Fried Chicken Pau
Makan Tengah Hari • Malaysia
How to Make Fried Chicken Pau (Traditional & Healthy Version)
Fried Chicken Pau, known locally as Pau Ayam Goreng, is a beloved Malaysian delicacy that showcases the nation’s unique multicultural cuisine. Originating from Chinese Malaysian kitchens and embraced by all communities, these fluffy steamed buns are filled with savory, aromatic chicken, then quickly pan-fried for a golden, crisp exterior without deep frying. The result is a delightful combination of soft pau and a lightly crunchy base, making it a popular choice at lunch stalls and dim sum restaurants across Malaysia. This healthy version of Fried Chicken Pau uses lean chicken breast, fresh local herbs such as daun pandan and serai (lemongrass), and minimal oil, making it a guilt-free treat. The dish reflects Malaysia’s diverse culinary landscape, blending Chinese techniques with Malay flavors—think hints of ginger, light soy, and a touch of black pepper. Enjoyed by all ages, it’s an ideal lunch for those seeking authentic Malaysian taste with a healthier twist, perfect for family gatherings or festive occasions.
Bahan-bahan(untuk 2 medium-sized pau per person)
- 1 1/2 cups All-purpose flour (tepung serbaguna)
- 1 tsp Instant yeast (yis segera)
- 1/2 cup Low-fat milk (susu rendah lemak)
- 2 tbsp Sugar (gula)
- 100g Boneless chicken breast (ayam tanpa tulang, diced)
- 1/4 medium Onion (bawang besar, chopped)
- 2 cloves Garlic (bawang putih, minced)
- 1 stalk Lemongrass (serai, white part only, finely chopped) - pilihan
- 1 leaf Pandan leaf (daun pandan, knotted) - pilihan
- 1 tbsp Light soy sauce (kicap cair)
- 1/4 tsp Black pepper (lada hitam)
- 1 tbsp Cooking oil (minyak masak)
- 1/4 tsp Salt (garam)
- 1/2 tsp Baking powder (serbuk penaik)
Arahan
- 1
Prepare the dough by mixing all-purpose flour, instant yeast, baking powder, sugar, and a pinch of salt in a bowl. Gradually add low-fat milk, kneading until a soft, elastic dough forms.
8 minutes
Knead until the dough is smooth and springs back when pressed.
- 2
Cover the dough with a damp cloth and let it rise until doubled in size.
30 minutes
Proof in a warm spot to speed up rising.
- 3
For the filling, heat 1/2 tbsp oil in a non-stick pan. Sauté onion, garlic, and lemongrass until fragrant. Add diced chicken, soy sauce, black pepper, and salt. Cook until chicken is fully cooked and mixture is dry. Remove from heat and cool.
7 minutes
Chop filling ingredients finely for easier wrapping.
- 4
Divide the dough into 4 portions. Flatten each into a circle, add spoonful of chicken filling, and seal into a pau shape.
8 minutes
Pinch edges well so the filling doesn’t leak during steaming.
Kenapa hidangan ini sihat
Choosing to pan-fry instead of deep-fry significantly reduces added fats, making this dish suitable for those tracking calories or aiming for weight loss. The combination of lean protein, moderate carbs, and a small amount of healthy fat makes it balanced. Using fresh Malaysian herbs enhances flavor without excess sodium or artificial additives.
This Fried Chicken Pau is high in protein thanks to lean chicken breast, while using low-fat milk and minimal oil reduces overall fat content. The inclusion of onion, garlic, lemongrass, and pandan provides micronutrients and antioxidants. Each pau offers complex carbohydrates for sustained energy, and the use of steaming instead of deep frying helps retain nutrients while decreasing calorie density.
Petua
- 💡Tip 1: Use fresh pandan and lemongrass for maximum aroma.
- 💡Tip 2: Ensure filling is dry to prevent soggy pau.
- 💡Tip 3: For the softest dough, knead until smooth and elastic.
Penyimpanan & hidangan
Store leftover pau in an airtight container in the fridge for up to 2 days. Reheat by steaming for 3-5 minutes or pan-frying again until warmed through.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 250.0 kcal |
