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The perfect harmony of fluffy steamed bao buns paired with crispy Korean fried chicken creates an irresistible texture combination. This recipe transforms classic Asian street food into an elegant home-cooked feast. The secret lies in double-frying the chicken, which maintains its legendary crispiness even after being coated in the caramelized sauce.
The first time I served these bao buns at home, the appreciative silence around the table spoke volumes. Only occasional happy mumbles could be heard as everyone savored each bite. Since then, this dish has become our cherished Sunday dinner tradition.
Essential Ingredients Guide
- Chicken thighs (4): More succulent than breast meat, perfect for maintaining moisture through double-frying
- Bao flour (232g): Low-protein flour ensures ultra-soft, fluffy buns
- Active dry yeast (1/2 tbsp): Fresh yeast is crucial for proper rising
- Gochujang (1 tsp): Start with less and adjust the spice level to taste
- Cornstarch (70g): Creates that signature crispy coating
Detailed Cooking Method
- 1.
- Begin with the bao dough. Combine yeast, sugar and lukewarm water - temperature is critical here. Too hot kills the yeast, too cold won't activate it. Wait 10 minutes for slight foaming to confirm activation
- 2.
- Incorporate the foamy mixture into flour in a large bowl. Knead for 10 minutes until the dough becomes silky smooth
- 3.
- Let dough rise in a warm spot for one hour until doubled in size - an oven with just the light on works perfectly
- 4.
- Coat chicken pieces evenly with cornstarch, creating a thin, uniform layer that will protect the meat's juiciness
- 5.
- First fry at exactly 170°C for 5 minutes. Follow with a second fry at 180°C for the ultimate crispy exterior
Gochujang is a pantry staple in my kitchen. Its distinctive flavor instantly transforms any dish into an authentic Korean creation. Even my spouse, initially hesitant about spicy foods, has become a devoted fan.
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Presentation Tips
Serve the bao buns in a traditional bamboo steamer for maximum impact. Opening the lid releases an aromatic steam cloud that sets the stage for an impressive meal.
Serving Suggestions
Create an interactive dining experience by offering various toppings in small bowls: pickled cucumber, shredded carrots, fresh cilantro.
Final Thoughts:
This recipe goes beyond mere sustenance - it's a culinary journey that transports you to Seoul's vibrant street food scene. Each preparation becomes a rediscovery of how food brings people together and creates lasting memories. The care and attention invested in making this dish shine through in every delicious bite.
Frequently Asked Questions
- → Can I prep the dough beforehand?
- Absolutely! You can store it for up to 24 hours in the fridge after the first rise.
- → How do I get perfectly crispy chicken?
- The key is double frying and generously coating the chicken in cornstarch before cooking.
- → Can I freeze bao buns?
- Yes, whether raw or cooked, you can freeze them for up to a month.
- → How can I steam without a proper steamer?
- Using a steaming basket inside a pot works great too.
- → What can I use instead of gochujang?
- Try sriracha or a mild sweet chili sauce as a substitute.