Korean sticky chicken Bao Buns

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Korean Sticky Chicken Bao Buns

OMG! This was so delicious, The buns were like angel bread and the chicken was crispy and sticky. But this recipe is has many steps and I was overwhelmed at one point only because I MADE BREAD! Ive never made bread ever! Although it was difficult I did it. Practice makes perfect everything about this recipe was sooooo good! I will definitely make this again the flavors were out of this world, my kids enjoyed the chicken so much and the bread. I would suggest you make these it took about a day but sooo worth it.
Print Recipe
Prep Time 1 day
Cook Time 45 minutes

Equipment

  • 1 Steamer pot look on my amazon list to see all specialty items you might not find in stores

Ingredients
  

Bao Buns

  • 3 ¾  cups 3 ¾ cups flour all purpose
  • 1/2 tsp salt pink
  • 1 packet   instant dried yeast 7g) instant dried yeast
  • 3 tbsp whole milk
  • ¾  cup warm water add 2tbsp to water
  • 3 tbsp unsalted butter
  • 1 tbsp olive oil

chicken & sticky sauce

  • 1 pound chicken breast cut into chunks
  • 2 cups buttermilk
  • 1 tsp garlic salt
  • 2 tsp white pepper
  • 2 tbsp gochujang paste
  • 2 tbsp honey
  • 4 tbsp brown sugar
  • 5 tbsp soy sauce
  • 4 cloves garlic minced
  • 2 tsp minced ginger powder ginger works also
  • 1 1/2 tbsp olive oil
  • 1 1/2 tbsp sesame oil

crispy chicken flour

  • 1 1/2 cups flour all purpose
  • 1 tsp salt & pepper
  • 1 tsp chilli flakes
  • 1 tsp dried thyme
  • 1 1/2 tbsp garlic powder
  • 1 tsp baking powder
  • 1 tsp paprika
  • 1/2 tsp celery salt

other ingredients needed

  • 1 red onion sliced thin
  • 1 cucumber sliced cucumber
  • 2 tbsp white sesame seeds
  • cilantro chopped

Instructions
 

  • 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, knead dough mixer fitted with a dough hook
  • place the dough in an oiled bowl. Cover (with clingfilm) ( I let my dough rise overnight) it will get bigger in size
  • start on the Korean Chicken. Place the chicken in a bowl. season the salt, pepper and garlic salt. Mix together, cover and place in the fridge to marinade for at least 1 hour. again I marinated overnight
  • once the dough has proved, put dough onto a floured surface. Knead the dough again and split into 20 balls.
  • roll each ball into an oval on using a rolling pin
  • Brush the ovals with the olive oil (or melted butter) and fold each oval over, using a straw in the middle to fold over to leave a little space in the fold (so the oil is on the inside of the fold)
  • place the buns on the trays – Cover each tray with clingfilm and leave to prove for a further hour, until puffed up.
  • Mix together the crispy coating flour ingredients in a small bowl. Take the chicken out of the fridge that was marinated in the buttermilk and allow the excess to drip off. Dredge the chicken in the crispy coating start to fry chicken until golden brown and place on a pan
  • put a large steamer pan on to boil. Working in batches, place the buns in the steamer steam for 10 minutes they will be cooked throughly
  • while the chicken and bao buns are cooking, make the sticky sauce. Place the gochujang, honey, sugar, soy sauce, garlic, ginger, vegetable oil and sesame oil in a bowl and stir together.
  • Place all of the cooked chicken in a bowl mix the sauce over the chicken. Toss together to coat.
  • open the steamed bao buns and stuff with the Korean chicken. Top with slices of red onion, cucumber, fresh coriander (cilantro) and sesame seeds before serving

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