Mouthwatering Korean Chicken Bao – Crispy Chicken in Soft Steamed Buns with Sweet-Spicy Sauce

Korean Chicken Bao is a delightful fusion of flavors and textures, combining soft, fluffy bao buns with crispy Korean-style chicken, all enveloped in a sweet and spicy gochujang sauce. The bao buns are light and airy, making the perfect vessel for the juicy, marinated chicken. The sauce adds a rich depth with its smoky, tangy, and spicy notes. This dish is perfect for parties or a fun dinner, offering both indulgence and excitement in every bite.

Ingredients:

• For the Bao Buns:
  
  

  • 450g (3 3/4 cups) plain (all-purpose) flour
    
    

  • 2 tbsp caster sugar
    
    

  • ½ tsp salt
    
    

  • 2 tsp instant dried yeast
    
    

  • 3 tbsp whole milk
    
    

  • 210ml (3/4 cup + 2 tbsp) warm water
    
    

  • 3 tbsp unsalted butter (very soft)
    
    

  • 1 tbsp olive oil
    
    

• For the Chicken and Marinade:
  
  

  • 4 chicken breasts, sliced into bite-sized chunks
    
    

  • 240ml (1 cup) buttermilk
    
    

  • ½ tsp salt
    
    

  • ¼ tsp white pepper
    
    

  • ¼ tsp garlic salt
    
    

• For the Crispy Coating:
  
  

  • 180g (1 1/2 cups) 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/4 cups)
    
    

• For the 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:

1. Prepare the Bao Buns:
   In a bowl, mix flour, sugar, salt, and yeast. In a separate jug, combine milk, warm water, and butter, stirring until the butter melts. Gradually add the liquid mixture to the dry ingredients, mixing first with a spoon and then with your hands. Knead for 10 minutes, then place in an oiled bowl, cover, and leave to rise for 90 minutes or until doubled in size.
   
   

2. Make the Chicken Marinade:
   Combine the chicken, buttermilk, salt, white pepper, and garlic salt in a bowl. Cover and refrigerate for at least 1 hour to marinate.
   
   

3. Shape the Bao Buns:
   Once the dough has risen, knead it again and divide it into 20 small balls. Roll each ball into an oval shape, brush with olive oil, and fold over, placing a chopstick in the middle to form a small space. Place on parchment paper and allow the buns to prove for 1 hour.
   
   

4. Fry the Chicken:
   In a small bowl, mix the crispy coating ingredients. Dredge each piece of marinated chicken in the coating mixture, ensuring full coverage. Heat vegetable oil in a deep pan and fry the chicken for 3-5 minutes, or until golden brown and cooked through. Drain and keep warm in the oven.
   
   

5. Steam the Bao Buns:
   While the chicken cooks, steam the bao buns for 10 minutes using a steamer. If using a steam pan, ensure the buns are placed on parchment paper to prevent sticking.
   
   

6. Prepare the Korean Sauce:
   In a saucepan, combine gochujang paste, honey, brown sugar, soy sauce, garlic, ginger, vegetable oil, and sesame oil. Bring to a boil, then simmer for 5 minutes until thickened.
   
   

7. Assemble the Bao:
   Once the chicken is cooked and the buns are steamed, toss the chicken in the prepared sauce. Carefully open each bao bun, stuff with the Korean chicken, and garnish with red onion, cucumber, coriander, and sesame seeds.
   
   

Nutritional Value (per serving):

• Calories: 289
  
  

• Carbohydrates: 32g
  
  

• Protein: 14g
  
  

• Fat: 11g
  
  

• Saturated Fat: 7g
  
  

• Cholesterol: 35mg
  
  

• Sodium: 650mg
  
  

• Fiber: 1g
  
  

• Sugar: 7g