Bao buns have recently become a street food craze- they are pillowy buns (referred to in China as ‘chinese hamburgers’) and are filled with a variety of meats or vegetables. Today I have decided to make a cheat’s fried chicken one- using frozen breaded chicken to avoid the faff of frying it yourself. A veggie one works great with ‘KFC’- korean fried cauliflower popcorn (see other recipe on blog).
Ingredients: (makes 8)
For the dough:
- 3.5 cups of plain flour
- 1 tbsp sugar
- 0.5 tsp salt
- 2 tsp instant yeast
- 3/4 cup warm water
- 3 tbsp butter
- 2 tbsp milk
For the filling: (can mix and match whatever you like here)
- 8 pieces of breaded oven chicken- make sure you get the 100% chicken ones (or see recipe of KFC “Korean fried cauliflower” on blog)
- Some hoisin sauce
- Sriracha mixed with mayo
- 4 spring onions, sliced
- Red pickled onions (optional)- mix 1 red onion with 2 tsp of sugar and 2 tsp of white vinegar and leave for at least 30 mins
- Some cucumber strips
- Sesame seeds, for garnish
- Peanuts, crushed for garnish
For the sauce:
- 2 tbsp gochujang paste (korean chilli paste)
- 1 tbsp brown sugar
- 2 tbsp honey
- 5 tbsp dark soy sauce
- 2 tsp rice wine vinegar
- 1 tbsp ketchup
- 2 garlic cloves, grated
- 1 inch of ginger, grated
- 1 tsp sesame oil
- 2 tsp chilli oil
- Knob of butter
- Start by making the dough. Mix together all the dry mix.
- Then put the wet mix together in a bowl and microwave for about 1 minute, for the butter to melt.
- Then add the wet mix into the dry mix.
- Knead on a floured surface for 10 minutes until formed together.
- Then place in a bowl, which has been lined with sesame oil (or normal oil if you don’t have sesame). Leave the dough in there to rise, covered fully with a tea towel, and left in a warm place (near a radiator is good), for 1.5 hours.
- After this, the dough should have risen. Divide into 8 balls.
- Roll each ball, so it creates a ball with a smooth surface.
- Then flatten out with a rolling pin, until a flat circle. Brush sesame oil on this.
- Place on greaseproof paper, and add a chopstick to hold the bun in place. Leave to rise for a further hour.
- Then steam for 10-15 minutes using a bamboo steamer (or metal steamer if you don’t have one). You need to line the steamer with baking paper, which has been punctured with a few holes, to allow the steam to come through. I usually do this on top of a wok with boiling water in it and use a lid on the steamer to trap the steam.
- For the filling- cook your oven breaded chicken in oven (according to packet instructions).
- Then add the sauce ingredients in a pan until warm.
- Once the chicken is cooked, cover it with the sauce ingredients.
- Fry some spring onions in a little sesame oil.
- Then ensemble with toppings of your choice. For this flavour, I spread on hoisin sauce and sriracha mayo. Then added the chicken, spring onion, cucumber and a little extra of the sauce used for the chicken. Top with sesame seeds.