Description
Savor Korean chicken bao’s bold fusion of spicy, tender meat nestled in pillowy steamed buns. Culinary adventurers will discover a perfect balance of flavors that transport taste buds across continents with each delightful bite.
Ingredients
Scale
Primary Ingredients:
- 4 chicken breasts, bite-size chunks
- 450 grams (3 3/4 cups) plain flour
- 240 milliliters buttermilk
- 180 grams plain flour (for coating)
Wet Ingredients and Seasonings:
- 210 milliliters warm water
- 3 tablespoons whole milk
- 3 tablespoons unsalted butter, very soft
- 1 tablespoon olive oil
- 2 tablespoons gochujang paste
- 2 tablespoons honey
- 4 tablespoons brown sugar
- 4 tablespoons soy sauce
- 2 cloves garlic, minced
- 2 teaspoons minced ginger
Dry Ingredients and Leavening Agents:
- 2 tablespoons caster sugar
- 1 2 teaspoons salt
- 2 teaspoons instant dried yeast
Instructions
- Prepare the dough by combining dry ingredients in a mixing bowl. Incorporate warm milk, water, and melted butter. Knead thoroughly for 10 minutes until smooth and elastic. Allow dough to rise in a warm environment for 90 minutes until doubled in size.
- Divide proofed dough into 20 equal portions. Gently roll each piece into an oval shape. Lightly brush with oil and fold using a chopstick to create classic bao shape. Let buns prove again for 1 hour until puffy.
- Marinate chicken pieces in buttermilk and selected seasonings. Refrigerate for 1 hour to enhance flavor penetration and tenderize meat.
- Prepare seasoned flour coating. Remove chicken from marinade and thoroughly coat in seasoned flour mixture. Deep fry at 350°F for 3-5 minutes until golden brown and crispy.
- Create sauce by combining ingredients in a saucepan. Simmer over medium heat for 5 minutes until consistency thickens. Gently toss fried chicken in prepared sauce to coat evenly.
- Steam bao buns in batches for 10 minutes until soft and fluffy. Open each bun, fill with saucy fried chicken, and garnish with selected toppings. Serve immediately while warm.
Notes
- Ensure warm milk and water are lukewarm, not hot, to activate yeast without killing it.
- Place dough in a warm, draft-free area like a turned-off oven with a bowl of hot water to help rising.
- Substitute wheat flour with a gluten-free blend and add xanthan gum for better texture.
- Replace deep-frying with air frying or baking chicken to reduce oil content while maintaining crispiness.
- Prep Time: 3 hours 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 4
- Calories: 503 kcal
- Sugar: 20 g
- Sodium: 1700 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 68 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 75 mg