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Korean Chicken Bao Buns | Crispy Street Food with Gochujang
(0)
50 min
Under an hour
Gurkerl Küche
Herrlich fluffige gedämpfte Bao Buns gefüllt mit kross gebackenem Hendl in feurigsüßer Gochujang-Glasur, knackiger Gurke und pikanter Mayo. Der asiatische Streetfood-Klassiker einfach zu Hause gemacht!
Ingredients
Preparation method
Steaming Fluffy Bao Buns
In a bowl, mix lukewarm water with dry yeast and granulated sugar and let it stand for about 5 minutes until a light foam forms.
Add smooth wheat flour and fine salt. Knead the dough by hand or with a food processor for about 8 to 10 minutes into a smooth, elastic dough. Cover and leave to rest in a warm place for approx. 45 minutes until it has doubled in volume.
On a lightly floured work surface, divide the risen dough into 8 equal pieces and roll into balls. Roll each ball into an oval shape (approx. 12 cm long), brush thinly with a little sunflower oil, and fold over a strip of baking paper to form the typical bao pocket. Leave covered to rest for another 15 minutes.
Chef's tip
For a genuine street food feel, double frying is well worth it: this makes the chicken sensationally crispy on the outside while staying wonderfully juicy on the inside.
Steamed bao buns freeze exceptionally well. Once cooled, freeze in portions and simply re-steam from frozen for 3 to 4 minutes when needed.
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