Description
These Korean Chicken Steamed Bao Buns are a delicious fusion dish that combines tender chicken thighs with spicy gochujang paste, soy sauce, and honey, all wrapped in fluffy steamed buns. Topped with sesame seeds, scallions, and cilantro, these bao buns are bursting with flavor.
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: Mix the flour, baking powder, instant yeast, salt, oil, and water. Knead until smooth and let it rise.
- Cook the chicken: Season chicken with salt. Cook in olive and sesame oil with garlic, ginger, gochujang, soy sauce, vinegar, and honey.
- Assemble: Flatten dough, add chicken filling, steam until cooked.
Notes
- You can use pre-cooked chicken or leftovers for a quicker option.
- Adjust the spice level by adding more or less gochujang paste.
Nutrition
- Serving Size: 1 bao bun
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 60 mg
Keywords: Korean cuisine, Steamed bao buns, Gochujang chicken, Fusion recipe