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Fried Chicken Tenderloin in Steamed Soft Bao

  • Vietnamese

  • Entree


  • 1kg chicken tenderloins
  • 1/2 cup plain flour
  • vegetable oil, for deep frying
  • bao buns


  • 250ml vinegar
  • 250g castor sugar
  • 500ml warm water
  • cucumber


  • 1 chilli
  • 2 kaffir lime leaves
  • 1 small knob of ginger
  • 30g sea salt
  • pinch sugar
  • 1.5L boiling hot water


Soak tenderloins in cooled brine for 24 hours.

Coat chicken in plain flour and fry until golden brown. Allow the centre to reach 75°C.

Steam bao buns and serve with fried chicken and pickles.


Stir vinegar, sugar and water until the sugar has dissolved.

Slice cucumber and allow to sit in pickling liquid for a minimum of two hours.


Bring all ingredients to a boil. Cool before using.

Note: this recipe was demonstrated in Dai's class 'Vibrant Flavours of Vietnam', May 2019.

Both the recipe and photo are reproduced with permission from Dai Duong.

Brought to you by
Dai Duong, head chef at Uncle Restaurant