Description
Fluffy steamed bao buns filled with juicy Korean chicken, balanced with sweet and spicy flavors.
Ingredients
- 350g plain flour
- 2 teaspoons baking powder
- 2 teaspoons instant yeast
- 2 teaspoons salt
- 1.5 tablespoons neutral oil
- 180g lukewarm water
- 500g boneless, skinless free-range chicken thighs
- 1 teaspoon salt (for chicken)
- 2 tablespoons olive oil
- 2 tablespoons gochujang paste
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 3 tablespoons honey (or sweet chili jam)
- 1 tablespoon chili oil
- 2 garlic cloves, crushed
- 1 tablespoon ginger, grated
- 1 tablespoon toasted sesame seeds
- 2 scallions (spring onions), finely sliced
- A handful of fresh cilantro (coriander)
Instructions
- Preheat your oven to 480F/250C fanbake. Line a tray with parchment paper.
- Arrange the chicken thighs on the tray, sprinkle with salt and pepper, and drizzle with olive oil. Bake until golden and charred, then let cool before shredding.
- In a large mixing bowl, combine gochujang, soy sauce, honey, rice vinegar, garlic, and ginger. Mix until well combined. Add the shredded chicken and toss to coat with the sauce.
- In a bowl or stand mixer, combine flour, baking powder, yeast, and salt. Stir in oil and add lukewarm water. Knead the mixture until it’s a smooth dough, about 6 minutes.
- Roll the dough into a long sausage and cut into 12 equal pieces. Flatten each piece into a circle about 4 inches wide.
- Place a heaped teaspoon of the chicken mixture in the center of each dough circle. Gather and pleat the edges to seal, twisting slightly at the top.
- Place the formed buns on a parchment-lined plate or in a lined steamer basket. Cover and let puff up for 30 minutes.
- If steaming, set the steamer over boiling water and cook for 10 minutes. If pan-frying, heat a non-stick pan with a little oil, fry the buns until golden, then add water to steam and cover for another 10 minutes.
- Drizzle with chili oil, sprinkle with scallions, cilantro, and sesame seeds before serving.
Notes
You can use rotisserie chicken for a quicker option. Experiment with vegetables or a sprinkle of lime juice in the filling.
