Chicken Teriyaki Bao

Chicken Teriyaki Bao Ingredients

3-4 (600gr) boneless chicken thighSaltWhite/Black pepper1/2 cup water1 tbsp cornstarch mix with 100 ml water

Sauce (Premixed)

1/2 tsp Grated ginger2 Tbsp sake3 Tbsp mirin3-4 Tbsp honey1 1/2 tbsp soy sauce2 tsp dark soy sauce1 tbsp sweet soy sauce

Bao

2 1/4 cups APF1/2 cup Cornflour4 tbsp sugar1 1/2 tsp instant yeast1 tsp salt1 tsp baking powder200 ml cold milk1 1/2 tbsp soften butter

Steps

CHICKEN TERIYAKI1. Poke chicken thigh randomly with the tip of a knife and season with salt and pepper2. sear chicken thigh skin side down for 4-5 mins until golden brown3. Flip, sear the other side for 3-4 mins4. Over medium heat, Pour in the sauce mixture, cover and cook for 1-2min5. Open lid, flip and cook the other side for another min, transfer only the chicken into a plate. off the heat6. Chopped chicken thigh into very small pieces7. On the same pan, over medium heat mix in water and cornstarch slurry mix until thicken8. Add chicken pieces back into the pan, cook until thicken. Let cool completelyBAO1. Mix all ingredients in a mixing bowl, except butter until combined2. Add soften butter gradually and mix again for 5-10 mins until dough is not sticking to the bowl3. Cover dough with plastic wrap and let it rise until double in size for 1-2 hrs4. Punch dough to release air then knead again in a working surface using hands for 5 mins5. Then roll and fold for several time to release most of the air bubbles6. Cut into 12 (50 gr each) equal pieces, roll into balls. Cover and Rest for 15 mins7. Take one ball, using a rolling pin, flatten into round shape, 8cm in diameter, Then roll edges to create a thicker center8. Flip, place 1-2 tbsp of the filling, Start making pleats around the edges to close the bao. Place bao over a 10×10 cm parchment paper. Do the rest9. Rest them for 10-15 mins, covered10. Boil water in a steamer11. Place few pieces in, make sure to give space in between, close lid and Steam for 10 mins over medium-low heat12. Off the heat, don’t open lid for 5 mins then serve