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Korean Chicken Bao Buns | Fluffy & Spicily Glazed
(0)
45 min
Under an hour
Knuspr-Küche
Luftig gedämpfte Bao Buns gefüllt mit kross gebratenem Hähnchen in einer klebrig-würzigen Gochujang-Glasur, knackigen Gurkenstreifen und cremiger Mayo. Authentisches koreanisches Streetfood für zu Hause!
Preparation method
Prepare Dough & Steam
Mix wheat flour, dry yeast, baking powder, sugar, and half a teaspoon of fine salt in a bowl. Add approx. 140 ml of lukewarm water and 1 tbsp of vegetable oil, then knead everything for approx. 8–10 minutes into a smooth, elastic dough. Cover the dough and let it rest in a warm place for 45–60 minutes until doubled in volume.
Briefly knead the risen dough on a lightly floured work surface and divide into 4 equal pieces. Roll each piece into an oval (approx. 10–12 cm long), brush the top very thinly with a little vegetable oil, and fold in half. Place each onto a small piece of parchment paper and let rise, covered, for another 15 minutes.
Set up a steamer insert or bamboo steamer over boiling water. Place the bao buns inside along with their parchment paper (leave enough space between them) and steam covered over medium heat for 10–12 minutes. Afterwards, wait 2 minutes before removing the lid so that the buns do not collapse.
Chef's tip
To ensure the steamed bao buns retain their silky white surface and maximum fluffiness, never open the steamer while steaming, and let it rest covered for 2 minutes after turning off the stove.
If you like it extra spicy, you can mix the Japanese mayonnaise directly with half a teaspoon of gochujang chili paste to create a fiery spicy mayo.
30 min
Under an hour
