Korean Glazed Chicken filled Bao Buns

Korean Glazed Chicken filled Bao Buns

Jun 22, 2023nelly kojayan

The flavor blast of culture instantly hits you, as the glazed chicken is marinated in Miso flavors from our Mother of Everything Blend, The soft, pillowy bao bun cradles the succulent chicken, while the refreshing crunch of cucumbers adds an invigorating element. The flavors meld together, with the glaze weaving its way through each ingredient, amplifying their individual qualities.


For the chicken-

1 Chicken Breast fillet or Thighs, boneless

1 Tsp Baking Soda

1 Tsp sesame oil

1 Tbsp Mother of Everything seasoning, Mom Cave Foods

1 Tsp Mild Aleppo Pepper, Mom Cave Foods

2 Tbsp of Unsalted Butter

1 Tbsp Extra Virgin Olive Oil

1 Persian cucumber, sliced

1 carrot, sliced into stripes

1/2 cup of purple cabbage, sliced

2 Large leaves of Butter Lettuce


For the Glaze-

1 1/2 Tbsp of Gochujang

2 Tsp of Soy Sauce

1/2 Tsp of Sesame Oil

1 Tsp of Minced Garlic

1 Tsp of minced ginger

3 Tbsp of water

1/2 Tsp of sugar

For the Boa Buns-

1/3 cup milk, warmed

1 Tsp instant dry yeast

1 Tsp of sugar

2 cups of Bread flour

1 Tsp of baking powder

1 Tsp salt

1/3 cup water

3 Tbsp of Extra Virgin Olive oil


Step 1

Add 1/3 cup of warm milk to a small bowl, then add 1 Tsp of yeast and sugar, mix then cover the top and let activate for 10 minutes. To a separate large bowl, add 2 cups of bread flour, 1 Tsp of salt, 1 Tsp of baking powder, mix together then add yeast mixture, 1/3 cup of water, 1 Tbsp of Olive oil. Stir all together with a dough whisk, knead until the flour has dissolved, then cover the top and let proof for 2-3 hours. After, deflate the dough by pressing on the top, then using your wet hands bring each side of the dough onto the opposite side. On an oiled counter or tray, use a rolling pin to thin out the dough, remember to keep some thickness to ensure a fluffy boa. Next, use a small bowl or ramekin to press onto the dough, creating a perfect circle. Place the dough circles onto an oiled tray and brush oil along the edges of the dough, then fold the end to touch the opposite side, cover and let proof on the counter for 30 minutes to an hour.

Step 2

Start by slicing 1 chicken breast or thigh across the middle, then in the opposite direction slice chicken into medium-sized cubes. Toss the chicken into a bowl, and add 1 Tsp of Baking Soda, 1 Tbsp of Mother of Everything blend, 1 Tsp of Mild Aleppo Pepper, a sprinkle of salt, and 1 Tsp of sesame oil on top of the chicken. Mix together until chicken cubes are coated with seasonings, cover the top, and let marinate for 1 Hour. To make the sauce, start by adding 1 1/2 Tbsp of Gochujang, 2 Tsp of Soy sauce, 1/2 Tsp of Sesame oil, 1 Tsp of minced garlic, 1 Tsp of minced ginger, 3 Tbsp of water, and a sprinkle of sugar into a small bowl, mix and set aside.

Step 3

On a medium-sized pan, add 1 Tbsp of olive oil, bring the pan to medium heat, and allow 3 minutes for the oil to heat. Then, add your marinated chicken onto the hot pan, make sure the chicken is evenly distributed, and cook for 4 minutes, Then add 2 Tbsp of butter and stir with the chicken for more flavor. Cook for 5-6 more minutes, then add the Gochujang sauce mixture on top of the chicken, constantly stirring the chicken and sauce into each other to combine, allow 3-4 minutes for the sauce to thicken and glaze the chicken, then remove from heat.

Step 4

Now, place the proofed boa buns into the fridge for 20 minutes to prevent sticking. Then, carefully add the buns into a bamboo steamer, spacing them apart from each other. Place the bamboo steamer over a pot with water on medium heat, and allow 5-6 minutes to steam the boa buns. Then, remove buns from the steamer and allow to cool for 3-5 minutes.

Step 5

After the buns have cooled, place a cut piece of butter lettuce on the inside of the bun, then add 1 Tbsp of shredded purple cabbage, long thin strands of carrots, 2-3 pieces of the glazed chicken, and sliced cucumbers, then enjoy!

More articles