Introduction to Korean Chicken Bao
If you're seeking a delightful twist on your traditional bao, look no further than Korean chicken bao. These soft, fluffy steamed buns are filled with crispy chicken, marinated in a medley of luscious Korean flavors. It's like a warm hug for your taste buds!
Why Korean Chicken Bao is the Perfect Homemade Treat
Not only are Korean chicken bao fun to make, but they also serve as fantastic party food! Imagine impressing your friends with a platter of these mouthwatering buns at your next gathering. The combination of the tender bao, the crunchy chicken, and the signature spicy-sweet sauce will certainly leave your guests in awe.
Making these tasty morsels at home isn't as daunting as it might seem. The preparation of the bao dough offers a wholesome culinary experience, while the marination of the chicken allows for that deep, rich flavor that makes Korean cuisine so beloved. Plus, you can customize them with toppings like fresh cilantro, red onions, and sesame seeds to suit your preferences.
For more information on how to master the art of steaming buns, check out this detailed guide on steaming techniques. With a bit of patience and enthusiasm, you'll be well on your way to serving up the ultimate luxury in handheld snacks!
Ingredients for Korean Chicken Bao
Essential ingredients for bao buns
To create the perfect bao buns, you'll need:
- 450 g (3 ¾ cups) all-purpose flour: This is your main ingredient for a fluffy texture.
- 2 tablespoon caster sugar: For a hint of sweetness.
- ½ teaspoon salt: To balance flavors.
- 2 teaspoon instant dried yeast: For that delightful rise.
- 3 tablespoon whole milk: Adds richness and moisture.
- 210 ml (¾ cup + 2 tbsp) warm water: Activates the yeast for rising.
- 3 tablespoon soft unsalted butter: Ensures a tender bite.
- 1 tablespoon olive oil: Helps prevent sticking while steaming.
Ingredients for crispy chicken
The star of your Korean Chicken Bao is the crispy chicken, made from:
- 4 chicken breasts, cut into bite-sized pieces.
- 240 ml (1 cup) buttermilk: For marinating and tenderizing the chicken.
- ½ teaspoon salt, ¼ teaspoon white pepper, and ¼ teaspoon garlic salt: Essential seasonings for flavor.
Components of the Korean sauce
Don’t forget the mouth-watering sauce! Combine these components:
- 2 tablespoon gochujang paste: A must for authentic Korean flavor.
- 2 tablespoon honey and 4 tablespoon brown sugar: Adds sweetness and depth.
- 4 tablespoon soy sauce: For that savory umami kick.
- 2 cloves minced garlic and 2 teaspoon minced ginger: Fresh aromatics elevate the taste.
- 1 tablespoon vegetable oil and sesame oil: Infuses richness and nutty notes.
Ready to get cooking? With these ingredients in hand, you’re just steps away from a delicious Korean Chicken Bao. For more tips on sourcing the best ingredients, you may want to check out this guide to Korean cooking. Happy cooking!
Step-by-step Preparation of Korean Chicken Bao
Making your own Korean Chicken Bao at home is not only incredibly rewarding but also a fantastic way to impress friends at your next gathering. Let’s break down the preparation in an easy-to-follow manner.
Make the bao dough
To start, we’ll whip up the bao dough, which serves as the fluffy outer layer for our chicken. Combine 450 g of plain flour, 2 tablespoons of caster sugar, ½ teaspoon of salt, and 2 teaspoons of instant dried yeast in a bowl. Meanwhile, warm 3 tablespoons of whole milk and 210 ml of warm water together, melting 3 tablespoons of soft unsalted butter into the mix. Pour this liquid blend into the flour mixture and knead for about 10 minutes until smooth. Cover the dough and let it double in size for about 90 minutes.
Prepare the chicken marinade
In the meantime, let’s turn our attention to the chicken. Slice 4 chicken breasts into bite-size pieces and place them in a bowl. Mix in 240 ml of buttermilk, ½ teaspoon of salt, ¼ teaspoon of white pepper, and ¼ teaspoon of garlic salt. Cover and refrigerate this mixture for at least an hour. This simple marinade infuses flavor and helps tenderize the chicken.
Create the crispy coating
While the chicken marinates, you can get the crispy coating ready. In a small bowl, combine 180 g of plain flour, 1 teaspoon of salt, 1 teaspoon of ground black pepper, ½ teaspoon of garlic salt, ½ teaspoon of celery salt, 1 teaspoon of dried thyme, 1 teaspoon of paprika, 1 teaspoon of baking powder, and 1 teaspoon of chili flakes. This blend will give the chicken that extra crunch!
Fry the chicken
Once the chicken has marinated, it's time to coat and fry it. Heat at least 1 liter of vegetable oil in a deep pan. While the oil is heating, take each piece of chicken, allowing excess marinade to drip off, and dredge it in the crispy coating mixture. When the oil is hot enough (test by dropping in a small piece of bread), carefully add the chicken pieces, frying for about 3-5 minutes or until golden brown. Drain on a paper towel and keep warm in a low oven.
