Bao Buns with Korean Fried Chicken, Spicy Gochujang Sauce and Fried Chillies by @cedriklorenzen

≈ 45 min

4 servings

🥛

240 ml

Milk

🧈

55 g

Unsalted butter

🌾

390 g

Plain flour

🍬

45 g

Sugar

🧂

8 g

Salt

🫙

4 g

Baking powder

🍞

7 g

Dry yeast

🌶️

60 g

Gochujang

🥚

180 g

Mayonnaise

🌶️

10 count

Long chillies

🫗

250 ml

Plain oil

🧅

1 bunch

Spring onion

🥒

1 count

Cucumber

🍗

800 g

Korean fried chicken

  1. Warm
    • milk
    • unsalted butter

    Warm the milk with the unsalted butter until the butter melts; cool the mixture until lukewarm.

  2. Combine
    • plain flour
    • sugar
    • salt

    Combine the plain flour, sugar, salt, baking powder, and dry yeast in a mixing bowl; pour in the lukewarm milk mixture.

  3. Knead

    Knead the dough until smooth and elastic; cover and proof until doubled in size, about 60 minutes.

  4. Divide
    • neutral cooking oil

    Divide the dough into 8 equal pieces and roll each piece into an oval; brush each oval lightly with neutral cooking oil.

  5. Fold

    Fold each dough oval over a strip of baking paper; proof the shaped buns for 20 minutes.

  6. Steam

    Steam the bao buns for 8 to 10 minutes until puffed and cooked through; keep them warm.

  7. Slice
    • long chillies

    Slice the long chillies lengthwise and scrape out the seeds; place the chillies in a heatproof bowl.

  8. Heat
    • neutral cooking oil
    • long chillies

    Heat 250 ml of neutral cooking oil to 177°C / 350°F; carefully pour the hot oil over the long chillies.

  9. Whisk
    • gochujang

    Whisk the gochujang and mayonnaise together until smooth; refrigerate the sauce until assembly.

  10. Cut
    • boneless chicken thighs
    • salt
    • neutral cooking oil

    Cut the boneless chicken thighs into bite-size pieces and season them with salt; heat frying oil to 177°C / 350°F.

  11. Fry
    • boneless chicken thighs
    • neutral cooking oil

    Fry the chicken pieces in batches until crisp and cooked through to 74°C / 165°F; drain the chicken briefly.

  12. Dice
    • spring onions
    • cucumber

    Finely dice the spring onions and thinly slice the cucumber; open the warm bao buns.

  13. Top
    • boneless chicken thighs
    • cucumber
    • gochujang

    Fill each bao bun with fried chicken and cucumber; drizzle with gochujang mayonnaise and top with fried chillies and spring onions.

Bao Buns with Korean Fried Chicken, Spicy Gochujang Sauce and Fried Chillies by @cedriklorenzen

≈ 45 min

4 servings

🥛

240 ml

Milk

🧈

55 g

Unsalted butter

🌾

390 g

Plain flour

🍬

45 g

Sugar

🧂

8 g

Salt

🫙

4 g

Baking powder

🍞

7 g

Dry yeast

🌶️

60 g

Gochujang

🥚

180 g

Mayonnaise

🌶️

10 count

Long chillies

🫗

250 ml

Plain oil

🧅

1 bunch

Spring onion

🥒

1 count

Cucumber

🍗

800 g

Korean fried chicken

Preparation Steps

  1. Step 1/13

    Warm the milk with the unsalted butter until the butter melts; cool the mixture until lukewarm.

    🥛milk
    🧈unsalted butter
    🥣mixing bowl
    🥄whisk

  2. Step 2/13

    Combine the plain flour, sugar, salt, baking powder, and dry yeast in a mixing bowl; pour in the lukewarm milk mixture.

    🌾plain flour
    🍬sugar
    🧂salt
    🫙baking powder
    🍞dry yeast
    🥛milk
    🧈unsalted butter
    🥣mixing bowl
    🥄whisk
    ⚖️measuring scale

  3. Step 3/13

    Knead the dough until smooth and elastic; cover and proof until doubled in size, about 60 minutes.

    🥣mixing bowl

  4. Step 4/13

    Divide the dough into 8 equal pieces and roll each piece into an oval; brush each oval lightly with neutral cooking oil.

    🫗neutral cooking oil
    🔪knife
    🪵cutting board
    🥖rolling pin
    🖌️pastry brush

  5. Step 5/13

    Fold each dough oval over a strip of baking paper; proof the shaped buns for 20 minutes.

