Name: Korean Chicken Bao: 7 Delicious Ways to Enjoy This Treat
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: Korean
Ingredients: 500 g Boneless Chicken Thighs (Can be substituted with chicken breast); 1 count Egg (Binds the flour coating); 2 tbsp Cold Water; 0.5 cup Plain Flour; 0.5 cup Cornflour; 1 tsp Garlic Powder; 1 tsp Sea Salt Flakes; 0.25 tsp White Pepper; Neutral Oil (For frying); 2 tbsp Gochujang (Adjust based on spice preference); 2 tbsp Ketchup; 2 tbsp Honey; 2 tbsp Soy Sauce; 1 tbsp Brown Sugar; 1 tbsp Rice Vinegar; 12 count Store-bought Bao Buns (Alternatives include mini flour wraps); 2 count Cucumber (Thinly sliced); 0.5 count Red Onion (Thinly sliced); 2 tbsp Toasted Sesame Seeds (For garnish); Creamy Sesame Sauce (Substitute with regular mayonnaise if needed); Coriander (Optional garnish)

Description

Korean Chicken Bao is a delightful customizable dinner option, combining crispy chicken and fluffy bao buns.

Ingredients

Scale

500 g Boneless Chicken Thighs (Can be substituted with chicken breast)
1 count Egg (Binds the flour coating)
2 tbsp Cold Water
0.5 cup Plain Flour
0.5 cup Cornflour
1 tsp Garlic Powder
1 tsp Sea Salt Flakes
0.25 tsp White Pepper
Neutral Oil (For frying)
2 tbsp Gochujang (Adjust based on spice preference)
2 tbsp Ketchup
2 tbsp Honey
2 tbsp Soy Sauce
1 tbsp Brown Sugar
1 tbsp Rice Vinegar
12 count Store-bought Bao Buns (Alternatives include mini flour wraps)
2 count Cucumber (Thinly sliced)
0.5 count Red Onion (Thinly sliced)
2 tbsp Toasted Sesame Seeds (For garnish)
Creamy Sesame Sauce (Substitute with regular mayonnaise if needed)
Coriander (Optional garnish)

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Instructions

Prep Sauce: Whisk together the creamy sesame sauce ingredients in a bowl until smooth and combine. Refrigerate for at least 30 minutes.
Coat Chicken: Combine chicken thighs with egg and cold water in a mixing bowl. Mix together the dry coating ingredients and coat chicken thoroughly.
Cooking Method: Fry the chicken in neutral oil at 180°C (350°F) for 5-6 minutes until golden brown, or air fry at 200°C (400°F) for 12-14 minutes.
Make the Glaze: Sauté minced garlic in a saucepan, then add glaze ingredients and simmer until thickened.
Coat Chicken in Glaze: Toss the hot chicken with the glaze in a mixing bowl until coated.
Steam Bao: Steam bao buns according to instructions until fluffy, about 6-8 minutes.
Assemble Bao: Spread creamy sesame sauce in buns, add glazed chicken, cucumber, onion, and sesame seeds. Serve immediately.

Notes

Prep Time: 30 minutes
Cook Time: 50 minutes
Category: Dinner
Method: Frying and Steaming
Cuisine: Korean

Nutrition

Serving Size: 1 bao
Calories: 400
Sugar: 20 g
Sodium: 600 mg
Fat: 15 g
Saturated Fat: 2 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 2 g
Protein: 25 g
Cholesterol: 90 mg