Description
Delicious Korean Chicken Steamed Bao Buns filled with tender, marinated chicken and wrapped in soft, fluffy dough.
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
- 2 tablespoons gochujang paste
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 3 tablespoons honey
- 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
- Preheat the oven to 480°F (250°C) and line an oven tray with parchment paper.
- Arrange the chicken thighs in the tray, season with salt and olive oil. Roast for 20-25 minutes until charred and golden. Allow to cool and shred the chicken.
- Combine gochujang, soy sauce, honey, rice vinegar, crushed garlic, and grated ginger in a mixing bowl. Mix well and toss the shredded chicken to coat evenly.
- Mix flour, baking powder, yeast, and salt in another bowl. Add oil and lukewarm water, kneading until a soft dough forms (about 6 minutes with a mixer or 7 minutes by hand).
- Shape the dough into a long sausage, divide into 12 pieces, and roll each piece into a 4-inch circle.
- Place a heaping teaspoon of the chicken filling in the center of each dough circle. Fold and pinch to seal the bun at the top.
- Let the buns rest for 30 minutes. Steam them for 10 minutes or pan-fry, adding water halfway up the sides and covering to steam.
- Serve the buns fluffy, drizzling with chili oil and garnishing with scallions, cilantro, and toasted sesame seeds.
Notes
For added flavor, consider marinating the chicken for up to an hour. You can also experiment with different fillings.