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Soft and fluffy steamed bao buns filled with crispy Korean chicken - a fantastic party food idea to impress your guests!

Korean Chicken Bao

(450 grams) plain (all purpose) flour

tbsp caster sugar

salt

(equivalent yeast

whole milk

+ 2tbsp (210 milliliters altogether) warm water

tbsp unsalted butter

olive oil

chicken breasts

(240 milliliters) buttermilk

tsp salt

tsp white pepper

tsp garlic salt

(180 grams) plain (all-purpose) flour

tsp black pepper

½ tsp celery salt

thyme

paprika

tsp baking powder

tsp chilli flakes

vegetable oil

tbsp gochujang paste

tbsp honey

tbsp brown sugar

soy sauce

garlic

tsp minced ginger

tbsp sesame oil

red onion (thinly sliced)

cucumber

coriander

tsp black and white sesame seeds

Start by making the bao buns.

Place the flour, sugar, salt and yeast in a bowl and mix together.

Add the milk, warm water and butter to a jug and stir together until the butter melts. Stir the liquid mixture into the flour mixture at first with a spoon, and then with your hands. Turn out onto a floured surface and knead for 10 minutes. Alternatively, you can do this in a mixer fitted with a dough hook.

Place the dough in an oiled bowl. Cover (with clingfilm or a damp tea toweand leave to prove until doubled in size - about 90 minutes - 2 hours).

Meanwhile, start on the Korean Chicken. Place the chicken in a bowl. Add the buttermilk, salt, pepper and garlic salt. Mix together, cover and place in the fridge to marinade for at least 1 hour.

After the dough has proved, tip it out of the bowl onto a floured surface. Knead the dough again and split into 20 balls. Place a piece of baking parchment on your work surface and roll each ball into an oval on top of the parchment, using a rolling pin – approx. 6cm x 9cm.

Brush the ovals with the olive oil and fold each oval over, using a chopstick in the middle to fold over to leave a little space in the fold (so the oil is on the inside of the fold). Remove the chopstick and place each bun onto a small piece of baking parchment.

Place the buns on the trays - still on the the baking parchment - as this will help you to move them later. Cover each tray with clingfilm or a carrier bag (ensuring the clingfilm doesn&#x27;t touch the dough - or it will stick) and leave to prove for a further hour, until puffed up.

Preheat the oven to a low heat (to keep cooked chicken warm). Heat a large pan of vegetable oil (or preheat your deep fat fryer) until hot (you can test by dropping a small cube of bread in there, if it rises immediately to the top and starts to bubble rapidly, it’s hot enough). You’ll need at least 1 litre (4 cups) of oil.

Mix together the crispy coating ingredients in a small bowl. Take the chicken out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the chicken in the crispy coating mixture – ensuring it’s fully covered. Place on a tray and repeat until all of the chicken is coated.

Once the oil is hot enough, add in 10-12 of the chicken pieces. You can add more or less depending on the size of your pan, just be sure not to overcrowd the chicken. Cook for 3-5 minutes until golden brown and cooked in the middle. You can check this by cutting open a piece of chicken, if it’s no longer pink in the middle, it’s cooked.

Place on a tray in the oven to keep warm whilst you cook the rest of the chicken.

Meanwhile, put a large steamer pan on to boil. Working in batches, place the buns in the steamer (you can keep them on the baking parchment and steam for 10 minutes. I use a double layer steam pan - placing four buns in each layer. Once steamed, place on a warm plate.

While the chicken and bao buns are cooking, make the sauce. Place the gochujang, honey, sugar, soy sauce, garlic, ginger, vegetable oil and sesame oil in a saucepan and stir together.

Bring to the boil, then simmer for 5 minutes until thickened.

Place all of the cooked chicken in a bowl and pour the sauce over the chicken. Toss together to coat. You can leave the chicken chunks whole, or slice up if you prefer.

Carefully open the steamed bao buns and stuff with the Korean chicken. Top with slices of red onion, cucumber, fresh coriander (cilantro) and sesame seeds before serving.

Looking for a really impressive and grown up party food? Soft and fluffy steamed mini bao buns filled with crispy Korean chicken are the answer! Everyone raves about them when I make them.

Full Korean Chicken Bao Recipe is available on our site: https://www.kitchensanctuary.com/korean-chicken-bao/

Ingredients:
Bao Buns:
3 3/4 cups (450g) plain (all purpose) flour
2 tbsp caster sugar
½ tsp salt
2 tsp (equivalent to one packet or 7g) instant dried yeast
3 tbsp whole milk
3/4 cup + 2tbsp (210ml altogether) warm water
3 tbsp unsalted butter very soft
1 tbsp olive oil

Chicken and marinade:
4 chicken breasts sliced into bite-size chunks
1 cup (240ml) buttermilk
1/2 tsp salt
1/4 tsp white pepper
1/4 tsp garlic salt

Crispy Coating:
1 1/2 cups (180g) plain (all-purpose) flour
1 tsp salt
1 tsp ground black pepper
1/2 tsp garlic salt
½ tsp celery salt
1 tsp dried thyme
1 tsp paprika
1 tsp baking powder
1 tsp chilli flakes
vegetable oil for deep frying at least 1 litre/four cups

Korean Sauce:
2 tbsp gochujang paste
2 tbsp honey
4 tbsp brown sugar
4 tbsp soy sauce
2 cloves garlic peeled and minced
2 tsp minced ginger
1 tbsp vegetable oil
1 tbsp sesame oil

To Serve:
1 small red onion thinly sliced
1/4 cucumber chopped into small pieces
Small bunch of fresh coriander cilantro, roughly chopped
2 tsp black and white sesame seeds

#Koreanfood #recipes# partyfood

Korean Chicken Bao Buns = impressive and grown up party food!

How to make the perfect tender, juicy, double cheeseburger with easy burger sauce on a lightly toasted brioche bun.

The Ultimate Double Cheeseburger

450 g minced (ground) beef (ideally 20% fat)

¼ tsp ground black pepper

burger cheese (use regular burger cheese or slices of your favourite cheese)

brioche buns

curly lettuce (sliced)

tomatoes (– sliced)

¼ brown onion (,peeled and sliced)

tbsp Burger Sauce

Preheat a griddle or large frying pan until hot and brush with the vegetable oil.

Form the beef mince into 4 patties and sprinkle on both sides with the salt and pepper.

Place the patties on the griddle and cook, for about 3 minutes, until browned, then turn the burgers over and place a slice of cheese on top of each burger.

Cook for a further 1-3 minutes, until the burger is cooked through.

Take the burgers off the griddle when cooked and leave to rest for 2-3 minutes.

Whilst the burgers are resting, mix the sauce ingredients together and put to one side.

To assemble the burgers. Place the lettuce on the bottom of two of the burger buns followed by slices of tomato. Add a burger to each bun.

Top with onion slices and another burger.

Drizzle over the sauce and place the top of the bun on each burger and serve.

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Korean Chicken Bao

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The most viewed handheld food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine