Korean Chicken Bao

kitchensanctuary.com

Claudia

Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 4 hours

subheading: Bao Buns:

450 g (3 ¾ cups) plain (all-purpose) flour

2 tbsp caster sugar

½ tsp salt

2 tsp (equivalent to one packet or 7g) instant dried yeast

3 tbsp whole milk

210 ml (¾ cup + 2tbsp) warm water

3 tbsp unsalted butter very soft

1 tbsp olive oil

subheading: Chicken and marinade:

4 chicken breasts sliced into bite-size chunks

240 ml (1 cup) buttermilk

½ tsp salt

¼ tsp white pepper

¼ tsp garlic salt

subheading: Crispy Coating:

180 g (1 ½ cups) plain (all-purpose) flour

1 tsp salt

1 tsp ground black pepper

½ tsp garlic salt

½ tsp celery salt

1 tsp dried thyme

1 tsp paprika

1 tsp baking powder

1 tsp chilli flakes

vegetable oil for deep frying at least 1 litre/four cups

subheading: Korean Sauce:

2 tbsp gochujang paste

2 tbsp honey

4 tbsp brown sugar

4 tbsp soy sauce

2 cloves garlic peeled and minced

2 tsp minced ginger

1 tbsp vegetable oil

1 tbsp sesame oil

subheading: To Serve:

1 small red onion thinly sliced

¼ cucumber chopped into small pieces

small bunch of fresh coriander cilantro, roughly chopped

2 tsp black and white sesame seeds

Note: Ingredients may have been altered from the original.

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