Description
Korean Chicken Bao is a heavenly fusion of fluffy bao buns, crispy fried chicken, and bold, sweet-and-spicy Korean sauce. Topped with refreshing cucumber, pickled red onion, and a sprinkle of sesame seeds, this dish is a street-food delight you can easily make at home. Perfect for parties or an indulgent family meal, these bao buns are guaranteed to impress!
Ingredients
For the Bao Buns:
- 450 g (3 3/4 cups) plain (all-purpose) flour
- 2 tbsp caster sugar
- 1/2 tsp salt
- 2 tsp (1 packet or 7g) 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
For the Chicken and Marinade:
- 4 chicken breasts, sliced into bite-sized chunks
- 240 ml (1 cup) buttermilk
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1/4 tsp garlic salt
For the Crispy Coating:
- 180 g (1 1/2 cups) plain (all-purpose) 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 chili flakes
- Vegetable oil for deep frying (at least 1 liter or 4 cups)
For the Korean Sauce:
- 2 tbsp gochujang paste
- 2 tbsp honey
- 4 tbsp brown sugar
- 4 tbsp soy sauce
- 2 garlic cloves, 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 into small pieces
- Small bunch of fresh coriander (cilantro), roughly chopped
- 2 tsp black and white sesame seeds
Instructions
- Make the Bao Buns
- In a large bowl, mix the flour, caster sugar, salt, and yeast. Add the warm water, whole milk, and soft butter. Stir until a rough dough forms.
- Knead the dough for 8-10 minutes on a floured surface (or 5-7 minutes in a stand mixer with a dough hook) until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a towel, and let it rise for 1-2 hours, or until doubled in size.
- Divide the dough into 12 equal portions. Roll each piece into a ball, flatten into an oval, brush with olive oil, and fold in half.
- Place on parchment paper, cover, and let rise for 30 minutes. Steam the buns in a bamboo or metal steamer for 8-10 minutes.
- Prepare the Chicken Marinade
- Combine buttermilk, salt, white pepper, and garlic salt in a bowl. Add chicken pieces and toss to coat. Cover and refrigerate for at least 1 hour or overnight.
- Coat and Fry the Chicken
- In a shallow bowl, mix the flour, salt, black pepper, garlic salt, celery salt, thyme, paprika, baking powder, and chili flakes.
- Remove chicken from the marinade, letting excess drip off. Coat each piece in the flour mixture.
- Heat vegetable oil in a deep pot to 350°F (175°C). Fry chicken in batches for 5-7 minutes until golden and crispy. Drain on paper towels.
- Make the Korean Sauce
- Heat vegetable oil and sesame oil in a skillet over medium heat. Add garlic and ginger, sautéing for 1-2 minutes.
- Stir in gochujang, honey, brown sugar, and soy sauce. Simmer for 2-3 minutes until the sauce thickens slightly.
- Assemble the Bao
- Toss the fried chicken in the Korean sauce until evenly coated.
- Open the bao buns and fill with coated chicken, red onion, cucumber, and coriander. Garnish with sesame seeds.
Notes
- Storage: Leftover chicken can be refrigerated in an airtight container for up to 3 days. Reheat in the oven for crispiness.
- Adjust Spiciness: Reduce the amount of gochujang or chili flakes for a milder sauce.
- Make Ahead: Bao buns can be frozen after steaming and reheated in a steamer.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Steaming and Deep Frying
- Cuisine: Korean Fusion