    📜baking paper
    bamboo steamer basket

  6. Step 6/13

    Steam the bao buns for 8 to 10 minutes until puffed and cooked through; keep them warm.

    bamboo steamer basket

  7. Step 7/13

    Slice the long chillies lengthwise and scrape out the seeds; place the chillies in a heatproof bowl.

    🌶️long chillies
    🔪knife
    🪵cutting board
    🥣heatproof bowl

  8. Step 8/13

    Heat 250 ml of neutral cooking oil to 177°C / 350°F; carefully pour the hot oil over the long chillies.

    🫗neutral cooking oil
    🌶️long chillies
    🥣heatproof bowl

  9. Step 9/13

    Whisk the gochujang and mayonnaise together until smooth; refrigerate the sauce until assembly.

    🌶️gochujang
    🥚mayonnaise
    🥣mixing bowl
    🥄whisk

  10. Step 10/13

    Cut the boneless chicken thighs into bite-size pieces and season them with salt; heat frying oil to 177°C / 350°F.

    🍗boneless chicken thighs
    🧂salt
    🫗neutral cooking oil
    🔪knife
    🪵cutting board
    🥢tongs

  11. Step 11/13

    Fry the chicken pieces in batches until crisp and cooked through to 74°C / 165°F; drain the chicken briefly.

    🍗boneless chicken thighs
    🫗neutral cooking oil
    🥢tongs
    🥄slotted spoon

  12. Step 12/13

    Finely dice the spring onions and thinly slice the cucumber; open the warm bao buns.

    🧅spring onions
    🥒cucumber
    🔪knife
    🪵cutting board

  13. Step 13/13

    Fill each bao bun with fried chicken and cucumber; drizzle with gochujang mayonnaise and top with fried chillies and spring onions.

    🍗boneless chicken thighs
    🥒cucumber
    🌶️gochujang
    🥚mayonnaise
    🌶️long chillies
    🧅spring onions
    🥢tongs

Composition

Ingredients

Types

Dairy, Grains, Sweeteners, Seasonings, Leavening agents, Sauces, Condiments, Vegetables

Ingredients

Milk, Unsalted butter, Plain flour, Sugar, Salt, Baking powder, Dry yeast, Gochujang, Mayonnaise, Long chillies, Plain oil, Spring onion, Cucumber, Korean fried chicken

Notes

Milk (for the bao bun dough), Unsalted butter (for the bao bun dough), Plain flour (for the bao bun dough), Sugar (for the bao bun dough), Salt (for the bao bun dough, to season the fried chili oil), Baking powder (for the bao bun dough), Dry yeast (for the bao bun dough), Gochujang (25% of the mayo sauce mixture, no absolute weight given), Mayonnaise (75% of the mayo sauce mixture, no absolute weight given), Long chillies (for the fried chili oil infusion), Plain oil (for the fried chili oil infusion), Spring onion (finely diced, for garnish), Cucumber (thinly sliced, for garnish), Korean fried chicken (featured in the dish title, no recipe or quantity given in this post)

Allergens

Milk, Gluten, Wheat, Soy, Egg

Dietetics

Dietary regimen

to inform

Calories

920 kcal

Macro nutrients

Protein: 35g, Carbohydrates: 82g, Fat: 49g, Fiber: 4g, Sugar: 17g

Nutritional Information

Minerals

Sodium: 1520mg, Potassium: 390mg, Iron: 4.2mg, Calcium: 150mg

Vitamins

Vitamin A: 95µg, Vitamin C: 42mg, Vitamin K: 42µg, Vitamin B6: 0.7mg

Preparation

Time Information

Preparation

35 minutes

Cooking

10 minutes

Overall

45 minutes

Difficulty

Level

Hard (3/4)

Steps

13 steps

Equipments

Utensils

pastry brush, baking paper, metal circular stencil, bamboo steamer basket, mixing bowl, measuring scale, knife, cutting board, rolling pin, whisk, heatproof bowl, tongs, slotted spoon

Appliances

Stove, Refrigerator, Deep fryer

Type

Type

Type Of Dish

Main Course

Occasions

Date Night, Dinner, Casual Entertaining

Origin

Source

Platform

instagram

Original Creator

@cedriklorenzen

Origin

Cuisine

Korean

Geographic

South Korea, East Asia

Various

Aspect

Texture

Soft, Fluffy, Crispy, Crunchy, Juicy, Creamy

Flavors

Spicy, Savory, Sweet, Tangy, Umami, Rich

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep assembled buns covered,Discard chicken after 2 hours at room temperature), fridge : 3 days (Store fried chicken, bao buns, sauce, and vegetables separately in airtight containers,Reheat chicken until 74°C / 165°F before serving), freezer : 2 months (Freeze cooked bao buns and fried chicken separately,Do not freeze cucumber or mayonnaise sauce)