Tabular Recipes.

Korean Chicken Bao

Total
2 hr 50 min
Makes
12 servings
Serves
Korean Chicken Bao
FOR THE BAOMix the warm water, milk, yeast, and sugar in a small bowl. Let it sit15 min · until foamy, then stir in the rapeseed oil. In a large bowl, combine the flour, cornflour, salt, and baking powder. Mix in the wet ingredients, knead for 10 minutes until smooth and place the dough in an oiled bowl to rise for 1 hour or until doubled in size.While the dough rises, prepare the Korean fried chicken. Whisk together half of the salt, pepper, and garlic powder with Chinese rice wine to create a marinade. Coat the chicken pieces evenly with the marinade and let them rest while you prepare the rest of the dish, or ideally overnight. Heat a large wok with rapeseed (canola) or peanut oil to 175°C/350°F over medium-high heat. To test if the oil is hot enough, place a chopstick or wooden skewer in the oil; if bubbles form around it immediately, the oil is ready.On a plate, mix the 2 tsp of both salt and pepper and 1tbsp garlic powder with flour. Dredge each piece of chicken in the flour mixture, shaking off any excess. Cook the chicken in small batches in the hot oil, frying for4–5 min · per batch until crispy and golden. Transfer each batch to a rack to drain excess oil.Once all the chicken is fried, discard or strain the cooking oil and wipe the wok clean. Mix the sauce ingredients in a bowl, then stir them into the wok and bring to a simmer. Add the fried chicken to the sauce in batches, ensuring each piece is well-coated and heated through. Finish by adding toasted sesame seeds.Back to the dough: Once the dough has doubled in size, divide it into 12 equal portions and shape each into a ball. On a lightly floured surface, roll each ball into an oval shape, roughly 6 cm x 9 cm. Lightly brush the surface of each oval with oil to prevent sticking. Place a small piece of parchment paper in the middle, then fold the dough loosely over a chopstick to create a gap in the fold. Gently slide the chopstick out, leaving space for the bao to expand while steaming. Place the buns on a piece of parchment paper and let prove for 20 more minutes.When ready to cook the bao, arrange as many as fit comfortably in your steamer, avoiding overcrowding. If your steamer allows for stacking, avoid double-stacking to prevent sogginess from water droplets. Turn the heat to high until steam appears, then lower to medium and steam the buns10 min · After steaming, turn off the heat and let the buns sit with the lid on for 5 minutes to ensure maximum fluffiness.Prepare the Korean fried chicken in the bao buns, topping each with chopped spring onions (scallions). Enjoy!
80ml (1/4 cup) full fat milk, warm to touch
120ml (1/2 cup) warm water
1 tsp dried yeast
1 tbsp rapeseed oil
290g plain (all-purpose) flour (2 cups)
2tbsp corn flour (corn starch)
¾ tbsp sugar
¼ tsp salt
1/8 tsp baking soda
24 small sheets of parchment paper
KOREAN CHICKEN
450g (1 lb) chicken breast, cut into bite-sized pieces
2 tsp fine sea salt
2 tsp ground black pepper
1 tbsp garlic powder
130g (1 cup) cornflour (corn starch)
FOR THE SAUCE
1 ¼ tbsp gochujang
½ tbsp dried red chili flakes (optional)
1 tbsp cider vinegar
1 tbsp brown sugar
1 tbsp honey
1 ½ tbsp soy sauce
2 tbsp rice wine or sherry
1 ½ tbsp garlic, minced
1 tbsp sesame oil

Ingredients

  • FOR THE BAO
  • 80ml (1/4 cup) full fat milk, warm to touch
  • 120ml (1/2 cup) warm water
  • 1 tsp dried yeast
  • 1 tbsp rapeseed oil
  • 290g plain (all-purpose) flour (2 cups)
  • 2tbsp corn flour (corn starch)
  • ¾ tbsp sugar
  • ¼ tsp salt
  • 1/8 tsp baking soda
  • 24 small sheets of parchment paper
  • KOREAN CHICKEN
  • 450g (1 lb) chicken breast, cut into bite-sized pieces
  • 2 tsp fine sea salt
  • 2 tsp ground black pepper
  • 1 tbsp garlic powder
  • 130g (1 cup) cornflour (corn starch)
  • FOR THE SAUCE
  • 1 ¼ tbsp gochujang
  • ½ tbsp dried red chili flakes (optional)
  • 1 tbsp cider vinegar
  • 1 tbsp brown sugar
  • 1 tbsp honey
  • 1 ½ tbsp soy sauce
  • 2 tbsp rice wine or sherry
  • 1 ½ tbsp garlic, minced
  • 1 tbsp sesame oil

Stepssimplified

  1. 1Combine 120ml warm water, 80ml warm milk, 1 tsp dried yeast, and 3/4 tbsp sugar in a small bowl; wait 15 minutes until foamy; stir in 1 tbsp rapeseed oil; set aside 24 small parchment paper sheets.
  2. 2Combine 290g plain flour, 2 tbsp cornflour, 1/4 tsp salt, and 1/8 tsp baking soda in a large bowl; mix in the yeast liquid; knead 10 minutes until smooth; place in an oiled bowl; rise 1 hour until doubled. Whisk half of the 2 tsp fine sea salt, 2 tsp ground black pepper, and 1 tbsp garlic powder with 2 tbsp rice wine or sherry; coat 450g bite-sized chicken breast pieces and set aside to rest.
  3. 3Heat rapeseed or peanut oil in a large wok to 175°C/350°F over medium-high heat. Mix remaining 2 tsp fine sea salt, 2 tsp ground black pepper, 1 tbsp garlic powder, and 130g cornflour on a plate; dredge chicken pieces, shaking off excess. Fry in batches for 4 to 5 minutes until crispy and golden. Transfer to a rack to drain.
  4. 4Discard or strain wok oil; wipe wok clean. Mix 1 1/4 tbsp gochujang, 1/2 tbsp dried red chili flakes, 1 tbsp cider vinegar, 1 tbsp brown sugar, 1 tbsp honey, 1 1/2 tbsp soy sauce, 1 1/2 tbsp minced garlic, and 1 tbsp sesame oil; bring to a simmer. Add fried chicken in batches; coat and heat through.
  5. 5Divide risen dough into 12 equal portions; shape into balls. Roll each into a 6 cm by 9 cm oval; brush with oil. Place a small parchment sheet in the center; fold loosely over a chopstick to create a gap; remove chopstick; place on prepared parchment; prove 20 minutes.
  6. 6Arrange buns in a steamer without overcrowding. Steam on high until steam appears; reduce to medium and steam 10 minutes. Turn off heat; leave covered 5 minutes. Fill steamed buns with sauced chicken; top with chopped spring onions.