Flavorful Korean Chicken Bao: 12 Perfect Buns to Try

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Flavorful Korean Chicken Bao is a dish that combines the soft texture of bao buns with crispy, glazed chicken in a spicy-sweet sauce. This delightful fusion not only satisfies your cravings for comfort food but also transports your taste buds to a world of flavor. The contrast of fluffy buns and savory chicken makes it an irresistible meal option. Each bite is a journey, combining the best of Korean and Chinese cuisines, perfect for a family dinner or a gathering with friends.

Why You’ll Love This Flavorful Korean Chicken Bao

This dish is not just about taste; it’s about the experience. Here are a few reasons why you’ll adore this Flavorful Korean Chicken Bao:

Tasty Korean Chicken Bao that balances sweet and spicy flavors.
Perfect for any occasion, from casual dinners to parties.
Easy to customize with your favorite fillings and toppings.
A great way to introduce Korean cuisine to your family.
Can be made gluten-free using specific flour substitutions.
Includes a delicious Korean Chicken Bao filling idea with pickled cucumbers.

This recipe is a true crowd-pleaser and fits perfectly into the Korean cuisine category.

Ingredients for Flavorful Korean Chicken Bao

Gather these items:

300g all-purpose flour, plus extra for dusting
3g instant dry yeast
30g granulated sugar
3g fine sea salt
150ml warm water
15g vegetable oil, plus extra for brushing
1 teaspoon baking powder
Parchment paper, cut into 3×3 inch squares
600g boneless, skinless chicken thighs, cut into 1-inch pieces
1 tablespoon soy sauce (for marinade)
1 tablespoon non-alcoholic mirin substitute
1 teaspoon grated fresh ginger (for marinade)
½ teaspoon minced garlic (for marinade)
Pinch of black pepper (for marinade)
½ cup all-purpose flour (for breading)
½ cup cornstarch (for breading)
½ teaspoon baking powder (for breading)
½ teaspoon salt (for breading)
½ teaspoon black pepper (for breading)
1 large egg (for breading)
½ cup cold water (for breading)
4-6 cups vegetable oil (for deep frying)
¼ cup gochujang
2 tablespoons soy sauce (for glaze)
2 tablespoons rice vinegar (for glaze)
2 tablespoons brown sugar
1 tablespoon honey or maple syrup
1 tablespoon sesame oil
1 teaspoon grated fresh ginger (for glaze)
1 teaspoon minced garlic (for glaze)
1 tablespoon water (for glaze)
½ teaspoon cornstarch (for slurry)
1 tablespoon water (for slurry)
1 English cucumber, thinly sliced
¼ cup rice vinegar (for pickling)
2 tablespoons water (for pickling)
1 tablespoon granulated sugar (for pickling)
½ teaspoon salt (for pickling)
Toasted sesame seeds
Thinly sliced green onions
Kewpie mayonnaise (optional)

How to Make Flavorful Korean Chicken Bao Step-by-Step

Step 1: Activate yeast: Combine warm water, yeast, and sugar; let sit 5-10 minutes until foamy.
Step 2: Mix dry ingredients: Whisk flour, salt, and baking powder. Add to yeast mixture with oil, mix until shaggy dough forms.
Step 3: Knead: Turn dough onto a floured surface, knead 8-10 minutes until smooth and elastic.
Step 4: First rise: Lightly grease a bowl, place dough, cover, and let rise in a warm place for 1-1.5 hours until doubled.
Step 5: Shape bao: Punch down dough, divide into 12 equal pieces (45-50g each), roll into balls. Roll each ball into a 4-5 inch oval, brush half with oil, then fold in half. Place each bao on a 3×3 inch parchment square.
Step 6: Second rise: Arrange shaped bao in steamer baskets, cover, and let rise 30-45 minutes until puffy.
Step 7: Marinate chicken: Combine chicken pieces with soy sauce, non-alcoholic mirin substitute, ginger, garlic, and pepper. Marinate 30 min at room temp or up to 2 hours refrigerated.
Step 8: Prepare batter: Whisk flour, cornstarch, baking powder, salt, pepper. Add egg and cold water to form a thick, pancake-like batter.
Step 9: Coat and fry: Drain excess marinade from chicken. Add chicken to batter, toss to coat.
Step 10: Double fry: Heat oil to 325°F (160°C). Fry chicken in batches for 5-7 minutes until lightly golden. Remove and drain. Increase oil to 350°F (175°C). Return all chicken and fry for another 3-5 minutes until deep golden and crispy. Drain.
Step 11: Prepare glaze: In a saucepan, whisk gochujang, soy sauce, rice vinegar, brown sugar, honey/maple syrup, sesame oil, ginger, garlic, and 1 tablespoon water.
Step 12: Thicken: Bring to a simmer over medium heat. Add cornstarch slurry, simmer 2-3 minutes until thickened. Remove from heat.
Step 13: Coat chicken: In a large bowl, toss fried chicken with warm gochujang glaze until evenly coated.
Step 14: Pickle cucumbers: Thinly slice cucumber. In a saucepan, combine rice vinegar, water, sugar, and salt; heat until dissolved. Pour warm brine over cucumbers, let sit 15-20 minutes at room temperature.
Step 15: Steam bao: Fill steamer pot with 1-2 inches of water, bring to a boil. Place proofed bao (on parchment) in steamer, ensuring space. Cover and steam for 8-10 minutes until puffed and soft. Let rest 2-3 minutes in covered steamer before removing.
Step 16: Assemble bao: Gently open a steamed bao bun. Place 1-2 pieces of glazed Korean fried chicken inside.
Step 17: Garnish: Top with pickled cucumber slices, toasted sesame seeds, green onions, and optional Kewpie mayonnaise. Serve immediately.

Pro Tips for the Best Flavorful Korean Chicken Bao

Keep these in mind:

Use fresh ingredients for best flavor.
Adjust spice level by varying gochujang.
Bao buns can be made ahead and steamed before serving.
For a tasty twist, try adding different fillings for your Korean Chicken Steamed Buns.

Best Ways to Serve Flavorful Korean Chicken Bao

Here are some ideas to elevate your meal:

Serve with a side of kimchi for a traditional touch.
Pair with a refreshing salad to balance the rich flavors.
Offer various toppings like sesame seeds and green onions for customization.

How to Store and Reheat Flavorful Korean Chicken Bao

To store leftovers, allow them to cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days. To reheat, steam again for a few minutes. This method helps maintain the soft texture of the buns and the juiciness of the filling. This is a great option for Korean Chicken Bao meal prep.

Frequently Asked Questions About Flavorful Korean Chicken Bao

What’s the secret to perfect Flavorful Korean Chicken Bao?

The secret lies in the double frying method for the chicken, which ensures a crispy exterior while keeping the meat juicy. Also, using high-quality gochujang adds depth to the flavor.

Can I make Flavorful Korean Chicken Bao ahead of time?

Yes, you can prepare the bao dough and filling in advance. Steam the buns just before serving for the best texture. This makes it easier for Korean Chicken Bao for parties.

How do I avoid common mistakes with Flavorful Korean Chicken Bao?

To avoid dense buns, make sure to knead the dough properly and allow it enough time to rise. Be careful not to overcrowd the steamer, as this can prevent the buns from puffing up.

Variations of Flavorful Korean Chicken Bao You Can Try

Here are some exciting variations to explore:

Try using different proteins like tofu or pork for a savory Korean bun.
Experiment with sweet or spicy sauces for a unique twist.
Incorporate seasonal vegetables into the filling for added crunch and nutrition.

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