High Protein Korean Chicken Bao Buns
High Protein Korean Chicken Bao Buns
Ingredients
For the Korean Chicken
- 1 pound chicken breast, diced into small cubes
- 1 egg
- 3 1/2 ounces cornflakes, crushed
- as needed cooking spray
For the Korean Glaze
- 1/4 cup soy sauce
- 1/4 cup water
- 2 tablespoons gochujang, (Korean chili paste)
- 2 tablespoons ketchup
- 3/4 ounce granulated sugar
- 1 tablespoon honey
- 1/2 teaspoon chili flakes, or to taste
For the Bao Buns
- 2 1/2 cups all-purpose flour
- 1 teaspoon instant yeast
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup warm water, (105-115°F)
- 1 tablespoon vegetable oil
For Assembly and Garnish
- 1/2 cucumber, thinly sliced
- as needed sesame seeds, for garnish
- as needed fresh cilantro, chopped, for garnish
Instructions
- 1
Prepare the bao bun dough: In a large bowl, combine the all-purpose flour, instant yeast, granulated sugar, baking powder, and salt. Mix well.
⏱️ 3 min
- 2
Gradually add the warm water and vegetable oil to the dry ingredients. Mix until a shaggy dough forms, then turn it out onto a lightly floured surface.
⏱️ 2 min
- 3
Knead the dough for 8-10 minutes until it is smooth and elastic. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 45-60 minutes, or until doubled in size.
⏱️ 60 min
- 4
While the dough is rising, prepare the Korean chicken. Dice the chicken breast into small, bite-sized cubes. In a medium bowl, whisk the egg.
⏱️ 5 min
- 5
In a separate shallow bowl, crush the cornflakes until they are fine crumbs. Dip each piece of chicken into the egg, then roll it in the crushed cornflakes, ensuring it's fully coated.
⏱️ 10 min
- 6
Preheat your oven to 392°F (200°C) or your air fryer to 392°F (200°C). Place the coated chicken pieces on a wire rack set over a baking sheet (for oven) or directly in the air fryer basket. Spray generously with cooking spray.
⏱️ 5 min•🌡️ 392
- 7
Bake the chicken in the preheated oven for 15-18 minutes, or air fry for 10-12 minutes, flipping halfway through, until golden brown and crispy. Ensure internal temperature reaches 165°F (74°C).
⏱️ 18 min•🌡️ 392
- 8
While the chicken cooks, prepare the Korean glaze. In a small saucepan, combine the soy sauce, water, gochujang, ketchup, granulated sugar, and honey. Stir well to combine.
⏱️ 3 min
- 9
Add the chili flakes to the glaze mixture. Cook over low heat, stirring continuously, until the glaze thickens to a syrupy consistency, about 5-7 minutes.
⏱️ 7 min
- 10
Once the chicken is cooked and crispy, add it to the thickened Korean glaze. Toss until all the chicken pieces are thoroughly coated.
⏱️ 2 min
- 11
Punch down the risen bao bun dough. Divide it into 8 equal pieces. Roll each piece into an oval shape, then brush one side with a little oil and fold it in half to create the bao bun shape.
⏱️ 5 min
- 12
Place the shaped bao buns on individual squares of parchment paper. Steam the bao buns in a steamer basket over simmering water for 8-10 minutes, or until they are puffed and cooked through.
⏱️ 10 min
- 13
Assemble the bao buns: Open each steamed bun and fill with the glazed Korean chicken. Garnish with thinly sliced cucumber, sesame seeds, and fresh cilantro.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
High Protein Korean Chicken Bao Buns
Ingredients
For the Korean Chicken
- 1 pound chicken breast, diced into small cubes
- 1 egg
- 3 1/2 ounces cornflakes, crushed
- as needed cooking spray
For the Korean Glaze
- 1/4 cup soy sauce
- 1/4 cup water
- 2 tablespoons gochujang, (Korean chili paste)
- 2 tablespoons ketchup
- 3/4 ounce granulated sugar
- 1 tablespoon honey
- 1/2 teaspoon chili flakes, or to taste
For the Bao Buns
- 2 1/2 cups all-purpose flour
- 1 teaspoon instant yeast
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup warm water, (105-115°F)
- 1 tablespoon vegetable oil
For Assembly and Garnish
- 1/2 cucumber, thinly sliced
- as needed sesame seeds, for garnish
- as needed fresh cilantro, chopped, for garnish
Instructions
- 1
Prepare the bao bun dough: In a large bowl, combine the all-purpose flour, instant yeast, granulated sugar, baking powder, and salt. Mix well.
⏱️ 3 min - 2
Gradually add the warm water and vegetable oil to the dry ingredients. Mix until a shaggy dough forms, then turn it out onto a lightly floured surface.
⏱️ 2 min - 3
Knead the dough for 8-10 minutes until it is smooth and elastic. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 45-60 minutes, or until doubled in size.
⏱️ 60 min - 4
While the dough is rising, prepare the Korean chicken. Dice the chicken breast into small, bite-sized cubes. In a medium bowl, whisk the egg.
⏱️ 5 min - 5
In a separate shallow bowl, crush the cornflakes until they are fine crumbs. Dip each piece of chicken into the egg, then roll it in the crushed cornflakes, ensuring it's fully coated.
⏱️ 10 min - 6
Preheat your oven to 392°F (200°C) or your air fryer to 392°F (200°C). Place the coated chicken pieces on a wire rack set over a baking sheet (for oven) or directly in the air fryer basket. Spray generously with cooking spray.
⏱️ 5 min•🌡️ 392 - 7
Bake the chicken in the preheated oven for 15-18 minutes, or air fry for 10-12 minutes, flipping halfway through, until golden brown and crispy. Ensure internal temperature reaches 165°F (74°C).
⏱️ 18 min•🌡️ 392 - 8
While the chicken cooks, prepare the Korean glaze. In a small saucepan, combine the soy sauce, water, gochujang, ketchup, granulated sugar, and honey. Stir well to combine.
⏱️ 3 min - 9
Add the chili flakes to the glaze mixture. Cook over low heat, stirring continuously, until the glaze thickens to a syrupy consistency, about 5-7 minutes.
⏱️ 7 min - 10
Once the chicken is cooked and crispy, add it to the thickened Korean glaze. Toss until all the chicken pieces are thoroughly coated.
⏱️ 2 min - 11
Punch down the risen bao bun dough. Divide it into 8 equal pieces. Roll each piece into an oval shape, then brush one side with a little oil and fold it in half to create the bao bun shape.
⏱️ 5 min - 12
Place the shaped bao buns on individual squares of parchment paper. Steam the bao buns in a steamer basket over simmering water for 8-10 minutes, or until they are puffed and cooked through.
⏱️ 10 min - 13
Assemble the bao buns: Open each steamed bun and fill with the glazed Korean chicken. Garnish with thinly sliced cucumber, sesame seeds, and fresh cilantro.
⏱️ 3 min