Effortless Korean Chicken Bao (Print Version)
# Ingredients:
→ Bao Buns
01 -
3 tbsp softened unsalted butter
02 -
1/2 tsp salt
03 -
450g plain flour (also called all-purpose flour)
04 -
2 tbsp caster sugar
05 -
2 tsp instant dry yeast (7g packet)
06 -
210ml warm water
07 -
3 tbsp whole milk
08 -
1 tbsp olive oil for brushing
→ Chicken and Marinade
09 -
1/4 tsp garlic salt
10 -
4 chicken breasts, cut into small chunks
11 -
1/2 tsp salt
12 -
240ml buttermilk (1 cup)
13 -
1/4 tsp ground white pepper
→ Crispy Coating
14 -
1/2 tsp garlic salt
15 -
180g plain flour (also called all-purpose flour)
16 -
1 tsp salt
17 -
1 tsp ground paprika
18 -
1 tsp ground black pepper
19 -
1/2 tsp celery salt
20 -
1 tsp chili flakes
21 -
1 tsp dried thyme
22 -
1 tsp baking powder
23 -
A deep frying oil like vegetable oil (minimum 1 liter)
→ Korean Sauce
24 -
4 tbsp dark brown sugar
25 -
2 tbsp honey
26 -
2 tsp grated ginger
27 -
4 tbsp soy sauce
28 -
2 tbsp gochujang (fermented chili paste)
29 -
2 garlic cloves, minced
30 -
1 tbsp sesame oil
31 -
1 tbsp cooking oil (e.g., vegetable oil)
→ To Serve
32 -
Chopped small bunch of fresh coriander leaves (cilantro)
33 -
1/4 cucumber, diced
34 -
Thinly sliced small red onion
35 -
2 tsp mixed sesame seeds (black & white)
# Instructions:
01 -
In a bowl, combine the yeast, white sugar, flour, and salt. Pour the warm water, milk, and softened butter into a jug and stir until the butter melts. Gradually mix this liquid into the dry ingredients with your spoon before kneading by hand or running a dough hook in a mixer for about 10 minutes. Put the dough in an oiled bowl, cover it up, and wait 1.5 to 2 hours until it’s doubled in size.
02 -
As the dough rises, toss the chicken chunks into a bowl with the buttermilk, white pepper, garlic salt, and regular salt. Mix all those seasonings through, cover the bowl, and pop it into the fridge to chill for a minimum of an hour.
03 -
Once your dough has risen nicely, roll and knead it again. Split the dough into twenty equal chunks. Shape them into ovals (roughly 6cm by 9cm) on parchment paper. Lightly coat one side with olive oil, fold using a chopstick for space, and remove the chopstick. Leave them on their parchment, covered, to rise for another hour.
04 -
Warm your frying oil in a heavy pan or deep fryer. Set your oven to keep at a low heat (to hold fried chicken warm after cooking). Take a roomy bowl, blend all your crispy coating ingredients thoroughly, and set it aside.
05 -
Take the marinated chicken out of your fridge. Let the excess buttermilk drip off every piece, then roll the chunks in the crisp-flour mixture. Fry a handful at a time (about 10-12 pieces) for 3–5 minutes, so crispy outside, cooked-through inside. Put each batch in the warm oven as you finish the others.
06 -
Fill a steamer pan with boiling water. Place buns, still on their parchment sheets, into the steamer in small groups. Let them steam for around 10 minutes, then set them aside on a plate to stay warm.
07 -
Take a saucepan, toss in sesame oil, vegetable oil, gochujang, honey, soy sauce, minced garlic and ginger, plus the brown sugar. Let this heat up until it boils and then turn it down to bubble for 5 minutes until it thickens.
08 -
Coat the fried chicken in your sticky, hot sauce. Open the buns and stuff them with the saucy chicken. Sprinkle over the sliced onion, diced cucumber, coriander leaves, and sesame seeds just before serving.
# Notes:
01 -
These soft, steamy buns packed with crunchy Korean chicken will wow your guests at gatherings.
02 -
Both the buns and chicken can be prepared in advance and paired together when ready to serve.
03 -
Leftover buns freeze great—steam them straight from frozen for about 5-6 minutes to warm up.