- This recipe yields 10 large size buns , easily serves 4 people.
- 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.
- Kung pao chicken is prepared for stuffing , so the sauce consistency is slightly thicker.
- 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).
- Sift the flour with the yeast, salt, and baking powder multiple times before adding the warm milk , which is very important.
- 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.
- You can prepare the dough using your hands, instead of kitchen aid mixer. Make sure to knead to form a smooth dough.
- 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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