Korean Chicken Bao – Indulge in the irresistible combination of crispy Korean-style chicken nestled inside soft, pillowy bao buns. Our Korean Chicken Bao recipe brings together the best of both worlds, combining the bold flavors of Korean cuisine with the comfort of steamed buns. Get ready to embark on a culinary adventure that will tantalize your taste buds and leave you craving more. With its crispy coating, succulent chicken, and a delectable homemade Korean sauce, this recipe is a must-try for anyone seeking a delightful fusion of flavors.
Picture this: it’s a cozy Sunday afternoon, and the aroma of sizzling chicken fills the air. As I stand in the kitchen, preparing our family’s favorite Korean Chicken Bao, memories flood my mind. It all started when my husband, a self-proclaimed foodie, took his first bite of this dish during our vacation in Seoul. The explosion of flavors and the unique combination of textures left us both spellbound. Ever since that unforgettable trip, Korean Chicken Bao has become a staple in our household, a dish that brings back cherished memories and delights our taste buds with every bite. It has become our go-to recipe for gatherings with friends and family, always evoking smiles and requests for seconds. Today, I want to share this culinary gem with you and invite you to create your own special memories around the dinner table.
Why This Korean Chicken Bao Will Leave You Craving More?
- Irresistible Combination: Experience the perfect harmony of crispy, golden-brown chicken and soft, fluffy bao buns, creating a textural sensation that will keep you coming back for more.
- Korean Flavors: Indulge in the bold and tantalizing flavors of Korean cuisine, as our homemade sauce infuses the chicken with a delightful blend of gochujang paste, honey, soy sauce, garlic, and ginger.
- Crispy Coating: Each succulent piece of chicken is coated in a crispy, flavorful mixture of flour, herbs, and spices, creating a satisfying crunch with every bite.
- Steamed Bao Buns: Elevate your culinary adventure with homemade bao buns, steamed to perfection and ready to cradle the mouthwatering Korean chicken.
- Customizable Toppings: Personalize your Korean Chicken Bao by adding thinly sliced red onions, chopped cucumber, fresh coriander (cilantro), and a sprinkle of black and white sesame seeds for an extra burst of freshness and texture.
Ingredients:
Bao Buns:
- 3 ¾ cups (450g) plain (all-purpose) flour
- 2 tbsp. caster sugar
- ½ tsp salt
- 2 tsp instant dried yeast (equivalent to one packet or 7g)
- 3 tbsp. whole milk
- ¾ cup + 2 tbsp. warm water (210ml altogether)
- 3 tbsp. unsalted butter, very soft
- 1 tbsp. olive oil
Chicken and Marinade:
- 4 chicken breasts, sliced into bite-size chunks
- 1 cup (240ml) buttermilk
- ½ tsp salt
- ¼ tsp white pepper
- ¼ tsp garlic salt
Crispy Coating:
- 1 ½ cups (180g) plain (all-purpose) flour
- 1 tsp salt
- 1 tsp ground black pepper
- ½ tsp garlic salt
- ½ tsp celery salt
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp baking powder
- 1 tsp chili flakes
- Vegetable oil for deep frying (at least 1 liter/four cups)
Korean Sauce:
- 2 tbsp. gochujang paste
- 2 tbsp. honey
- 4 tbsp. brown sugar
- 4 tbsp. soy sauce
- 2 cloves garlic, peeled and minced
- 2 tsp minced ginger
- 1 tbsp. vegetable oil
- 1 tbsp. sesame oil
To Serve:
- 1 small red onion, thinly sliced
- ¼ cucumber, chopped into small pieces
- Small bunch of fresh coriander (cilantro), roughly chopped
- 2 tsp black and white sesame seeds
Directions:
Start by making the bao buns. In a bowl, mix together the plain flour, caster sugar, salt, and instant dried yeast.
In a separate jug, combine the whole milk, warm water, and soft unsalted butter. Stir until the butter melts, then pour the liquid mixture into the flour mixture. Stir with a spoon initially, then knead the dough on a floured surface for 10 minutes, or use a mixer with a dough hook.
Place the dough in an oiled bowl, cover with clingfilm or a damp tea towel, and leave it to prove for 90 minutes to 2 hours, or until doubled in size.
