Crispy Sticky Chicken Bao Buns – Better Than Takeout

Crispy Sticky Chicken Bao Buns – Better Than Takeout. After making this recipe dozens of times, I’ve mastered the crispy, sticky chicken that’s even better than takeout. The trick I discovered is using a combination of cornstarch and baking powder for the ultimate crispy texture. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Southwest Chicken Soup Recipe for Cozy Dinners and Creamy Cauliflower Sausage Kale Soup Recipe.

What You'll Need for Crispy Sticky Chicken Bao Buns – Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 lb boneless, skinless chicken breasts
• 1/4 cup cornstarch
• 1 tsp baking powder
• Salt and pepper, to taste
• 1/4 cup honey
• 3 tbsp soy sauce
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1/4 cup water
• 1 tbsp sesame oil
• 1 tbsp Sriracha (optional)
• 8 bao buns
• Salt and pepper
• Honey
• Soy sauce
• Garlic
• Ginger
• Sriracha
• Optional: Green onions
• Optional: Sesame seeds
• Optional: Cilantro
• Optional: Sriracha sauce

How to Make Crispy Sticky Chicken Bao Buns – Better Than Takeout

1. Step 1: Cut chicken into bite-sized pieces and toss with cornstarch, baking powder, salt, and pepper.
2. Step 2: Cook chicken in a pan until crispy and cooked through. Remove from pan and set aside.
3. Step 3: In the same pan, combine honey, soy sauce, garlic, ginger, water, sesame oil, and Sriracha. Stir until sauce thickens.
4. Step 4: Add chicken back to the pan and toss to coat in sauce.
5. Step 5: Steam bao buns according to package instructions. Stuff each bun with crispy chicken and drizzle with extra sauce. Top with desired toppings and serve.

Storing & Reheating Crispy Sticky Chicken Bao Buns – Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: You can make the chicken and sauce ahead of time and reheat when ready to serve.

Freezing Crispy Sticky Chicken Bao Buns – Better Than Takeout

Freeze uncooked chicken in a single layer on a baking sheet. Once frozen, transfer to a freezer bag for up to 3 months.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes or until heated through. Microwave: Reheat in the microwave for 1-2 minutes or until heated through.

Recipe Notes

• Chef tip: To make the chicken even crispier, you can bake it in the oven at 400°F (200°C) for 15-20 minutes after cooking in the pan.
• Best substitution: If you don't have Sriracha, you can substitute it with hot sauce or chili flakes.
• Make-ahead: You can make the chicken and sauce up to 2 days ahead of time. Reheat in the microwave or on the stove before serving.
• Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
• Troubleshooting: If your sauce is too thick, add a little more water to thin it out.

Crispy Sticky Chicken Bao Buns – Better Than Takeout

⏱

Prep

15 minutes

🍳

Cook

30 minutes

⏳

Total

45 minutes

🍽

Serves

4 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 1 lb boneless, skinless chicken breasts
• 1/4 cup cornstarch
• 1 tsp baking powder
• Salt and pepper, to taste
• 1/4 cup honey
• 3 tbsp soy sauce
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1/4 cup water
• 1 tbsp sesame oil
• 1 tbsp Sriracha (optional)
• 8 bao buns

Seasonings

• Salt and pepper
• Honey
• Soy sauce
• Garlic
• Ginger
• Sriracha

Optional Toppings

• Green onions
• Sesame seeds
• Cilantro
• Sriracha sauce

Instructions

1. Step 1: Cut chicken into bite-sized pieces and toss with cornstarch, baking powder, salt, and pepper.
2. Step 2: Cook chicken in a pan until crispy and cooked through. Remove from pan and set aside.
3. Step 3: In the same pan, combine honey, soy sauce, garlic, ginger, water, sesame oil, and Sriracha. Stir until sauce thickens.
4. Step 4: Add chicken back to the pan and toss to coat in sauce.
5. Step 5: Steam bao buns according to package instructions. Stuff each bun with crispy chicken and drizzle with extra sauce. Top with desired toppings and serve.

Notes

• Chef tip: To make the chicken even crispier, you can bake it in the oven at 400°F (200°C) for 15-20 minutes after cooking in the pan.
• Best substitution: If you don't have Sriracha, you can substitute it with hot sauce or chili flakes.
• Make-ahead: You can make the chicken and sauce up to 2 days ahead of time. Reheat in the microwave or on the stove before serving.
• Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
• Troubleshooting: If your sauce is too thick, add a little more water to thin it out.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezer: Freeze uncooked chicken in a single layer on a baking sheet. Once frozen, transfer to a freezer bag for up to 3 months.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes or until heated through.
• Microwave reheat: Reheat in the microwave for 1-2 minutes or until heated through.
• Make ahead: You can make the chicken and sauce ahead of time and reheat when ready to serve.

Nutrition Per Serving

• Calories: 450
• Protein: 35g
• Fat: 10g
• Carbs: 50g
• Fiber: 2g
• Sugar: 15g
• Sodium: 1200mg
• Cholesterol: 90mg
• Sat. Fat: 1.5g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Crispy Sticky Chicken Bao Buns – Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Crispy Sticky Chicken Bao Buns – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!