Bao Buns with Katsu Chicken & Japanese Coleslaw | Daikan Restaurant Inspired Recipe
Equipment
Large 9-12 inch, heavy-bottomed skillet, Cutting board, Chef's knife, Cooling rack, Whisk, Baking dishes, Large mixing bowl, Stand mixer with hook attachment (optional), Rolling pin, Parchment paper, Bamboo steamer, Medium sauce pot
YIELD:
Serves 4-6 people
ACTIVE COOKING TIME:
1 hour
TOTAL TIME:
2 and 30 minutes
Section 1: Ingredients
Katsu Chicken:
3 large, boneless, skinless chicken breast or thighs
2 cups (300g) of all-purpose flour
3 large eggs + a splash of water
2 ½ cups (220g) of Panko Breadcrumbs
Freshly ground black pepper, to taste
Salt or Miso paste, to taste
Optional: 2 tbsp MSG
2 cups vegetable or canola oil (for frying)
Katsu Sauce
⅓ cup (75g) ketchup
2 tbsp. Worcestershire sauce
1 tbsp. soy sauce
1 tbsp. mirin
1 tbsp. sugar
1 tsp. Dijon mustard
1 clove of garlic, grated
Japanese Coleslaw
2 cups (90g) shredded green cabbage
2 cups (90g) shredded red cabbage
1 medium carrot, grated or julienned
¼ cup (60g) Kewpie mayonnaise, adjust to taste
2 tbsp. sesame oil
3 tbsp rice vinegar
1 clove garlic, grated
1 tsp. grated fresh ginger root
1 tbsp. white sugar
Salt, to taste
Freshly ground black pepper, to taste
1 bunch green onions, thinly sliced
Optional: ¼ cup toasted sesame seeds
Bao Buns
⅓ cup (60g) warm water, heated to 100°–110°F (37-43°C)
½ cup (125g) warm milk, heated to 100°–110°F (37-43°C)
1 tbsp. active dry yeast or instant yeast
4 tbsp. sugar + a pinch for yeast
2 tbsp. any flavourless oil (avocado, vegetable or canola oil)
2 ½ cups (340g) all-purpose flour
½ tsp baking powder
¼ tsp salt
Section 2: Directions
Katsu Chicken
Prepping your chicken
Place a boneless, skinless chicken breast, on a cutting board, and hold it flat with the palm of your other hand.
With a sharp chef's or filet knife, begin slicing the chicken breast horizontally, starting from the thicker end, in clean even strokes. Make sure to avoid sawing back and forth as it will create jagged edges.
Working one piece at a time, place the halved chicken breast between layers of plastic wrap and spread the plastic out tight to avoid wrinkles, which can leave imprints on the meat's surface.
Using a meat mallet or the bottom of a sturdy skillet, gently pound the chicken to coax the chicken into a flat and even shape. When finished, the chicken should be ¼-inch in thickness.
Season the prepared chicken with any desired seasonings (I used salt, MSG, and pepper to taste) and let sit covered in the fridge for an hour or up to a day.
Frying Process
Heat your oil in a large 9-12 inch, heavy-bottomed skillet over medium-high heat until it registers 375°F to 400°F.
Prepare your breading station by putting your eggs, flour and Panko breadcrumbs individually in three large, shallow trays.
Season flour to taste with salt and freshly ground black pepper. Whisk together until evenly distributed.
Season eggs to taste with salt and freshly ground black pepper and beat together with a splash of water until homogenous.
Working with one piece of chicken breast at a time, coat your chicken evenly in the flour in both sides, shake off any excess, and add to the egg mixture.
Fully coat the chicken breast in the egg mixture, letting excess drip off, and add to the Panko breadcrumb mixture.
Pile your Panko breadcrumbs on top and pressing down firmly so no wet spots remains and an even layer adheres on both sides.
Transfer chicken to a sheet tray with a bit of Panko breadcrumbs and repeat with remaining chicken breasts. Do not stack the chicken breasts on top of one another.
