Description
Soft, fluffy bao buns filled with crispy Korean fried chicken tossed in a sweet, spicy gochujang sauce. A flavorful and satisfying dish perfect for sharing.
Ingredients
- 450 g (3 3/4 cups) plain (all-purpose) flour
- 2 tbsp caster sugar
- 1/2 tsp salt
- 2 tsp instant dried yeast
- 3 tbsp whole milk
- 210 ml warm water
- 3 tbsp unsalted butter (very soft)
- 1 tbsp olive oil
- 4 chicken breasts (sliced into bite-size chunks)
- 240 ml buttermilk
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1/4 tsp garlic salt
- 180 g (1 1/2 cups) plain flour
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp garlic salt
- 1/2 tsp celery salt
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp baking powder
- 1 tsp chilli flakes
- Vegetable oil for deep frying (at least 1 litre)
- 2 tbsp gochujang paste
- 2 tbsp honey
- 4 tbsp brown sugar
- 4 tbsp soy sauce
- 2 cloves garlic (minced)
- 2 tsp minced ginger
- 1 tbsp vegetable oil
- 1 tbsp sesame oil
- 1 small red onion (thinly sliced)
- 1/4 cucumber (chopped)
- Fresh coriander (roughly chopped)
- 2 tsp black and white sesame seeds
Instructions
- In a bowl, mix flour, sugar, salt, and yeast.
- Combine milk, warm water, and butter until melted, then mix into the dry ingredients to form a dough.
- Knead for 10 minutes until smooth, then place in an oiled bowl, cover, and let rise for 90 minutes to 2 hours until doubled.
- Marinate chicken in buttermilk, salt, pepper, and garlic salt for at least 1 hour in the fridge.
- Divide risen dough into 20 balls, roll into ovals, brush with olive oil, fold, and let rise again for 1 hour.
- Heat oil for frying and preheat oven on low to keep chicken warm.
- Mix coating ingredients, dredge marinated chicken pieces, and fry in batches for 3–5 minutes until golden and cooked through.
- Keep fried chicken warm in the oven.
- Steam bao buns in batches for 10 minutes until soft and fluffy.
- In a saucepan, combine gochujang, honey, sugar, soy sauce, garlic, ginger, vegetable oil, and sesame oil. Bring to a boil, then simmer for 5 minutes until thickened.
- Toss fried chicken in the sauce until fully coated.
- Open steamed bao buns and fill with chicken, then top with red onion, cucumber, coriander, and sesame seeds.
Notes
- Ensure oil is hot enough before frying to achieve crispy chicken.
- Do not overcrowd the fryer to maintain oil temperature.
- Bao buns can be made ahead and reheated by steaming.
- Adjust spice level by reducing or increasing chilli flakes and gochujang.
- Serve immediately for best texture and flavor.
- Prep Time: 3 hours
- Cook Time: 1 hour
- Category: Main Course
- Method: Steaming and Deep Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 bao
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 520 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 45 mg