While the dough is proving, prepare the Korean chicken. In a bowl, mix the chicken breasts, buttermilk, salt, white pepper, and garlic salt. Cover the bowl and let the chicken marinate in the fridge for at least 1 hour.
After the dough has proved, tip it out onto a floured surface and knead it again. Divide the dough into 20 balls and roll each ball into an oval shape on top of a piece of baking parchment.
Brush the ovals with olive oil and fold them over using a chopstick, leaving a little space in the fold. Remove the chopstick and place each bun on a small piece of baking parchment.
Arrange the buns, along with the parchment, on trays. Cover each tray with clingfilm or a carrier bag, making sure it doesn’t touch the dough, and let them prove for an additional hour, until puffed up.
Preheat the oven on low heat to keep the cooked chicken warm. Heat a large pan of vegetable oil or a deep fat fryer until hot.
In a small bowl, mix together the ingredients for the crispy coating. Take a piece of chicken from the marinade, allowing the excess buttermilk to drip off, then coat the chicken in the crispy coating mixture. Repeat with all the chicken pieces.
Fry the coated chicken pieces in batches, around 10-12 at a time, for 3-5 minutes until golden brown and cooked through. Place the cooked chicken on a tray in the oven to keep warm while frying the remaining chicken.
In a steamer pan, steam the bao buns in batches, using baking parchment, for 10 minutes.
While the chicken and buns are cooking, prepare the Korean sauce. In a saucepan, combine the gochujang paste, honey, brown sugar, soy sauce, minced garlic, minced ginger, vegetable oil, and sesame oil. Stir together and bring to a boil, then simmer for 5 minutes until thickened.
Place all the cooked chicken in a bowl and pour the sauce over it. Toss the chicken to coat it in the flavorful sauce.
Carefully open the steamed bao buns and stuff them with the Korean chicken. Top with sliced red onion, chopped cucumber, fresh coriander (cilantro), and a sprinkle of black and white sesame seeds before serving.
Notes:
- You can easily adjust the spice level of the Korean sauce by adding more or less gochujang paste and chili flakes, according to your preference.
- For a vegetarian version, you can substitute the chicken with crispy tofu or your favorite vegetable protein.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using it in the marinade.
- To make the bao buns ahead of time, you can freeze them once they have cooled down. Just thaw and steam them before serving.
- For an extra touch of freshness, you can add pickled vegetables, such as carrots or daikon radish, to the toppings.
- Remember to be cautious when working with hot oil and always use a thermometer to monitor the oil temperature for safe frying.
With its crispy, golden-brown chicken, pillowy bao buns, and mouthwatering Korean sauce, the Korean Chicken Bao is a culinary masterpiece that brings together the best of Korean and fusion cuisine. This recipe offers a delightful combination of flavors, textures, and aromas that will transport your taste buds to the bustling streets of Seoul. Whether you’re a fan of Korean cuisine or simply seeking a new and exciting dish to try, the Korean Chicken Bao is guaranteed to satisfy your cravings and leave you craving more. So gather your loved ones, create new memories around the dinner table, and savor every delectable bite of this irresistible creation. Get ready to embark on a culinary adventure that will tantalize your senses and make you fall in love with the vibrant flavors of Korean cuisine.
Frequently Asked Questions
Can I make the bao buns in advance?
Yes, you can! Once the bao buns have cooled down, you can freeze them in an airtight container or freezer bag. When you’re ready to use them, simply thaw and steam them until heated through.
Can I use boneless chicken thighs instead of chicken breasts?
Absolutely! Boneless chicken thighs work well in this recipe and can provide an even juicier and more flavorful result. Adjust the cooking time accordingly, ensuring the chicken is cooked through.
Can I bake the chicken instead of frying?
While deep-frying the chicken creates a crispy coating, you can also bake the chicken in the oven. Preheat the oven to 400°F (200°C) and place the coated chicken on a baking sheet lined with parchment paper. Bake for approximately 20-25 minutes, or until the chicken is cooked through and golden brown.
Can I substitute the gochujang paste?
