Korean Chicken Bao
Ingredients:
Bao Buns:
450g (3 and 3/4 cups) plain flour
2 tbsp caster sugar
1/2 tsp salt
2 tsp 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:
180g (1 and 1/2 cups) plain 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 chilli flakes
Vegetable oil for deep frying
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
A small bunch of fresh coriander, roughly chopped
2 tsp black and white sesame seeds
Directions:
Bao Buns: Mix flour, sugar, salt, and yeast. Add milk, water, and butter; mix and knead into dough. Let rise until doubled.
Chicken Marinade: Combine chicken with buttermilk, salt, pepper, and garlic salt; refrigerate for 1 hour.
Crispy Coating: Coat marinated chicken in flour mixture. Deep fry until golden.
Korean Sauce: Combine ingredients; simmer until thickened. Toss cooked chicken in sauce.
Assemble Buns: Fill steamed buns with chicken, top with onion, cucumber, coriander, and sesame seeds.
Prep Time: 1 hour | Cooking Time: 30 minutes | Total Time: 4 hours | Servings: 20
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