Korean chicken bao buns

Updated at: Thu, 17 Aug 2023 05:12:44 GMT

Step 1

For buns: Stir flour baking powder, yeast snd sugar together. Make a well and add warm water, oil and milk. Mix with spoon and knead once combined to a ball. Knead for 5 mins. To check when the dough is ready, the dough should spring back when pressed. Leave to rest for 90 mins Once risen, scrape out onto surface and knead again a few times. Start rolling out dough, once flat a bit, add some oil to stop from sticking onto rolling pin or surface. Roll out until about 1 cm thick. Add a proper layer of oil. Cut out into 8cm sized circles and peel back the excess dough (reroll this using same steps). Carefully lift up one side of each circle and fold over to make a semi circle. Add this onto small square of baking paper and roll over once from fold to curved side to flatten. Set aside and use up dough. Add a damp towel over the too/cling film and rise for another 30 mins. Adda few at a time to a steamer basket and steam for 12 mins and turn off heat and leave for a further 5 mins.

Step 2

For chicken: Cut thighs into bite sized pieces. Add salt snd pepper and leave it alone for 15 mins. In the meantime make the sauce. Get a bowl and add cornstarch, get light coating on all pieces and add to hot oil . Fry until cooked (golden /about 5 mins). Add to plate with tissue.

Step 3

For the sauce: Add the sauce ingredients to a small saucepan until slightly thicker (5mins on low)

Step 4

Pour 3/4 sauce over chicken and mix

Step 5

Warm up baos in microwave with a small glass of water. Add some sauce, thinly slided cucumber sticks, and chicken. Top with sesame seeds.

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