Introduction to Korean Chicken Bao
If you haven’t had the pleasure of trying Korean Chicken Bao, you’re in for a treat! These delightful steamed buns are a harmonious blend of textures and flavors that bring a taste of Korea right to your kitchen. Imagine biting into a fluffy, soft bao bun, enveloping juicy, crispy chicken coated in a rich, spicy-sweet sauce. It’s an explosion of taste that’s bound to impress.
What makes Korean Chicken Bao so irresistible?
The secret lies in the marriage of the bao and the chicken. The bao itself is light and airy, made from simple ingredients like flour and yeast that come together beautifully when steamed. Meanwhile, the chicken is marinated in buttermilk and seasoned to perfection, resulting in tender bites that are then deep-fried for a crispy finish. The star is undoubtedly the sauce, a vibrant blend of gochujang (Korean chili paste), honey, and soy sauce, offering a bold flavor profile that’s both savory and sweet.
Whether you're hosting a casual get-together or simply indulging in comfort food at home, these Korean Chicken Bao are sure to be a crowd-pleaser. Want to know how to make them? Let’s dive right into the full recipe for a delicious culinary experience!
Ingredients for Korean Chicken Bao
Bao Buns
For the soft and fluffy bao buns, you'll need the following ingredients:
- 450 g (3 ¾ cups) plain (all-purpose) flour
- 2 tablespoon caster sugar
- ½ teaspoon salt
- 2 teaspoon instant dried yeast
- 3 tablespoon whole milk
- 210 ml (¾ cup + 2 tbsp) warm water
- 3 tablespoon unsalted butter (very soft)
- 1 tablespoon olive oil
These buns are the perfect base for your Korean Chicken Bao, providing a delightful contrast to the crispy chicken.
Chicken and Marinade
For the chicken component, gather:
- 4 chicken breasts (sliced into bite-size chunks)
- 240 ml (1 cup) buttermilk
- ½ teaspoon salt
- ¼ teaspoon white pepper
- ¼ teaspoon garlic salt
Marinating the chicken in buttermilk not only adds moisture but also tenderizes it, ensuring every bite is juicy.
Crispy Coating
To achieve that irresistible crunch, mix together:
- 180 g (1 ½ cups) plain (all-purpose) flour
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon garlic salt
- ½ teaspoon celery salt
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon baking powder
- 1 teaspoon chili flakes
- Vegetable oil (for deep frying, at least 1 litre/four cups)
This coating enhances the overall flavor and texture, making your bites oh-so-satisfying.
Korean Sauce
Crafting the sauce is easy with these ingredients:
- 2 tablespoon gochujang paste
- 2 tablespoon honey
- 4 tablespoon brown sugar
- 4 tablespoon soy sauce
- 2 cloves garlic (peeled and minced)
- 2 teaspoon minced ginger
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
The sweet and spicy Korean sauce elevates the entire dish, bringing it to life!
To Serve
Finally, you’ll need some fresh toppings for a burst of flavor:
- 1 small red onion (thinly sliced)
- ¼ cucumber (chopped into small pieces)
- Small bunch of fresh coriander (cilantro, roughly chopped)
- 2 teaspoon black and white sesame seeds
These fresh ingredients not only add color but also complement the rich flavors of your Korean Chicken Bao beautifully.
With this mix of ingredients in hand, you’re well on your way to creating a delightful Korean Chicken Bao that will impress your friends and family!
Step-by-step Preparation for Korean Chicken Bao
Making delicious Korean Chicken Bao at home may sound challenging, but with this step-by-step guide, you'll find that it’s manageable and oh-so-rewarding. Grab your apron, and let’s dive in!
Make the bao buns
Start with the bao buns, as they need time to rise. In a bowl, mix together:
- 450 g (3 ¾ cups) plain (all-purpose) flour
- 2 tablespoon caster sugar
- ½ teaspoon salt
- 2 teaspoon dried yeast
In a separate jug, combine the warm water, milk, and butter until the butter melts. Gradually add this liquid to your dry ingredients. Use a spoon at first, then your hands to form a dough. Knead it on a floured surface for about 10 minutes, or use a dough hook if you have one. Let this dough rise in an oiled bowl, covered, for about 90 minutes or until doubled in size.
