Korean chicken bao buns

Dough:

1. Mix yeast with sugar and slightly warm milk. Set aside for 10 minutes.
2. Then add salt, baking powder and flour.
3. Knead the dough by hand or in a mixer for about 5 minutes.
4. Cover the kneaded dough and set aside for 10 minutes.
5. Knead the dough again for 2-3 minutes. The finished dough should not stick to your hands. If necessary, gently dust it with flour.
6. Cover the dough in a bowl and set aside for 1 hour to rise.

Marinating:

1. Cut the chicken into one bite size squares.
2. Mix the meat with 1 teaspoon salt, 1 teaspoon pepper and buttermilk or yogurt.
3. Cover the chicken and place in the refrigerator for about 30 minutes.

Sauce:

1. Mix all ingredients in a pot.
2. Heat sauce over medium heat until all ingredients are combined (about 5 minutes).

Toppings:

1. Select and wash the vegetables you will use.
2. You can roast the shelled peanuts in a hot pan for about 5 to 10 minutes.
3. Then blend or crush the peanuts into small pieces.
4. Slice the carrots into small bars.
5. Slice the cucumber into thin slices.
6. Tear the cilantro into smaller pieces.
7. Finely chop the red cabbage.
8. It is a good idea to marinate the cabbage. To do this, pour equal parts of boiling water and vinegar over it and a little sugar to taste.

Bao:

1. Cut the baking paper into 10 pieces about 8x8 cm (3x3 inch) in size.
2. Gently knead the risen dough and form it into a log.
3. Divide the dough into 10 parts of about 50 g (~1.5 oz.) each.
4. Form balls.
5. Lightly dust the countertop with flour and roll the balls into an oval shape of about 6x12 cm (2 1/4x4 1/2 inches).
6. Brush the rolled out bao on one side with oil, fold in half (the shape should resemble a taco) and place on the prepared baking paper.
7. Cover the prepared buns with a damp cloth and set aside to rise again for about 20 minutes.
8. While the dough is rising, boil water in a pot and prepare a steamer basket.
9. Before steaming, reduce the power of the burner to medium.
10. Steam the buns a few at a time for 8-10 minutes. After this time, turn off the burner and, without opening the lid, leave the buns on the steamer for 5 more minutes.
11. Keep the bao covered until serving time.
12. You can prepare the buns in advance and store them in the refrigerator or freeze them and reheat them in a steamer before serving.

Chicken:

1. Heat the oil in a pot or deep fryer to 350°F (180°C).
2. In a bowl, mix the starch with 1 teaspoon salt, 1 teaspoon baking powder, 1 teaspoon pepper, 1 teaspoon paprika and 1 teaspoon granulated garlic.
3. Take out the marinated chicken and remove the excess marinade.
4. Coat the pieces in the prepared starch mix.
5. Fry the chicken in batches for about 5-6 minutes.
6. After frying, mix with prepared sauce.

Serving:

1. Fill the warm buns with the vegetable mix of your choice.
2. Add two or three pieces of chicken.
3. Finally, sprinkle ground roasted nuts or sesame seeds on top.

Recipe prepared in cooperation with the store Kuchnie Świata