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Korean Chicken Bao Buns – Spicy, Sticky & Seriously Soft! taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Korean Chicken Bao For Your Pressure Cooker Fix

Soft and fluffy bao buns filled with crispy, tender Korean-style chicken tossed in a sweet and spicy gochujang sauce — a party-perfect treat made right in your pressure cooker.
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Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Cuisine Mediterranean
Servings 20 pieces
Calories 289 kcal

Equipment

  • 1 Mixing bowl large
  • 1 Pressure cooker with steam function
  • 1 Steamer pan or bamboo steamer
  • 1 Deep fryer or large pan for frying chicken

Ingredients
  

Bao Bun Dough

  • 450 g Plain flour all-purpose
  • 2 tablespoon Caster sugar
  • ½ teaspoon Salt
  • 2 teaspoon Instant dried yeast
  • 3 tablespoon Whole milk
  • 210 ml Warm water
  • 3 tablespoon Unsalted butter very soft
  • 1 tablespoon Olive oil

Chicken Marinade

  • 4 Chicken breasts sliced bite-size
  • 240 ml Buttermilk
  • ½ teaspoon Salt
  • ¼ teaspoon White pepper
  • ¼ teaspoon Garlic salt

Crispy Coating

  • 180 g Plain flour for coating
  • 1 teaspoon Salt
  • 1 teaspoon Ground black pepper
  • ½ teaspoon Garlic salt
  • ½ teaspoon Celery salt
  • 1 teaspoon Dried thyme
  • 1 teaspoon Paprika
  • 1 teaspoon Baking powder
  • 1 teaspoon Chilli flakes
  • 1000 ml Vegetable oil for deep frying

Korean Sauce

  • 2 tablespoon Gochujang paste
  • 2 tablespoon Honey
  • 4 tablespoon Brown sugar
  • 4 tablespoon Soy sauce
  • 2 cloves Garlic minced
  • 2 teaspoon Minced ginger
  • 1 tablespoon Vegetable oil
  • 1 tablespoon Sesame oil

To Serve

  • 1 small Red onion thinly sliced
  • ¼ Cucumber chopped small
  • 1 bunch Fresh coriander roughly chopped
  • 2 teaspoon Sesame seeds black and white mix

Instructions
 

Instructions

  • Mix flour, sugar, salt, and yeast. Add warm milk, water, and butter. Mix and knead dough 10 minutes. Let rise until doubled (90-120 minutes).
  • Marinate chicken in buttermilk with salt, white pepper, garlic salt. Refrigerate for 1 hour.
  • Punch down dough, divide into 20 balls, roll ovals, fold with chopstick, proof another hour.
  • Heat oil to deep fry. Mix crispy coating in bowl. Toss marinated chicken in flour mix. Fry until golden.
  • Steam buns in batches for 10 minutes. Set aside to slightly cool.
  • Combine all sauce ingredients in pan, bring to boil then simmer 5 mins until thickened.
  • Toss cooked chicken in sticky Korean sauce until fully coated.
  • Open buns gently, stuff with chicken, top with onion, cucumber, coriander, and sesame seeds.
  • Serve immediately. Best eaten warm.
  • Store leftovers separately and reheat gently to maintain texture.

Notes

Store buns and chicken separately. Reheat gently by steaming or baking to retain texture. Freeze if needed with care.