A delicious Asian-inspired dish featuring marinated chicken Char Siu thighs served with homemade bao buns.
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Break up the bean curd and combine all the marinade ingredients with the chicken thighs. Mix well, cover with plastic wrap, and refrigerate overnight, flipping halfway through.
Preheat the oven to 220°C. Line a baking sheet with tin foil and grease it with cooking oil. Bake the thighs for 45 minutes or more, depending on your oven heat. Reserve the marinade for making the Char Siu sauce.
Strain the marinade to remove the minced garlic. Bring it to a boil, then reduce to concentrate the flavor if too thin. Add dark soy sauce for color and adjust with sugar or salt if needed.
Combine honey and warm water for the glaze.
Remove the baking sheet from the oven, brush the glaze over the thighs, and flip them every 10-15 minutes, basting the sides as well.
Move the baking sheet to a higher rack and bake for the last 5 to 10 minutes to achieve a caramelized appearance. Watch closely to avoid burning. Once lightly charred, remove from the oven.
In a large bowl, combine all the ingredients and beat until well combined. If the dough feels too dry, add another tablespoon of water and continue beating at medium-low speed until smooth, shiny, and elastic.
Cover the dough with plastic wrap and let it rest for 30 minutes.
Roll the dough out to 1 cm thick. Use a 3-inch diameter round cutter to cut out rounds. Brush some oil on the cut dough, fold rounds in half, and flatten slightly. Place on baking paper and into a bamboo steamer for a second proofing for 30 minutes.
Fill a wok with water and bring to a boil. Place the bamboo steamer over the wok and steam buns for 11 minutes. Turn off the heat and let the buns rest over the hot water for 5 minutes.
To serve, open each bao, stuff with cucumber slices and a piece of Chicken Char Siu, and spoon a little Char Siu sauce into the center. Serve immediately.
Keep a close eye on the chicken during the final baking stage to prevent burning.
Excess bao dough can be re-rolled and used again.
What is the best way to store leftover Chicken Char Siu and bao buns?
To store leftover Chicken Char Siu, place it in an airtight container in the refrigerator for up to 3 days. For bao buns, you can keep them in a sealed bag or container at room temperature for 1-2 days. If you want to store them longer, freeze the buns in a single layer, then transfer to a freezer bag for up to 2 months. Reheat the buns by steaming them for a few minutes until warm.
Can I make Chicken Char Siu with a different type of meat?
Yes, you can substitute chicken thighs with pork shoulder or beef for a different flavor profile. Just adjust the cooking time accordingly, as pork and beef may require longer cooking to become tender. For a vegetarian option, consider using tofu or seitan, marinating them in the same sauce for a delicious alternative.
What dietary restrictions does Chicken Char Siu with Bao Buns accommodate?
This recipe can be adapted for various dietary needs. It is not gluten-free due to the soy sauce and bao flour, but you can use gluten-free soy sauce and a gluten-free flour blend for the bao. Additionally, the dish can be made dairy-free and nut-free, making it suitable for many diets. Always check ingredient labels to ensure they meet your dietary requirements.
How can I enhance the flavor of my Chicken Char Siu sauce?
To enhance the flavor of your Chicken Char Siu sauce, consider adding additional spices like ginger or chili flakes for heat. You can also experiment with different types of sweeteners, such as brown sugar or maple syrup, to deepen the flavor. If the sauce is too thin, simmer it longer to concentrate the flavors or add a splash of dark soy sauce for richness.
What can I serve with Chicken Char Siu and bao buns for a complete meal?
For a complete meal, consider serving Chicken Char Siu and bao buns with a side of pickled vegetables or a fresh cucumber salad for crunch. Steamed bok choy or stir-fried greens also pair well, adding a nutritious element to your dish. For a heartier option, serve with jasmine rice or fried rice to soak up the delicious Char Siu sauce.
I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I cook. Some days it isn’t even fancy or a hard recipe. Some days it’s a classic, but something that I’ve created. Cooking is my time to be me.
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