Korean Chicken Bao

Prep Time: 1 hr | Cook Time: 30 mins | Proving Time: 2 hrs 30 mins | Total Time: 4 hrs | Yield: 20 Servings

This Korean Chicken Bao is super legit! Feel free to add more ingredients if you wish. Enjoy!

Ingredients:

Bao Buns:

3 ¾ c (450grams) plain (all-purpose) flour

2 tablespoons caster sugar

½ teaspoon salt

2 teaspoon (equivalent to one packet or 7grams) instant dried yeast

3 tablespoons whole milk

¾ c + 2tablespoons (210ml altogether) warm water

3 tablespoons unsalted butter very soft

1 tablespoon olive oil

Chicken and Marinade:

4 chicken breasts sliced into bite-size chunks

1 c (240ml) buttermilk

½ teaspoon salt

¼ teaspoon white pepper

¼ teaspoon garlic salt

Crispy Coating:

1 ½ c (180grams) 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 chilli flakes

vegetable oil for deep frying at least 1 litre/four c

Korean Sauce:

2 tablespoons gochujang paste

2 tablespoons honey

4 tablespoons brown sugar

4 tablespoons soy sauce

2 cloves garlic peeled and minced

2 teaspoons minced ginger

1 tablespoon vegetable oil

1 tablespoon sesame oil

To Serve:

1 small red onion thinly sliced

¼ cucumber chopped into small pieces

Small bunch of fresh coriander cilantro, roughly chopped

2 teaspoons black and white sesame seeds

Directions:

Step 1: In a large bowl, add the flour, yeast, sugar, and salt. Whisk until well combined.

Step 2: In another mixing bowl, add warm water, milk, and butter. Stir until well mixed and butter melts completely.

Step 3: Transfer the butter mixture into the flour mixture and mix until well combined.

Step 4: Sprinkle flour on a flat surface and knead the dough for about 10 minutes.

Step 5: Grease a mixing bowl, then place the dough in it.

Step 6: Cover the bowl with a damp towel and allow it to rise for 90 minutes to 2 hours.

Step 7: Meanwhile, put the chicken in a mixing bowl.

Step 8: Add in the buttermilk, garlic salt, salt, and pepper. Toss until well mixed, then place the bowl inside the refrigerator. Allow the chicken to marinate for 1 hour.

Step 9: Place the dough onto a flat surface, knead, and divide the dough into 20 even balls.

Step 10: Roll each ball on baking parchment. Use a rolling pin to slightly flatten the balls.

Step 11: Brush each oval with olive oil and fold each over.

Step 12: Place the buns on small baking parchment.

Step 13: Place them on the trays and cover each tray with a carrier bag. Allow the buns to puff up for another hour.

Step 14: Prepare the oven and preheat to low.

Step 15: Place a large pan with vegetable oil and allow it to become hot.

Step 16: In a medium mixing bowl, add the crispy coating ingredients and stir until well combined.

Step 17: Dip the marinated chicken into the coating ingredients and make sure to coat them well.

Step 18: Fry the chicken in the hot oil and cook for about 3 to 5 minutes until golden brown.

Step 19: Place the fried chicken on a tray and cover to keep them warm.

Step 20: Bring a large steamer to a boil and steam the buns. Place the steamed buns on a clean plate.

Step 21: In a saucepan, add the gochujang, sugar, soy sauce, honey, vegetable oil, ginger, sesame oil, and garlic. Stir until well combined.

Step 22: Place the saucepan on the stove and turn the heat to medium and allow the sauce to boil.

Step 23: Reduce the heat and simmer for about 5 minutes or until thick.

Step 24: Put all the fried chicken in a serving bowl and top them with sauce. Toss until everything is well coated.

Step 25: Open the bao buns and stuff each with the Korean chicken and top each with cucumber, fresh coriander, red onion, and sesame seeds.

Step 26: Serve and enjoy!

Nutrition Facts:

[penci_recipe]