Crispy Togarashi Chicken Bao with Korean BBQ Chili Oil
Rated 5.0 stars by 1 users
Category
Moderate
Cuisine
Asian
Servings
2-4
Prep Time
2 hours
Cook Time
30 minutes
Chef Tony unlocks overachiever mode with this from-scratch recipe for Crispy Togarashi Chicken Bao with Korean BBQ Chili Oil and a homemade slaw. This one is worth the effort - watch the recipe video below!
Author:Chef Tony Reed
Ingredients
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1 cup Canola Oil
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2 1/2 Tbsp Spiceology Korean BBQ Blend
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3 Tbsp Spiceology Korean chili flakes (Gochugaru)
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1 Tbsp Spiceology Toasted sesame seeds
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1 tsp Spiceology Granulated garlic
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1/2 tsp Spiceology Ground ginger
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1/4 tsp Spiceology MSG (optional)
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1/2 tsp Salt
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1 cup Neutral oil (grapeseed, canola, etc.)
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2-3 pods Spiceology Star Anise
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1 small Cinnamon stick
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2 slices Fresh ginger
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2 Garlic cloves, smashed
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2 Scallions halved, white parts only
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1 tsp Sichuan peppercorns (optional)
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360 g All-purpose flour
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4 g Baking powder
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5 g Instant dry yeast
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35 g White sugar
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180 g Warm water
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35 g Vegetable oil
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20 ml Milk
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1/4 cup Spiceology Togarashi
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2 cup Flour
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1 tsp Baking Powder
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1/4 cup Korean BBQ Blend
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4 Eggs, Scrambled
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1 lb Chicken Breast, Ground
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1 quart Additional Frying Oil
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1 cup green cabbage, chiffonade
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1/4 cup red cabbage, chiffonade
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1/4 cup Carrots, julienned
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2 Tbsp Spiceology Korean BBQ Blend
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1/4 cup Mayo
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2 Tbsp Rice Vinegar
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1/4 tsp Sesame Oil
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1/4 tsp Salt to taste
For the Korean BBQ Chili Oil
For the Bao Bun
For the Chicken and Dredge
For the Slaw
Directions
Make the Chili Oil
Combine all the ingredients in a pot, minus the oil.
In a separate pot bring your oil to 330 degrees. Use a candy thermometer for accuracy.
Remove from heat and pour over the spice mixture in the other pan, stirring as you pour.
Allow to the spices to bloom and sizzle stir until oil becomes red. Set aside.
Make the Bao Buns
Place the flour, baking powder, yeast, and sugar in a large bowl. Make a well, pour in the water, vegetable oil, and milk. Knead until the dough comes together.
Empty out onto a work surface and knead for 5 minutes or until smooth, adding extra flour a tablespoon at a time if the dough sticks to your palm. Return the dough to the mixing bowl, cover plastic wrap and rest at room temp until doubled in size (90 minutes).
Once risen, transfer the dough to a work surface. ‘Punch down’ the dough by kneading it for a couple of minutes to remove air bubbles.
Rip off pieces of the dough make into bun balls (about half the size of a pool ball). *Use the counter top and cup your hand around the dough and roll until it's a smooth ball.
With a rolling pin roll out the balls into 1/8-inch thickness. Paint a small amount of oil on the top side. Pull the top side down to the bottom of the dough creating a bao shape. Cover again and allow to proof for 30 minutes.
Fill a wok one-third full with water and bring to a simmer. Place the bamboo steamer over the wok and steam buns (in batches) for 12 minutes.
Turn off the heat and let rest for 5 minutes without lifting the lid. Buns can be made ahead and re-steamed to serve.
Make the Chicken
Bring frying oil up to 350 degrees F.
Have three separate bowls one with Spiceology Korean BBQ blend, flour and baking powder mixed together well, another with scrambled egg, and lastly one with chicken ready to dredge for frying.
Make up the chicken into 8 2-oz patties (about 1/8-inch thick).
Dip into flour on each side, then into egg on both sides and back into the flour. Rest on a rack in a sheet tray for 20 minutes.
Drop each nugget into the frying oil and fry until 165 degrees internal heat (about 6-7 minutes).
Remove from oil and drain on a plate with paper towels.
Dip each nugget into Spiceology Korean BBQ chili oil. Build onto bao.
Make the Slaw
Combine all the ingredients set aside to build bao.
Build Bao the following way: Bao Bun is opened, filled with chicken and slaw. Enjoy!
