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!
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
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
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
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
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!
Calories: 289kcal | 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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