Fluffy bao with crispy chicken (Print Version)
# Ingredients:
→ Bao Dough
01 -
Dry baker's yeast
02 -
Sugar
03 -
Warm water
04 -
All-purpose flour
05 -
Baking powder
06 -
Vegetable oil
→ Chicken
07 -
Boneless chicken thighs
08 -
Cornstarch
09 -
Freshly grated ginger
10 -
Salt and pepper
11 -
Oil for frying
→ Caramelized Sauce
12 -
Soy sauce
13 -
Corn syrup or honey
14 -
White vinegar
15 -
Garlic
16 -
Optional: Gochujang (a spicy Korean chili paste)
→ Toppings
17 -
Cucumber
18 -
Sesame seeds
19 -
Green onions
# Instructions:
01 -
Mix the yeast with warm water and sugar in a bowl. Stir in the flour, baking powder, and oil. Knead everything until the dough is nice and smooth. Let it rise for an hour at 35°C.
02 -
Split the dough into even-sized balls. Roll out each ball into oval shapes and let these rest again for 45 minutes at 35°C.
03 -
Season the chicken pieces with grated ginger, salt, and pepper. Coat them all well using cornstarch.
04 -
Steam the buns for 15 minutes or until they've puffed up nicely.
05 -
Sauté the garlic, then pour in the soy sauce, corn syrup, vinegar, and (if using) gochujang. Let the mixture bubble and thicken into a caramel-like texture.
06 -
Fry the chicken pieces twice for extra crispiness. When they're golden and crunchy, toss them in the caramelized sauce.
07 -
Split open the buns, load them up with cucumber slices, the saucy crispy chicken, then sprinkle with sesame seeds and chopped green onions.
# Notes:
01 -
This recipe brings together soft homemade bao buns with crispy, Korean-style chicken.
02 -
Gochujang is a Korean chili paste. Leave it out for a milder version of this dish.