Korean Chicken Bao

Guys this turns just tooooooo good

For Korean chicken ( u can serve this as a starter or with naan or fried rice also )

Firstly marinate 500 gm chicken cubes with salt , half tsp black pepper powder, half tsp garlic powder and 1 egg . Mix well and let marinate for half hour .

In a plate mix 4 tbsp corn flour , 4 tbsp Maida , half tsp red chilli powder, half tsp garlic powder, half tsp of black pepper powder and little salt .

Coat the chicken pcs well in the flour mix by kneading. Shake off the excess flour and deep fry the chicken pcs till golden.

In a bowl mix together- 6 tbsp tomato ketchup. 6 tbsp red chilli sauce , 2 tbsp soya sauce , 2 tbsp honey , 1.5 tsp red chilli powder , salt and little water .

In a Kadhai heat little oil , sauté 1 tbsp chopped garlic, 1 tsp chopped ginger till fragrant. Put the sauce mix and little water . Bring to boil and put the fried chicken. Saute well till dry and lastly put a handful of chopped spring onion and 1 tbsp sesame seeds . Korean chicken is ready to serve or fill in bao buns .
If you want you can also use ready bao buns

To make bao buns

Knead together 500 gm Maida aata ,1.5 tbsp sugar , 1.5 tbsp yeast and salt to taste with lukewarm water to a medium soft dough . Apply oil and cover and keep aside for 2 hours or till dough doubles .
After two hours knead the dough again slightly and make 12-13 balls .

Roll each ball to a thick oval . Apply little oil and with gentle hands fold it into half . Keep aside all for half hour ( I prefer placing in oven tray and keeping in closed oven . You can keep in any warm place )
After half hour steam the buns few at a time for 12-15 mins . ( keep butter paper and then put the bun on your sieve . Also keep little far apart as they will increase in size )

Let the buns cool down and fill with Korean chicken . Garnish with sliced purple cabbage , julienned carrot and black n white sesame seeds and some chopped spring onions.

Serve and enjoyyy.