Sesame Chicken Bao Buns
Meghan Trainor and her brother Ryan hang out to talk buns (literal and metaphorical), sobriety, and pop‑culture TMI while Bert steams fluffy bao and tosses crispy chicken in a shiny sesame sauce. He even serenades her with her own song.
Bao Buns
Ingredients:
- All‑purpose flour
- Instant yeast
- Baking powder
- White sugar
- Milk
- Neutral oil
Steps:
- Combine flour, instant yeast, baking powder, and sugar in a bowl.
- Slowly add milk, stirring as you pour.
- Knead by hand until a rough dough forms.
- Let rest for 10 minutes.
- Knead again until smooth.
- Roll dough into a rope shape.
- Divide into equal pieces and roll into balls.
- Flatten each into an oval with a rolling pin.
- Brush a thin layer of oil on top and fold in half.
- Place buns in a steamer and proof 30–60 minutes.
- Add water to the pot, set steamer on top, and cover.
- Cook on high until water boils, then reduce to medium‑low and steam 10 minutes.
Sesame Chicken
Ingredients:
- Vegetable oil (for frying)
- Eggs, lightly beaten
- Cornstarch
- All‑purpose flour
- Salt & pepper
- Garlic salt
- Paprika
- Chicken breasts, cut into bite‑size pieces
- Sesame oil
- Garlic cloves, minced
- Chinese rice vinegar
- Honey
- Sweet chili sauce
- Ketchup
- Brown sugar
- Soy sauce
Steps:
- Set up three bowls: beaten eggs; cornstarch; and flour mixed with salt, pepper, garlic salt, and paprika.
- Dredge chicken in cornstarch, dip in eggs, then coat in seasoned flour.
- Heat vegetable oil in a wok; fry chicken 6–7 minutes until cooked through. Drain on paper towels.
- In the wok, add sesame oil and garlic; then stir in rice vinegar, honey, sweet chili sauce, ketchup, brown sugar, and soy sauce.
- Simmer and reduce the sauce by about one‑third.
- Return chicken to the wok and toss to coat in sauce.
- Open steamed bao buns and fill with sesame chicken. Serve hot.