Amazing Korean Chicken Bao Buns for an Incredible Dinner
Soft, cloud-like steamed bao buns filled with double-fried crispy chicken tossed in a sticky, spicy gochujang glaze.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours
- Yield: 12 buns
- Category: Dinner
- Method: Steamed & Fried
- Cuisine: Korean-Asian Fusion
Ingredients
3 1/2 cups all-purpose flour
2 tsp instant yeast
2 tbsp sugar
1/2 cup warm milk
1/2 cup warm water
2 tbsp vegetable oil
1/2 tsp salt
1.5 lbs chicken thighs, bite-sized
1 cup cornstarch
1 tsp garlic powder
3 tbsp gochujang paste
2 tbsp soy sauce
3 tbsp honey
1 tbsp rice vinegar
Sliced cucumber and carrots for garnish
Toasted sesame seeds and coriander
Instructions
1. Knead flour, yeast, sugar, milk, water, and oil into a smooth dough.
2. Let dough rise for 90 minutes until doubled in size.
3. Shape into 12 ovals, fold over parchment paper, and rest for 30 minutes.
4. Steam buns for 10-12 minutes; let sit for 2 minutes before opening.
5. Coat chicken in cornstarch and spices; deep fry until golden and crispy.
6. Simmer gochujang, soy sauce, honey, and vinegar; toss chicken in glaze.
7. Fill steamed buns with glazed chicken and fresh vegetable garnishes.
8. Serve immediately with sesame seeds.
Notes
Use bleached flour for whiter buns.
Double fry chicken for maximum crunch.
Freeze steamed buns for up to 3 months.
Find it online: https://www.elitesrecipes.com/korean-chicken-bao-buns/