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Prepbowls

Wow Bao Spicy Kung Pao Chicken Bao – Instant Pot
These spicy kung pao chicken Steamed Buns is Wow Bao's copycat recipe. Bao ( also know as Baozi in Chinese) is a type of yeast-leavened filled steamed buns. The bao dough is made from scratch, proofed, and then any filling variations can be used for the stuffing, then prepared buns are often steamed. In this recipe I've used spicy kung pao chicken as a stuffing ( or use minced soy and chicken lettuce wraps (using homemade hoisin sauce) recipes can also be used as a filling for the Bao, These recipes are available on the blog). I've proofed the bao dough ( In 1 hour) and steamed it ( In 10 minutes) using the Instant pot. Kung pao chicken is also made from scratch, so easy to make, and absolutely tasty filling for the bao buns. These Chinese cuisine steamed buns can also be served for breakfast, or for any meal. Recipe includes a complete guide, proofing the dough with Instant Pot in different modes, and counter top method, steaming with IP and stove top, kung pao recipe, stepwise pictures and video. The first time I ate these bao buns was in Wow Bao, at Chicago, it is located near 360 CHICAGO ( former John Hancock Center), they do have branches all over USA, I'm sure many of you must've already been there. They have very exciting flavors of bao's, but my most favorite one is kung pao chicken. Their bun are large in size, so I've just replicated the size, you can make it to any size you prefer. The buns are often steamed, and the texture is soft and spongy, spicy kung pao chicken adds an ultimate flavor to the buns. Just one or two large boa buns are very filling and healthy because the buns are steamed, I'm sure you'll love it in your first bite. Spicy Kung pao chicken filling made for these buns ( shown in the below picture)

Other fillings you can use for the Buns

Minced chicken is made with Homemade Hoisin Sauce , very tasty and additive chicken. Check the link below for the recipe with stepwise picture . Homemade Hoisin Sauce Non Vegetarian Chicken Lettuce Wraps Easy Lunch Dinner Appetizer PFChangs 100% vegetarian recipe - Minced soy chunks / textured vegetable protein is made with Homemade Hoisin Sauce , very tasty and additive flavors. Check the link below for the recipe with stepwise picture . Healthy Appetizer Lunch Dinner Soya Chunks, Granules Textured Vegetable Protein Vegetarian Lettuce Wraps Hoisin Sauce Homemade Vegan Nutrela

Why Sifting the flour and yeast is important?

Sifting the flour helps to remove any small lumps, and to distribute the yeast better. It also aerates the flour, and makes it easier to incorporate . Highly recommend to sift all the dry ingredients for at-least two to three times. This will strongly help the dough to rise well.

What yeast to use?

I used Lallemand Instaferm Brand Instant Yeast in this recipe . You can also use Fleischmann’s brand ( fast acting Instant yeast) or any other brand Instant / fast acting dry yeast too, measure the given grams in the recipe below, and add accordingly. Most importantly , check the EXPIRY DATE before using the Yeast , It needs to be within the expiration date. Else your your dough will smell yeasty.

Various modes to proof the dough using the Instant Pot

In whatever mode you're proofing the dough , make sure the dough is no more than the HALF FILL LEVEL / POINT of your inner pot. Because you'll need space for the dough to double / raise. If your pressure cooker / Instant Pot has SOUS VIDE mode , then press CUSTOM , set the temperature in the range between 85 F to 90 F ( no more than 90 F). Grease the inner pot with oil , place the dough in the center of the inner pot ( smear the dough with oil , to prevent the dough from getting dry and cracked ), close the lid , and proof for 60 minutes approximately or until the dough doubles in size. If using Instant Pot Duo Evo Plus 8 Quart for Proofing the dough, you can choose use YOGURT mode, press YOGURT, then CUSTOM setting , set the temperature in the range between 85 F to 90F (no more than 90 F). Grease the inner pot with oil , place the dough in the center of the inner pot ( smear the dough with oil , to prevent the dough from getting dry and cracked ), close the lid , and proof for 60 minutes approximately or until the dough doubles in size. If you're using Instant Pot Duo Evo Plus 8 Quart for Proofing the dough , you can also proof the dough in KEEP WARM SETTING , press keep warm mode , then press CUSTOM setting , set the temperature to 85 F to 90F (no more than 90 F). Grease the inner pot with oil , place the dough in the center of the inner pot ( smear the dough with oil , to prevent the dough from getting dry and cracked ), close the lid , and proof for 60 minutes approximately or until the dough doubles in size. In this recipe, I used Instant Pot Duo Evo Plus 8 Quart for Proofing the dough in BAKE MODE , press BAKE , then press PROOFING option, and set the temperature to 85 F to 90F (no more than 90 F). Grease the inner pot with oil , place the dough in the center of the inner pot ( smear the dough with oil , to prevent the dough from getting dry and cracked ), close the lid , and proof for 60 minutes approximately or until the dough doubles in size. NOTE - Choose the mode which ever is available in your Instant Pot model.

