Chicken bao buns with homemade plum sauce

Why order in, when you can create a ‘fakeaway’ that ticks all the boxes? These bao buns are easily available in any Asian supermarket but if you can’t find them, feel free to use chinese pancakes, which are available at most larger supermarkets. Alternatively, a good old fashioned burger bun will also do the trick.

Chicken bao buns with homemade plum sauce
Prep time
Cook time
Total time
Serves: Serves 2
  • 6 plums, de-stoned and cut into slices
  • 1 tbsp. of dark soy sauce
  • 1 cinnamon stick
  • 2 star-anise
  • 1 tsp. of Chinese five spice
  • ½ a tsp of chili flakes
  • 1 garlic clove, crushed
  • 2 tbsp. of honey
  • 1 cooked chicken breast, shredded
  • 1 tsp. honey
  • 1 tsp. soy sauce
  • ½ a cucumber
  • 4 tbsp. of white vinegar mixed in with 2sp. sugar and 1tsp. salt
  • A handful of shredded iceberg lettuce
  • A handful of chopped peanuts
  1. In a pan over a medium heat, add the plums, soy sauce with 3 tbsp. of water, cinnamon, star-anise, five spice, chili flakes, garlic and honey. Bring to a boil and turn down to a simmer, cooking for 15-20 minutes until thick and sticky then allow to cool fully.
  2. In a frying pan, add the shredded chicken and cook in a little oil until it starts to turn golden brown. Add the soy sauce and honey and cook until caramelised.
  3. Cut the cucumber into ribbons and allow it to sit in the vinegar with the salt and sugar for a few minutes whilst you prepare the bao buns.
  4. As per the packet instructions, steam the buns until warm, stuff with the chicken, quick-pickled cucumber, shredded iceberg and top with chopped peanuts. Spoon over the plum sauce and serve a bowl on the side to dip the bao buns in.

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