginger. Set aside.
3. Step 3: Heat sesame oil in a large skillet over medium heat. Add chicken and cook until browned. Remove from skillet and set aside.
4. Step 4: In the same skillet, add the sauce mixture. Bring to a simmer. Add cornstarch mixture and stir until thickened.
5. Step 5: Return chicken to skillet. Stir to coat in sauce. Cook for an additional 2-3 minutes.
6. Step 6: Steam bao buns according to package instructions. Stuff with chicken and drizzle with remaining sauce. Top with green onions and sesame seeds.

Notes

• Chef tip: For a quicker version, use a store-bought glaze and skip the sauce-making step.
• Best substitution: You can substitute the chicken with pork or tofu.
• Make-ahead: You can prepare the chicken and sauce ahead of time. Assemble just before serving.
• Scaling: This recipe can be easily doubled or halved depending on your needs.
• Troubleshooting: If your buns are sticking together, try steaming them separately.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezer: Freeze cooked chicken and sauce separately for up to 2 months. Thaw and reheat before serving.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
• Microwave reheat: Reheat in the microwave for 1-2 minutes.
• Make ahead: You can make the sauce up to 2 days ahead. Store in the fridge until ready to use.

Nutrition Per Serving

• Calories: 450
• Protein: 35g
• Fat: 10g
• Carbs: 45g
• Fiber: 2g
• Sugar: 20g
• Sodium: 2200mg
• Cholesterol: 100mg
• Sat. Fat: 2g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Crispy Sticky Chicken Bao Buns FAQs

A Warm Final Note

I can’t wait for you to try Crispy Sticky Chicken Bao Buns and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!