Steam the bao buns
To make the bao, punch down your dough and divide it into small balls. Roll each ball into an oval and brush with olive oil before folding. Place on small squares of baking parchment. Allow them to prove for another hour while you prepare to steam. A traditional bamboo steamer works wonders here—steam the buns for about 10 minutes until puffy!
Make the Korean sauce
As the chicken fries and buns steam, let’s whip up a quick Korean sauce. In a saucepan, combine 2 tablespoons of gochujang paste, 2 tablespoons of honey, 4 tablespoons of brown sugar, 4 tablespoons of soy sauce, 2 minced garlic cloves, 2 teaspoons of minced ginger, 1 tablespoon of vegetable oil, and 1 tablespoon of sesame oil. Bring it to a boil and simmer until thickened, about 5 minutes.
Assemble your Korean Chicken Bao
Now comes the fun part! Take your soft bao buns and carefully open them up. Stuff each bun with a generous portion of the crispy chicken, then top with whatever toppings make your mouth water: slices of red onion, chopped cucumber, fresh cilantro, and a sprinkle of sesame seeds. Voilà! You now have your very own delectable Korean Chicken Bao ready to enjoy.
By following these steps, you’ll have a delightful bite perfect for any occasion—get ready to win over your guests or treat yourself!
Variations of Korean Chicken Bao
Spicy Korean Chicken Bao
For those who crave an extra kick, try crafting a Spicy Korean Chicken Bao. Simply add more gochujang or a dash of sriracha into your marinade. The result? A tantalizing dish that elevates the heat factor while maintaining that classic tender, crispy chicken texture. Pair it with sliced jalapeños for an added crunch and spice!
Veggie Korean Bao Option
Not in the mood for chicken? No problem! Create a Veggie Korean Bao Option by swapping out the chicken for tofu or your favorite vegetables like mushrooms and bell peppers. Marinate the veggies in the same sweet and spicy sauce to infuse flavors. These colorful buns are a great way to impress your friends, suitable for vegetarians, and just as delightful as the original.
Feel free to explore these variations and make the recipe your own! For more tips and ideas, check out Korean Cooking for great insights and recipe inspirations.
Cooking Tips and Notes for Korean Chicken Bao
Tips for Perfect Bao Buns
- Knead Well: A good dough requires about 10 minutes of kneading. This will help develop gluten for fluffy bao buns.
- Proper Proving: Don’t rush the proving! Let the dough double in size, as this is crucial for achieving that soft and airy texture.
- Steam Right: When you place buns in the steamer, make sure there’s enough space between them. This allows them to expand as they cook without sticking together.
Secrets to Crispy Chicken
- Marinate: Letting the chicken soak in buttermilk for at least an hour helps to tenderize it while adding flavor.
- Double Coating: After dredging the chicken in flour, allow it to rest for a few minutes before frying. This helps create a thicker, crispier layer.
- Oil Temperature: Ensure your oil is hot enough before adding chicken. A quick way to test is by dropping in a small piece of bread; if it sizzles and browns quickly, you’re good to go!
With these tips, your Korean Chicken Bao will turn out deliciously every time! For more insights on making bao, check out resources from Serious Eats or Epicurious.
Serving Suggestions for Korean Chicken Bao
Ideal Accompaniments
When serving your Korean Chicken Bao, consider pairing them with vibrant sides that enhance the overall experience. Crunchy Asian slaw or a fresh cucumber salad add a crisp contrast to the fluffy buns. Don't forget a bowl of kimchi for an authentic taste of Korea that packs a punch! For a beverage, a chilled green tea or refreshing sparkling water with lime can balance out the richness of the chicken, making your meal delightful.
Presentation Tips for Parties
To wow your guests, arrange the Korean Chicken Bao on a large platter. Use fresh herbs like cilantro and mint to garnish, adding a pop of color. For a casual vibe, serve them with small bowls of dipping sauces like extra gochujang or a tangy soy sauce blend. This invites guests to customize their bites and creates an interactive dining experience! Consider providing personalized place cards with suggested pairings, encouraging conversation and engagement around the delicious food.
By keeping these suggestions in mind, your Korean Chicken Bao will surely stand out at any gathering, creating a memorable culinary experience.
Time Breakdown for Korean Chicken Bao
Preparation Time
Set aside about 1 hour to prepare the ingredients for your Korean Chicken Bao. This includes making the dough for the bao buns and marinating the chicken to infuse those delicious flavors.
Cooking Time
The cooking process will take roughly 30 minutes. This includes frying the Korean chicken until crispy and steaming the bao buns to perfection.
Total Time
All in all, expect to invest about 4 hours from start to finish. This includes proving times for both the dough and the chicken marinade, ensuring everything is tender and flavorful when it’s served at your next gathering.
Dive into this recipe and impress your guests with an unforgettable Korean Chicken Bao experience!
Nutritional Facts for Korean Chicken Bao
Calories per serving
Each Korean Chicken Bao packs in approximately 289 calories. This makes it a balanced choice for those looking to enjoy flavorful party food without overindulging.
