If you’re looking for a delicious and unique dish to impress your family and friends, look no further than these Korean Chicken Steamed Bao Buns. Packed with flavor and easy to make, these buns are perfect for a cozy night in or a fun dinner party.
Why You’ll Love This Recipe:
- The combination of tender chicken and spicy gochujang sauce creates a mouthwatering flavor profile.
- With simple ingredients and minimal prep time, this recipe is perfect for busy weeknights or meal prep.
- These bao buns are versatile and can be customized with your favorite toppings and fillings.
Ingredient Notes:
For the bun dough –
- plain flour: provides the base for the buns.
- baking powder: helps the buns rise and become fluffy.
- instant yeast: gives the buns their airy texture.
- salt: enhances the overall flavor of the dough.
- neutral oil: adds moisture to the dough.
- lukewarm water: binds the ingredients together.
For the chicken –
- boneless, skinless free-range chicken thighs: can be substituted with pre-cooked chicken or roast chicken leftovers.
- salt: seasons the chicken.
- olive oil and sesame oil: add richness and flavor to the dish.
- garlic and ginger: provide aromatic notes to the chicken.
- gochujang paste, soy sauce, rice vinegar, and honey: create a sweet and spicy sauce for the chicken.
To serve –
- chili oil, toasted sesame seeds, scallions, and cilantro: add extra flavor and freshness to the buns.
Step-by-Step Instructions:
- In a bowl, mix flour, baking powder, yeast, and salt. Add oil and water, knead into a smooth dough, and let it rise.
- Marinate the chicken with salt, olive oil, sesame oil, garlic, ginger, gochujang, soy sauce, rice vinegar, and honey. Cook until tender.
- Divide the dough into balls, flatten them, fill with chicken, and steam for 15 minutes.
- Serve hot buns garnished with chili oil, sesame seeds, scallions, and cilantro.
Helpful Tips:
- For a quicker version, use store-bought bao buns.
- Swap chicken with tofu for a vegetarian option.
- Store leftover bao buns in an airtight container in the fridge for up to 3 days.
Expert Tips for the Best Results:
- Allow the dough to rise in a warm place for at least an hour for the best texture.
- Adjust the spice level by adding more or less gochujang paste to suit your taste.
Serving Suggestions:
These Korean Chicken Steamed Bao Buns pair well with a side of kimchi, pickled vegetables, or a refreshing cucumber salad. For drinks, try serving them with a cold glass of Korean rice wine or green tea.
Storage and Reheating Tips:
To store, place the buns in a resealable bag or container in the fridge. To reheat, steam the buns for a few minutes until warmed through, or microwave for a quick option.
Frequently Asked Questions:
- Can I make the dough ahead of time?
- Yes, you can prepare the dough in advance and refrigerate it until ready to use.
- Can I freeze the bao buns?
- Yes, you can freeze the buns after steaming. Thaw and reheat before serving.
- Can I use chicken breast instead of thighs?
- While chicken thighs are more flavorful and tender, you can use chicken breast if preferred.
- How can I make the buns gluten-free?
- Use a gluten-free flour blend and make sure all other ingredients are gluten-free as well.
Conclusion:
These Korean Chicken Steamed Bao Buns are a delicious and satisfying dish that will impress your taste buds. Try making them for your next meal and enjoy the flavorful combination of tender chicken and spicy sauce. Share your feedback and creative twists on this recipe with us!
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Korean Chicken Steamed Bao Buns
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 4 servings 1x
- Category: Main-course
- Method: Steaming
- Cuisine: Korean
- Diet: Hindu
Description
These Korean Chicken Steamed Bao Buns are filled with flavorful chicken marinated in a delicious blend of spices and sauces, topped with chili oil, sesame seeds, scallions, and cilantro for a perfect balance of flavors.
Ingredients
For the bun dough:
- 350g plain flour
- 2 teaspoons baking powder
- 2 teaspoons instant yeast
- 2 teaspoons salt
- 1.5 tablespoons neutral oil
- 180g lukewarm water
For the chicken:
- 1lb/500g boneless, skinless free-range chicken thighs
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 tablespoon sesame oil
- 2 garlic cloves, crushed
- 1 tablespoon ginger, grated
- 2 tablespoons gochujang paste
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 3 tablespoons honey
To serve:
- 1 tablespoon chili oil
- 1 tablespoon toasted sesame seeds
- 2 scallions, finely sliced
- A handful of fresh cilantro
Instructions
- Prepare the bun dough: Mix flour, baking powder, yeast, and salt. Add oil and water, knead until smooth. Let it rise.
- Cook the chicken: Season chicken with salt. Cook in olive oil, add garlic, ginger, gochujang, soy sauce, rice vinegar, and honey. Shred the chicken.
- Assemble: Flatten dough, add chicken filling, steam until cooked. Serve with chili oil, sesame seeds, scallions, and cilantro.
Notes
- You can use pre-cooked chicken or leftovers for a quicker option.
- Adjust spice levels to your preference by altering the amount of gochujang paste.
Nutrition
- Serving Size: 1 bun
- Calories: 250 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 60 mg