PREP TIME: 1 hr | COOK TIME: 30 mins | PROVING TIME: 2 hrs 30 mins | TOTAL TIME: 4 hrs
This Korean Chicken Bao is an impressive party food idea with soft and fluffy steamed bao buns stuffed with crispy Korean chicken. These are pretty impressive Korean Chicken Bao that everyone will be raving about!
INGREDIENTS
Bao Buns:
2 tablespoons caster sugar
3 ¾ c. (450 grams) plain (all-purpose) flour
½ teaspoon salt
3 tablespoons whole milk
3 tablespoons unsalted butter, very soft
¾ c. + 2 tablespoons (210ml altogether) warm water
1 tablespoon olive oil
2 teaspoons (equivalent to one packet or 7 grams) of instant dried yeast
Chicken and marinade:
¼ teaspoon garlic salt
4 chicken breasts, sliced into bite-size chunks
½ teaspoon salt
¼ teaspoon white pepper
1 c. (240ml) buttermilk
Crispy Coating:
vegetable oil for deep frying – at least 1 litre/4 c.
1 ½ c. (180 grams) plain (all-purpose) flour
1 teaspoon ground black pepper
1 teaspoon dried thyme
1 teaspoon baking powder
1 teaspoon paprika
1 teaspoon chili flakes
1 teaspoon salt
½ teaspoon garlic salt
½ teaspoon celery salt
Korean Sauce:
1 tablespoon vegetable oil
2 cloves garlic, peeled and minced
1 tablespoon sesame oil
2 tablespoons gochujang paste
2 tablespoons honey
4 tablespoons soy sauce
2 teaspoons minced ginger
4 tablespoons brown sugar
To Serve:
¼ cucumber – chopped into small pieces
1 small red onion – thinly sliced
2 teaspoons black and white sesame seeds
A small bunch of fresh coriander – cilantro, roughly chopped
How to make Korean Chicken Bao
Step 1: To make the bao buns, combine the flour, sugar, salt, and yeast in a bowl. To a jug, add the milk, warm water, and butter. Mix well until the butter has melted. Into the flour mixture, whisk in the liquid mixture using a spoon, then with your hands. Onto a floured surface, turn out the dough, and knead for about 10 minutes. Or do this in a mixer fitted with a dough hook. In an oiled bowl, place the dough and tent with a damp tea towel or cling film. Set aside for about 90 minutes to 2 hours until the size doubles.
Step 2: In the meantime, begin with the Korean Chicken. In a bowl, place the chicken and add the buttermilk. Season with salt, pepper, and garlic salt. Mix well, cover, and keep in the fridge for at least 1 hour.
Step 3: Onto a floured surface, tip out the dough after it has proved, and knead. Then, split the dough into 20 balls. On a work surface, lay a piece of baking parchment. One by one, roll each dough into about 6 x 9 cm. Oval using a rolling pin.
Step 4: With olive oil, brush the ovals. Using a chopstick in the middle, fold them over one by one, leaving a bit of space in the fold. Then, remove the chopstick. Onto a small piece of baking parchment, place each bun.
Step 5: On the trays, place the baking parchment with the buns. Using a cling film or carrier bag, cover each tray and leave the buns to prove for another hour until they puffed up.
Sep 6: Prepare the oven. Preheat it to low. In a large pan, heat about 4 litres of vegetable oil (or preheat a deep fat fryer).
Step 7: In a small bowl, whisk the crispy coating ingredients until combined. Remove the chicken from the fridge. Take 1 piece of chicken from the buttermilk and let the excess drop off. In the crispy coating mixture, dredge the chicken, coating it completely. Place the coated chicken on a tray and do the same for the rest of the chicken.
Step 8: Add about 10 to 12 pieces of chicken to the hot oil and cook for about 3 to 5 minutes or until golden brown and cooked in the center. Once the chicken is no longer pink in the middle once you cut it open, then the chicken is done.
Step 9: Transfer the cooked chicken to the tray in the oven to keep them warm. Repeat until all the chicken pieces are cooked.
Step 10: In the meantime, place the buns into the boiling large steamer pan. Steam the buns, then transfer them to a warm plate when done.
Step 11: To make the sauce, whisk the gochujang, honey, sugar, soy sauce, garlic, ginger, vegetable oil, and sesame oil in a saucepan. Bring the mixture to a boil, then let the sauce simmer for about 5 minutes until thickened.
Step 12: In a bowl, place the cooked chicken. Pour the sauce over and toss to coat. If preferred, you can slice the chicken up or leave the chunks whole.
Step 13: Open the steamed bao buns carefully, then stuff each with the Korean chicken. Garnish with red onion, cucumber, fresh coriander (cilantro), and sesame seeds. Enjoy!
NUTRITION FACTS:
Calories: 289 kcal, Carbohydrates: 32g, Protein: 14g, Fat: 11g, Saturated Fat: 7g, Cholesterol: 35mg, Sodium: 650mg, Potassium: 279mg, Fiber: 1g, Sugar: 7g, Vitamin A: 183IU, Vitamin C: 1mg, Calcium: 42mg, Iron: 2mg
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