Korean Chicken Bao Buns Party (Print Version)
# Ingredients:
→ Bao Buns
01 -
450 g plain (all-purpose) flour
02 -
2 tablespoons caster sugar
03 -
0.5 teaspoon fine salt
04 -
2 teaspoons instant dried yeast (7 g)
05 -
3 tablespoons whole milk
06 -
210 ml warm water
07 -
3 tablespoons unsalted butter, very soft
08 -
1 tablespoon olive oil
→ Chicken and Marinade
09 -
4 chicken breasts, cut into bite-sized pieces
10 -
240 ml buttermilk
11 -
0.5 teaspoon fine salt
12 -
0.25 teaspoon white pepper
13 -
0.25 teaspoon garlic salt
→ Crispy Coating
14 -
180 g plain (all-purpose) flour
15 -
1 teaspoon fine salt
16 -
1 teaspoon ground black pepper
17 -
0.5 teaspoon garlic salt
18 -
0.5 teaspoon celery salt
19 -
1 teaspoon dried thyme
20 -
1 teaspoon paprika
21 -
1 teaspoon baking powder
22 -
1 teaspoon chilli flakes
23 -
Vegetable oil for deep frying (minimum 1 litre)
→ Korean Sauce
24 -
2 tablespoons gochujang paste
25 -
2 tablespoons honey
26 -
4 tablespoons brown sugar
27 -
4 tablespoons soy sauce
28 -
2 cloves garlic, peeled and minced
29 -
2 teaspoons fresh ginger, minced
30 -
1 tablespoon vegetable oil
31 -
1 tablespoon sesame oil
→ To Serve
32 -
1 small red onion, thinly sliced
33 -
0.25 cucumber, chopped into small pieces
34 -
Small bunch fresh coriander (cilantro), roughly chopped
35 -
2 teaspoons black and white sesame seeds
# Instructions:
01 -
In a large bowl, blend flour, caster sugar, salt, and yeast until evenly distributed.
02 -
In a jug, mix whole milk, warm water, and soft butter until butter is melted.
03 -
Pour the liquid mixture into the dry ingredients and stir to form a shaggy dough. Turn onto a floured surface and knead for 10 minutes by hand, or use a stand mixer with a dough hook until smooth.
04 -
Place dough in an oiled bowl. Cover with cling film or a damp towel and allow to rise until doubled in size, about 90 minutes to 2 hours.
05 -
In a bowl, toss chicken pieces with buttermilk, salt, white pepper, and garlic salt. Cover and refrigerate for at least 1 hour.
06 -
Turn the proved dough onto a floured surface. Knead briefly and divide into 20 equal balls. Roll each ball to an oval approximately 6 cm by 9 cm on baking parchment.
07 -
Brush each oval lightly with olive oil. Using a chopstick as a guide, fold the dough ovals in half so the oil is on the inside. Remove chopstick and place each bun on a small piece of baking parchment.
08 -
Arrange the buns on trays, cover gently with cling film, and let them proof for 1 hour until puffed.
09 -
Preheat the oven to low to keep chicken warm later. Heat at least 1 litre vegetable oil in a deep pan to frying temperature. In a bowl, combine flour, salt, black pepper, garlic salt, celery salt, thyme, paprika, baking powder, and chilli flakes for the crispy coating.
10 -
Remove chicken from marinade. Let excess buttermilk drip off, then dredge each piece in the seasoned flour mixture until thoroughly coated. Arrange coated chicken on a tray.
11 -
Working in batches, fry 10 to 12 pieces of chicken in hot oil for 3 to 5 minutes until golden and cooked through. Transfer to an oven tray to keep warm. Repeat until all chicken is cooked.
12 -
Bring water to a boil in a large steamer. Steam buns, still on their parchment, in batches for 10 minutes until soft and fluffy. Keep steamed buns covered on a warm plate.
13 -
In a saucepan, combine gochujang, honey, brown sugar, soy sauce, minced garlic, ginger, vegetable oil, and sesame oil. Bring to the boil, then reduce heat and simmer for 5 minutes until slightly thickened.
14 -
Place fried chicken in a large bowl. Pour Korean sauce over the chicken and toss thoroughly to ensure an even coating.
15 -
To serve, fill each steamed bao bun with sauced chicken. Top with red onion, cucumber, fresh coriander, and sprinkle with black and white sesame seeds.
# Notes:
01 -
Use a chopstick to create an airy hinge when folding bao, preventing them from sticking together.
02 -
Buttermilk marinade ensures tender and juicy fried chicken.