Mochiko Fried Chicken Bao with Gochujang Aioli
- Level: Advanced
- Yield: 10 servings
- Total: 5 hr 55 min (includes cooling and rising time)
- Active: 1 hr 45 min
Ingredients
10 ounces Gochujang Aioli, recipe follows
10 Bao Buns, recipe follows
30 ounces Mochiko Fried Chicken, recipe follows
1 bunch scallions, sliced thin
Pickled Fresno Chiles, recipe follows
Bao Buns:
1 ounce active dry yeast
18 ounces warm water (98 to 102 degrees F)
16 ounces all-purpose flour, plus additional for dusting
16 ounces bread flour
4 ounces sugar
1 1/2 tablespoons salt
1 ounce dry milk powder
1/4 tablespoon baking powder
1/4 tablespoon baking soda
Nonstick cooking spray, as needed
Gochujang Aioli:
4 whole peeled garlic cloves
1/2 cup canola oil
1 cup mayonnaise
2 tablespoons gochujang
1 tablespoon sambal oelek
1/2 tablespoon minced fresh chives
1/2 tablespoon rice vinegar
Mochiko Fried Chicken:
1/2 cup all-purpose flour
1/2 cup mochiko flour
12 ounces soy sauce
1/2 cup sugar
1 cup rough chopped garlic
1 cup rough chopped fresh ginger
2 pounds boneless, skinless chicken thighs, trimmed into bite-size pieces
4 cups canola oil
Pickled Fresno Chiles:
4 Fresno chiles, sliced into thin rings
1/2 cup sugar
1/2 cup rice vinegar
Directions
Special equipment:
a deep-frying thermometer- Spread Gochujang Aioli inside the Bao Buns. Fill Buns with about 3 ounces of Fried Chicken each. Top with scallions and Pickled Fresno Chiles.
Bao Buns:
- Combine yeast and warm water in the bowl of a stand mixer fitted with the dough hook. Let yeast bloom 5 to 10 minutes, then stir.
- Combine all-purpose flour, bread flour, sugar, salt, milk powder, baking powder and baking soda in a large bowl. Add to the water and yeast mixture.
- Mix on low speed until the ingredients start to come together and form a ball. Increase the speed to medium-high and mix for 5 minutes. Dough is ready when slightly tacky and elastic, but not sticky.
- Turn out the dough onto a lightly floured surface, work into a ball, then put in a bowl lightly coated with cooking spray. Cover and let rise until it is doubled in size, about 30 minutes. Gently punch down dough to get rid of excess air.
- Cut dough into 2-ounce portions and roll into balls. With a rolling pin, roll out each ball into oblong rounds on a lightly floured surface. Spray one side with nonstick spray. Fold in half oiled side in.
- Line a steamer basket with parchment paper and place buns on top. Set over simmering water and cover, then let steam until fluffy and slightly shiny, 6 to 7 minutes.
Gochujang Aioli:
- Combine whole peeled garlic cloves with canola oil in small saucepan. Bring to a gentle simmer. Simmer until soft, about 25 minutes. Strain (reserve oil for other use) and cool.
- Combine mayo, gochujang, sambal, chives, vinegar and poached garlic cloves in a food processor. Process until smooth.
Mochiko Fried Chicken:
- Combine all-purpose flour and mochiko flour in a large bowl and set aside.
- Combine soy sauce and sugar in a large bowl. Stir to dissolve sugar. Add the garlic, ginger and chicken. Cover and marinade in the fridge for 1 hour.
- Remove chicken from marinade and toss in flour mixture; shake off excess flour.
- Heat oil to 350 degrees F in a large heavy-bottomed pot. Deep fry in batches until cooked through and golden brown, 4 to 5 minutes.
Pickled Fresno Chiles:
- Put chiles in a small heatproof bowl. Combine sugar, vinegar and 1/2 cup water in a small pot. Bring to a boil and pour over chiles.
- Let cool to room temperature, then cover and refrigerate for 1 hour.
Cook’s Note
Making any less than 25 bao buns gets tricky; we recommend making 25 and freezing any leftovers (if there are any)!