Korean Chicken Bao

• 份量: 12 servings
• 活動時間: 20 minutes
• 總時間: 40 minutes

食材

½ cup (125 g) whole-egg mayonnaise

1 tsp sesame oil

1 tsp all-purpose soy sauce

1 tsp rice vinegar

500 g (1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces (can be substituted with chicken breast)

1 egg

2 tbsp cold water

½ cup (75 g) plain (all-purpose) flour

½ cup (60 g) cornflour (cornstarch)

1 tsp garlic powder

1 tsp sea salt flakes

¼ tsp white pepper

Neutral oil of choice, for frying (I used light olive oil)

1 tbsp neutral oil of choice (I used light olive oil)

2 tsp freshly minced garlic

2 tbsp ketchup

2 tbsp gochujang (Korean chilli paste, see note 1 for spice levels and more info)

2 tbsp honey

2 tbsp all-purpose soy sauce

1 tbsp brown sugar

1 tbsp rice vinegar

2 tbsp water

1 tbsp toasted sesame seeds

12 store-bought bao buns (see note 2 for steaming options and more info)

2 small cucumbers, thinly sliced into ribbons

½ red onion, thinly sliced

¼ bunch coriander (cilantro), finely chopped (optional)

2 tsp toasted sesame seeds

步驟

Make the creamy sesame sauce

– Whisk together all the ingredients in a small bowl. Refrigerate until ready to use.

Prepare the chicken coating

– Add the chicken to a medium bowl, followed by the egg and cold water. Use tongs to combine well.

On a large sheet of baking (parchment) paper, combine the plain flour, cornflour, garlic powder, salt and white pepper. Spread the flour mix out so it’s as flat as possible.

Using the tongs, remove the chicken from the egg mixture, allowing any excess to drip off. Place the chicken on the flour and lift up the sides of the baking paper to help coat the chicken in the flour mixture.

Cook the chicken

–a) To fry (for maximum crispiness): Heat the oil in a deep, heavy-based pan over medium heat. Fry the chicken in batches for 5–6 minutes, or until golden, crispy and cooked through. Drain on a wire rack or paper towel.b) To air fry (lighter option): Lightly spray the coated chicken with neutral oil. Air fry at 200°C (400°F) for 12–14 minutes, shaking halfway. It won’t be quite as crispy, but still delicious.

Make the glaze

– Add the oil and garlic to a small saucepan or non-stick frying pan off the heat (this stops the garlic burning and the sauce splattering). Then put the pan on the stove over low heat and, as soon as the garlic starts sizzling gently, stir in the ketchup, gochujang, honey, soy sauce, brown sugar, rice vinegar and water. Simmer for 2–3 minutes until glossy and slightly thickened.

Coat the chicken

– Add the freshly cooked chicken to the glaze and toss until each piece is evenly coated.

Steam the bao

– Steam the bao according to the packet instructions or using one of the methods in note 2. Keep warm until ready to assemble. (To keep them warm: transfer the steamed bao to a plate, cover with a clean tea/dish towel, and cover loosely with a “tent” of foil. They’ll stay soft and warm for up to 20–25 minutes without drying out.)

Assemble the bao

– Spread a little creamy sesame sauce inside each warm bao. Layer with the cucumber, onion, coriander (if using) and the glazed chicken.

Serve

– Finish with a sprinkle of toasted sesame seeds. Serve immediately.

營養

• 卡路里: 1146
• 總脂肪: 34.6 g
• 飽和脂肪: 8.6 g
• 反式脂肪: 0 g
• 膽固醇: 281.6 mg
• 鈉: 2322.2 mg
• 總碳水化合物: 150.3 g
• 膳食纖維: 8.2 g
• 總糖: 23.3 g
• 蛋白質: 62.7 g