Sticky Korean Bao’s
“Sticky Korean Chicken Bao’s — so good, you’ll never want anything else again!”
Steamed buns have found their place here and for good reason. Their velvety soft dough is the ultimate wrapper for smoky deliciousness. These chicken bao’s, flavored with Korean gochujang (fermented chili paste), deliver a gentle heat and have become a true party favorite at our house. Make them once, and they’ll no doubt earn a permanent spot on your own go-to playlist.
De Ingrediënten;
(4 personen)
MARINADE
- 4 tbsp gochujang (Korean fermented chili paste)
- 4 tbsp maple syrup (or honey)
- 70 ml dark soy sauce (about ¼ cup + 1 tsp)
- 3 tbsp mirin or rice wine
- 2 tbsp rice vinegar
- 2 tbsp (toasted) sesame oil
- 3 garlic cloves, finely chopped
- 2 tbsp freshly grated ginger root
SPICY CUCUMBER
- ½ cucumber
- 1 tsp salt
- 1 tsp soy sauce
- 1½ tbsp rice vinegar
- ½ tbsp granulated sugar
- ½ tbsp (toasted) sesame oil
- 1 spring onion, thinly sliced
- 1 tsp gochugaru (Korean chili flakes)
- 2 tsp toasted sesame seeds
- 3 tbsp mayonnaise
- 600 g boneless chicken thighs (about 1.3 lbs)
- 8 bao buns (Chinese steamed buns)
GARNERING
- Fresh coriander (cilantro) leaves
BENODIGDHEDEN
- BBQ or grill
- Steamer, steam oven, or microwave
How to make:
Voorbereiding: 1 day
Bereiding: 30 minutes
In a bowl, mix all marinade ingredients together. In a separate bowl, combine 2 tablespoons of the marinade with the mayonnaise and set aside. Toss the chicken thighs with the remaining marinade, cover, and refrigerate for at least 2 hours, preferably overnight.
Slice the cucumber in half lengthwise and remove the seeds with a spoon. Cut into half-moon slices about 5 mm thick (about ¼ inch). Sprinkle the slices with the salt and place in a colander to draw out excess moisture for 30 minutes. Rinse under running water and pat dry. Mix with the remaining spicy cucumber ingredients and set aside.
Preheat your BBQ for direct grilling and bring it to a steady temperature of 180°C (about 355°F). Remove the chicken from the marinade, reserving the excess marinade for basting. Place the thighs on the grill and cook for about 20 minutes, turning occasionally and basting with the leftover marinade, until the internal temperature reaches at least 78°C (172°F).
While the chicken is grilling, steam the bao buns using a steam oven, bamboo steamer, or microwave until warm and fluffy.
Slice the grilled chicken into thick strips. Open up the steamed buns, spread a bit of the mayo-marinade mix inside, then generously fill with the grilled chicken and spicy cucumber. Garnish with fresh coriander leaves if desired.
