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Spicy Chicken Bao

With Mazola® Corn Oil

Serving Size Icon


16 Buns

Total Time Icon


50 Minutes

Skill Level Icon




Spicy Chicken Filling:

  • 3 tablespoons rice wine vinegar
  • 2 tablespoons soy OR tamari sauce
  • 2 tablespoons chile garlic sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon brown sugar
  • 2 teaspoons Fleischmann’s® Corn Starch
  • 1 teaspoon Chinese five spice
  • 12 ounces boneless, skinless chicken thighs, very finely chopped
  • 2 teaspoons Mazola® Corn Oil

Steamed Buns:

  • 2-1/4 to 2-3/4 cups all-purpose flour
  • 1/4 cup Fleischmann’s® Corn Starch
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® Quick Rise Yeast
  • 2 tablespoons sugar
  • 3/4 teaspoon salt
  • 1 cup very warm water (120° to 130°F)
  • Parchment paper
  • Black sesame seeds and sliced green onions, if desired


  1. Stir together rice wine vinegar, soy sauce, chile garlic, hoisin sauce, brown sugar, corn starch and five spice in a shallow container. Add chicken and toss to coat. Cover and marinate in the refrigerator while making dough.
  2. Stir together 2 cups flour, corn starch, undissolved yeast, sugar and salt in a large bowl. Stir in warm water. Turn out onto floured work surface and knead 4 to 6 minutes until smooth and elastic; adding additional flour if necessary. Cover and let rest 10 minutes.
  3. Heat oil in nonstick skillet over medium-high heat. Remove chicken from marinade and add to skillet. Discard remaining marinade. Cook chicken 5 to 7 minutes or until cooked through. Remove from heat and spread on a plate to help cool. Chicken can be made ahead of time and kept in refrigerator for several days before filling buns.
  4. Prepare a bamboo steamer: Cut 2 pieces of parchment paper to fit in steamer basket. Brush lightly with oil. Set aside.
  5. Divide dough into 16 equal portions. Roll each portion into a 4-inch round. Place approximately 1 tablespoon chicken in the center. Bring up sides, pinch to seal. The seam can go on the bottom OR make a more decorative look by putting the seams on the top. Place roll on parchment paper. Repeat with remaining dough; leaving enough space between buns for rising. Depending upon size of steamer, these made be made in multiple batches. A typical bamboo steamer will hold 8 buns.
  6. When steamer is ready, place parchment paper with bun into basket. Cover and steam 12 to 15 minutes or until dough is cooked through. Carefully remove lid; sprinkle with sesame seeds and green onions, if desired.
  7. Remove buns from steamer using tongs. Discard parchment paper; repeat with remaining buns.
  8. Serve with dipping sauce of your choice.