Wolf & Fin

Steamed Buns with Korean Fried Chicken


Amount Ingredient Calories Link
1/2 lbs. Chicken Breast 385 Buy Fresh!
1 tbsp. Kosher Salt 0
1 tbsp. Black Pepper 19
1 cup Panko 220
1 tbsp. Garlic Powder 13
1 tbsp. Onion Powder 25
1 tbsp. Red Pepper Powder 35
2 tbsp. Honey 129
1 tsp. Gochujang 19
1 tbsp. Soy Sauce 8
1 tbsp. Garlic Clove 13 Buy Fresh!
1 tbsp. Ginger 19 Buy Fresh!
2 tbsp. Sugar 96
1/2 tsp. Kosher Salt 0
1 tsp. Instant Dry Yeast 13
2 tbsp. Olive Oil 239
1 tbsp. Rice Vinegar 3
1 tsp. Baking Powder 4
4 1/4 cups All Purpose Flour 2045


In search of new ideas to test we decided to combine our favorite fried chicken recipe with Chinese style steamed bao buns. The results blew us away! First we'll prepare the fried chicken. Slice the chicken breast into smaller portioned strips and pat dry. Next we'll tackle the dredge.

In a large bowl add the kosher salt, freshly ground black pepper, panko, garlic powder, onion powder, and red pepper powder. Mix well. Next grab and egg and whisk thoroughly in another bowl and set aside. Pre heat your oil to 300 °F.

Next we will make the sauce. In a bowl add the honey, gochujang, soy sauce, shredded garlic clove, and shredded ginger. Mix well.

Finally we will prepare the steamed bao buns. In a large mixing bowl sift together the flour, white sugar, and salt.

In a separate bowl or measuring cup dissolve the instant dry yeast in 1 tablespoon of warm water with a 1/2 teaspoon of sugar. When dissolved add in the milk, 200 grams of water, light olive oil, and rice vinegar. Pour the mixture into the flour and mix the dough, adding a little extra water if needed (2-3 tablespoons).

Place the dough onto a lightly floured work surface and knead for 10-15 minutes until the dough is smooth. We used a stand mixer with a dough hook, however, this dough could be easily done by hand. When dough is smooth, place it in a lightly oiled bowl and cover with a damp cloth. Let the dough rise for 2 hours or until doubled in size.

Place the dough onto a clean working surface and flatted it down using your hands. Sprinkle baking powder over the dough and knead for an additional 5 minutes.

Roll the dough into a long tube shape with a 1-inch thickness. Cut the dough into 18 pieces that are about 1 inch wide. Using the palm of your hands roll each piece of dough into a ball and let them to rest for about 3 minutes.

Using a rolling pin roll each ball into an oval shape about 1/8 inch thick. Brush the surface of the dough with olive oil and brush a little oil over a chopstick. Place a chopstick in the middle of the dough and fold the dough over the chopstick. Slowly pull out the chopstick.

Cut out 18 squares of parchment paper. Place each pre-shaped bun on a parchment paper. Place your buns on a baking tray, cover with a tea towel and let it rise in a warm place for about 1 hour, or until doubled in size. The buns should look puffy and have a nice shiny coat.

Heat a large steamer over a medium-high heat. Place the buns with the parchment paper into the steamer. Steam the buns for 7 minutes until puffed up.

Prise open each bun and fill with fried chicken and fresh greens. Top it with the sauce. Serve warm.


Fried chicken usually goes well with a Champagne or Prosecco. If you want a red then a Pinot Noir works amazingly well.


A 3 ounce piece of fried chicken averages about 222 calories. A steamed bao bun averages about 92 calories. Finally a tablespoon of sauce roughly equals 45 calories.

Recommended Serving Size: 3 oz. of fried chicken with bao bun and sauce. (Approximately 359 cal.)
Total Servings: Approximately 3

Items Used

Below are a few of the items used to create the finished result. The curated items below and ingredients above have been carefully selected and represent what we believe to be the best balance between quality and cost.