Chicken Teriyaki Bao

Chicken Teriyaki Bao

Soft steamed buns with a tasty filling consisting of chicken, vegetables and teriyaki sauce.

  • 30 mins
  • Medium
  • Mains
  • 4 Servings


Serves 4

  • gua bao
  • 4 chicken thighs
  • 2 tbsp potato starch, for coating

Teriyaki Sauce:

  • 3 tbsp soy sauce
  • 3 tbsp sake
  • 3 tbsp mirin
  • 1 tbsp brown sugar


  • 40g Yutaka Pickled cucumber 
  • Salad leaves
  • 1 spring onion, thinly sliced
  • 1 tsp sesame seeds


  1. Mix the teriyaki sauce ingredients together, stirring until the sugar is dissolved.
  2. Heat a frying pan on medium heat. Lightly coat the chicken pieces with the potato starch. Add 1 tbsp vegetable oil to the frying pan and fry the chicken, skin side down, to brown them (about 2-3 minutes). Remove the chicken fat by tilting the frying pan to the side and soaking up with a paper towel.
  3. Turn the chicken over and add the teriyaki sauce, and stir to season and coat the chicken evenly. Simmer for 5-6 mins on medium-high heat until the sauce thickens.
  4. Heat a large steamer over a medium-high heat. Steam the buns for 8 mins.
  5. Slice the chicken teriyaki into the thin strips.
  6. Stuff the bao with the pickled cabbage, wild rocket and chicken teriyaki.
  7. Sprinkled with spring onions, and sesame seeds on top.

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