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Korean Chicken Steamed Bao Buns

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Delight in these soft, fluffy Korean chicken steamed bao buns filled with marinated, tender chicken and bursting with flavor.

Ingredients

Scale
  • 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

  1. Start by baking your chicken thighs. Arrange them on the lined tray, sprinkle with salt, and drizzle with olive oil. Bake until golden and charred. Allow them to cool, and then shred the chicken into bite-sized pieces.
  2. In a large mixing bowl, combine the gochujang, soy sauce, honey, rice vinegar, garlic, and ginger. Stir until well combined. Toss the shredded chicken in this heavenly mixture to ensure every piece gets coated.
  3. In a separate bowl or stand mixer, mix the flour, baking powder, yeast, and salt. Stir in the neutral oil and gradually add lukewarm water. Knead until the mixture transforms into a smooth dough, about 6 minutes.
  4. Roll your dough into a long sausage and cut it into 12 equal pieces. Flatten each piece into a circle about 4 inches wide.
  5. Place a generous teaspoon of the chicken mixture in the center of each dough circle. Gather the edges and twist them slightly at the top to seal.
  6. Arrange the formed buns on a parchment-lined plate or in a lined steamer basket. Cover and let them puff up for 30 minutes.
  7. Cook the buns: If you choose to steam, set your steamer over boiling water and cook for 10 minutes. Alternatively, if pan-frying, heat a non-stick pan with a bit of oil, fry the buns until golden, then add water to steam, covering for another 10 minutes.
  8. Finally, drizzle with chili oil and sprinkle with scallions, cilantro, and sesame seeds before serving.

Notes

Involve your family in the wrapping process for a fun cooking experience and adjust the flavors in the chicken marinade to your taste.

Nutrition

Find it online: https://sousviderecipe.com/korean-chicken-steamed-bao-buns/