Steamed Chicken Bao Buns:

Name: Steamed Chicken Bao Buns:
Total time: 14400 s
Yield: 20 servings
Cuisine: British
Ingredients: 🌻For Buns:; 3 & 3/4 cups plain flour(all-purpose); 1 Tbsp caster sugar; 1/2 tsp salt; 2 tsp instant dried yeast; 3 Tbsp whole milk; 3/4 cup + 2 Tbsp warm water; 3 Tbsp unsalted butter very soft; 1 Tbsp olive oil; 4 chicken breasts cut into bite-size chunks; 1 cup buttermilk 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp salt; 1 & 1/2 cups (180g) plain (all-purpose) flour; 1 tsp salt; 1 tsp ground black pepper; 1/2 tsp salt; 1 tsp dried thyme; 1 tsp paprika; 1 tsp baking powder; 1 tsp chilli flakes; as needed vegetable oil for deep frying; 1/2 cup honey; 1 & 1/2 Tbsp soy sauce; 1/2 orange, zest and juice; 2 tsp sriracha sauce; 1 tsp garlic powder; 3/4 tsp red pepper flakes; 1/2 tsp salt; 1 Tbsp sesame oil

Lubna’s Kitchen @lubnaskitchen

United Kingdom

Soft and fluffy steamed bao buns filled with crispy #Korean #chicken - a fantastic party food idea to impress your guests!

#winterFood #Chicken #buns #Appetizer #Appetiser #PartyFood #FingerFood #StreetFood

Soft and fluffy steamed bao buns filled with crispy #Korean #chicken - a fantastic party food idea to impress your guests!

#winterFood #Chicken #buns #Appetizer #Appetiser #PartyFood #FingerFood #StreetFood

Lubna’s Kitchen @lubnaskitchen

United Kingdom

Soft and fluffy steamed bao buns filled with crispy #Korean #chicken - a fantastic party food idea to impress your guests!

#winterFood #Chicken #buns #Appetizer #Appetiser #PartyFood #FingerFood #StreetFood

Soft and fluffy steamed bao buns filled with crispy #Korean #chicken - a fantastic party food idea to impress your guests!

#winterFood #Chicken #buns #Appetizer #Appetiser #PartyFood #FingerFood #StreetFood

Saved

Ingredients

4 hrs (dough proving time included)

20 servings

🌻For Buns:
3& 3/4 cups plain flour(all-purpose)
1 Tbspcaster sugar
1/2 tspsalt
2 tspinstant dried yeast
3 Tbspwhole milk
3/4 cup+ 2 Tbsp warm water
3 Tbspunsalted butter very soft
1 Tbspolive oil
🌻For Chicken marinade:
4chicken breasts cut into bite-size chunks
1 cupbuttermilk 1/2 tsp salt
1/4 tspblack pepper
1/4 tspsalt
🌻For Chicken Coating:
1& 1/2 cups (180g) plain (all-purpose) flour
1 tspsalt
1 tspground black pepper
1/2 tspsalt
1 tspdried thyme
1 tsppaprika
1 tspbaking powder
1 tspchilli flakes
as neededvegetable oil for deep frying
🌻Sauce:
1/2 cuphoney
1& 1/2 Tbsp soy sauce
1/2orange, zest and juice
2 tspsriracha sauce
1 tspgarlic powder
3/4 tspred pepper flakes
1/2 tspsalt
1 Tbspsesame oil
1 Tbspvegetable oil
🌻To Serve:
1small onion thinly sliced
1/4cucumber chopped into small pieces
small bunch of fresh coriander roughly chopped
2 tspblack or white sesame seeds

Saved

Steps

4 hrs (dough proving time included)

1

🌻making the buns. 
Place the flour, sugar, salt, and yeast in a bowl and mix together. 
Add the milk, warm water, and butter to a jug and stir together until the butter melts. Stir the liquid mixture into the flour mixture at first with a spoon, and then with your hands. Turn out onto a floured surface and knead for 10 minutes. Alternatively, you can do this in a mixer fitted with a dough hook.
2

Place the dough in an oiled bowl. Cover (with clingfilm or a damp tea towel and leave to prove until doubled in size - about 90 minutes - 2 hours). 
3

🌻Chicken marinade:
Meanwhile, start on the Chicken. Place the chicken in a bowl. Add the buttermilk, salt, pepper and garlic salt. Mix together, cover and place in the fridge to marinade for at least 1 hour.
4

🌻How to Making Buns:
After the dough has proved, tip it out of the bowl onto a floured surface. Knead the dough again and split it into 20 balls. Place a piece of baking parchment on your work surface and roll each ball into an oval on top of the parchment, using a rolling pin.
5

Brush the ovals with the olive oil and fold each oval over, using a chopstick in the middle to fold over to leave a little space in the fold.
Remove the chopstick and place each bun onto a small piece of baking parchment.
6

Cover each tray with clingfilm or a carrier bag (ensuring the clingfilm doesn't touch the dough - or it will stick) and leave to prove for a further hour, until puffed up. 
7

🌻Fry Chicken
Heat a large pan with vegetable oil for deep frying
Mix together the coating ingredients in a small bowl. Take the chicken out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the chicken in the crispy coating mixture – ensuring it’s fully covered. Place on a tray and repeat until all of the chicken is coated.
8

Once the oil is hot enough, add in 10-12 of the chicken pieces. You can add more or less depending on the size of your pan, just be sure not to overcrowd the chicken. Cook for 3-5 minutes until golden brown and cooked in the middle.
9

You can check this by cutting open a piece of chicken, if it’s no longer pink in the middle, it’s cooked.
All cooked chicken keep in tray and set aside.
10

🌻Steamed Buns:
Meanwhile, put a large steamer pan on to boil. Working in batches, place the buns in the steamer (you can keep them on the baking parchment and steam for 10 minutes. placing four buns in each layer. Once steamed, place on a warm plate.
11
12

While the chicken and buns are cooking, make the sauce.
13

🌻Sauce:
Add the honey, soy sauce, orange juice and zest, sriracha, garlic powder, red pepper flakes, ginger powder, and salt to a bowl. Whisk well.
14

Place all of the cooked chicken in a bowl and warm again in microwave 1-2 mins then pour the sauce over the chicken. Toss together to coat. You can leave the chicken chunks whole, or slice up if you prefer.
15

🌻Assembling:
Carefully open the steamed bao buns and stuff with the chicken. Top with slices of onion, cucumber, fresh coriander (cilantro), and sesame seeds before serving.
Enjoy! 😃