Main Dishesbitsofcarey
Crispy Korean Chicken Bao
As promised, I have a legit Bao recipe for you! They are soft, fluffy and magical. I wasn't happy with a recipe I tried recently, so I learnt some lessons from it and created a completely different recipe and method that works a dream! It takes a bit of time and effort, but so worth it. I was so impressed with the result, that I had to make crispy Korean-style chicken to fill these beauties, along with the usual julienne carrot, cucumber, pickled red cabbage, fresh coriander and mint. I did not have spring onion, but feel free to add some, thinly sliced). So, a similar Asian flavour profile to my previous recipe post. This Crispy Korean Chicken is scrumptious, so tender and crispy. And the sauce it is dunked into just after frying is flippen fantastic. A mood booster of note in these zombie apocalyptic times. Also, I find making bao, so cathartic, I'm slightly addicted now.
👥 12 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 1h🔥 Cook: 30 min👤 Carey Erasmus📖 bitsofcarey
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- pot
- saucepan
📝 Preparation Steps
1
How to make Bao Buns:
2
Sift the flour, potato flour, sugar and salt in a large mixing bowl. Stir in the yeast.
3
Gently heat the water, milk and butter together until butter is melted. This mixture needs to be lukewarm, not hot.
water100 ml(5 ml) baking powder1 tsp(15 ml) grated garlic1 Tbsp(15 ml) Gochujang (fermented red chilli paste) or replace with Sriracha or 2 tsp (10 ml) red chilli paste/sambal oelek1 Tbsp(15 ml) Sriracha sauce or more Gochujang1 Tbsp(45 ml) honey3 Tbsp(45 ml) brown sugar3 Tbsp(15 ml) sesame oil1 Tbspmilk125 mlbuttermilk180 mlbutter20 g
4
Add the wet ingredients to the dry ingredients and mix until a dough forms. Knead for ⏱️ 5 minutes. Don't knead too much, we don't want to gluten to be overworked. Grease the same bowl, add the dough, cover and allow to proof in warm area for ⏱️ 1 hour and ⏱️ 20 minutes for so. It should be double in size.
5
Meanwhile, cut the baking paper into 12 pieces of 8 x 8 cm squares.
6
Knock the air out of the dough and roll into a log shape. Cut into 12 equal pieces and roll into balls.
7
Roll the balls out onto the baking paper squares into oval shapes of +- 6 x 8 cm.
8
Dip a chopstick into a bottle of olive oil. Place in the center of one rolled out oval. Fold over the chopstick to meet the opposite side. Gently remove the chopstick. Repeat process with the rest of the bao. Leave them on the baking paper squares, place onto a large tray, cover gently with cling film and proof for ⏱️ 1 hour.
9
Meanwhile, prepare the Korean chicken and vegetables and herbs for serving.
10
When ready to serve, place 3 bao at a time in a steamer (electric, bamboo or pot set) and steam for ⏱️ 5 minutes.
11
How to make Crispy Korean Chicken:
12
Combine the chicken and buttermilk, season well with salt and pepper. Marinate while preparing coating and sauce.
milk125 mlbutter20 gbuttermilk180 ml(5 ml) baking powder1 tsp(15 ml) grated garlic1 Tbsp(15 ml) Gochujang (fermented red chilli paste) or replace with Sriracha or 2 tsp (10 ml) red chilli paste/sambal oelek1 Tbsp(15 ml) Sriracha sauce or more Gochujang1 Tbsp(45 ml) honey3 Tbsp(45 ml) brown sugar3 Tbsp(15 ml) sesame oil1 Tbsp
13
In a large bowl, mix the coating ingredients together.
14
Place all the Korean Dipping Sauce ingredients in a saucepan and simmer until fragrant and slightly viscous.
15
Heat oil for deep frying.
16
When ready to serve, place batches of marinated pieces of chicken in the coating mixture and shake until coated evenly. Fry in moderately hot oil until golden and crispy. Remove and dunk directly into heated Korean dipping sauce.
17
Serve!
18
Gently tear the warm bao buns open and fill with carrot, cucumber, pickled cabbage, crispy Korean chicken and fresh herbs.
19
Serve with optional Sriracha mayo.
(5 ml) baking powder1 tsp(15 ml) grated garlic1 Tbsp(15 ml) Gochujang (fermented red chilli paste) or replace with Sriracha or 2 tsp (10 ml) red chilli paste/sambal oelek1 Tbsp(15 ml) Sriracha sauce or more Gochujang1 Tbsp(45 ml) honey3 Tbsp(45 ml) brown sugar3 Tbsp(15 ml) sesame oil1 TbspOptional Sriracha mayo
20
Tip: Feel free to serve the Korean sauce on the side for drizzling generously on your filled bao buns!
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