How to proof the dough Without the Instant Pot?

Prepare the dough, grease a large bowl with one tablespoon oil ( the dough will rise two times its original size, so make sure to use a big bowl ), and then place the prepared dough into the bowl and smear one tablespoon of oil on the top of the dough. Cover the bowl with the clear wrap only ( do not use a damp cloth to cover it) . Leave the dough to rise in a warmer place (see below tricks). Let the dough rest, for at-least three to four hours.

Some tricks which I follow ,

  • keep the bowl inside the oven with the lights on ( I prefer this method ),
  • You can also leave it on your kitchen counter top with the light onn under the kitchen cabinets ( which most of kitchens in USA have it).
  • leave it in a corner space of any room with the space heater on ,
  • When it cold during winter and when the heater is running, I just leave the bowl near the air vents.
Dough typically rises to two to three times its original size , somewhere between two to four hours or more , depending on the room temperature. If you do not have time to rest for long hours , I recommend minimum of one hour resting time.

How to steam the Bao buns without the Instant Pot ?

Stovetop method 1: In a pot , add water and place it on the stovetop, and fill it with about a quarter-inch of water. When your steamer basket is placed inside the pot, the water level should be below the bottom of the basket. Bring the water to a boil, then place the buns inside the steamer basket lined with the parchment paper underneath each bao buns and cover the pot and steam for about 10 minutes. Remove them from the steamer basket with the help of the tongs. Stovetop method 2 : Use a pressure cooker and steam like we do it for Idli / string hopper. A stainless steel steam plate ( like I used in this recipe), a plate with holes to allow steam to pass, is required to make these in the pressure cooker. In the cooker, add water and place it on the stovetop, and fill it with about a quarter-inch of water. When your steamer basket is placed inside the pot, the water level should be below the bottom of the basket. Place the buns inside the steamer basket lined with the parchment paper underneath each bao buns , then place it inside the cooker, and cover the pot with the lid fitted with gasket ( no weights required) and steam for about 10 minutes.

Easy dipping sauce to serve with these buns 

Recipe - In a bowl, add soy sauce - 2 tablespoons, rice vinegar or distilled vinegar - 1/2 tablespoon , brown sugar or white sugar - 1 teaspoon, sesame oil - 1 tablespoon, water - 2 tablespoon, Sriracha Sauce / hot sauce - 3/4 tablespoon, mix well and serve as a side with these steamed buns. This dipping sauce is a common used sauce, which can be served as a sides for many Chinese cuisine appetizers, like dumplings, wontons, lettuce wraps. You can add more water, and dilute it to your preferred consistency. Homemade Hoisin Sauce Non Vegetarian Chicken Lettuce Wraps Easy Lunch Dinner Appetizer PFChangs

Storing and reheating instructions

You can store the steamed buns in an airtight container in the fridge for up to 3 to 4 days, or in a  air tight ziplock bag. I've not freezed it, so I'm not sure how long it 'll stay good in the freezer. For reheating ( for both methods you need not thaw the buns ) method 1 - cover the refrigerated buns with a damp paper towel and microwave until warm, or method 2 - you can steam it again using the Instant pot or on the stove top until warm , approximately 5 minutes ( steaming will makes the buns softer ). Method 3 -  If you like pan fried buns , then remove the buns from fridge, heat a griddle or a tawa, add few drops of oil, and place the refrigerated buns on the hot tawa ( flat side down) until slightly brown in color, flip onto the other side (optional) and cook for few seconds. This taste so good and I highly recommend this method to reheat the steamed buns. This Recipe Yields 10 large size buns , easily serves 4 people. Other Homemade Dough recipes and Pizzas & bread recipes , I've listed few below,

