Shallot-Crumbed Chicken Bao Buns

Image module
Image module

Crispy homestyle chicken coated in a golden shallot-panko crumb, tucked into soft bao buns with fresh, crunchy slaw and a bright pineapple sweet chilli mayonnaise. Easy to make with no fussy prep, these baos are packed with texture and flavour, perfect for a relaxed family meal or a fun sharing feast.

Ingredients

Serves 4

Crumbed Chicken:

40g Mrs Tran’s Kitchen Fried Shallots
1 tbsp Mrs Tran’s Kitchen Light Soy Sauce
2 Chicken breast fillets, whole & skinless
120g Panko crumbs
80g Plain flour
2 Eggs, beaten
1 tsp Garlic powder
1 tsp Salt
½ tsp White pepper
Neutral Oil for shallow frying



Bao Buns & Coleslaw:

1 pack Mrs Tran’s Kitchen Regular Bao Buns
3 tbsp Mrs Tran’s Kitchen Pineapple Sweet Chilli
½ cup Mayonnaise
200g Cabbage, finely shredded or pre-made Asian slaw mix
1 Carrot, julienned
2 Spring onions, finely sliced



Optional:

Coriander leaves
Sesame seeds
Image module
Image module
Image module

Cooking Instructions

Prepare Fillings:

  1. In a large bowl, toss together cabbage, carrot, spring onions and coriander.
  2. Stir mayonnaise and MTK Pineapple Sweet Chilli sauce together and set aside.

Crumb the Chicken

  1. Cut chicken breasts horizontally in half to give 4 cutlets.
  2. Place each chicken cutlet between plastic cling wrap and gently pound them with a meat mallet or rolling pin until they are an even 2cm thickness throughout.
  3. Season chicken with salt, white pepper, garlic powder and MTK Light Soy Sauce. Rest for 10-15 minutes.
  4. Set up crumbing station with 3 shallow trays: Add flour to first tray and beaten egg in second tray. In third tray, lightly crush Fried Shallots and combine with panko crumbs.
  5. For each piece of chicken, coat both sides of chicken in flour, shaking off any excess flour. Then quickly dip in the second tray of egg wash, then press firmly in the shallot/panko crumb mix, making sure both sides are evenly coated in crumbs.
  6. Repeat the crumbing process with the remaining chicken pieces.

Cook Bao Buns & Chicken:

  • Steaming:
    Steam Bao Buns according to packet instructions.
  • Pan Fried:
    In a pan, fill with oil to 1-1.5cm depth and heat to medium-high heat (170-180°C). Fry chicken in batches for 2-3 minutes on each side until deep golden brown and thoroughly cooked through. Drain chicken on a wire rack or paper towel-lined tray and season with a pinch of salt if desired.


Assemble & Serve:

  • For each Bao Bun, gently open bun and spread some sweet chilli mayonnaise.
  • Add some cabbage slaw and a slice of cooked shallot-crumbed chicken.
  • Finish with some extra Pineapple Sweet Chilli Sauce and garnish with sesame seeds and coriander if desired before serving.