Korean Chicken Bao

In recent years, the culinary world has witnessed a delightful surge in the popularity of bao buns, especially when they embrace diverse global flavors. Among these variations, the Korean Chicken Bao stands out as a tantalizing fusion dish that perfectly marries the traditional Asian bao with bold and savory Korean-inspired fillings. Imagine sinking your teeth into a pillowy soft bun, filled with succulent, marinated chicken that boasts a symphony of sweet, spicy, and umami flavors. The unique blend of textures and tastes makes Korean Chicken Bao not just a meal but an experience to savor.

Discover the delicious world of Korean Chicken Bao, a savory fusion of fluffy bao buns and marinated chicken bursting with Korean flavors. This recipe combines the traditional technique of bao-making with the bold tastes of gochujang, garlic, and sesame oil for a culinary adventure you won't forget. Perfect for a cozy dinner or a fun gathering, these baos are easy to make and sure to impress your guests. Dive into the step-by-step guide for a delightful cooking experience!

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Ingredients

For the Bao Buns:

2 cups all-purpose flour

1 tsp instant yeast

1 tbsp sugar

1/2 tsp baking powder

1/2 tsp salt

3/4 cup warm water

1 tbsp vegetable oil (plus extra for greasing)

For the Korean Chicken Filling:

1 lb boneless, skinless chicken thighs

1/4 cup soy sauce

2 tbsp gochujang (Korean red chili paste)

1 tbsp sesame oil

2 tbsp honey

4 cloves garlic, minced

1-inch piece ginger, grated

1 tbsp rice vinegar

1 tbsp cornstarch (for thickening)

For the Garnish:

1/2 cup cucumber, thinly sliced

1/4 cup carrots, julienned

Fresh cilantro, for topping

Sesame seeds, for garnish

Instructions

Prepare the Bao Buns:

- In a large mixing bowl, combine the flour, instant yeast, sugar, baking powder, and salt.

- Gradually add the warm water and vegetable oil while stirring until a rough dough forms.

- Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.

Make the Korean Chicken Filling:

- In a large bowl, combine soy sauce, gochujang, sesame oil, honey, garlic, ginger, rice vinegar, and cornstarch. Mix well.

- Cut the chicken thighs into bite-sized pieces and marinate them in the sauce for at least 30 minutes (or up to 2 hours for deeper flavor).

Cook the Chicken:

- Heat a skillet over medium-high heat and add the marinated chicken, discarding leftover marinade.

- Sauté the chicken for about 8-10 minutes or until fully cooked and the chicken is caramelized, stirring occasionally.

Shape the Bao Buns:

- Once the dough has risen, punch it down and divide it into 10 equal portions.

- Roll each portion into a ball, then flatten it into a circle about 4 inches in diameter. Use a rolling pin if necessary.

- Place each circular dough on a small square of parchment paper to prevent sticking during steaming.

Steam the Bao Buns:

- Prepare a steamer or a large pot with a steaming rack and fill it with water. Bring to a simmer.

- Place the buns in the steamer basket (in batches if necessary) and cover the pot with a lid.

- Steam the buns for about 10-12 minutes until they are fluffy and cooked through.

Assemble the Bao:

- Carefully open the steamed bao buns and fill each with a generous scoop of the Korean chicken.

- Top with cucumber slices, julienned carrots, fresh cilantro, and a sprinkle of sesame seeds.

Serve:

- Enjoy your delicious Korean Chicken Bao warm and fresh, perfect for a lunch, dinner, or any gathering!

Prep Time, Total Time, Servings: 1 hour 30 minutes | 2 hours | 10 servings