Korean Fried Chicken Bao
- Level: Advanced
- Yield: 8 servings
- Total: 3 hr 55 min (includes rising and cooling time)
- Active: 1 hr 30 min
Ingredients
Tangzhong:
5 1/2 tablespoons all-purpose flour
1/2 cup milk
Bao Buns:
7 5/8 cups bread flour
1 cup lukewarm water
1/2 cup whole milk
8 3/4 tablespoons granulated sugar
3 tablespoons plus 2 teaspoons vegetable oil
3 1/2 teaspoons active dry yeast
1 ounce baking powder
1 1/2 teaspoons salt
Nonstick cooking spray, for the dough
Kimchi Marinade:
1 tablespoon sweet rice flour
1 tablespoon granulated sugar
1 cup Korean red pepper flakes (gochugaru)
1/4 cup fish sauce
1 teaspoon minced fresh ginger
12 cloves garlic, minced
3 scallions, chopped
4 boneless chicken breasts, cut in half
Seasoned Dredge:
3 cups potato starch
2 cups all-purpose flour
1 cup rice flour
1/3 cup baking powder
2 tablespoons salt
Umami Mayo:
2 cups rich mayonnaise, preferably Kewpie
2 tablespoons lemon juice
2 tablespoons Dijon mustard
2 tablespoons sambal oelek
2 tablespoons rice vinegar
1 tablespoon yuzu kosho
2 teaspoons white miso paste
1 teaspoon bonito flakes
1 teaspoon salt
2 cloves garlic, grated on a rasp
Dragon Sauce:
1 cup gochujang
1/2 cup honey
1/3 cup unseasoned rice vinegar
Pickled Red Onions:
1 cup red wine vinegar
2 tablespoons granulated sugar
1 teaspoon salt
1 red onion, sliced thinly
Fried Chicken:
Oil, for deep-frying
1 cup coleslaw (shaved green and red cabbage)
Directions
Special equipment:
a deep-fryer- For the tangzhong: Heating the flour, milk and 1 cup water in a small pot until boiling, whisking often. Set aside and let cool to room temperature.
- For the bao buns: Meanwhile, add the bread flour, lukewarm water, milk, granulated sugar, oil, yeast, baking powder and salt in a stand mixer fitted with the dough hook. Add the tangzhong and mix for 10 minutes. Cover with plastic wrap and let rest until doubled in size, 30 minutes to 1 hour.
- Punch down the dough and divide into 2-ounce portions, then cover and let rest until doubled in size, 20 to 30 minutes. Use a rolling pin to flatten the dough and spray with nonstick spray. Fold the dough in half, then cover and let rest 10 to 15 minutes. Place the dough in a steamer and cook until fully cooked, 10 to 13 minutes (be careful; the steam is very hot). (You will have more baos than you need for this recipe; steam the extras, then freeze.)
- For the kimchi marinade: Put the rice flour, granulated sugar and 1 cup water in a pot and bring to a boil. Cool to room temperature, then mix with the red pepper flakes, fish sauce, ginger, garlic and scallions in a mixing bowl. Add the chicken and let marinate, refrigerated, at least 2 hours or up to overnight.
- For the seasoned dredge: Mix the potato starch, flour, rice flour, baking powder and salt in a bowl with a whisk.
- For the umami mayo: Mix the mayonnaise, lemon juice, mustard, sambal oelek, rice vinegar, yuzu kosho, miso paste, bonito flakes, salt and garlic in a bowl with whisk.
- For the dragon sauce: Mix the gochujang, honey and rice vinegar in a bowl with a whisk.
- For the pickled red onions: Bring the red wine vinegar, sugar and salt to a boil in a small saucepan, then pour over the red onions in a bowl. Refrigerate until ready to use.
- To assemble: Heat the oil in a deep-fryer to 325 degrees F.
- Dredge the chicken in the seasoned flour and deep-fry until it reaches an internal temperature of 165 degrees F, about 4 minutes. Toss with the dragon sauce and steam the baos until hot. Open the bao buns, then place the chicken on top, along with the coleslaw tossed with the umami mayo. Finish by placing pickled red onions on top and enjoy while hot!
Cook’s Note
Make any or all components ahead of time. Bao buns can be made, steamed and held in the fridge for up to a week or in the freezer for a couple months.