Description
Indulge in the delightful fusion of Korean Fried Chicken Bao Buns—soft, fluffy steamed buns filled with crispy, savory fried chicken. This crowd-pleaser combines the best of Korean flavors with a comforting bao texture, making it an ideal treat for any gathering. Whether you’re hosting a casual get-together or a festive celebration, these bao buns are sure to impress. With customizable fillings and a burst of flavors from gochujang and spicy mayo, you can easily adapt this dish to suit your taste. Serve them as appetizers or a main course, and watch your guests rave about this unique culinary experience.
Ingredients
Scale
- 3 ¾ cups all-purpose flour
- 2 tablespoons caster sugar
- ½ teaspoon salt
- 2 teaspoons instant dried yeast
- 3 tablespoons full-fat milk
- ¾ cup + 2 tablespoons warm water
- 3 tablespoons unsalted butter (soft)
- 1 tablespoon olive oil
- 4 chicken breasts (sliced into bite-size chunks)
- 1 cup buttermilk
- ½ teaspoon salt
- ¼ teaspoon white pepper
- ¼ teaspoon garlic salt
- 1 ½ cups all-purpose flour (or 00 flour substitute)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon garlic salt
- ½ teaspoon celery salt
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon baking powder
- 1 teaspoon chilli flakes
- 4 cups vegetable oil for deep frying
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 2 tablespoons gochujang paste
- 2 tablespoons honey
- 4 tablespoons brown sugar
- 4 tablespoons soy sauce
- 2 cloves garlic peeled and minced
- 2 teaspoons minced ginger
- ½ cup green onion (chopped thinly sliced)
- ½ cup lettuce or cabbage (roughly chopped)
- ¼ cup Korean spicy mayo sauce
- 2 teaspoons black and white sesame seeds
- ¼ cup pickled radishes (optional)
Instructions
- In a mixing bowl, combine the all-purpose flour, caster sugar, salt, and instant dried yeast.
- In another bowl, mix warm water and full-fat milk. Add this mixture to the dry ingredients along with softened butter and olive oil.
- Knead until a soft dough forms. Cover it with a damp cloth and let it rise in a warm place for about an hour.
- In a separate bowl, combine buttermilk, salt, white pepper, garlic salt, and chicken pieces.
- Allow it to marinate for at least thirty minutes.
- In another bowl, mix all-purpose flour (or substitute), salt, black pepper, garlic salt, celery salt, dried thyme, paprika, baking powder, and chili flakes.
- Heat vegetable oil in a deep fryer or frying pan over medium-high heat.
- Dredge marinated chicken in the flour mixture until fully coated.
- Fry chicken pieces in hot oil until golden brown and crispy. Drain on paper towels.
- Roll out the dough into small circles about three inches wide.
- Place each circle into a steamer basket lined with parchment paper.
- Steam over boiling water for about fifteen minutes until soft and fluffy.
- Mix gochujang paste with honey, brown sugar, soy sauce, minced garlic, ginger, sesame oil, and vegetable oil for dipping sauce.
- Fill each bao bun with fried chicken pieces topped with green onions and lettuce or cabbage.
- Drizzle with Korean spicy mayo sauce and sprinkle sesame seeds before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Frying/Steaming
- Cuisine: Korean
Nutrition
- Serving Size: 2 bao buns (130g)
- Calories: 350
- Sugar: 9g
- Sodium: 650mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 45mg