Step by step picture of how to make the Spicy Kung Pao Chicken Bao

Ingredients required for bao - all purpose flour , salt, instant dry yeast, sugar, baking powder, milk, oil, and water. Ingredients required for kung pao chicken - chicken diced or minced, pan fry or Air fry - dry roasted peanuts ( preheat Air Fryer to ROAST or air fry option to 400 F (once the pre heating is done, roast it for 1 and 1/2 minute or until peanuts turn slightly brown), green and red bell peppers diced , green onions cut into thin rounds, chili flakes, rice vinegar, soy sauce, corn starch, brown sugar, pepper powder, sesame oil (recommended) , salt, and water. How to make the Bao Buns ? Sift all purpose flour, salt, baking powder, and yeast using a sifter for two to three times. Transfer the sifted mixture to a stand mixer bowl ( I used kitchen aid mixer). Now mix milk and water in a microwavable cup , and microwave UNTIL WARM TO TOUCH THE MILK (not too hot or too cold) ( approximately 30 seconds to 45 seconds ). The correct temperature should be 115 degree F , so use a kitchen thermometer to test the milk - water temperature. Add sugar to the warm milk and quickly stir until the sugar has dissolved ( don't wait after sugar has dissolved , pour immediately into the flour before the liquid temperature changes ). Mix the liquids with the dry ingredients in the mixer to make the dough. Turn the mixer on with the dough hook attached, start mixing the dry ingredients at low speed , then add the warm milk mixture , increase the speed to high, and mix until the dough is formed. Remove the dough, and knead to form a smooth dough. Proofing the dough using Instant Pot I used Instant Pot Duo Evo Plus 8 Qtrs for Proofing the dough. Place the inner vessel into the Instant Pot. Spray / apply any cooking oil inside the inner pot ( spray the base and the sides), transfer the dough to the center of the inner pot, and apply some oil over the dough as well ( to prevent the dough from cracking and drying). Press BAKE mode , and then press PROOFING option, and SET Timer to SIXTY minutes , and set the temperature to 85 F to 90F (no more than 90 F). Close the lid , and SEAL the VENT. Once the timer is done ( there will be no pressure build up – no need to open the VENT ), PRESS CANCEL, open the lid of the instant pot , the dough should have doubled in size. Punch the dough back, remove it from the pot. Knead the dough to its original size, and divide the dough into 10 equal size balls ( approximately 2 inch size balls). How to make the Kung Pao Chicken? In a bowl, add chicken, 1 and 1/2 tablespoon oil, 1 tablespoon corn starch , chili flakes, pepper powder, and marinate for 30 minutes if you've time ( else marinate and cook). Take a pan or wok, add sesame oil and heat on HIGH , once HOT add chicken mixture and sear ( cook the chicken in high heat / flame )the chicken for three minutes . Add salt and veggies ( green peppers and red peppers or zucchini) and sauté for two minutes. Now add the sauces ( rice vinegar and soy sauce) and brown sugar , stir well to combine with chicken and veggies. Mix one tablespoon of corn starch with 1/4 cup water to make a cornstarch slurry. Pour it over the chicken and stir well. Finally add the roasted peanuts, and green onions, mix well and remove pan from heat. Bring the chicken to room temperature or warm to touch. How to make the BAO with stuffing? Flour the surface and roll each dough outward, leaving the middle portion to 1/2 inch thickness, edges to 1/4 inch thick, and 4 inch round. Place one tablespoon of chicken filling to the center of the rolled dough. Using both your hands , start working on one side of the dough edge, and slowly pleat, and bring the edges closer, press and stick together the pleated edges ( as shown in the picture and video). Repeat with rest of the dough. While working with dough, make sure to cover the prepared bao and the dough with cloth to prevent it from drying / cracking. Steam the Bao Buns using the Instant Pot I used Instant Pot Duo Evo Plus 8 Qtrs. for Steaming the Bao Bun. Use a steamer basket / bamboo steamer / or like the one I've used ( I used 4 tier stainless steel steamer (plates with holes) which I use for all my Indian cooking) to steam the buns. Place the prepared bao buns on a PARCHMENT PAPER and then place it on the steamer tray, do not crowd the tray ( highly recommend to use parchment paper, pre cut paper into squares, to the size of the buns, it prevents the buns from sticking to the steamer basket). Now add one cup of water to the inner pot of the Instant pot. Place the steamer into the inner pot. Press STEAM mode, and SET Timer for “TEN” minutes. Steam the buns. Once the timer is done, open the lid, carefully remove the steamed buns, and serve immediately for best taste and texture.
Servings: 5 yield(s)
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 90 mins
Ingredients
    For making Bao Buns
  • 2 cup All Purpose Flour / Maida (Or 250 grams)
  • 1 tsp Instant Dry Yeast
  • 1/2 tsp Salt (Or as required, I use Iodized salt available in USA)
  • 1 tsp Baking Powder
  • 2 tsp Oil (Use canola , vegetable or olive oil)
  • 1/4 cup Whole Milk (Or 60 ML, you can alternatively use Almond Milk)
  • 155 ml Water
  • 1 tbsp Granulated White Sugar (Or 17 grams)
    • For making Kung Pao Chicken
  • 200 g Boneless, Skinless Chicken Thighs (Diced Or Minced)
  • 1/4 cup Roasted Peanuts