Gochujang paste is a key ingredient in Korean cuisine, known for its unique flavor and spicy kick. It may be challenging to find a direct substitute, but if necessary, you can try using a combination of red miso paste, Sriracha, and a touch of honey to approximate the flavors of gochujang.
Korean Chicken Bao
Ingredients
Bao Buns:
- 3 ¾ cups 450g plain (all-purpose) flour
- 2 tbsp. caster sugar
- ½ tsp salt
- 2 tsp instant dried yeast equivalent to one packet or 7g
- 3 tbsp. whole milk
- ¾ cup + 2 tbsp. warm water 210ml altogether
- 3 tbsp. unsalted butter very soft
- 1 tbsp. olive oil
Chicken and Marinade:
- 4 chicken breasts sliced into bite-size chunks
- 1 cup 240ml buttermilk
- ½ tsp salt
- ¼ tsp white pepper
- ¼ tsp garlic salt
Crispy Coating:
- 1 ½ cups 180g plain (all-purpose) flour
- 1 tsp salt
- 1 tsp ground black pepper
- ½ tsp garlic salt
- ½ tsp celery salt
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp baking powder
- 1 tsp chili flakes
- Vegetable oil for deep frying at least 1 liter/four cups
Korean Sauce:
- 2 tbsp. gochujang paste
- 2 tbsp. honey
- 4 tbsp. brown sugar
- 4 tbsp. soy sauce
- 2 cloves garlic peeled and minced
- 2 tsp minced ginger
- 1 tbsp. vegetable oil
- 1 tbsp. sesame oil
To Serve:
- 1 small red onion thinly sliced
- ¼ cucumber chopped into small pieces
- Small bunch of fresh coriander cilantro, roughly chopped
- 2 tsp black and white sesame seeds
Instructions
- Start by making the bao buns. In a bowl, mix together the plain flour, caster sugar, salt, and instant dried yeast.
- In a separate jug, combine the whole milk, warm water, and soft unsalted butter. Stir until the butter melts, then pour the liquid mixture into the flour mixture. Stir with a spoon initially, then knead the dough on a floured surface for 10 minutes, or use a mixer with a dough hook.
- Place the dough in an oiled bowl, cover with clingfilm or a damp tea towel, and leave it to prove for 90 minutes to 2 hours, or until doubled in size.
- While the dough is proving, prepare the Korean chicken. In a bowl, mix the chicken breasts, buttermilk, salt, white pepper, and garlic salt. Cover the bowl and let the chicken marinate in the fridge for at least 1 hour.
- After the dough has proved, tip it out onto a floured surface and knead it again. Divide the dough into 20 balls and roll each ball into an oval shape on top of a piece of baking parchment.
- Brush the ovals with olive oil and fold them over using a chopstick, leaving a little space in the fold. Remove the chopstick and place each bun on a small piece of baking parchment.
- Arrange the buns, along with the parchment, on trays. Cover each tray with clingfilm or a carrier bag, making sure it doesn't touch the dough, and let them prove for an additional hour, until puffed up.
- Preheat the oven on low heat to keep the cooked chicken warm. Heat a large pan of vegetable oil or a deep fat fryer until hot.
- In a small bowl, mix together the ingredients for the crispy coating. Take a piece of chicken from the marinade, allowing the excess buttermilk to drip off, then coat the chicken in the crispy coating mixture. Repeat with all the chicken pieces.
- Fry the coated chicken pieces in batches, around 10-12 at a time, for 3-5 minutes until golden brown and cooked through. Place the cooked chicken on a tray in the oven to keep warm while frying the remaining chicken.
- In a steamer pan, steam the bao buns in batches, using baking parchment, for 10 minutes.
- While the chicken and buns are cooking, prepare the Korean sauce. In a saucepan, combine the gochujang paste, honey, brown sugar, soy sauce, minced garlic, minced ginger, vegetable oil, and sesame oil. Stir together and bring to a boil, then simmer for 5 minutes until thickened.
- Place all the cooked chicken in a bowl and pour the sauce over it. Toss the chicken to coat it in the flavorful sauce.
- Carefully open the steamed bao buns and stuff them with the Korean chicken. Top with sliced red onion, chopped cucumber, fresh coriander (cilantro), and a sprinkle of black and white sesame seeds before serving.
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