Asian street food favorites don’t need to stay on the street. With recipes for two gaining popularity, this steamed bao with hoisin chicken and cucumber delivers the kind of cozy, satisfying dish that feels like a treat but fits neatly into a casual weeknight.
It’s not overly complicated, but it brings big flavors with a fun texture twist—perfect for anyone craving something outside the usual stir-fry routine.
The Magic of Hoisin & Steamed Bao Buns
There’s just something special about biting into a soft, pillowy steamed bao bun and getting hit with that sweet and savory hoisin glaze wrapped around juicy shredded chicken.
It’s the kind of comfort food with a little wow factor—ideal for smaller servings but loaded with taste. In recipes meant for couples or smaller households, balancing ease with flavor impact is crucial. This one gets it right.
Using store-bought frozen bao buns takes a lot of the stress out. No yeast, no dough mixing, no hours of proofing. Just steam and go. They’re flat, oval, and pre-shaped for stuffing, which makes the whole process easier.
That shortcut helps keep the prep under control while still letting the end result shine. And for folks digging into home-cooked Asian recipes for two, it checks all the right boxes—simple, flavorful, and a little different.
Ingredient Pairings That Actually Work
This combo just… clicks. Hoisin sauce brings that thick, sweet umami vibe. Toasted sesame seeds add crunch and nuttiness. And then you get the fresh crunch from thin cucumber slices and that fragrant hit of cilantro.
It’s a layered bite, with temperature and texture changes in every mouthful. Steamed bao with hoisin chicken isn’t just a chicken sandwich in disguise—it’s a full-on experience.
And it’s not too fussy, either. The chicken gets simmered in the hoisin and water mix, shredding apart easily once cooked through. Those scallions go in at two different points to layer the flavors—whites sautéed early, greens stirred in late.
Little tweaks like that make a big difference. For a quick dinner that doesn’t taste like it was thrown together last minute, the payoff is worth the couple of extra steps.
Tips for Streamlining & Customizing
Busy evenings don’t always make room for fancy. But this dish adapts. Got a bamboo steamer? Great. Don’t? No problem—just pop those bao buns into a damp dish towel and microwave gently. They’ll puff up just fine. This built-in flexibility keeps it in the rotation for weeknight meals.
There’s also room to play. Want to make it spicy? Drizzle in some sriracha. No cilantro fans at the table? Swap it for Thai basil or mint.
Prefer crunchier vegetables? Add shredded carrots or red cabbage for a bit of a twist.
Gluten-free bao can be swapped in if needed, though they might take a little more finesse. And for a plant-based alternative, swapping the chicken for pan-fried tofu or pulled jackfruit also holds up well with hoisin sauce’s bold flavor.
Still feels indulgent, just fits different dietary styles.
A Dinner That’s Simple but Looks Impressive
Visually, this one’s got serious appeal. The fluffy bao, stuffed full and slightly spilling over, finished with bright green herbs and crisp cucumber, looks restaurant-worthy.
But there’s no special plating or garnishing tricks needed. Just stack and serve with lime wedges and a bottle of chili sauce on the side.
This meal lands squarely in that sweet spot between “easy” and “worth it.” It’s quick enough for a random Tuesday but unique enough to feel like a planned occasion.
When hunting for recipes for two that step away from the ordinary without going full gourmet, this one definitely delivers. Simple steps, bold payoff, and a bite that brings it all together.
Steamed Bao with Hoisin Chicken & Cucumber for Two
Equipment
- Bamboo or collapsible steamer
- Parchment paper
- Small saucepan
- Microwave or steamer basket
- Tongs or two forks for shredding chicken
Ingredients
- 1 teaspoon vegetable oil
- 2 scallions white and green parts separated and thinly sliced
- ¼ cup hoisin sauce
- 2 tablespoons water
- 1 6- to 8-ounce boneless, skinless chicken breast, trimmed
- 2 teaspoons toasted sesame seeds
- 6 1-ounce frozen lotus leaf bao
- ¼ English cucumber quartered lengthwise and thinly sliced
- ½ cup fresh cilantro leaves and stems trimmed
- Lime wedges
- Sriracha
Instructions
- Start the Sauce Base: Warm the oil in a small saucepan over medium heat until shimmering. Add only the white parts of the scallions and sauté briefly until soft, about 1 minute.
- Simmer the Chicken: Mix in the hoisin sauce and water, stirring to combine. Nestle the chicken breast into the sauce. Lower the heat, cover, and cook gently until the chicken reaches 160°F internally, around 10 to 12 minutes. Flip the chicken halfway through to ensure even cooking.
- Shred and Finish the Chicken: Remove the saucepan from heat. Transfer the chicken to a cutting board and allow it to cool slightly. Use two forks to shred the meat into small chunks. Return it to the sauce and cook over low heat just until the sauce thickens and the meat is coated and heated through, about 2 to 4 minutes. Add the sesame seeds and green scallion slices, stirring to mix.
- Prepare the Bao: Cut a round of parchment paper a bit smaller than your steamer basket. Poke about 20 holes in it, spray lightly with oil, and place inside the basket. Arrange the bao buns on the parchment, spaced apart. Steam over simmering water with the lid on until the buns puff and heat through, roughly 4 to 6 minutes.
- Alternative method: Wrap the frozen bao in a damp paper towel and microwave for about 1 minute, flipping halfway through.
- Assemble and Serve: Split open the steamed buns and fill each with the warm hoisin chicken. Add cucumber slices and fresh cilantro. Serve with lime wedges and a drizzle of sriracha to taste.
Notes
- You can substitute chicken thighs for breast if preferred, adjusting cook time as needed.
- For a spicier version, mix a little sriracha directly into the hoisin sauce during cooking.
- These buns freeze well after assembly—just reheat in the microwave wrapped in a damp paper towel.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.