Description
Experience the ultimate fusion of fluffy, cloud-like steamed buns filled with crispy, golden-fried chicken glazed in a savory-sweet Korean gochujang sauce. This street-food favorite balances the airy, tender texture of traditional bao dough with the bold, fermented heat of Korean flavors. Perfectly suited for both casual dinners and impressive gatherings, this dish is a sophisticated yet accessible treat that delivers a satisfying crunch and a complex, caramelized flavor profile in every bite.
Ingredients
500g all-purpose flour
250ml warm milk
50g sugar
1 packet active dry yeast
30g unsalted butter, softened
1/2 tsp salt
500g chicken thighs, cut into bite-sized pieces
1 cup potato starch
1/2 cup gochujang
3 tbsp honey
2 tbsp soy sauce
1 tbsp minced garlic
1 tbsp ginger, grated
Vegetable oil for frying
Pickled radish and scallions for garnish
Instructions
Combine warm milk, sugar, and yeast in a bowl; let stand until foamy.
In a large bowl, mix flour, salt, and butter. Add yeast mixture and knead until dough is smooth.
Cover the dough and let it rise in a warm place for 90 minutes until doubled in size.
Roll dough into thin rounds, fold in half like a taco, and steam for 10-12 minutes.
Coat chicken pieces in potato starch and fry in oil until crispy and golden.
In a pan, simmer gochujang, honey, soy sauce, garlic, and ginger until thickened.
Toss the fried chicken in the glaze.
Fill the warm steamed buns with the glazed chicken and top with pickled radish and scallions.
Notes
The dough can be prepared ahead of time and refrigerated. Use potato starch instead of cornstarch for the crispiest chicken texture. Ensure the steamer lid is wrapped in a towel to prevent condensation from dripping onto the buns.
- Prep Time: 150
- Cook Time: 30
- Category: Meals
- Method: Steaming and Frying
- Cuisine: Korean-Fusion