Low Sodium Bao Buns with Fried Chicken and Vegetables
Indulge in the irresistible flavors of Low Sodium Bao Buns with Fried Chicken and Vegetables, the perfect fusion of fluffy homemade bao buns, crispy golden chicken, and vibrant julienned vegetables. This recipe is designed to deliver maximum taste while keeping sodium levels in check, making it a heart-healthy twist on a beloved classic. The tender steamed buns, made from scratch, are light and airy, while the marinated buttermilk chicken offers a juicy crunch without excess salt. Bright, crunchy vegetables like carrot, cucumber, and red bell pepper, paired with a touch of zesty lemon juice and fresh cilantro, bring a refreshing balance to this handheld delight. Simple yet satisfying, this low-sodium marvel is ideal for a flavorful family meal or entertaining guests with a health-conscious edge.
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Ingredients
- 300 grams All-purpose flour
- 7 grams Instant yeast
- 4 grams Baking powder
- 20 grams Granulated sugar
- 120 milliliters Milk
- 50 milliliters Water
- 25 milliliters Vegetable oil
- 500 grams Boneless chicken thighs
- 250 milliliters Buttermilk
- 5 grams Garlic powder
- 5 grams Paprika
- 5 grams Black pepper
- 100 grams All-purpose flour (for dredging)
- 250 milliliters Vegetable oil (for frying)
- 1 medium Carrot
- 1 medium Red bell pepper
- 0.5 medium Cucumber
- 10 grams Fresh cilantro
- 10 milliliters Lemon juice
Directions
Step 1
In a large mixing bowl, combine 300 grams of all-purpose flour, 7 grams of instant yeast, 4 grams of baking powder, and 20 grams of sugar.
Step 2
Warm 120 milliliters of milk slightly and mix it with 50 milliliters of water and 25 milliliters of vegetable oil.
Step 3
Slowly add the wet mixture to the dry ingredients, stirring until a dough forms.
Step 4
Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
Step 5
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise for 1 hour or until doubled in size.
Step 6
Meanwhile, marinate 500 grams of boneless chicken thighs in 250 milliliters of buttermilk, 5 grams of garlic powder, 5 grams of paprika, and 5 grams of black pepper for at least 30 minutes.
Step 7
After the dough has risen, punch it down and divide it into 8 equal portions. Roll each portion into a ball, then flatten into an oval shape. Fold in half and place on squares of parchment paper. Cover and let rise for 20 minutes.
Step 8
While the buns rise, preheat vegetable oil (250 milliliters) in a deep pan for frying.
Step 9
Remove chicken from the marinade, letting excess drip off, and coat in 100 grams of all-purpose flour.
Step 10
Fry the chicken in batches until golden brown and cooked through, about 5-6 minutes per side. Let drain on a wire rack.
Step 11
Steam the bao buns in a bamboo steamer for about 10 minutes until puffy and cooked through.
Step 12
Julienne the carrot, red bell pepper, and cucumber and chop the cilantro.
Step 13
Assemble the bao buns by placing some julienned vegetables inside, adding a piece of fried chicken, and garnishing with fresh cilantro and a squeeze of lemon juice.
Step 14
Serve the bao buns warm and enjoy your low sodium meal!
Nutrition Facts
| Serving size | (1951.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5067.2 |
| Total Fat 338.9g | 0% |
| Saturated Fat 59.6g | 0% |
| Polyunsaturated Fat 14.8g | |
| Cholesterol 472.8mg | 0% |
| Sodium 1108.2mg | 0% |
| Total Carbohydrate 374.8g | 0% |
| Dietary Fiber 21.4g | 0% |
| Total Sugars 48.5g | |
| Protein 161.3g | 0% |
| Vitamin D 188.5IU | 0% |
| Calcium 670.7mg | 0% |
| Iron 24.6mg | 0% |
| Potassium 2868.6mg | 0% |
Source of Calories