Marinate the chicken
While your dough is rising, it’s time to marinate the chicken. In a bowl, combine:
- 4 chicken breasts, cut into bite-sized chunks
- 240 ml (1 cup) buttermilk
- Salt, white pepper, and garlic salt
Mix well, cover it, and refrigerate for at least an hour. This step tenderizes the chicken and infuses flavor.
Prepare the crispy coating
Next, let’s prep that irresistible crispy coating. In a bowl, whisk together:
- 180 g (1 ½ cups) plain flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon garlic salt
- ½ teaspoon celery salt
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon baking powder
- 1 teaspoon chili flakes
Make sure everything is well combined—it’ll add a flavorful crunch to your Korean Chicken Bao.
Cook the chicken
Now, it’s frying time! Heat vegetable oil in a pan until hot. Dredge the marinated chicken pieces in your crispy coating mixture until fully covered. Fry in batches for 3-5 minutes or until golden brown. Place the cooked chicken on a tray in a warm oven while you finish the rest.
Steam the bao buns
While your chicken cooks, get a steamer pan ready. Place the shaped bao buns on pieces of baking parchment and steam them for about 10 minutes until they puff up beautifully.
Make the Korean sauce
For a delicious finish, let’s whip up your spicy Korean sauce. In a saucepan, mix:
- 2 tablespoon gochujang paste
- 2 tablespoon honey
- 4 tablespoon brown sugar
- 4 tablespoon soy sauce
- 2 minced garlic cloves
- 2 teaspoon ginger
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
Bring it to a boil, then simmer until it thickens—about 5 minutes.
Combine the chicken with the sauce
Take all that lovely fried chicken and toss it in the sauce until completely coated. You can keep the chicken chunks whole or cut them up for easier assembly—totally up to you!
Assemble the bao
Finally, it’s time to bring everything together! Open each steamed bao and fill them generously with the saucy chicken. Top with sliced red onion, cucumber chunks, fresh coriander, and a sprinkle of sesame seeds.
And there you have it—your Korean Chicken Bao is ready to serve! Enjoy this tantalizing dish at your next get-together or cozy night in. Your taste buds will thank you!
Variations on Korean Chicken Bao
Spicy Korean Chicken Bao
Want to turn up the heat? Transform your Korean Chicken Bao into a fiery delight by adding more gochujang and a sprinkle of extra chili flakes in your marinade. You can even toss in some sliced jalapeños for an extra kick! This spicy twist not only ignites the flavor but also adds a mouthwatering vibrancy to your bao experience.
Vegetarian Bao Options
Not everyone is a chicken fan, and that’s perfectly fine! For a delicious vegetarian alternative, swap the chicken for crispy tofu or jackfruit, seasoned with the same Korean sauce for a truly authentic taste. Add some sautéed mushrooms and spinach to your filling for extra texture and flavor. These veggie-packed options make an incredible way to enjoy the essence of Korean Chicken Bao without meat, keeping everyone at the table happy. For inspiration, check out this guide on plant-based Korean cuisine.
Cooking Tips and Notes for Korean Chicken Bao
Key tips for perfecting bao buns
To achieve light and fluffy bao buns, focus on proper dough handling. Ensure your ingredients are at room temperature, and activate the yeast in warm water (not too hot!) to give it a robust rise. Knead properly for that ideal texture—aim for about 10 minutes. When steaming, be careful not to overcrowd the steamer, as each bun needs room to expand and create a beautiful, soft structure. For best results, check out this guide on making bao buns.
Troubleshooting common issues
If your bao buns turn out dense, it might be due to insufficient proofing. Make sure they more than double in size during the first rise. If they stick to the steamer, consider using parchment paper or lightly oiling your steaming surface. Overcooking can make them rubbery, so keep an eye on them while steaming—10 minutes should be perfect! Adjust the heat accordingly if you’re steaming over a simmering pot. Remember, practice makes perfect when crafting your Korean Chicken Bao!
