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Crispy Korean Fried Chicken Bao Buns Recipe taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Korean Chicken Bao

Soft and fluffy steamed bao buns filled with crispy marinated chicken tossed in Korean-style sweet-spicy gochujang sauce, topped with pickled veggies and sesame.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Soup
Cuisine Mexican
Servings 20 people
Calories 289 kcal

Equipment

  • 1 Mixing bowl Large

Ingredients
  

Bao Buns

  • 450 g plain all-purpose flour
  • 2 tablespoon caster sugar
  • 0.5 teaspoon salt
  • 2 teaspoon instant dried yeast 7g
  • 3 tablespoon whole milk
  • 210 ml warm water
  • 3 tablespoon unsalted butter very soft
  • 1 tablespoon olive oil

Chicken and Marinade

  • 4 chicken breasts cut into bite-size chunks
  • 240 ml buttermilk
  • 0.5 teaspoon salt
  • 0.25 teaspoon white pepper
  • 0.25 teaspoon garlic salt

Crispy Coating

  • 180 g plain all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 0.5 teaspoon garlic salt
  • 0.5 teaspoon celery salt
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1 teaspoon baking powder
  • 1 teaspoon chilli flakes
  • 1 l vegetable oil for deep frying

Korean Sauce

  • 2 tablespoon gochujang paste
  • 2 tablespoon honey
  • 4 tablespoon brown sugar
  • 4 tablespoon soy sauce
  • 2 garlic cloves minced
  • 2 teaspoon minced ginger
  • 1 tablespoon vegetable oil
  • 1 tablespoon sesame oil

To Serve

  • 1 small red onion thinly sliced
  • 0.25 cucumber chopped into small pieces
  • 1 small bunch fresh coriander (cilantro) roughly chopped
  • 2 teaspoon black and white sesame seeds

Instructions
 

Instructions

  • Mix flour, caster sugar, salt and yeast in a bowl until combined.
  • In another bowl, mix warm water, milk and butter, then add to the dry ingredients. Mix and knead till smooth, about 10 minutes. Cover and let rise for 2 hours.
  • Punch down and portion dough into balls. Roll into ovals, brush with olive oil, fold over, place on parchment, cover and let rise for another hour.
  • Steam bao buns over boiling water for 10–12 minutes in your pressure cooker or steamer setup.
  • Marinate chicken in buttermilk, salt, pepper and garlic salt. Chill for 30–60 minutes.
  • Mix flour and spices to make crispy coating. Dredge chicken from marinade, coat well.
  • Heat vegetable oil to 180°C and fry chicken pieces 5–6 minutes until golden. Drain on paper towels.
  • Make sauce: simmer gochujang, honey, sugar, soy, garlic, ginger, and oils for 5 minutes.
  • Toss fried chicken in warm sauce to coat.
  • Assemble: open bao buns, stuff with chicken, top with cucumber, onion, cilantro, and sesame seeds. Serve hot.

Notes

To reheat buns, steam or microwave with damp towel. Store leftovers separately to preserve crispiness. Freeze if needed for longer storage.