Description
These Korean Chicken Steamed Bao Buns are soft, fluffy, and filled with a flavorful, sticky gochujang chicken mixture. The homemade bao dough is steamed or pan-fried to perfection and then topped with chili oil, toasted sesame seeds, fresh scallions, and cilantro for a delightful and vibrant Asian-inspired snack or meal.
Ingredients
Scale
Bun Dough
- 350g plain flour
- 2 teaspoons baking powder
- 2 teaspoons instant yeast
- 2 teaspoons salt
- 1.5 tablespoons neutral sunflower oil
- 180g lukewarm water
Chicken Filling
- 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 grated ginger (or ginger paste)
- 2 tablespoons gochujang paste
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 3 tablespoons honey (or sweet chili jam)
To Serve
- 1 tablespoon chili oil
- 1 tablespoon toasted sesame seeds
- 2 scallions (spring onions), finely sliced
- A handful of fresh cilantro (coriander)
Instructions
- Prepare the Chicken: Preheat your oven to 480°F (250°C) fan bake and line a tray with parchment paper. Arrange the chicken thighs on the tray, season with salt, freshly ground pepper, and drizzle with olive oil. Roast until charred and golden, then let cool slightly. Shred or chop the cooked chicken using two forks.
- Make the Gochujang Sauce and Coat Chicken: In a large bowl, combine 2 tablespoons gochujang paste, 2 tablespoons soy sauce, 3 tablespoons honey or sweet chili jam, 1 tablespoon rice vinegar, crushed garlic, and grated ginger. Mix well, add the shredded chicken, and toss until well coated.
- Prepare the Dough (Using Stand Mixer): In the mixer’s bowl, combine 350g plain flour, 2 teaspoons baking powder, 2 teaspoons instant yeast, 2 teaspoons salt, 1.5 tablespoons sunflower oil, and 180g lukewarm water. Knead with the dough hook at medium speed for about six minutes until the dough feels soft, supple, and not sticky.
- Prepare the Dough (By Hand): Combine the flour, baking powder, yeast, and salt in a large bowl. Stir then add oil and water. Mix until a shaggy dough forms, then turn onto a floured surface and knead for about seven minutes until smooth and supple but not sticky.
- Form Buns: Roll the dough into a long sausage shape and cut into 12 equal pieces. Keep unused pieces covered with a clean tea towel to prevent drying. Shape each piece into a ball, flatten to a circle, then roll out to about 4 inches (10cm) diameter with thinner edges.
- Fill and Seal Buns: Place a heaped teaspoon of chicken filling in the center of each dough circle. Start pleating from the edge farthest from you, folding small sections of dough back on themselves, rotating the bun until sealed at the top. Pinch and twist to secure.
- Rest Buns: Place formed buns into a lined steamer basket (or parchment-lined plate if pan-frying). Let them rest and puff up for about 30 minutes; timing may vary depending on kitchen temperature.
- Cook the Buns: For steaming, place the steamer basket over boiling water, cover, and steam the buns for 10 minutes. For pan-frying, heat oil in a large non-stick pan across medium-high heat, add buns and fry until the bottoms are golden. Pour in water to reach one-third the height of buns, cover with a lid, and steam for 10 minutes.
- Garnish and Serve: Serve buns warm from the steamer basket or a platter if pan-fried. Drizzle with chili oil, sprinkle toasted sesame seeds, chopped scallions, and fresh cilantro. Enjoy immediately.
Notes
- On Pleating the Dough: Pleating may seem tricky at first but becomes easier with practice. The dough sticks to itself for easy sealing. Appearance doesn’t have to be perfect for great taste.
- Storage: Cooked buns freeze well. Freeze them individually on a baking paper-lined tray for about 30 minutes until solid, then transfer to zip-lock bags. Re-steam from frozen for 10 minutes before serving.
- Ingredient Variations: Feel free to swap chicken filling with pulled pork, leftover roast meats, roasted or stir-fried vegetables, or even leftover curry such as butter chicken or chicken saag.
- Serving Suggestions: Serve with a fresh smacked cucumber salad and extra chili oil for dipping.
- Pro Tip for Steamer Liner: Create a perforated liner by folding baking paper and cutting slits on the folded edge before unfolding to allow steam circulation.
Nutrition
- Serving Size: 1 bun
- Calories: 210
- Sugar: 6g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 45mg
