Spicy Glazed Chicken Steam Buns (Print Version)
# Ingredients:
→ For the Bao Buns
01 -
3 ¾ cups (450g) all-purpose flour
02 -
2 tablespoons caster sugar
03 -
½ teaspoon salt
04 -
2 teaspoons (7g) instant dried yeast
05 -
3 tablespoons full-fat milk
06 -
¾ cup + 2 tablespoons (210 ml) warm water
07 -
3 tablespoons unsalted butter, soft
08 -
1 tablespoon olive oil
→ For the Chicken and Marinade
09 -
4 chicken breasts, sliced into bite-size chunks
10 -
1 cup (240ml) buttermilk
11 -
½ teaspoon salt
12 -
¼ teaspoon white pepper
13 -
¼ teaspoon garlic salt
→ For the Crispy Coating
14 -
1 ½ cups (180g) all-purpose flour (or 00 flour substitute)
15 -
1 teaspoon salt
16 -
1 teaspoon ground black pepper
17 -
½ teaspoon garlic salt
18 -
½ teaspoon celery salt
19 -
1 teaspoon dried thyme
20 -
1 teaspoon paprika
21 -
1 teaspoon baking powder
22 -
1 teaspoon chilli flakes
23 -
4 cups vegetable oil for deep frying
→ For the Korean Glaze
24 -
1 tablespoon sesame oil
25 -
1 tablespoon vegetable oil
26 -
2 tablespoons gochujang paste
27 -
2 tablespoons honey
28 -
4 tablespoons brown sugar
29 -
4 tablespoons soy sauce
30 -
2 cloves garlic, peeled and minced
31 -
2 teaspoons minced ginger
→ For Serving
32 -
½ cup green onion, chopped thinly sliced
33 -
½ cup lettuce or cabbage, roughly chopped
34 -
¼ cup Korean spicy mayo sauce
35 -
2 teaspoons black and white sesame seeds
36 -
¼ cup pickled radishes (optional)
# Instructions:
01 -
In a large bowl, combine the all-purpose flour, caster sugar, salt, and instant dried yeast. In a separate jug, mix together the milk, warm water, and soft butter until the butter melts. Gradually add the liquid mixture to the flour mixture, starting with a spoon and then using your hands to form a dough.
02 -
Transfer the dough onto a floured surface and knead for 10 minutes until smooth and elastic. Alternatively, you can use an electric mixer with a dough hook attachment. Place the kneaded dough in a bowl lightly coated with olive oil, cover with a damp tea towel, and let it rise in a warm place for about 90 minutes to 2 hours, or until doubled in size.
03 -
While waiting for the dough to rise, prepare the chicken marinade. Place the chicken chunks in a bowl and add the buttermilk, salt, white pepper, and garlic salt. Mix well to ensure all pieces are coated. Cover the bowl and refrigerate for at least 1 hour, or overnight for even better flavor.
04 -
Once the dough has doubled in size, transfer it back to a floured surface and briefly knead again to remove any air bubbles. Divide the dough into 20 equal portions and roll each into a ball. Place them on parchment paper. Using a rolling pin, roll each ball into an oval shape, approximately 6cm x 9cm in size.
05 -
Brush each oval with a little olive oil, then fold them over so the oil is on the inside of the fold. Place a chopstick in the center of the fold to create a small space (this helps the buns open easily after steaming), then remove the chopstick. Arrange the folded buns on parchment paper, leaving space between them as they will expand.
06 -
Place the trays of buns in a warm, draft-free area and cover with plastic wrap or a clean plastic bag, making sure it doesn't touch the dough. Let them rise for another hour until they have puffed up noticeably.
07 -
When the buns are almost done rising, prepare for the chicken. Preheat your oven to a low temperature (around 200°F/95°C) to keep the cooked chicken warm. Heat the vegetable oil in a large, deep pan or deep-fat fryer to 350°F/175°C. In a shallow bowl, combine all the ingredients for the crispy coating and mix well.
08 -
Remove the chicken pieces from the buttermilk marinade, allowing excess to drip off. Dredge each piece in the crispy coating mixture, ensuring they are fully covered. Carefully place 10-12 pieces at a time into the hot oil, making sure not to overcrowd the pan. Fry for 3-5 minutes until golden brown and cooked through (cut one open to check - there should be no pink inside).
09 -
Transfer the cooked chicken to a wire rack placed over a baking sheet and keep warm in the preheated oven while you cook the remaining batches. Repeat until all chicken is cooked.
10 -
Bring water to a boil in a steamer. Working in batches, place the buns in the steamer, keeping them on their parchment paper to prevent sticking. Steam for approximately 10 minutes until they are puffy and cooked through. Transfer to a warm plate and cover to keep warm while you steam the remaining buns.
11 -
In a saucepan, combine the sesame oil, vegetable oil, gochujang paste, honey, brown sugar, soy sauce, minced garlic, and ginger. Bring the mixture to a boil, then reduce heat and simmer for about 5 minutes until it thickens slightly.
12 -
Place all the fried chicken pieces in a large bowl. Pour the hot Korean glaze over them and gently toss until all pieces are evenly coated. You can leave the chicken chunks whole or slice them, depending on how you prefer to serve them in the bao buns.
13 -
Carefully open each steamed bao bun and fill with a portion of the glazed Korean fried chicken. Top with sliced green onions, chopped lettuce or cabbage, pickled radishes (if using), and a drizzle of Korean spicy mayo. Sprinkle with black and white sesame seeds. Serve immediately while everything is still warm.
# Notes:
01 -
These Korean Fried Chicken Bao Buns combine soft, pillowy steamed buns with crispy, sweet and spicy glazed chicken for a delicious fusion dish perfect for special occasions or weekend cooking projects.
02 -
For best results, marinate the chicken overnight to enhance flavor and tenderness.
03 -
The bao bun dough and chicken can be prepared in advance. You can also freeze the steamed buns for up to 3 months - just reheat them by steaming for a few minutes.
04 -
You can adjust the spiciness by increasing or decreasing the amount of gochujang paste and chili flakes according to your preference.