Bao Bun Tacos with Gochujang Chicken Recipe and Banh Mi Slaw
This Bao Bun Tacos with Gochujang Chicken Recipe and Banh Mi Slaw will be the biggest hit at your next party, so make them today!
Servings: 10
Prep Time: 45 minutesminutes
Cook Time: 15 minutesminutes
Marinate overnight & let dough sit: 2 hourshours30 minutesminutes
Total Time: 3 hourshours30 minutesminutes
Ingredients
For the Chicken:
¼cupof gochujang
3tablespoonsof honey
2tablespoonsof brown sugar
2tablespoonsof soy sauce
2tablespoonsof rice wine vinegar
1tablespoonof mirin
½cupof hoison sauce
juice of ½ lime
¼cupof chopped cilantro
½tablespoonof sesame seeds
1poundof chicken tenders
For the Banh Mi Slaw:
2cupsof shredded green cabbage
1cupof shredded red cabbage
1cupof matchstick carrots
½sliced red bell pepper
½sliced cucumber
1sliced jalapeño, seeds removed
2 to 3sliced radishes
1cupof fresh cilantro leaves
2tablespoonsof sesame seeds
¼cupof rice wine vinegar
1tablespoonof honey
¼cupof sesame oil
Kosher salt and fresh cracked pepper to taste
For the Bao Buns:
2cupsof warm water, 112° to 115°
5tablespoonsof caster sugar
1tablespoonof active yeast
4cupsof bread flour, sifted + more for kneading
1cupof cornstarch, sifted
2tablespoonsof rice wine vinegar
2tablespoonsof sunflower oil
2teaspoonsof baking powder
Instructions
Chicken: Whisk together all ingredients excluding the chicken in a large bowl until combined. Submerge the chicken in the marinade and marinate overnight in the refrigerator.
To cook the chicken, remove the tenders from the marinade and cook over medium-high heat in a griddle pan for 3 to 4 minutes on each side or until grill marks are formed and they are cooked through out. Rest for 2 to 3 minutes before thinly slicing.
Banh Mi Slaw: Mix together all ingredients in a large bowl and chill until serving time.
Bao Buns: Combine the water, sugar and yeast in a large bowl and whisk and let sit for 5 to 7 minutes or until a foamy raft forms on top.
Next, stir in the remaining ingredients until combined and then knead for 10 minutes on a clean surface dusted with flour until it becomes a soft white dough. Cover with a damp towel until it doubles in size, about 60 to 90 minutes.
Sprinkle the baking powder over top of the dough and gently knead it for 2 to 3 minutes and then cover it again with the damp towel and let it rest for 30 minutes
Form 20 small dough balls and place them on a sheet tray lined with parchment paper and cover them with a damp towel and let rest for 15 minutes.
Roll out each dough ball until it forms an oval that is about 5 inches long. Brush the top of the rolled out dough with some sunflower oil and fold it over until it looks like a taco shell. Repeat until the dough balls have been rolled up.
Steam the bao buns in batches for 4 to 6 minutes or until they are fluffy and cooked through out.
To Plate: Place a small amount of the sliced cooked chicken into a bao bun shell and garnish with the banh mi slaw. Note there will most likely be some coleslaw left.