Fluffy buns with crispy chicken (Print Version)
# Ingredients:
→ Bao Dough
01 -
Dry yeast
02 -
Granulated sugar
03 -
Lukewarm water
04 -
All-purpose flour
05 -
Baking powder
06 -
Cooking oil (any neutral type)
→ Chicken
07 -
Boneless skinless chicken thighs
08 -
Cornstarch
09 -
Fresh grated ginger
10 -
Salt and black pepper
11 -
Oil suitable for frying
→ Sticky Glaze
12 -
Soy sauce
13 -
Honey or corn syrup
14 -
White vinegar
15 -
Garlic
16 -
Gochujang (optional for heat)
→ Toppings
17 -
Cucumber
18 -
Sesame seeds
19 -
Green onions (scallions)
# Instructions:
01 -
Combine yeast, lukewarm water, and sugar in a mixing bowl. Stir in flour, baking powder, and cooking oil. Knead until you achieve a soft dough. Let it rest in a warm spot for 1 hour at 95°F.
02 -
Portion the dough into equal-sized pieces, flatten them into ovals, and let them rise for 45 more minutes at 95°F.
03 -
Season chicken pieces with grated ginger, salt, and pepper. Coat each piece in cornstarch until fully covered.
04 -
Steam the buns for around 15 minutes or till they puff up nicely and are fully cooked.
05 -
Start by sautéing the garlic. Then stir in soy sauce, honey or corn syrup, vinegar, and gochujang if you’re using it. Allow the mixture to thicken into a glaze.
06 -
Fry the chicken in batches to get it extra crispy. Once fried to a golden color, toss it in the glaze to coat every piece evenly.
07 -
Split open the bao buns and fill them with slices of cucumber, crispy chicken, and a sprinkle of sesame seeds and chopped green onions.
# Notes:
01 -
This dish pairs soft homemade bao buns with golden, crispy fried chicken showcasing Korean flavors.
02 -
Gochujang is a Korean chili paste. Feel free to leave it out if you prefer less spice.