MOCHIKO FRIED CHICKEN BAO WITH GOCHUJANG AIOLI

Mochiko Fried Chicken Bao with Gochujang Aioli image

Provided by Food Network

Time 5h55m

Yield 10 servings

Number Of Ingredients 33

Ingredients

10 ounces Gochujang Aioli, recipe follows
10 Bao Buns, recipe follows
30 ounces Mochiko Fried Chicken, recipe follows
1 bunch scallions, sliced thin
Pickled Fresno Chiles, recipe follows
1 ounce active dry yeast
18 ounces warm water (98 to 102 degrees F)
16 ounces all-purpose flour, plus additional for dusting
16 ounces bread flour
4 ounces sugar
1 1/2 tablespoons salt
1 ounce dry milk powder
1/4 tablespoon baking powder
1/4 tablespoon baking soda
Nonstick cooking spray, as needed
4 whole peeled garlic cloves
1/2 cup canola oil
1 cup mayonnaise
2 tablespoons gochujang
1 tablespoon sambal oelek
1/2 tablespoon minced fresh chives
1/2 tablespoon rice vinegar
1/2 cup all-purpose flour
1/2 cup mochiko flour
12 ounces soy sauce
1/2 cup sugar
1 cup rough chopped garlic
1 cup rough chopped fresh ginger
2 pounds boneless, skinless chicken thighs, trimmed into bite-size pieces
4 cups canola oil
4 Fresno chiles, sliced into thin rings
1/2 cup sugar
1/2 cup rice vinegar

Steps:

Spread Gochujang Aioli inside the Bao Buns. Fill Buns with about 3 ounces of Fried Chicken each. Top with scallions and Pickled Fresno Chiles.
Combine yeast and warm water in the bowl of a stand mixer fitted with the dough hook. Let yeast bloom 5 to 10 minutes, then stir.
Combine all-purpose flour, bread flour, sugar, salt, milk powder, baking powder and baking soda in a large bowl. Add to the water and yeast mixture.
Mix on low speed until the ingredients start to come together and form a ball. Increase the speed to medium-high and mix for 5 minutes. Dough is ready when slightly tacky and elastic, but not sticky.
Turn out the dough onto a lightly floured surface, work into a ball, then put in a bowl lightly coated with cooking spray. Cover and let rise until it is doubled in size, about 30 minutes. Gently punch down dough to get rid of excess air.
Cut dough into 2-ounce portions and roll into balls. With a rolling pin, roll out each ball into oblong rounds on a lightly floured surface. Spray one side with nonstick spray. Fold in half oiled side in.
Line a steamer basket with parchment paper and place buns on top. Set over simmering water and cover, then let steam until fluffy and slightly shiny, 6 to 7 minutes.
Combine whole peeled garlic cloves with canola oil in small saucepan. Bring to a gentle simmer. Simmer until soft, about 25 minutes. Strain (reserve oil for other use) and cool.
Combine mayo, gochujang, sambal, chives, vinegar and poached garlic cloves in a food processor. Process until smooth.
Combine all-purpose flour and mochiko flour in a large bowl and set aside.
Combine soy sauce and sugar in a large bowl. Stir to dissolve sugar. Add the garlic, ginger and chicken. Cover and marinade in the fridge for 1 hour.
Remove chicken from marinade and toss in flour mixture; shake off excess flour.
Heat oil to 350 degrees F in a large heavy-bottomed pot. Deep fry in batches until cooked through and golden brown, 4 to 5 minutes.
Put chiles in a small heatproof bowl. Combine sugar, vinegar and 1/2 cup water in a small pot. Bring to a boil and pour over chiles.
Let cool to room temperature, then cover and refrigerate for 1 hour.