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
Units
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 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