Fusion Chicken Bao Buns

In a small bowl, dissolve the yeast in the warm water with a pinch of sugar. Let it sit for about 5 minutes, until frothy.

In a large bowl, combine flour, sugar, baking powder, and salt.

Create a well in the center of the dry ingredients and add the yeast mixture and vegetable oil. Mix until a dough forms.

Turn the dough onto a floured surface and knead for about 5 minutes, until smooth and elastic.

Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

Punch down the dough and divide it into 8-10 equal pieces. Roll each piece into a circle about 4-5 inches in diameter. Fold each circle in half, placing a small piece of parchment paper inside each folded bun to prevent sticking.

Arrange the buns on a steamer rack, making sure they don’t touch each other. Cover and steam over boiling water for 10-12 minutes, or until fluffy and cooked through.

Let the bao buns cool slightly before filling with your choice of savory or sweet fillings.

In a large skillet, heat the vegetable oil over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 6-8 minutes.

Stir in the garlic and ginger, cooking for an additional minute. Add soy sauce, hoisin sauce, sriracha, rice vinegar, and honey. Cook until the sauce thickens and coats the chicken, about 2-3 minutes.

Stir in the sliced bell peppers and shredded carrots. Cook for another 2 minutes until slightly softened.

Steam or microwave the bao buns according to the package instructions until warm and soft.

Open each bao bun and fill it with a generous spoonful of the chicken mixture.

Top with pickled cucumbers, sliced green onions, sesame seeds, and fresh cilantro leaves.

Enjoy immediately while the bao buns are warm.