Southern-fried chicken bao with creamed corn and hot sauce

  • medium
  • 8
  • 1 hour 30 minutes
Not yet rated

Fluffy bao buns are filled with crispy Southern fried chicken and creamed corn in this incredible fusion recipe. A cayenne-spiked spice mix is used in the buttermilk brine and crispy coating of the chicken for an assertive, punchy warmth, while the creamed corn helps to temper the heat.

First published in 2018




Fried chicken

  • 4 chicken thighs, skinless and boneless
  • 1l vegetable oil, for deep-frying

Spice mix

Buttermilk brine

  • 250ml of buttermilk
  • 1 tbsp of salt
  • 1 egg

Flour coating

  • 150g of plain flour
  • 2 tbsp of cornflour

Bao dough

  • 300g of plain flour
  • 4g of fast-action dried yeast
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 15g of sugar
  • 160ml of whole milk, luke warm
  • 15ml of vegetable oil

Creamed corn

To serve

  • herbs, chopped parsley or coriander works well
  • hot sauce


  • Food mixer fitted with a dough hook
  • Temperature probe
  • Bamboo steamer


Begin by making the spice mix, as it will be used in both the chicken brine and the crunchy coating. Mix all the ingredients together and store in an airtight container
To make the buttermilk brine, stir all the ingredients together in a large bowl along with 2 tbsp of the spice mix. Prep the chicken thighs by cutting each one into three pieces, then place into the brine and mix well. Cover and leave in the fridge overnight
To make the bao dough, place the ingredients in a food mixer with a dough hook attached. Mix on low until the ingredients have come to together to form a dough, then turn up the speed and knead for 6–8 minutes, until you have a smooth dough. Alternatively, you can knead by hand for around 15 minutes
  • 300g of plain flour
  • 4g of fast-action dried yeast
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 15g of sugar
  • 160ml of whole milk, luke warm
  • 15ml of vegetable oil
Place the dough in a lightly greased bowl, cover with a damp tea towel and leave to prove until doubled in size (1–2 hours)
In the meantime, make the creamed corn by sweating the shallot in a splash of oil until soft. Add the rest of the ingredients and simmer for 10 minutes
Strain out most of the cream (retaining it in a bowl) and place the corn in a blender. Blend to a creamy consistency, adding some of the reserved cream if necessary. Taste and season with more salt, cayenne or Worcestershire sauce if needed
Flour a work surface and tip out the proved dough. Working gently so you don't knock too much of the air out, roll the dough out into a sausage. Divide into 8–10 equal balls
Take one of the balls and roll into an oval shape, around 6mm thick. Using your finger, lightly grease the surface with a little vegetable oil. Fold it over to form a sandwich shape and place on a square of baking paper. Cover with a cloth whilst you prepare the rest of the buns
Preheat a deep-fryer or deep pan of oil to 170°C. Prepare the flour coating by mixing the flour, cornflour and remaining spice mix
  • 2 tbsp of cornflour
  • 150g of plain flour
  • 1l vegetable oil, for deep-frying
One by one, dip the chicken pieces into the flour, coating evenly, then place in the hot oil. Cook for 8 minutes or until the chicken reaches 75°C with a temperature probe. You will need to work in batches
As the chicken is frying, set up a bamboo steamer and steam the buns for 8 minutes – you will need to work in batches
To assemble the buns, carefully lift open the lid and add a spoonful of creamed corn, spreading on both sides. Add a piece of chicken, drizzle with hot sauce and sprinkle with herbs. Eat straight away!

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

Get in touch

Please sign in or register to send a comment to Great British Chefs.