KOREAN FRIED CHICKEN BAO

May 04, 2020  /  Philippa Oldfield

*For a vegetarian version, use Cauliflower instead.

Makes 6 Bao

INGREDIENTS

METHOD

For the chicken:

  • Portion the chicken / cauliflower into chunks large enough for the bao

  • Mix the buttermilk and salt.

  • Mix the chicken with the buttermilk mixture and marinade in the fridge for 2 hours , for best results, overnight.

  • Place the cornflour in a small bowl

  • If you are using cauliflower dip the cauliflower pieces into the buttermilk and coat with corn flour

  • Remove the chicken from the marinade and dunk the chicken into the cornflour so that it is evenly coated.

  • In a medium sized saucepan heat the oil to 190 degrees Celsius.

  • Using tongs, Carefully place the chicken / cauliflower into the oil, one piece at a time. Do not overcrowd the saucepan.

  • Fry the chicken / cauliflower for 3 min or until cooked and golden brown.

  • While the chicken / cauliflower is cooking Place 6 -8 tablespoons of the the Korean chili sauce into a bowl.

  • Carefully remove the chicken / cauliflower from the oil and place on kitchen towel to remove excess oil.

  • Toss the chicken /cauliflower in the Korean hot sauce till evenly coated, add extra if needed.

For the Bao:

If you are using a bamboo steamer :

  • Use a pot big enough for the bamboo steamer to fit onto.

  • Add water to the pot, filling by 1/4 and place on medium to high heat.

  • Once the water is boiling carefully place the bamboo steamer onto the pot.

  • Place the bao, paper side down into the bamboo steamer and close.

  • Steam for 3 minutes or until the bao are heated through.

If you don’t have a steamer :

  • Use a large heavy based pot with a tight fitting lid or a Wok with a dome shaped lid.

  • Place a heat proof bowl large enough to fit upside down on the base of the pot or wok

  • Pour enough water into the pot or wok to fill by a 1/4 , Place on medium to high heat.

  • Place a dinner plate on-top of the bowl and once the water is boiling and there is enough steam, carefully place the bao, paper side down, onto the plate.

  • If you are using a tight fitting, flat lid, cover the underside of the lid with a clean dish towel and place onto the pot. The dish towel will absorb any moisture that builds up on the lid and prevent the bao from becoming soggy.

To assemble:

  • Place the chicken / cauliflower and the cucumber into the bao, add extra Korean hot sauce. Garnish with togorashi salt and toasted sesame seeds.

Enjoy !