Bao Buns with Korean Chicken and Pickled Vegetable

Recipe by Chef David Prewett

Ingredients:

Bao Buns:

• 1 c. whole milk
• 1 TBSP yeast
• TBSP sugar
• 4 TBSP vegetable oil
• 3 c. flour
• 2 tsp. salt
• 2 tsp. baking powder

Pickled Vegetable:

• 1/2 c. water
• 1/2 c. sugar
• 1/2 c. rice vinegar
• 1 TBSP salt
• 1/2 c. carrot, julienned
• 1/2 c. cucumber, julienned
• 1/2 c. red/orange bell pepper, julienned
• 1/2 c. Daikon radish, julienned
• 2 jalapenos, thinly sliced

Korean Style Chicken:

• 1 TBSP soy sauce
• 2 TBSP Gochujang paste
• 2 TBSP sugar
• 1 TBSP apple cider vinegar
• 1 TBSP ketchup
• 1 TBSP garlic, chopped
• 1 TBSP ginger, grated
• 1/2 lb. cooked breaded chicken, chopped

Directions:

1. Bao Buns: Warm the milk slightly and then add the sugar and yeast. Set aside to bloom.
2. In a mixing bowl, combine flour, salt, and baking powder. Whisk to combine. Add vegetable oil; then pour the yeast mixture into the bowl and knead for 10 minutes.
3. Roll dough out into a circle approximately 1/4 inch thick. Cut bun rounds, approximately 16 if using a 3 1/2 inch round cutter.
4. Place each round on a square of pre-cut parchment paper. Using a pastry brush, spread the top side of the bun with vegetable oil; then fold the circle in half and brush the top with vegetable oil.
5. Let squares of bun rest covered lightly with a towel for 30 – 60 minutes.
6. After resting, bring water to a boil in a wok or pan (that fits the steamer baskets) and place prepared buns with parchment squares into steamer baskets. Cook buns for 8+ minutes, until milky white and not tacky. Carefully remove hot buns from steamer basket.
7. Pickled Vegetables: In a medium size bowl, add the water through the salt and mix until everything is incorporated. Then add the carrots through the jalapenos to the pickling liquid. Place a plate on top of the vegetables to help the vegetables stay submerged in the pickling liquid. Let sit for at least 30 minutes.
8. Korean Chicken: In a saucepan or sauté pan, combine the soy sauce through ginger and heat to a syrup consistency.
9. Prepare breaded chicken according to package, chop chicken, and then toss the cooked chicken into the sauce.
10. Assembly: Open the center of the bun and fill with Korean chicken and pickled vegetables.