Description
Delightful, fluffy bao buns filled with savory Korean marinated chicken, perfect for family gatherings and sharing.
Ingredients
- 1 lb (500g) boneless, skinless free-range chicken thighs
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 tablespoon sesame oil
- 2 garlic cloves, crushed
- 1 tablespoon ginger, grated (or use paste)
- 2 tablespoons gochujang paste
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 3 tablespoons honey (or sweet chili jam)
- 1 tablespoon chili oil
- 1 tablespoon toasted sesame seeds
- 2 scallions (spring onions), finely sliced
- A handful of fresh cilantro (coriander)
- 350g plain flour
- 2 teaspoons baking powder
- 2 teaspoons instant yeast
- 2 teaspoons salt
- 1.5 tablespoons neutral oil
- 180g lukewarm water
Instructions
- Make the Chicken: If using fresh chicken, arrange the chicken thighs in the lined oven tray. Season with salt and a drizzle of olive oil. Roast for about 20-25 minutes until charred and golden. Allow to cool, then shred.
- Prepare the Sauce: In a mixing bowl, combine gochujang, soy sauce, honey, rice vinegar, garlic, and ginger. Mix well and toss with the shredded chicken.
- Make the Dough (Stand Mixer): In your mixer, combine flour, baking powder, instant yeast, and salt. Add oil and lukewarm water, kneading for about six minutes.
- Make the Dough (Kneading by Hand): Mix flour, baking powder, yeast, and salt in a bowl. Gradually add oil and water. Stir until rough dough forms, then knead for about seven minutes on a floured surface.
- Shape the Buns: Roll the dough into a sausage shape and divide into 12 pieces. Flatten each into a 4-inch circle.
- Fill the Buns: Place a teaspoon of chicken in the center of each circle. Fold and pinch the edges to seal the bun.
- Steam or Pan-Fry: For steaming, let buns rest for 30 minutes in a steamer basket. If pan-frying, cover until ready, then steam for about 10 minutes.
- Serve: Arrange cooked buns on a platter, drizzling with chili oil and sprinkling with scallions, cilantro, and sesame seeds.
Notes
Consider marinating the chicken overnight for deeper flavor. Store leftovers in an airtight container for 3-4 days.