Serving Suggestions for Korean Chicken Bao
Ideal sides for Korean Chicken Bao
When serving Korean Chicken Bao, consider pairing them with vibrant sides that offer a refreshing contrast to the savory flavors. Here are a few suggestions:
- Pickled Vegetables: A mix of pickled radishes, carrots, and cucumbers can add a tangy crunch that complements the bao perfectly.
- Asian Slaw: Toss together cabbage, carrots, and a sesame dressing for a light, crunchy side.
- Edamame: Lightly salted edamame beans are an easy appetizer that provides protein and a satisfying bite.
Creative plating ideas
Make your Korean Chicken Bao stand out with these fun plating ideas:
- Stack and Share: Arrange the bucks on a wooden board with small bowls of sauce and sides for a communal feel, inviting guests to dig in family-style.
- Colorful Garnishes: Scatter fresh herbs like cilantro (coriander) and sprinkle some sesame seeds for a pop of color.
- Layered Presentation: Serve the bao with a side of edamame and sliced cucumber in a small bowl, creating a vibrant, multi-textured plate that is as pleasing to the eye as it is to the palate.
Explore more about Korean cuisine and its delicious offerings here, and get inspired to elevate your dining experience!
Time Breakdown for Korean Chicken Bao
Preparation Time
Get ready to unleash your inner chef! The preparation for your Korean Chicken Bao will take approximately 30 minutes. This includes mixing the ingredients, marinating the chicken, and getting your bao dough ready to rise.
Cooking Time
Once you’ve prepped everything, the cooking process will take about 35-45 minutes. This time will cover frying the chicken and steaming the bao buns to fluffy perfection.
Total Time
In total, you’re looking at around 1 hour and 15 minutes for the entire process. If you're including the marination time for the chicken, consider that an additional 1 hour. So, if you plan ahead, you can have these delicious buns ready in roughly 2 hours and 15 minutes! Perfect for entertaining friends or treating yourself to a cozy dinner.
For more delicious recipes and culinary inspiration, you might want to check out Bon Appétit or Serious Eats for ideas on side dishes that pair beautifully with your Korean Chicken Bao! Enjoy cooking and savor every bite!
Nutritional Facts for Korean Chicken Bao
Calories
Korean Chicken Bao is not just delicious; it’s also energy-packed. Each bao contains approximately 250 calories, making it a hearty yet manageable option for lunch or dinner.
Protein
Boost your protein intake with this dish! With about 20 grams of protein per serving, the chicken filling ensures you stay satisfied for longer, ideal for busy professionals on the go.
Carbohydrates
Each bao bun delivers around 30 grams of carbohydrates. While the carbs provide necessary energy, the balanced ingredients make Korean Chicken Bao a delightful treat without going overboard on calories.
For more on balanced meals, consider reviewing resources from the Harvard School of Public Health to find tips on nutritious eating habits!
FAQs about Korean Chicken Bao
Can I make bao buns ahead of time?
Absolutely! You can prepare the bao buns in advance. After shaping the dough into buns, store them in the fridge for up to 24 hours before steaming. Just remember to let them come to room temperature for about 30 minutes before you steam them. You can also freeze the shaped buns after proofing; they'll keep well for a month. Just steam them directly from the freezer, adding a few extra minutes to cooking time.
What can I substitute for gochujang?
If you’re in a pinch, there are a few alternatives to gochujang you can use. Mixing miso paste with a bit of chili powder or sriracha can work nicely. Alternatively, a combination of red pepper flakes mixed with hoisin sauce can provide both the heat and sweetness you’d find in gochujang.
How do I reheat leftover bao?
Reheating Korean Chicken Bao is a breeze! You can steam them for about 5 minutes, which keeps them soft, or place them in the microwave for 20-30 seconds covered with a damp paper towel. Avoid using a skillet, as it might dry them out. Enjoy your bao warmed up just as delicious as when you first made them!
