Ingredients
250 g milk
55 g unsalted butter
390 g plain flour
45 g sugar
8 g salt
4 g baking powder
7 g dry yeast
6 Ten long chillies
200 g neutral oil
21 g Gochujang paste
27 g Ssamjang paste
12 g sugar
3 g Chili Flakes
20 g light soy sauce
8 g chilli oil
10 g Ketchup
pinch of salt
Pepper to taste
500 g sliced chicken
125 g plain flour
125 g corn or potato starch
½ tsp baking powder
300 g buttermilk
25 % Gochujang
75 % Mayonnaise
Prepared Gochujang Mayo
1 One bunch spring onions finely diced
1 Cucumber, thinly sliced
Prepared fried chillies
Prepared Korean Fried Chicken
Tools
Parchment Paper
+ 90mm Circular Stencil (glass can also serve this purpose)
Rolling pin (or a wine bottle will do too)
Bamboo Basket for Steaming (available at Asian grocers and is cheap)
Pastry Brush
Thermometer for oil temperature
Directions
Step 1
Gochujang Mayo:
75 % Mayonnaise
25 % Gochujang
Step 1
Ingredients
25 % Gochujang
75 % Mayonnaise
Step 2
Note: Determine desired quantity and calculate amounts using given ratios.
Step 3
In a bowl, combine Gochujang and Mayonnaise.
Step 4
Mix well until Gochujang is evenly incorporated.
Step 5
Refrigerate until ready to use.
Step 6
Korean Fried Chicken Coating Sauce:
25 g Gochujang paste
30 g Ssamjang paste
12 g sugar
3 g Chili Flakes
20 g light soy sauce
8 g chilli oil
10 g Ketchup
pinch of salt
Pepper to taste
Step 1
Ingredients
21 g Gochujang paste
27 g Ssamjang paste
12 g sugar
3 g Chili Flakes
20 g light soy sauce
8 g chilli oil
10 g Ketchup
pinch of salt
Pepper to taste
Step 2
Combine all sauce ingredients; refrigerate; take out 30 mins before coating.
Step 3
Bao Buns:
390 g plain flour
45 g sugar
8 g salt
4 g baking powder
7 g dry yeast
250 g milk
55 g unsalted butter
Parchment Paper
+ 90mm Circular Stencil (glass can also serve this purpose)
Rolling pin (or a wine bottle will do too)
Bamboo Basket for Steaming (available at Asian grocers and is cheap)
Step 1
Ingredients
250 g milk
55 g unsalted butter
390 g plain flour
45 g sugar
8 g salt
4 g baking powder
7 g dry yeast
Step 2
(Note: I used a 9.5cm stencil, but a similarly sized glass or cup works well as a makeshift alternative.)
Step 3
In a mixing bowl, combine flour, sugar, salt, and baking powder.
Step 4
Add yeast in to the milk, stirring until the yeast fully dissolves.
Step 5
Add the wet ingredients, including butter, to the dry ingredients. Mix until a smooth dough forms.
Step 6
Cover the dough and let it rest for at least 1 hour or until it doubles in size.
Step 7
Meanwhile, cut parchment paper into squares slightly larger than your stencil, making 12 to 15 pieces.
Step 8
Lightly flour your work surface and roll out the dough to 8mm thickness.
Step 9
Use a 9.5cm circular stencil to cut out dough circles. Place each piece on prepared parchment paper. Reroll any leftover dough and repeat the process.
Step 10
Proof the dough again until double in size and puffy.
Step 11
Steam the buns for about 8 minutes or until fully cooked, soft, and fluffy.
Step 12
Optional: Fry buns on each side for extra colour and texture.
Step 13
Fried Chillies:
10 Prepared fried chillies
250 g neutral oil
Step 1
Ingredients
10 Prepared fried chillies
250 g neutral oil
Step 2
Cut the chillies lengthwise, remove the seeds and discard.
Step 3
Place the chillies in a heatproof dish.
Step 4
Heat oil to 180°C/356°F. Carefully pour the hot oil over the chillies.
Step 5
Allow the mixture to cool to room temperature. Remove the chillies from the oil.
Step 6
Season the fried chillies with sea salt to taste. Cover and store at room temperature, or refrigerate if keeping them for later. If refrigerated, remove them 30 minutes before serving to allow them to return to room temperature.
Step 7
Reserve the infused oil for cooking or seasoning, such as in salads.
Step 8
Fried Chicken:
500 g sliced chicken
300 g buttermilk
125 g plain flour
125 g corn or potato starch
½ tsp baking powder
Pastry Brush
Step 1
Ingredients
500 g sliced chicken
300 g buttermilk
pinch of salt
125 g plain flour
125 g corn or potato starch
½ tsp baking powder
Step 2
Brine chicken for 2-3 hours or overnight.
Step 3
Combine flour, starch, baking powder, and whisk together.
Step 4
Dip chicken in seasoned flour mixture and place onto a tray.
Step 5
Fry chicken at 350°F (180°C) for 8-12 minutes or until golden brown and cooked.
Step 6
Coat fried chicken evenly on both sides with spicy Gochujang sauce, using a brush.
Step 7
Final Touches:
Prepared Gochujang Mayo
1 Cucumber, thinly sliced
Prepared Korean Fried Chicken
Step 1
Ingredients
Prepared Gochujang Mayo
1 Cucumber, thinly sliced
Prepared fried chillies
Prepared Korean Fried Chicken
Step 2
For each bun add touch of Gochujang Mayo, a few slices of cucumber, 1-2 fried chilies, Korean Fried Chicken, and spring onions.
Step 3
Enjoy!!!
