Crispy Chicken Bao

BAO BUN DOUGH

1. Add 1 & 1/4 cup of all purpose flour, 1 tsp of instant yeast, 1/2 tsp of baking powder, 1 tsp of sugar, and a pinch of salt to a mixing bowl and whisk.
2. Slowly pour in 1/2 cup of cold water and mix using a wood turner or chopsticks. Once a rough dough has formed, knead until you have a smooth ball. Place this somewhere warm and let it rise until doubled in size (about an hour)
3. After it’s risen, transfer it to a clean, lightly floured surface and roll out the dough until it’s about 1 cm thick.
4. Cut circles into the dough using a round cutter or cup (you should have 6 circles).
5. Rub a neutral oil on the top of each of them and fold the dough in half. Transfer to a steamer basket and let these rest.

CRISPY FRIED CHICKEN

1. Heat a cast iron skillet to low-medium heat, about 1 inch deep with frying oil.
2. Cut 2 x 6 oz chicken breasts into smaller bite size pieces. Set aside.
3. Grab two bowls. In one, whisk together the dry ingredients—1 cup of all purpose flour, 1/2 tsp of salt, 1 tsp of paprika, 1 tsp of baking powder, and 1 tsp of chili flakes. In the other bowl, whisk together the wet ingredients—3/4 cup of milk, 1/4 cup of water, and 1 tsp of cornstarch.
4. Dip the chicken pieces in the wet, and then the dry and then directly into the hot oil. Fry one ach side for 3-4 minutes—or until cooked through. Set on a cooling rack after.

SAUCE

1. While the chicken is resting, whisk together 1/2 cup of Organic Coconut Aminos, 1 tsp of ROC Coconut Sugar, 1 tbsp of gochujang paste, 1 tbsp of tomato paste, 1 tsp of sesame oil, and 1 tsp of grated ginger in a sauce pan over low heat.
2. Bring it to a simmer, whisk, and then turn off the heat.

PUT IT TOGETHER!

1. Toss and coat the crispy chicken in the sauce.
2. Steam your buns on medium for 10 minutes—they’ll get super puffy!
3. Once the buns are done, fill them each with two pieces of the Korean style fried chicken, and top with sliced cucumber, cilantro, and sesame seeds