Conclusion on Korean Chicken Bao
In conclusion, Korean Chicken Bao is a delightful fusion of flavors that combines soft, fluffy buns with crunchy, flavorful chicken and a tangy sauce. This dish is not only impressive for gatherings but also brings a touch of adventure to your kitchen. Try making it for your next meal!
Korean Chicken Bao
Equipment
- steamer
- mixing bowl
- Rolling Pin
- Fryer
Ingredients
Bao Buns
- 450 g plain (all-purpose) flour
- 2 tablespoon caster sugar
- ½ teaspoon salt
- 2 teaspoon instant dried yeast equivalent to one packet or 7g
- 3 tablespoon whole milk
- 210 ml warm water ¾ cup + 2tbsp
- 3 tablespoon unsalted butter very soft
- 1 tablespoon olive oil
Chicken and marinade
- 4 pieces chicken breasts sliced into bite-size chunks
- 240 ml buttermilk 1 cup
- ½ teaspoon salt
- ¼ teaspoon white pepper
- ¼ teaspoon garlic salt
Crispy Coating
- 180 g plain (all-purpose) flour
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon garlic salt
- ½ teaspoon celery salt
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon baking powder
- 1 teaspoon chilli flakes
- 1 l vegetable oil for deep frying
Korean Sauce
- 2 tablespoon gochujang paste
- 2 tablespoon honey
- 4 tablespoon brown sugar
- 4 tablespoon soy sauce
- 2 cloves garlic peeled and minced
- 2 teaspoon minced ginger
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
To Serve
- 1 small red onion thinly sliced
- ¼ piece cucumber chopped into small pieces
- small bunch fresh coriander cilantro, roughly chopped
- 2 teaspoon black and white sesame seeds
Instructions
Bao Buns
- Start by making the bao buns, Place the flour, sugar, salt, and yeast in a bowl and mix together.
- Add the milk, warm water, and butter to a jug and stir together until the butter melts.
- Stir the liquid mixture into the flour mixture at first with a spoon, and then with your hands. Turn out onto a floured surface and knead for 10 minutes. Alternatively, you can do this in a mixer fitted with a dough hook.
- Place the dough in an oiled bowl. Cover and leave to prove until doubled in size - about 90 minutes - 2 hours.
- Meanwhile, start on the Korean Chicken. Place the chicken in a bowl. Add the buttermilk, salt, pepper and garlic salt. Mix together, cover and place in the fridge to marinade for at least 1 hour.
- After the dough has proved, tip it out of the bowl onto a floured surface. Knead the dough again and split it into 20 balls. Place a piece of baking parchment on your work surface and roll each ball into an oval 6cm x 9cm.
- Brush the ovals with the olive oil and fold each oval over, using a chopstick in the middle to fold over. Remove the chopstick and place each bun onto a small piece of baking parchment.
- Place the buns on the trays still on the baking parchment. Cover each tray and leave to prove for a further hour, until puffed up.
- Preheat the oven to a low heat. Heat a large pan of vegetable oil until hot. You’ll need at least 1 litre (4 cups) of oil.
Crispy Coating and Chicken Cooking
- Mix together the crispy coating ingredients in a small bowl.
- Take the chicken out of the fridge. Lift a piece from the buttermilk and dredge it in the crispy coating mixture.
- Once the oil is hot enough, add in 10-12 of the chicken pieces. Cook for 3-5 minutes until golden brown and cooked in the middle.
- Place on a tray in the oven to keep warm whilst you cook the rest of the chicken.
- Put a large steamer pan on to boil. Place the buns in the steamer and steam for 10 minutes.
- Make the sauce by placing the gochujang, honey, brown sugar, soy sauce, garlic, ginger, vegetable oil, and sesame oil in a saucepan. Stir together.
- Bring to the boil, then simmer for 5 minutes until thickened.
- Pour the sauce over the chicken and toss to coat.
- Carefully open the steamed bao buns and stuff with the Korean chicken. Top with slices of red onion, cucumber, fresh coriander, and sesame seeds before serving.
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