Description
Korean chicken bao blends crispy, spicy poultry nestled in pillowy steamed buns with tangy kimchi slaw. Delicate dough cradles succulent chicken, inviting palates to savor Seoul’s street-inspired flavors that promise a delicious culinary adventure.
Ingredients
Scale
Bao Buns:
- 450 g (3 ¾ cups) plain (all-purpose) flour
- 2 tablespoons caster sugar
- ½ teaspoon salt
- 2 teaspoons (1 packet or 7 g) instant dried yeast
- 3 tablespoons whole milk
- 210 ml (¾ cup + 2 tablespoons) warm water
- 3 tablespoons unsalted butter, very soft
- 1 tablespoon olive oil
Main Ingredients:
- 4 chicken breasts, sliced into bite-size chunks
- 240 ml (1 cup) buttermilk
Seasoning and Coating:
- ½ teaspoon salt
- ¼ teaspoon white pepper
- ¼ teaspoon garlic salt
- 180 g (1 ½ cups) plain (all-purpose) flour
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon garlic salt
- ½ teaspoon celery salt
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon baking powder
- 1 teaspoon chili flakes
- Vegetable oil for deep frying (at least 1 litre/4 cups)
Sauce and Garnish:
- 2 tablespoons gochujang paste
- 2 tablespoons honey
- 4 tablespoons brown sugar
- 4 tablespoons soy sauce
- 2
Instructions
- Prepare the dough base by combining dry ingredients – flour, sugar, salt, and yeast – in a mixing vessel.
- Create a liquid mixture by blending milk, warm water, and melted butter until uniformly incorporated.
- Merge the liquid and dry ingredients, transitioning from stirring with a utensil to kneading by hand on a dusted work surface.
- Continue kneading the dough until smooth and elastic, approximately 10 minutes, then transfer to an oiled container.
- Allow dough to proof in a warm environment, expanding until volume doubles, roughly 90-120 minutes.
- Marinate chicken chunks in buttermilk, seasoning with salt, pepper, and garlic salt, then refrigerate for minimum one hour.
- Deflate proofed dough and portion into 20 equal segments, rolling each into oval shapes approximately 6cm x 9cm.
- Brush oval dough pieces with olive oil, fold using a chopstick technique, then arrange on parchment paper for secondary fermentation.
- Prepare crispy coating mixture for chicken in a separate bowl.
- Heat vegetable oil to 350°F in a deep fryer or wide pan.
- Coat marinated chicken pieces in crispy mixture, removing excess breading.
- Fry chicken in batches until golden brown and thoroughly cooked, maintaining warmth in the oven.
- Steam prepared bao bun ovals in batches for 10 minutes.
- Construct korean sauce by combining gochujang, honey, brown sugar, soy sauce, garlic, ginger, vegetable oil, and sesame oil in a saucepan.
- Simmer sauce until thickened, approximately 5 minutes.
- Coat fried chicken pieces completely in prepared korean sauce.
- Assemble bao by filling steamed buns with sauced chicken.
- Garnish with thinly sliced red onion, cucumber rounds, fresh coriander, and sprinkle of sesame seeds.
- Serve immediately while warm for optimal flavor and texture.
Notes
- Make dough in advance to allow ample rising time, ensuring soft and fluffy bao buns.
- Marinate chicken for at least an hour to enhance flavor and tenderness.
- Use a thermometer to maintain precise oil temperature when frying chicken for perfect crispy coating.
- Prepare Korean sauce separately and adjust sweetness or spiciness according to personal preference.
- Steam bao buns just before serving to keep them warm and maintain their delicate texture.
- Keep extra sesame seeds and fresh herbs for garnishing and adding extra crunch and freshness.
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Steaming
- Cuisine: Korean
Nutrition
- Serving Size: 4
- Calories: 540
- Sugar: 18 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 75 mg