At Londolozi, our menu is filled with culinary delights that reflect our dedication to quality and flavour. One standout dish that has quickly become a favourite among our guests is our Crispy Chicken Bao Buns. These delicious buns, crafted with care and precision, offer a perfect balance of textures and flavours that are sure to impress.
Our Executive Chef, Chane Devonport, walks us through the step-by-step process of creating these mouthwatering bao buns. From preparing the perfectly crispy chicken to assembling the vibrant slaw and tangy sriracha aioli, you’ll learn how to recreate this delicious meal at home. Get ready to bring a piece of Londolozi’s lunch menu to your kitchen!
Bao Buns with Crispy Chicken and Sriracha Aioli:
Recipe Serves 14-16 Bao Buns
Ingredients
Bao Buns (you can also buy these premade to save time)
- 1/3 cup Warm water
- ½ cup Warm milk
- 1 tbsp Dry yeast
- 4 tbsp Sugar, divided in half
- 2 tbsp Vegetable oil
- 2 ½ cups All purpose flour
- ½ tsp baking powder
- ½ tsp Salt
Crispy Chicken
- 500g Chicken breast
- 500ml Buttermilk
- 4 cups Panko bread crumbs, blended fine
- Cooking Oil for frying
Raw Slaw
- ¼ Head red cabbage, thinly sliced
- 2 Large carrots, spaghetti grated or julienne
- Pickled ginger, thinly sliced
- Black & white sesame seeds – for the garnish
Vinaigrette
- 3 tbsp rice vinegar
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp honey
Sriracha Aioli
- 6 Egg yolks
- 6 Whole eggs
- 3 Garlic cloves, peeled
- 50ml White wine vinegar
- Sriracha sauce
- Cooking oil
Method:
For the Bao Buns:
- Activate the Yeast: In a bowl, combine warm water, milk, active yeast, sugar, and oil. Whisk until the yeast and sugar dissolve, then let sit for 5-10 minutes until the yeast activates and becomes frothy.
- Mix Dry Ingredients: In a stand mixer bowl, combine flour, sugar, baking powder, and salt. You can also mix these by hand.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients. Start on low speed to slowly incorporate all ingredients together, then increase to medium speed until the dough forms. Knead for 3-4 minutes on medium speed until the dough is elastic and soft, but not sticky.
- Let Dough Rise: Form the dough into a ball, place it back in the mixing bowl, cover with plastic wrap, and let rise in a warm place until tripled in size, about 2 hours.
- Shape the Bao: Place the risen dough on a floured surface and roll out to 1/4-inch thickness. Cut into 3 1/2-inch circles using a ring mold or wine glass. Lightly brush or spray oil on one surface of each circle, fold in half to form a half-moon shape, and gently press with a roller. Place on parchment paper, cover, and let rest for 30 minutes.
- Steam the Bao: Bring water to a boil in a steamer pot. Place the bao in the steamer, ensuring they don’t touch the water, cover, and steam for 8-12 minutes. Set aside until ready to use.
For the Crispy Chicken:
- Marinate: Place chicken strips in a container and cover with buttermilk. Refrigerate for at least 4 hours, or overnight.
- Fry the Chicken: Heat oil in a pot to 180°C (350°F). Remove chicken from buttermilk, shake off excess, coat with panko bread crumbs, and deep fry until golden (3-4 minutes). Drain on paper towels and season with salt.
For the Sriracha Aioli:
- Blend: In a blender, combine whole eggs, egg yolks, garlic, and white wine vinegar. Blend on high for 2-3 minutes until pale.
- Add Oil: Gradually add oil in a slow stream, stopping occasionally to allow it to incorporate, until a thick, creamy mayonnaise forms. Mix in sriracha to taste.
For the Vinaigrette:
- Whisk: In a bowl, whisk together rice vinegar, soy sauce, sesame oil, and honey until emulsified.
For the Slaw:
- Mix: In a large bowl, combine red cabbage, carrots, and pickled ginger. Season with salt.
To Assemble:
- Prepare Bao: Carefully open the steamed bao buns.
- Add Aioli: Generously spread sriracha aioli inside each bao.
- Add Slaw: Place some slaw inside the bao.
- Add Chicken: Add 2-3 pieces of crispy chicken.
- Garnish: Sprinkle with sesame seeds, fresh coriander, and season with Maldon salt. Serve immediately.
We’re excited for you to recreate a taste of Londolozi right in your own kitchen! Be sure to let us know in the comments if you try this recipe out.
Oh my goodness – how glorious! We so enjoy our Tree Camp meals every time. And the bao buns are close to top of list. Thank you for the recipe.
Thank you, Willa! We’re thrilled to hear you enjoy the Tree Camp meals and the bao buns.
Can’t wait to make!
YUMMY😋
Let us know how they turn out!
Megan, it sounds delicious!
Thank you, William! We hope you find it as delicious as it sounds.
Thank you Megan, I certainly will print this receipe and try it soon. It looks absolutely scrumptious and my taste buds are tingling to taste these Crispy Bao Buns.
Thank you, Valmai! Let us know how they turn out.
Thank for the recipe post. Please share more!
You’re welcome, Beth! We’re glad you liked the recipe. More delicious recipes are on the way!
Megan, oh my, you’ve offered Chane’s recipe for my FAVORITE lunch meal. Before I met these Crispy Chicken Bao Buns, the Crispy Calamari salad had been my favorite, but after that first bao bun – I was hooked! I could have eaten those every day for lunch, but refrained myself to two days during my week there.
I may opp for buns from the Asian market nearby, but the rest is easy. I will point out that the vinaigrette recipe given is more for green salads, and that her assembly instructions indicated the coleslaw dressing is actually rice vinegar, soy sauce, honey, and sesame oil – easy to make.
Bon appetit.
Thank you, Denise! It’s wonderful to hear how much you enjoyed the Crispy Chicken Bao Buns. Enjoy recreating your favourite meal at home!
Thank you so much for the great recipe!
How lovely to be able to prepare one of my favorite dishes of Londolozi at home.
Your’e welcome, Christa! We’re delighted you can bring a piece of Londolozi to your kitchen. Enjoy!
We’re going to try these because your instructions were so clear and easy to follow … thank you!
Thank you, Bob and Lucie! We’re glad the instructions were helpful. Enjoy making and tasting the bao buns!
So Meghan, how are our chances of getting one of these for lunch on 10 July Granite when we arrive???
We can definitely arrange that for you! We are excited to welcome you back.
Looks sooooo good!
Megan, thanks for the reminder of how fabulous the food is at Londolozi. Bravo Chané!
We had the cauliflower version when we were there last summer. Can I use the same recipe to prepare the cauliflower as mentioned for the chicken? Thanks! Can’t wait for more recipes.
Yes, you absolutely can!