  • 1/2 cup Green Bell Peppers (Or 75 grams, diced , you can alternatively use Zucchini )
  • 1/2 cup Red Bell Peppers (Or 75 grams , diced)
  • 1 Green Onions / Spring Onions
  • 1 tbsp Crushed Dry Red Chili Flakes / Red Peppers
  • 1 tbsp Rice Vinegar
  • 2 tbsp Soy Sauce
  • 2 tbsp Corn Starch
  • 1 tbsp Brown Sugar / Pure Cane Sugar
  • 1/2 tsp Pepper Powder Or Sichuan / Szechuan peppers
  • 2 And 1/2 tbsp Sesame Oil Or Any Cooking Oil
  • 1/2 tsp Salt (Or as required, I use Iodized salt available in USA)
  • 1/4 cup Water
Instructions
    Preparation
  1. Ingredients required for bao - all purpose flour , salt, instant dry yeast, sugar, baking powder, milk, oil, and water. Ingredients required for kung pao chicken - chicken diced or minced, pan fry or Air fry - dry roasted peanuts ( preheat Air Fryer to ROAST or air fry option to 400 F (once the pre heating is done, roast it for 1 and 1/2 minute or until peanuts turn slightly brown), green and red bell peppers diced , green onions cut into thin rounds, chili flakes, rice vinegar, soy sauce, corn starch, brown sugar, pepper powder, sesame oil (recommended) , salt, and water.
    2. How to make the Bao Buns ?
  2. Sift all purpose flour, salt, baking powder, and yeast using a sifter for two to three times. Transfer the sifted mixture to a stand mixer bowl ( I used kitchen aid mixer).
  3. Now mix milk and water in a microwavable cup , and microwave UNTIL WARM TO TOUCH THE MILK (not too hot or too cold) ( approximately 30 seconds to 45 seconds ). The correct temperature should be 115 degree F , so use a kitchen thermometer to test the milk - water temperature. Add sugar to the warm milk and quickly stir until the sugar has dissolved ( don't wait after sugar has dissolved , pour immediately into the flour before the liquid temperature changes ). Mix the liquids with the dry ingredients in the mixer to make the dough.
  4. Turn the mixer on with the dough hook attached, start mixing the dry ingredients at low speed , then add the warm milk mixture , increase the speed to high, and mix until the smooth dough is formed. Remove the dough, and knead to form a smooth dough.
    5. Proofing the dough using Instant Pot
  5. I used Instant Pot Duo Evo Plus 8 Qtrs for Proofing the dough. Place the inner vessel into the Instant Pot. Spray / apply any cooking oil inside the inner pot ( spray the base and the sides), transfer the dough to the center of the inner pot, and apply some oil over the dough as well ( to prevent the dough from cracking and drying). Press BAKE mode , and then press PROOFING option, and SET Timer to SIXTY minutes, and set the temperature to 85 F to 90F (no more than 90 F). Close the lid , and SEAL the VENT.
  6. Once the timer is done ( there will be no pressure build up – no need to open the VENT ), PRESS CANCEL, open the lid of the instant pot , the dough should have doubled in size. Punch the dough back, remove it from the pot . Knead the dough to its original size , and divide the dough into 10 equal size balls ( approximately 2 inch size balls).
    7. How to make the Kung Pao Chicken?
  7. In a bowl, add chicken, 1 and 1/2 tablespoon oil, 1 tablespoon corn starch , chili flakes, pepper powder, and marinate for 30 minutes if you've time ( else marinate and cook). Take a pan or wok, add sesame oil and heat on HIGH , once HOT add chicken mixture and sear ( cook the chicken in high heat / flame )the chicken for three minutes. Add salt and veggies ( green peppers and red peppers or zucchini) and sauté for two minutes. Now add the sauces ( rice vinegar and soy sauce) and brown sugar , stir well to combine with chicken and veggies. Mix one tablespoon of corn starch with 1/4 cup water to make a cornstarch slurry. Pour it over the chicken and stir well. Finally add the roasted peanuts, and green onions, mix well and remove pan from heat. Bring the chicken to room temperature or warm to touch.
    8. How to make the BAO with stuffing?
  8. Flour the surface and roll each dough outward, leaving the middle portion to 1/2 inch thickness, edges to 1/4 inch thick, and 4 inch round. Place one tablespoon of chicken filling to the center of the rolled dough. Using both your hands , start working on one side of the dough edge, and slowly pleat, and bring the edges closer, press and stick together the pleated edges ( as shown in the picture and video). Repeat with rest of the dough. While working with dough, make sure to cover the prepared bao and the dough with cloth to prevent it from drying / cracking.
    9. Steam the Bao Buns using the Instant Pot
  9. I used Instant Pot Duo Evo Plus 8 Qtrs. for Steaming the Bao Bun. Use a steamer basket / bamboo steamer / or like the one I've used ( I used 4 tier stainless steel steamer (plates with holes) which I use for all my Indian cooking) to steam the buns. Place the prepared bao buns on a PARCHMENT PAPER and then place it on the steamer tray, do not crowd the tray ( highly recommend to use parchment paper, pre cut paper into squares, to the size of the buns, it prevents the buns from sticking to the steamer basket).
  10. Now add one cup of water to the inner pot of the Instant pot. Place the steamer into the inner pot. Press STEAM mode, and SET Timer for “TEN” minutes. Steam the buns for 10 mins, once the timer is done, open the lid, carefully remove the steamed buns, and serve immediately for best taste and texture.
Recipe Notes

