Description
These Korean Chicken Bao buns are a delicious fusion of soft, pillowy steamed buns and crispy fried chicken coated in a sweet and spicy gochujang sauce. Each bite is bursting with flavor, from the perfectly fried chicken to the vibrant toppings of fresh red onion, cucumber, and coriander. The sesame seeds add a final touch of crunch and nuttiness to the dish.
Ingredients
Bao Buns:
450 g (3 3/4 cups) plain (all-purpose) flour
2 tbsp caster sugar
1/2 tsp salt
2 tsp (1 packet or 7g) instant dried yeast
3 tbsp whole milk
210 ml (3/4 cup + 2 tbsp) warm water
3 tbsp unsalted butter, very soft
1 tbsp olive oil
Chicken and Marinade:
4 chicken breasts, sliced into bite-size chunks
240 ml (1 cup) buttermilk
1/2 tsp salt
1/4 tsp white pepper
1/4 tsp garlic salt
Crispy Coating:
180 g (1 1/2 cups) plain (all-purpose) flour
1 tsp salt
1 tsp ground black pepper
1/2 tsp garlic salt
1/2 tsp celery salt
1 tsp dried thyme
1 tsp paprika
1 tsp baking powder
1 tsp chili flakes
Vegetable oil for deep frying (at least 1 litre/four cups)
Korean Sauce:
2 tbsp gochujang paste
2 tbsp honey
4 tbsp brown sugar
4 tbsp soy sauce
2 cloves garlic, minced
2 tsp minced ginger
1 tbsp vegetable oil
1 tbsp sesame oil
To Serve:
1 small red onion, thinly sliced
1/4 cucumber, chopped into small pieces
Small bunch of fresh coriander (cilantro), roughly chopped
2 tsp black and white sesame seeds
Instructions
Bao Buns:
In a bowl, mix the flour, sugar, salt, and yeast.
In a jug, combine the milk, warm water, and butter, stirring until the butter melts.
Stir the liquid mixture into the flour mixture, first with a spoon, then with your hands. Knead the dough for 10 minutes on a floured surface (or use a mixer with a dough hook).
Place the dough in an oiled bowl, cover, and leave to rise for 90 minutes to 2 hours, until doubled in size.
Marinate the Chicken:
Place the chicken chunks in a bowl. Add buttermilk, salt, pepper, and garlic salt. Mix well, cover, and refrigerate for at least 1 hour.
Shape the Bao Buns:
After the dough has risen, knead it again and divide into 20 balls. Roll each ball into an oval (6cm x 9cm) on a floured surface.
Brush the ovals with olive oil, fold them over using a chopstick, then remove the chopstick. Place each bun on a piece of parchment paper and let them rise for another hour.
Fry the Chicken:
Heat vegetable oil in a deep fryer or large pan to 350°F (175°C).
In a bowl, mix together the crispy coating ingredients.
Dredge the marinated chicken in the coating, shaking off excess.
Fry the chicken in batches for 3-5 minutes until golden and cooked through. Keep the cooked chicken warm in the oven.
Steam the Bao Buns:
Place the buns in a steamer and steam in batches for 10 minutes, then transfer to a warm plate.
Make the Korean Sauce:
In a saucepan, mix together the gochujang, honey, brown sugar, soy sauce, garlic, ginger, vegetable oil, and sesame oil.
Bring to a boil, then reduce the heat and simmer for 5 minutes until thickened.
Assemble the Korean Chicken Bao:
Toss the fried chicken in the Korean sauce to coat.
Carefully open the steamed bao buns and fill each one with the coated chicken.
Top with slices of red onion, cucumber, fresh coriander, and sesame seeds.
Serving:
Serve the Korean Chicken Bao warm and enjoy!
- Prep Time: 2 hours
- Cook Time: 30 minutes
Nutrition
- Calories: 400