I’m sharing my take on crispy Taiwanese chicken in Taiwanese Bao Buns with an unexpected twist that will make you want to read on.

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I’m a little obsessed with these gua bao. The thought of soft store bought bao buns folded around crispy boneless skinless chicken thighs makes me want one right now, for breakfast or midnight.

This is a raw slice of Taiwanese Bao Buns culture, the kind of Street Food Recipe that’s loud and slightly addictive. I mess up the timing more than I’d like, and sometimes they come out uneven, but every messy bite still surprises me.

If you like hands-on snacks with big personality, stick around. You might find your new favorite guilty pleasure.

Ingredients

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Chicken thighs: Rich in protein and iron, juicy dark meat keeps the bao hearty and satisfying.
Soy sauce: Salty umami boost, adds sodium and depth, not much nutrition beyond flavor.
Garlic and ginger: Add sharp fragrant heat, antioxidants and anti inflammatory perks for brightness.
Starches (cornstarch, tapioca): Give super crispy coating, mostly carbs, gives a light crunchy shell.
Rice vinegar and sugar: Make a bright sour sweet quick pickle, low calories, wakes everything up.
Hoisin sauce: Sweet savory sticky umami punch, brings sugar and deeper rounded flavor to the bun.
Cucumber: Adds fresh crunch, hydration and minor fiber, cools down the spicy chicken.
Crushed peanuts: Bring crunch, fat and protein, offer an extra savory nutty contrast to textures.

Ingredient Quantities

Store bought bao buns, 8 (steamed or frozen)

Boneless skinless chicken thighs, 1 1/2 lb (about 700 g), cut into 2 inch pieces

Soy sauce, 3 tbsp

Shaoxing wine or dry sherry, 1 tbsp

Sesame oil, 1 tsp

Garlic, 3 cloves minced

Fresh ginger, 1 tbsp minced

Sugar, 1 tsp

Chinese five spice powder, 1/2 tsp

Ground white pepper, 1/4 tsp

Large egg, 1 (beaten)

Cornstarch, 1/2 cup (60 g)

Potato starch or tapioca starch, 1/2 cup (60 g)

Vegetable oil for frying, about 4 cups (1 L)

English cucumber, 1/2, thinly sliced for quick pickle

Rice vinegar, 1/3 cup

Sugar for pickles, 2 tbsp

Salt, 1/2 tsp plus extra to taste

Hoisin sauce, 1/3 cup

Crushed roasted peanuts, 1/4 cup

Fresh cilantro, 1/2 cup loosely packed

Scallions, 2, thinly sliced

How to Make this

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1. Make the quick pickles: put the thin cucumber slices in a bowl, stir together 1/3 cup rice vinegar, 2 tbsp sugar and 1/2 tsp salt until the sugar dissolves, pour over the cucumbers and let sit while you prep everything else (10 to 15 minutes is fine).

2. Marinate the chicken: in a bowl combine 3 tbsp soy sauce, 1 tbsp Shaoxing wine or dry sherry, 1 tsp sesame oil, 3 cloves minced garlic, 1 tbsp minced ginger, 1 tsp sugar, 1/2 tsp Chinese five spice, 1/4 tsp ground white pepper and the beaten large egg. Add the 1 1/2 lb bite sized chicken thigh pieces, mix well, cover and chill at least 20 minutes or up to 2 hours.

3. Make the coating: in a shallow dish mix 1/2 cup cornstarch and 1/2 cup potato or tapioca starch. Set aside a wire rack lined baking sheet for draining, not paper towels if you can.

4. Heat the oil: pour about 4 cups (1 L) vegetable oil into a heavy deep pot and heat to 350 F (175 C). If you don’t have a thermometer, heat until a small pinch of starch sizzles and rises quickly.

5. Dredge and fry in batches: lightly shake excess marinade off each piece, dredge thoroughly in the starch mix pressing the coating onto the chicken so it sticks. Fry in batches without overcrowding for 4 to 6 minutes per batch until golden and crisp and the internal temp reaches 165 F. Keep the oil temp steady by adjusting heat, and transfer chicken to the rack to drain and stay crisp.

6. Steam/heat the bao buns: if frozen steam according to package instructions or steam fresh/ store bought buns for 3 to 5 minutes until warm and pillowy. You can also microwave wrapped in a damp paper towel for 20 to 30 seconds if you’re in a hurry.

7. Sauce and toppings ready: spoon out 1/3 cup hoisin sauce into a small bowl for easy spreading, roughly crush 1/4 cup roasted peanuts, slice 2 scallions thin, and pick a generous 1/2 cup loosely packed cilantro leaves.

8. Assemble each bao: open a bun, spread a little hoisin on the inside, add a piece or two of the crispy chicken, top with a few quick pickled cucumbers, sprinkle crushed peanuts, scallions and cilantro. Taste and add a pinch of extra salt if you want more punch.

9. Serve right away while the chicken is hot and the buns are soft. Tip: don’t overcrowd when frying or you’ll get soggy chicken, and steam the buns last or while the chicken rests so everything is hot together.

