Korean Chicken Bao Recipe | Samsung Food App

Ingredients

• 3 3/4 cups (450g) plain (all purpose) flour
• 2 tbsp caster sugar
• ½ tsp salt
• 2 tsp (equivalent to one packet or 7g) instant dried yeast
• 3 tbsp whole milk
• 3/4 cup + 2tbsp (210ml altogether) warm water
• 3 tbsp unsalted butter very soft
• 1 tbsp olive oil
• 4 chicken breasts sliced into bite-size chunks
• 1 cup (240ml) buttermilk
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1/4 tsp garlic salt
• 1 1/2 cups (180g) plain (all-purpose) flour
• 1 tsp salt
• 1 tsp ground black pepper
• 1/2 tsp garlic salt
• ½ tsp celery salt
• 1 tsp dried thyme
• 1 tsp paprika
• 1 tsp baking powder
• 1 tsp chilli flakes
• vegetable oil for deep frying (at least 1 litre/four cups)
• 2 tbsp gochujang paste
• 2 tbsp honey
• 4 tbsp brown sugar
• 4 tbsp soy sauce
• 2 cloves garlic peeled and minced
• 2 tsp minced ginger
• 1 tbsp vegetable oil
• 1 tbsp sesame oil
• 1 small red onion (thinly sliced)
• 1/4 cucumber (chopped into small pieces)
• Small bunch of fresh coriander (cilantro, roughly chopped)
• 2 tsp black and white sesame seeds