Description
These Korean Chicken Steamed Bao Buns are a delicious fusion dish that combines soft, fluffy buns with flavorful chicken filling. The spicy, sweet, and savory flavors make this a perfect appetizer or main course option.
Ingredients
Scale
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 chilli oil
- 1 tablespoon toasted sesame seeds
- 2 scallions (spring onions), finely sliced
- A handful of fresh cilantro (coriander)
Instructions
- Prepare the bun dough: Combine flour, baking powder, yeast, and salt. Add oil and water, knead until smooth. Let rise.
- Cook the chicken: Season chicken with salt. Cook in oils, add garlic, ginger, gochujang, soy sauce, vinegar, and honey. Shred chicken.
- Assemble: Divide dough, flatten into circles, add chicken filling, seal, and steam.
- Serve: Drizzle with chili oil, sprinkle sesame seeds, scallions, and cilantro.
Notes
- You can use pre-cooked chicken or leftovers for a quicker option.
- Adjust the spice level by increasing or decreasing the amount of gochujang paste.
- Experiment with different fillings like vegetables or tofu for a vegetarian version.
Nutrition
- Serving Size: 1 bun with filling
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 60 mg