Description
Delicious and fluffy bao buns filled with charred gochujang chicken, fresh slaw, and a drizzle of aioli, perfect for a hearty meal.
Ingredients
Scale
- 350g all-purpose flour
- 2 teaspoons instant yeast
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons neutral oil (vegetable, canola, or peanut oil)
- 180g lukewarm water
- 3 tablespoons sesame oil, for brushing
- 500g boneless, skinless chicken thighs (ideally free-range)
- 1 tablespoon gochujang paste
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sweet chili jam (plus more to serve)
- ¼ head red or white cabbage, thinly sliced
- ½ cucumber, finely diced
- 3 scallions (spring onions), finely sliced
- A handful of cilantro (coriander) leaves
- 1 tablespoon sesame seeds
- ½ teaspoon salt
- 1 tablespoon rice vinegar
- ½ tablespoon sesame oil
- 1 teaspoon fish sauce
- ¼ cup egg-free garlic aioli (or two-minute gochujang aioli)
- ¼ cup sweet chilli jam
- 1 tablespoon sesame seeds
- A handful of cilantro (coriander) leaves, chopped
- 12 small squares of parchment paper for lining
- 1 rolling pin
- Steamer – either a bamboo steamer or any standard steaming basket.
Instructions
- In a large bowl, combine 350g all-purpose flour, 2 teaspoons instant yeast, 2 teaspoons baking powder, 1 teaspoon salt, 2 tablespoons of neutral oil, and 180g lukewarm water. Stir to combine until a rough dough forms. Knead briefly until smooth and supple.
- Cut out 12 small squares of parchment paper or line the steamer basket with parchment paper.
- Roll the dough into a log, divide into 12 equal pieces, and shape each piece into a small ball. Flatten each ball into an oval and brush with sesame oil. Fold in half and place on parchment paper.
- Let the buns rest for about 30 minutes to puff up.
- Bring water to a boil in a large pot, place the steamer on top, and steam the buns for 12 minutes until puffed and glossy.
- Preheat oven to 450°F (250°C) and line a baking sheet with parchment paper. Add the chicken and marinade ingredients to a bowl and toss to coat the chicken.
- Spread the chicken in a single layer on the baking sheet and roast for 20 minutes until charred. Alternatively, air fry at 400°F (200°C) for 10 minutes.
- Prepare the slaw by combining sliced cabbage, scallions, cucumber, sesame seeds, rice vinegar, sesame oil, fish sauce, and salt in a bowl.
- Assemble the bao by spreading aioli on each bun, topping with slaw and gochujang chicken, and drizzling with sweet chili jam and extra sesame seeds.
Notes
- Ensure to line the steamer well to prevent sticking.
- The dough flavor improves if allowed to sit at room temperature for up to 2 hours before shaping.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Steaming and baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bun
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 70mg