Step-by-Step Instructions

1. 1.Prepare the Bao Buns Dough

   In a large bowl, combine 500g all-purpose flour, 7g instant yeast, 40g sugar, 1 tsp baking powder, and 1/2 tsp salt. Add 3 tbsp oil and 1 cup warm milk. Gradually add warm water as required and mix to form a dough. Knead the dough for 8-10 minutes until it becomes smooth and elastic.

2. 2.Proof the Dough

   Lightly grease a clean bowl with oil. Place the kneaded dough in the bowl, turn it once to coat with oil, then cover with cling film or a lid. Let it proof in a warm place for 30 minutes, or until it doubles in size.

3. 3.Marinate the Chicken

   Cut 500g boneless chicken (thighs and breast mix) into small cubes. In a bowl, add the chicken, 1 tsp garlic powder, 1/2 tsp chicken powder, 1/2 tsp ginger powder, 1/2 tsp black pepper, 1/2 tsp salt, and 1 egg. Mix well to coat the chicken evenly. Marinate for at least 10 minutes.

4. 4.Coat the Chicken

   After marination, add 5 tbsp cornflour and 3 tbsp all-purpose flour to the chicken. Gently mix with light hands until the chicken pieces are lightly coated with the flour mixture. Avoid overmixing.

5. 5.First Fry the Chicken

   Heat oil for deep frying in a pan. Once the oil is hot, carefully add the coated chicken pieces one by one. Fry for 3-4 minutes until lightly golden and cooked through. Remove the chicken from the oil and set aside.

6. 6.Second Fry for Crispy Chicken

   After 5-10 minutes, return the fried chicken pieces to the hot oil for a second fry. Fry for a few seconds, stirring constantly, until they turn extra crispy and golden brown. Remove from oil and drain excess oil.

7. 7.Toast Sesame Seeds

   In a separate dry pan, add 1 tbsp white sesame seeds. Toast on medium flame, stirring continuously, until they start to crackle and turn lightly golden. Set aside.

8. 8.Prepare the Korean Sauce

   In a clean pan, melt 2 cubes of butter. Add 1 tbsp finely chopped garlic and sauté for a few seconds until fragrant. Turn off the flame. Add 1 tbsp Gochujang, 1/2 tbsp Gochugaru, 2 tbsp tomato ketchup, 1 tbsp light soy sauce, 1 tbsp brown sugar, 1/2 tbsp honey, 1/2 tbsp white vinegar, and 1 tsp sesame oil. Mix all ingredients well. Turn on the flame and bring the sauce to a boil, stirring until it thickens slightly.

9. 9.Coat Chicken with Sauce

   Once the sauce boils, add the double-fried crispy chicken pieces to the pan. Toss well to ensure all chicken pieces are thoroughly coated with the Korean sauce. Garnish with toasted white sesame seeds.

10. 10.Shape the Bao Buns

    Punch down the proofed dough to release air. Transfer it to a clean surface and divide it into 4 equal parts. Take one part and roll it into a smooth ball. Using a rolling pin, flatten the ball into an oval shape, about 1/2 inch thick.

11. 11.Fold and Proof Bao Buns

    Using a biscuit cutter, cut out circles from the rolled dough. Place each circle on a small square of baking paper. Brush a thin layer of oil on one half of the dough circle, then fold it in half to create the classic bao bun shape. Gently press down. Let the shaped bao buns proof for another 10 minutes.

12. 12.Steam the Bao Buns

    In a large pot, add water and place a steaming rack or stand. Bring the water to a boil. Place a plate on the stand and carefully arrange the proofed bao buns (with their baking paper) on the plate. Cover the pot with a lid and steam for 8-10 minutes. Do not open the lid during steaming. Once steamed, remove the bao buns.

13. 13.Assemble and Serve

    Once the steamed bao buns are slightly cooled, gently open them up. Fill each bao bun with a generous amount of the Korean fried chicken. Garnish with chopped red onion, chopped cucumber, and chopped spring onion greens. Serve immediately and enjoy your delicious Korean Chicken Bao!