Protein content
You're getting about 14 grams of protein per bao, thanks to the crispy chicken filling. It’s a great way to fuel up while satisfying your taste buds!
Sodium levels
With sodium levels around 650 mg, it’s wise to enjoy these delicious buns in moderation, especially if you're watching your salt intake. Consider pairing them with fresh veggies for a lighter meal.
FAQ about Korean Chicken Bao
Can I make Korean Chicken Bao ahead of time?
Absolutely! You can prepare the Korean Chicken Bao components in advance. Cook the crispy chicken, whip up the sauce, and make the bao buns well ahead of time. When you're ready to serve, just reheat everything separately—chicken in the oven and buns in a steamer or microwave for a fresh taste.
Are there alternatives for steaming?
If you don’t have a traditional steamer, don’t fret! You can use a metal colander or even a heatproof plate placed atop a pot with boiling water. Just ensure you cover it well to trap the steam.
How do I store leftovers?
Leftover Korean Chicken Bao can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, steam the buns for 4-5 minutes and toss the chicken with the sauce in a pan until heated through. This will help maintain the flavor and texture, ensuring every bite is delightful!
Conclusion on Korean Chicken Bao
In summary, Korean Chicken Bao is not just a recipe; it's a delightful culinary experience! Whether you're hosting a party or enjoying a cozy night in, these fluffy bao buns filled with crispy Korean chicken will surely impress. Make them ahead for convenience and savor each flavorful bite!
Korean Chicken Bao
Equipment
- Large pan
- steamer
- mixing bowl
- rolling pin
- tray
Ingredients
Bao Buns
- 450 g plain (all-purpose) flour
- 2 tablespoon caster sugar
- 0.5 teaspoon salt
- 2 teaspoon instant dried yeast equivalent to one packet or 7g
- 3 tablespoon whole milk
- 210 ml warm water ¾ cup + 2tbsp
- 3 tablespoon unsalted butter very soft
- 1 tablespoon olive oil
Chicken and marinade
- 4 pieces chicken breasts sliced into bite-size chunks
- 240 ml buttermilk 1 cup
- 0.5 teaspoon salt
- 0.25 teaspoon white pepper
- 0.25 teaspoon garlic salt
Crispy Coating
- 180 g plain (all-purpose) flour 1 ½ cups
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 0.5 teaspoon garlic salt
- 0.5 teaspoon celery salt
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon baking powder
- 1 teaspoon chilli flakes
- 1 litre vegetable oil for deep frying, at least 1 litre (four cups)
Korean Sauce
- 2 tablespoon gochujang paste
- 2 tablespoon honey
- 4 tablespoon brown sugar
- 4 tablespoon soy sauce
- 2 cloves garlic peeled and minced
- 2 teaspoon minced ginger
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
To Serve
- 1 small red onion thinly sliced
- 0.25 piece cucumber chopped into small pieces
- 1 small bunch fresh coriander cilantro, roughly chopped
- 2 teaspoon black and white sesame seeds
Instructions
Bao Preparation
- Start by making the bao buns, Place the flour, sugar, salt, and yeast in a bowl and mix together.
- Add the milk, warm water, and butter to a jug and stir together until the butter melts.
- Stir the liquid mixture into the flour mixture at first with a spoon, and then with your hands. Turn out onto a floured surface and knead for 10 minutes.
- Place the dough in an oiled bowl. Cover (with clingfilm or a damp tea towel) and leave to prove until doubled in size - about 90 minutes - 2 hours.
- After the dough has proved, tip it out onto a floured surface. Knead again and split it into 20 balls.
- Place a piece of baking parchment on your work surface and roll each ball into an oval, approximately 6cm x 9cm.
- Brush the ovals with olive oil and fold each oval over, using a chopstick in the middle. Remove the chopstick and place each bun onto a small piece of baking parchment.
- Place the buns on trays - still on the baking parchment - cover each tray with clingfilm or a carrier bag and leave to prove for a further hour.
Chicken Cooking
- Preheat the oven to a low heat to keep the cooked chicken warm.
- Heat a large pan of vegetable oil until hot.
- Mix together the crispy coating ingredients in a small bowl.
- Take the chicken out of the fridge, dredge it in the crispy coating mixture until fully covered.
- Once the oil is hot enough, add in 10-12 of the chicken pieces and cook for 3-5 minutes until golden brown.
- Place cooked chicken on a tray in the oven to keep warm.
- Meanwhile, put a large steamer pan on to boil. Place the buns in the steamer and steam for 10 minutes.
Sauce Preparation
- While the chicken and bao buns are cooking, make the sauce. Combine all sauce ingredients in a saucepan and stir together.
- Bring to the boil, then simmer for 5 minutes until thickened.
Assembly
- Place all cooked chicken in a bowl and pour the sauce over, tossing to coat.
- Stuff the steamed bao buns with the Korean chicken and top with slices of red onion, cucumber, fresh coriander, and sesame seeds before serving.
Leave a Reply