Korean Chicken Bao (Print Version)
# Ingredients:
01 -
450g (3 3/4 cups) plain flour.
02 -
2 tbsp caster sugar.
03 -
½ tsp salt.
04 -
2 tsp instant dried yeast.
05 -
3 tbsp whole milk.
06 -
210ml warm water.
07 -
3 tbsp unsalted butter, very soft.
08 -
1 tbsp olive oil.
09 -
4 chicken breasts, bite-size chunks.
10 -
240ml buttermilk.
11 -
180g plain flour (for coating).
12 -
2 tbsp gochujang paste.
13 -
2 tbsp honey.
14 -
4 tbsp brown sugar.
15 -
4 tbsp soy sauce.
16 -
2 cloves garlic, minced.
17 -
2 tsp minced ginger.
18 -
Seasonings and garnishes as listed.
# Instructions:
01 -
Mix flour, sugar, salt, yeast. Add warm milk, water, butter. Knead 10 minutes. Prove 90 minutes.
02 -
Split dough into 20 balls. Roll into ovals, brush with oil, fold with chopstick. Prove 1 hour.
03 -
Mix chicken with buttermilk and seasonings. Refrigerate 1 hour.
04 -
Coat marinated chicken in seasoned flour. Deep fry until golden, 3-5 minutes.
05 -
Combine sauce ingredients, simmer 5 minutes until thickened. Toss with chicken.
06 -
Steam buns in batches for 10 minutes. Fill with chicken, add garnishes.
# Notes:
01 -
Can make components ahead.
02 -
Buns can be frozen.
03 -
Can bake chicken instead of frying.