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Char Siu Chicken Bao Buns

This recipe is printed from Scissors, Paper, Bacon.

Prep Time 15 minutes
Cook Time 10 minutes
Marinade Time 8 hours
Course Main Course
Servings 4 people

Equipment

  • 1 Bamboo Steamer

Ingredients
 

  • 600 grams chicken tenderloins

Marinade

  • 1 ½ tablespoons brown sugar
  • ¼ cup honey
  • ¼ cup hoisin sauce
  • 2 tablespoons soy sauce
  • 1 teaspoon Chinese five spice powder
  • 1 tablespoon vegetable oil
  • 2 teaspoons red food colouring

To Serve

  • 12 Bao Buns
  • 1 cucumber, thinly sliced
  • 1 carrot, julienned (optional pickled)
  • coriander
  • 1 red chilli, thinly sliced (optional)
  • Japanese mayonnaise

Instructions
 

Char Siu Chicken

  • Combine all the marinade ingredients together in a large mixing bowl. Add the chicken, cover and marinade in the fridge for at least 8 hours, preferably over night.
  • Heat barbecue to a medium-high heat. Add the chicken and cook for 5 minutes. Turn over the chicken and cook for another 3-5 minutes, until the chicken is cooked through.
  • While the chicken is cooking, use a bamboo steamer to heat the bao buns.
  • To serve, slice the chicken tenderloins into thin slices on the diagonal. Assemble the bao buns by adding the chicken, along with a few slices of cucumber, a small amount of carrot, some coriander and a few slices of chilli to each bun. Drizzle with a small amount of Japanese mayonnaise.