  1. This recipe yields 10 large size buns , easily serves 4 people.
  2. Make sure to cut the chicken into tiny pieces or use a minced chicken. It is easier to stuff it inside the buns. Also cook /sear the chicken in high heat / flame, make sure the chicken pieces is cooked completely and the pinkish color is gone.
  3. Kung pao chicken is prepared for stuffing , so the sauce consistency is slightly thicker.
  4. If the dough has not doubled its size in one hour, then proof for extra 30 minutes (with my IP, the dough perfectly doubled its size in one hour).
  5. Sift the flour with the yeast, salt, and baking powder multiple times before adding the warm milk , which is very important.
  6. Make sure to use a kitchen thermometer to test the temperature of milk - water - sugar , it should be 115 F. But if you don't have one , dip your finger into the milk to test, it should be warm to touch ( not too hot, or not in room temperature). This step is important for the yeast to grow.
  7. You can prepare the dough using your hands, instead of kitchen aid mixer. Make sure to knead to form a smooth dough.
  8. Regular whole Milk and Almond Milk - I've tried it using whole milk and almond milk , both works perfectly fine. Use which ever you prefer.
Tried and Tested - If you do not have time to make the dough from scratch, then you can use any Pillsbury Biscuit Dough ( I do not recommend to buy the buttery once) to make the steamed buns, and use the kung pao chicken filling for stuffing the buns. You don't have to thaw the dough from the fridge. Other process of making the buns, steaming process and 10 minutes steam time remains the same as this recipe. Other Chinese cuisine recipes, I've listed few below.

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