Description
Korean chicken bao invites diners on a culinary journey through Seoul’s street food scene. Crispy marinated chicken nestled in pillowy steamed buns delivers bold flavors you’ll savor with each delightful bite.
Ingredients
Scale
- 4 chicken breasts, sliced into bite-size chunks
- 210 ml (¾ cup + 2 tbsps) warm water
- 240 ml (1 cup) buttermilk
- 450 g (3 ¾ cups) plain flour
- 180 g (1 ½ cups) plain flour
- 3 tbsps unsalted butter, very soft
- 2 tbsps gochujang paste
- 4 tbsps brown sugar
- 4 tbsps soy sauce
- 3 tbsps whole milk
- 3 tbsps olive oil
- 2 tbsps honey
- 2 tbsps caster sugar
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp baking powder
- 1 tsp chili flakes
- ½ tsp salt
- ½ tsp white pepper
- ½ tsp garlic salt
- ½ tsp celery salt
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp garlic salt
- 2 tsp (1 packet or 7 g) instant dried yeast
- ½ tsp salt
- Vegetable oil for deep frying (at least 1 litre/4 cups)
Instructions
- Dough Preparation: Blend dry ingredients (flour, sugar, salt, yeast) in mixing bowl, then create a smooth liquid mixture with milk, warm water, and melted butter. Knead thoroughly on floured surface until elastic and uniform, about 10 minutes.
- First Proofing: Transfer dough to oiled container and let rise in warm space until volume doubles, approximately 90-120 minutes.
- Chicken Marination: Immerse chicken chunks in buttermilk seasoned with salt, pepper, and garlic salt. Refrigerate for minimum one hour to enhance flavor absorption.
- Dough Shaping: Deflate proofed dough and divide into 20 equal oval segments. Brush with olive oil and fold using chopstick technique, then arrange on parchment for secondary fermentation.
- Frying Preparation: Heat vegetable oil to 350°F in deep fryer. Coat marinated chicken in crispy mixture, ensuring even coverage and removing excess breading.
- Cooking Process: Fry chicken in batches until golden brown and fully cooked, maintaining warmth in preheated oven. Simultaneously steam bao bun ovals for 10 minutes.
- Sauce Creation: Combine gochujang, honey, brown sugar, soy sauce, garlic, ginger, vegetable oil, and sesame oil in saucepan. Simmer until thickened, approximately 5 minutes.
- Final Assembly: Coat fried chicken thoroughly in prepared korean sauce, then stuff into steamed buns. Garnish with thinly sliced red onion, cucumber rounds, fresh coriander, and sesame seeds.
- Serving: Present immediately while warm to preserve optimal flavor and texture.
Notes
- Dough Temperature Control: Maintain a warm, draft-free environment around 80-85°F for optimal dough rising and fermentation.
- Chicken Marination Tip: Longer marination (up to 24 hours) intensifies flavor and tenderizes meat more effectively.
- Oil Temperature Precision: Use a cooking thermometer to ensure consistent 350°F oil temperature for perfectly crispy chicken coating.
- Sauce Consistency Hack: Whisk sauce ingredients continuously while simmering to prevent burning and achieve smooth, glossy texture.
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Steaming
- Cuisine: Korean
Nutrition
- Serving Size: 5
- Calories: 550
- Sugar: 22 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 76 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 70 mg