Description
Delicious Korean fried chicken wrapped in fluffy bao buns, perfect for any gathering.
Ingredients
- 4 cups all-purpose flour
- 1/4 cup caster sugar
- 1 teaspoon salt
- 2 teaspoons instant dried yeast
- 1 cup full-fat milk
- 1/4 cup warm water
- 1/4 cup unsalted butter
- 1 pound chicken breasts, cut into bite-sized pieces
- 1 cup buttermilk
- 1 teaspoon salt
- 1 teaspoon white pepper
- 1 teaspoon garlic salt
- 1 cup crispy coating flour mixture
- As needed vegetable oil
- 2 tablespoons gochujang paste
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- As needed green onion, for garnish
- As needed lettuce/cabbage
- As needed sesame seeds
- As needed Korean spicy mayo
Instructions
- Prepare the Bao Dough: In a mixing bowl, combine flour, sugar, salt, and yeast. Gradually add warm milk and water, then mix until a dough forms. Knead in the butter until the dough is smooth and elastic.
- Let the Dough Rise: Transfer the dough to a greased bowl, cover with a damp cloth, and allow it to rise in a warm area for about 60 minutes until doubled in size.
- Marinate the Chicken: While the dough is rising, soak the chicken pieces in buttermilk, adding salt, white pepper, and garlic salt for flavor. Let it marinate for at least 30 minutes.
- Prepare the Coating: In a shallow dish, spread the crispy coating flour mixture. After marinating, coat each piece of chicken thoroughly in the flour mixture.
- Fry the Chicken: Heat vegetable oil in a deep pan to 350°F (180°C). Fry the chicken pieces in batches until golden brown and crispy, around 5-7 minutes. Drain on paper towels.
- Make the Sauce: In a small saucepan, combine gochujang paste, honey, soy sauce, minced garlic, and grated ginger. Heat on low until well combined and warmed through.
- Prepare the Bao Buns: Punch down the risen dough and divide it into equal pieces. Roll each piece into a smooth ball and flatten it slightly. Place in a steamer lined with parchment paper and let them rise for an additional 30 minutes.
- Steam the Bao: Steam the buns over boiling water for about 10-12 minutes until fluffy and cooked through.
- Assemble the Buns: Spread Korean spicy mayo inside each bao bun, add lettuce or cabbage, a piece of crispy chicken, drizzle with the sauce, and top with green onions and sesame seeds.
Notes
Knead thoroughly for best texture. Customize spice level and fillings to suit your taste.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Frying and Steaming
- Cuisine: Korean