Equipment Needed

1. Two medium mixing bowls (one for quick pickles, one for the chicken marinade)
2. Shallow dish or pie plate for the cornstarch/tapioca coating
3. Wire rack plus a rimmed baking sheet for draining and keeping chicken crisp
4. Heavy deep pot or Dutch oven for frying
5. Frying thermometer (or a small pinch test for temp if you don’t have one)
6. Long tongs and a slotted spoon or spider for moving chicken in hot oil
7. Chef’s knife and cutting board for slicing cucumber, scallions and chopping peanuts
8. Bamboo steamer or steamer basket, or a microwave-safe plate and a damp paper towel to heat buns
9. Small bowl and spoon for the hoisin sauce and for mixing/holding toppings

FAQ

Q: Can I use chicken breasts instead of thighs? A: Yes, you can, but thighs stay juicier and are more forgiving. If you use breasts, slice them a bit thicker or pound to even thickness, marinate the same time, and watch cooking so they don’t dry out. Aim for 165°F (74°C) internal temp.

Q: How do I get the chicken extra crispy? A: Do the starch coating and let the pieces rest 10 to 15 minutes so the starch hydrates, then fry in hot oil 350 to 360°F (175 to 180°C). Don’t crowd the pan. For super crisp try a two-stage fry: an initial fry at lower temp, rest, then finish briefly at 375°F (190°C). Pat dry the chicken first, and use cold egg for a tighter crust.

Q: What’s the proper frying time and oil temp? A: Fry pieces until golden, usually 4 to 6 minutes depending on size, at about 350 to 360°F. If you do the two-stage method, first fry at ~320°F until cooked through, rest, then flash at 375°F to crisp. Keep a thermometer handy so oil temp stays steady.

Q: Can I bake or air fry instead of deep frying? A: Yes, but texture will be different, less crunchy and a bit drier. For air fryer: spray pieces lightly with oil and cook at 400°F for about 12 to 16 minutes, flip halfway. For oven: bake at 425°F for 20 to 25 minutes, flip once and broil a minute if you want more color. Not exactly the same as deep fry, but pretty good.

Q: How far ahead can I prep the quick pickles, marinade and toppings? A: Quick cucumber pickles are ready in 30 minutes but taste better after an hour, and keep up to a week in the fridge. Chicken can marinate up to 24 hours. Cooked chicken and leftovers keep 3 to 4 days refrigerated. Chop peanuts, cilantro and scallions the day of for best freshness.

Q: What tricks stop the bao from getting soggy when assembled? A: Warm the bao by steaming briefly, but don’t over-steam. Pat fried chicken lightly to remove excess oil, spread a thin smear of hoisin inside the bun first to act like a moisture barrier, then add chicken and toppings just before serving. Keep sauces on the side if you’re serving family style, that way buns stay nice and pillowy.

Gua Bao W/ Crispy Taiwanese Chicken Recipe Substitutions and Variations

Bao buns: if you can’t find store-bought bao, use mantou (Chinese steamed buns), soft slider/hamburger buns steamed briefly to soften, or small brioche rolls (they’re sweeter so cut back on added sugar).
Chicken thighs: swap for boneless skinless chicken breasts (cut into smaller pieces and watch cooking time), firm tofu (press, coat and double-fry for crisp), or thinly sliced pork shoulder or belly for a richer flavor.
Starch mix (cornstarch + potato/tapioca): use all cornstarch, all tapioca starch, or rice flour/arrowroot powder. note: rice flour gives a lighter crisp, tapioca makes it chewier, arrowroot browns faster.
Hoisin sauce: replace with plum sauce, or a quick mix of soy sauce + honey (or brown sugar) + a pinch of five spice, or thick teriyaki/sweet soy sauce with a splash of sesame oil. taste and adjust sweetness/salt.

Pro Tips

1) Double fry if you want superhero crisp: fry the pieces until just cooked through, let them rest on the rack for 5 minutes, then fry again at a hotter temp until deep golden. It takes a little extra time but the crunch holds up way better in the bao.

2) Chill the coated chicken briefly before frying: after you press the starch onto each piece, pop them in the fridge for 10 to 15 minutes. The coating firms up and sticks, so less falls off in the oil.

3) Keep everything dry and use a rack not paper towels: wiggle off excess marinade, pat the chicken lightly if it feels wet, and drain fried pieces on a wire rack over a sheet tray in a warm oven if needed. Paper towels trap steam and make the crust go soggy.

4) Treat the pickles right: drain or blot a bit of the pickle juice before assembling so the buns dont get waterlogged. Also quick-pickles improve fast if you add a pinch of chili flakes or a splash of sesame oil for depth.

5) Toast the peanuts and manage the sauce: toss the peanuts in a dry pan for 1 to 2 minutes to wake up the flavor, and either spread a thin layer of hoisin inside the bun or serve extra on the side so the bun doesnt get soaked. A little extra scallion or cilantro on top at the last second keeps things bright.