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chicken bao uncle restaurant NEFF market kitchen

Fried Chicken Tenderloin in Steamed Soft Bao

This recipe comes to us from the kitchen of Dai Duong, head chef at Uncle Restaurant and regular participant at the Neff Market Kitchen Cooking School.


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


  • 250mls vinegar
  • 250gms castor sugar
  • 500mls warm water
  • cucumber


  • 1 chilli
  • 2 kaffir lime leaves
  • 1 small knob of ginger
  • 30gms sea salt
  • Pinch sugar
  • 1.5 litres boiling hot water



Soak tenderloin 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 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.


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