Chicken Bao

Chicken Bao is a soft stuffed steamed bun. Filled with delicious Korean marinated and crispy fried chicken pieces, topped with a slightly spicy Gochujang sauce. This sandwich is very popular in Korea and the surrounding area as street food and highly recommended for lunch, as a side dish or as a snack on a summer terrace.

Preparation

• Cut the chicken into pieces or strips and put them in a bowl Sprinkle white pepper, crushed garlic and salt over the chicken.
• Then add the buttermilk and mix everything well
• Put the chicken in the fridge for at least 2 hours or better yet make this the night before
• Make the Korean chicken dipping sauce according to this recipe

In the pan or in the oven

• Make the crispy coating by combining all ingredients and mixing well in a large bowl
• Put a pan or wok on the fire and put enough (wok) oil in it to fry
• Remove the chicken from the refrigerator and place the chicken next to the bowl with the crispy coating
• When the frying oil is hot enough, first pass the chicken through the crispy coating to which you can fry them
• Make sure that the crispy coating is well around the chicken and do not put too much in the frying pan or wok at once
• The chicken pieces are ready pretty quickly after which you can put them on a piece of kitchen paper so they can dry a little
• Just after frying, brush the crispy chicken pieces gently with the Korean chicken dipping sauce with a brush to give them that unique taste sensation.
• Cut or unfold the Bao's and fill them with the fried and marinated chicken

Enjoy your dinner

Garnish the Bao's with the coarsely chopped coriander, cucumber slices, sesame seeds and possibly some red onion. Serve the Chicken Bao with an extra bowl of Korean chicken dipping sauce and some loose cucumber pieces. Of course you can also eat the Chicken Bao without Bao, this Korean chicken also fits well without a steamed bun with a rice table or noodle meal. Or finely chopped as a filling for a Bapao.