Working in batches, carefully add chicken by lowering the chicken breasts away from you into the oil. Add as many cutlets as will fit in one layer (2 to 3). Turn the heat down if the chicken starts browning too quickly
Fry until chicken is golden-brown and crisp on bottom side, about 2 minutes.
Using tongs, carefully flip chicken and fry until the meat registers 165°F in the centre with an instant-read thermometer or until golden brown.
Transfer chicken to a paper-towel lined plate or cooling rack to drain and repeat with remaining chicken.
Katsu Sauce
In a small bowl, stir together ketchup, Worcestershire, soy sauce, mirin, sugar, mustard, and grated garlic. Use immediately or store in an airtight container in the refrigerator for up to a month.
Japanese Coleslaw
In a small bowl, combine together Kewpie mayonnaise, sesame oil, sesame seeds, rice vinegar, grated garlic, grated ginger, salt, pepper and sugar. Set aside until ready to toss the slaw.
To make the slaw, place the cabbage, carrot, green onions into a large bowl. Toss through the dressing and adjust any seasoning and consistency in the end to taste. Set aside in the fridge for later.
Bao Buns
An adaptation of a recipe from Seonkyoung Longest
Bloom active dry yeast by adding it to tepid milk heated to 100-110°F (37-43°C). Add a pinch of sugar to it and lightly stir. Set it aside and let sit for 10 minutes or until it turns foamy. (This part is optional if you're using instant yeast. But, it's useful to check if your yeast is still alive).
Meanwhile, combine flour, sugar, baking powder and salt in a stand mixer. You could make this by hand in a bowl too if you prefer.
Pour the yeast mixture and oil to dry ingredients mixture. Start on a low speed to slowly incorporate all the ingredients together then on medium speed until it becomes a dough shape.
Knead for 4-5 minutes on medium speed. The dough should be elastic and feel really soft but not stick to your fingers or on the mixing bowl.
To test gluten development, cut off a golf ball sized piece of the dough and using your thumb and first two fingers, gently stretch the dough into a thin translucent membrane until light passes through it. If the dough can stretch without tearing, that means the gluten is well-developed. But, if it tears before you've fully extended your fingers, the gluten isn't ready yet and needs to be kneaded for another two minutes until stretching it again.
Take the dough out and form as a ball. Place in a greased bowl, cover with a plastic wrap and let it rise in a warm place for 2 hours or until it triples in size.
Take out the dough out to a lightly floured working surface.
Roll out the dough until ¼-inch thick. Cut the dough to 3 ½-inch circles with a ring mold or glass (I used a wine glass). This recipe will make 14 to 16 baos
Lightly brush or spray oil on one surface of the baos and fold in half as a half moon shape. Gently press each bao with a rolling pin and place on a parchment paper lined steamer basket (I used a bamboo steamer). Cover and let rest for additional 30 minutes.
Meanwhile, bring water to boil on a wok or steamer pot. Carefully place the steamer basket with the baos on top of boiling water wok/pot. Make sure water is not touching the baos.
Cover and steam for 8 to 12 minutes. When they are done cooking, tilt the lid tiny bit for a slow air circulation about 2 to 3 minutes before open the lid.
Spread a tablespoon of Kewpie mayonnaise onto each bao, then stuff with Katsu chicken, and Japanese coleslaw. Top with Katsu sauce and enjoy!
Note: Alternatively, if you're boring, or, in my case, boring and lacking in time, you could buy pre-made baos at the Asian grocery store in the refrigerated or frozen sections and follow package cooking instructions.
Storage and Leftovers
Keep cooled leftovers in an airtight container in the fridge for up to three to five days.
To reheat Katsu chicken leftovers, place in an oven or toaster oven preheated to 400°F. Leave it to reheat for 10-15 minutes or until crispy and hot again.
Wrap your bun loosely with a damp paper towel. Place your bun on a microwave-safe plate. Reheat for about 20 seconds until piping hot, add slightly more time if necessary — but not too much or your bun will dry out.
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