Bao buns, also known as “baozi” in Mandarin, are a type of soft, fluffy and slightly sweet steamed bread that originated in China.

These buns have been a staple of Chinese cuisine for centuries, dating back to the Eastern Han Dynasty (25–220 AD) when a military strategist named Zhuge Liang is believed to have invented them.

According to legend, during a military campaign, Zhuge Liang and his troops encountered a river they couldn’t cross. He created baozi as offerings to appease the river gods by shaping them like human heads - hence their original name, “mantou,” meaning “barbarian’s head.”

Over time, baozi evolved and fillings became more varied, including meats, vegetables, and even sweet fillings like red bean paste. Traditionally, there are two main types: “dabao”, or large buns, often stuffed with hearty fillings for a meal, and “xiaobao”, smaller buns served as snacks.

As regional adaptations emerged, different areas developed unique versions of baozi, such as Shanghai’s soup-filled xiaolongbao and the Cantonese cha siu bao, which contains barbecue pork.

Outside of China, bao buns gained popularity worldwide, especially in recent decades, as chefs started to introduce fusion varieties and fillings to suit a global audience. Today, bao buns are enjoyed in various forms around the world, often served as an appetizer, snack, or even as the main dish.

And specifically, these chicken katsu bring together the traditional Chinese steamed bun with the popular Japanese breaded and fried chicken cutlet, known as chicken katsu. This fusion dish pairs the pillowy, slightly sweet bao buns with crispy chicken katsu, complemented by fresh vegetables, pickled vegetables and a drizzle of sauce.

The idea of putting fried ingredients in bao buns likely arose from the growing popularity of fusion street foods and pan-Asian cuisine. In this modern take, bao buns are often filled with fried, flavourful elements that contrast with the soft bun. The combination of chicken katsu and bao has become especially popular in Western fusion restaurants, where chefs experiment with flavours from different cultures.

This dish usually features sliced or whole pieces of chicken katsu in a bao bun, along with toppings like shredded cabbage, pickled daikon, cucumber, or even a dash of spicy sriracha. The result is a delicious blend of textures and tastes crispy, juicy, savoury, and slightly sweet, offering a modern spin on the traditional bao bun while appealing to fans of Japanese and Chinese cuisines alike.

Combine yeast, sugar, half a tablespoon of flour and warm water and stir until incorporated. Leave it aside for 10 minutes.

Whisk together the rest of the flour, baking soda and baking powder, with 2 teaspoons of salt. Add 65 ml of oil and the yeast, and mix into a rough dough, adding a tablespoon of water as needed.

Transfer the dough to a lightly floured surface and knead it until it’s smooth, for about 5 minutes.

Place the dough into an oiled bowl, cover with a kitchen towel and leave it in a warm place for 45 minutes.

Roll out the dough into about 5-6 mm thickness, then with a cookie cutter or a glass cut into bigger circles.

Place them on baking paper squares or cloths for steaming baskets. Brush the tops of each bun with a little bit of oil, then gently fold each in half, keeping the puffy shape. Cover them with plastic foil and let rest for 1 hour, until they rise more.

While the buns are rising, prepare the chicken. Cut the chicken breasts into 2 sections, then pound them slightly.

Prepare three dishes for the frying, in first place the flour, eggs in the second and in the third one panko breadcrumbs, seasoned with salt.

Dip the chicken first into flour, then egg and lastly in the breadcrumbs, and fry the chicken in hot oil until golden.

To steam the buns, fill a small pot with water and bring to a boil. On top of the pot place the steamer and transfer the buns on their baking papers or cloths to a steamer basket.

Make sure the pot is slightly smaller then the steamer, so the basket doesn’t touch the water.

Cover with the basket lid and steam the buns for about 10 minutes.

For the chicken sauce, combine mayonnaise, sweet chilli and wasabi until incorporated.

For the dipping sauce, combine soy sauce, chilli oil and rice vinegar until incorporated.

Divide the chicken mayo sauce between the buns, slice the chicken katsus and place then inside, add julienne sliced carrots and sprouts and top with fried onions. Finally dip them into the dipping sauce.

Chicken Katsu Bao Buns