Fluffy Pan Bao Buns with Juicy Chicken Filling

For the Dough:

• ½ cup warm milk (not hot!)

• 1 tbsp fast action yeast

• ⅓ cup warm water

• 2 tbsp sugar

• 2 tbsp vegetable oil

• 2½ cups plain flour

• ½ tsp baking powder

• 3 tbsp sugar

• ¼ tsp salt

For the Chicken Filling:

• 500g chicken mince

• 2 tbsp soy sauce

• 1 tbsp dark soy sauce

• 1 tbsp oyster sauce

• 1 tbsp rice vinegar

• 1 tsp sesame oil

• 3–4 garlic cloves, minced

• ½ tsp minced ginger

• A handful of chopped spring onion

• 1 tsp sugar

• ½ tsp Chinese five spice

• ½ tsp black pepper

• 2 tsp cornflour

1. Warm milk and water, not hot! Just warm to the touch. This helps activate the fast action yeast without killing it.

2. Add sugar and veg oil; the sugar feeds the yeast and sweetens the dough and the oil keeps it tender.

3. Then, add plain flour and baking powder, there is no need for fancy flours.

4. Add a touch of salt because it balances the sweetness and enhances the flavor.

5. Knead the dough until it's smooth and springy (about 10 minutes by hand) It should feel soft but not sticky.

1. In a large bowl, add 500g of chicken mince.

2. Pour in all the sauces:

• 2 tbsp soy sauce

• 1 tbsp dark soy sauce

• 1 tbsp oyster sauce

• 1 tbsp rice vinegar

• 1 tsp sesame oil

3. Add the aromatics:

• 3–4 minced garlic cloves

• ½ tsp grated ginger

• A handful of chopped spring onion

4. Season it up with:

• 1 tsp sugar

• ½ tsp Chinese five spice

• ½ tsp black pepper

5. Finish by adding 2 tsp cornflour to help bind everything together.

6. Mix thoroughly until everything is well combined and the mixture looks sticky and uniform.

1. Divide the dough into small balls (about palm-sized), flatten into discs, and spoon in the chicken filling. Fold and pinch closed (don’t worry if they’re not perfect)
2. Heat a drizzle of sesame oil in a non-stick pan. Place the buns seam-side down and pan-fry for 1–2 minutes, until golden underneath.

1. Add 1 cup of water to the pan, cover, and steam on low heat for 12 minutes, until fluffy and cooked through.
2. Serve these beauties hot, with a drizzle of chili oil, a sprinkle of toasted sesame seeds, and a few snips of fresh spring onion.
3. If you’re feeling extra, a side of pickled cucumber or quick kimchi is divine ;)

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