Here’s a clean NGTV ENGLISH food-reporting version, with all references to the original chef and MasterChef removed:
🍗 NGTV ENGLISH | FOOD & LIFESTYLE
CRISPY CHICKEN BAO: A PERFECT ASIAN-FUSION STREET-FOOD STYLE RECIPE TO TRY AT HOME
KOLKATA | NGTV ENGLISH
Soft, pillowy bao buns, crunchy double-fried chicken and a spicy-sweet sticky glaze come together in this indulgent Asian-fusion recipe that can turn a weekend home-cooking session into a restaurant-style experience.
The recipe combines contrasting textures and bold flavours — fluffy steamed buns, crispy chicken, creamy sriracha mayo and fresh, crunchy vegetables.
🥟 STEP 1: PREPARING THE BAO BUNS
Begin with 300g all-purpose flour, 5g instant dry yeast, 25g sugar, ½ teaspoon salt and 15ml neutral oil.
Gradually add around 160–175ml lukewarm water and knead until a smooth, soft dough forms.
Cover the dough and allow it to proof for approximately one hour, or until it doubles in size.
Once risen, divide the dough into portions and roll each piece into a small oval. Steam the buns until they become soft, fluffy and pillowy.
The steamed bao provides the delicate texture that makes the perfect contrast to the crunchy chicken.
🍗 STEP 2: THE CRISPY CHICKEN
For the chicken, use 500g boneless chicken thighs, sliced into bite-sized pieces.
Prepare a quick buttermilk marinade using 240ml milk and 10ml vinegar. Add 1 teaspoon garlic powder and 1 teaspoon salt.
Allow the chicken to marinate so that the meat becomes tender while the coating adheres properly.
For the crispy coating, combine:
- 200g cornstarch
- 1 tsp garlic powder
- 1 tsp red chilli powder
- ¾ tsp salt
Coat each piece of chicken thoroughly.
Deep-fry initially over medium-low heat until the chicken is cooked through. Remove and allow it to rest briefly.
For the signature crunch, fry the chicken a second time over medium-high heat until golden and exceptionally crisp.
🌶️ STEP 3: THE STICKY SPICY GLAZE
The glaze delivers the main flavour punch.
Combine in a pan:
- 1 tbsp gochujang
- 3 tbsp sriracha
- 1 tbsp light soy sauce
- 1½ tbsp oyster sauce
- 2 tbsp honey
- ½ tsp garlic powder
- ½–1 tsp chilli flakes
- 1–2 tbsp water
Cook the mixture until it reduces slightly and becomes glossy and sticky.
Add the crispy chicken and toss thoroughly until every piece is covered with the sauce.
Finish with approximately 2 tbsp chopped green onions.
🥕 STEP 4: THE FRESH ELEMENT
To balance the heat and richness, prepare a quick sriracha mayo using:
80g mayonnaise + 10g sriracha + 10g tomato ketchup.
For the filling, prepare:
- Finely shredded cabbage
- Julienned carrots
- Thinly sliced cucumber
- Fresh coriander leaves
- Sliced green onions
🥢 STEP 5: ASSEMBLY
Carefully open each steamed bao and spread a layer of sriracha mayo inside.
Add the shredded cabbage, carrots and cucumber.
Place the sticky, crispy chicken on top and finish with fresh coriander and sliced green onions.
The result is a compact Asian-fusion sandwich packed with contrasting flavours and textures.
🔥 NGTV ENGLISH FOOD DESK
What makes this crispy chicken bao particularly appealing is the texture contrast.
The bao is soft and airy, while the double-fried chicken delivers a loud crunch. The spicy-sweet glaze adds heat and sweetness, while the fresh vegetables provide cooling crunch.
For those who enjoy experimenting in the kitchen, this recipe can also be customised with additions such as pickled carrots, sliced spring onions or extra chilli.
It does require several stages — preparing the dough, proofing, marinating, frying, glazing and assembling — but each step is relatively straightforward.
The verdict?
If you enjoy Asian street-food flavours and want a satisfying weekend cooking project, crispy chicken bao is a recipe worth putting on the menu.
NGTV ENGLISH | FOOD THAT INSPIRES, FLAVOUR THAT CONNECTS
