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Korean Crispy Chicken Bao

with Red Cabbage Slaw, Pickled Cucumber and Garlic Crunch Oil

Ingredients

Bao Buns

• 250 g plain flour
• 1 tbsp sugar
• 1 tsp instant yeast
• 1/2 tsp salt
• 130 ml warm milk or water
• 1 tbsp olive oil

Crispy Chicken

• 500 g boneless chicken thighs
• Salt and freshly cracked black pepper
• 1 tsp paprika
• 1 tsp garlic powder

Coating

• 1 egg
• 1/2 cup cornflour
• 1/4 cup plain flour

Korean Glaze

• 4 tbsp gochujang
• 2 tbsp soy sauce
• 2 tbsp honey
• 2 tbsp brown sugar
• 2 tbsp rice vinegar
• 2 tbsp sesame oil
• 4 garlic cloves, minced
• 2 tsp grated ginger

Red Cabbage Slaw

• 2 cups red cabbage, finely shredded
• 1 carrot, julienned
• 2 spring onions, sliced thinly

Slaw Dressing

• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp soy sauce
• 1 tsp honey or sugar
• Pinch of salt

Pickled Cucumber

• 1 cucumber (cut into ribbons with a peeler)
• 3 tbsp rice vinegar
• 1 tsp sugar
• 1/2 tsp salt
• Pinch of chilli flakes (optional)

Crispy Garlic Oil

• 6 cloves garlic, thinly sliced
• 1/2 cup olive oil
• 1-2 tsp chilli flakes
• Pinch of salt

Garnish

• Sesame seeds (optional)
• Extra spring onion (optional)

Method

Make the Bao Dough

1. In a bowl, combine flour, sugar, yeast, salt and baking powder
2. Add warm milk or water and oil
3. Mix into a dough and knead for 8-10 minutes until smooth

First Rise

1. Place dough in a bowl and cover with cling film
2. Leave to rise for 45-60 minutes until doubled in size

Prepare the Vegetables

1. Finely shred cabbage, julienne carrot and slice the spring onions
2. Use a peeler to remove the outer cucumber skin, then continue peeling the softer inner flesh into ribbons

Pickle the Cucumber

1. Toss cucumber with rice vinegar, sugar, salt and chilli flakes, then set aside

Make the Slaw Dressing

1. Combine rice vinegar, sesame oil, soy sauce, honey and salt
2. Set aside - do not mix with slaw yet

Prepare the Chicken

1. Cut chicken into bite sized pieces
2. Season with salt, pepper, paprika and garlic powder

Prepare Coating and Glaze

1. Beat the egg in a bowl
2. Mix cornflour and flour in another bowl
3. In a separate bowl, combine all glaze ingredients

Shape the Bao

1. Punch down dough and divide into 8 pieces
2. Roll into balls, then flatten into ovals
3. Fold in half, with parchment paper between the folds to avoid sticking
4. Let the folded buns rest for 20 minutes until slightly puffy

Make Crispy Garlic Oil

1. Heat 1/2 cup oil over medium heat
2. Fry garlic until lightly golden
3. Remove garlic and pour hot oil over chilli flakes and salt - leave for 5 minutes
4. Return garlic to oil

Steam the Bao

1. Steam buns for 8-10 minutes - place on small pieces of parchment if steaming in a bamboo tower
2. Do not open the lid early
3. Let rest with lid slightly open for 1 minute before removing

Fry the Chicken

1. Heat oil to 170-180°C / 340-360°F
2. Dip chicken in egg, then coat in flour mixture
3. Fry for 4-5 minutes until golden and crispy

Cook the Glaze

1. Add glaze to a pan and simmer until slightly thickened

Toss the Chicken

1. Add fried chicken to the glaze
2. Toss until evenly coated and sticky

Toss the Slaw

1. Add dressing to slaw just before serving and toss lightly

Assemble the Bao

1. Open the bao buns and remove parchment paper
2. Add slaw, chicken and pickled cucumber
3. Top with the crispy garlic and drizzle garlic oil
4. Garnish with sesame seeds and spring onion

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