© Marisa Baggett

Chicken Kimchee Buns

Pulled chicken, kimchee and a garlic-y tomato based sauce fill these delightful buns. The cilantro baked on top is decorative and tasty.

Phu Son Nguyen 1 year ago

This sounds like something I would love! Is there anywhere I can get the recipe for these? I want to ask Allison to make them for me. :D

Marisa Baggett 1 year ago

I haven't written out the recipe just yet as I make these off the top of my head. If we lived anywhere near each other, I would make you and Alison some. But here's the method: 1. Bread dough - You're going to use something a little sweet and egg enriched like a basic challah dough. After the first rising, divide the dough into about 2 oz portions. You can go larger, but not much smaller. 2. For the filling - Shred some roasted chicken, preferably thigh, and mix it with an even amount of finely chopped kimchee. For one basic bread recipe (about 2 challah) use aprox 1 1/2 cups each of chicken and kimchee. Add a couple of tablespoons of ketchup, and same amount Sriracha, then a splash of soy sauce. 3- Fill 'em - Flatten each dough portion into a round. Not too thin or the filling will burst thru when baking. Place a tablespoon or two of the filling in the center and fold the dough around it. Place them seam side down on a parchment covered baking sheet. Let rise until puffy, about 25 minutes. Brush egg white over the top of each bun. Top with a cilantro sprig and egg wash again. Bake at 350 about 20 minutes or until golden. Heaven straight out of the oven....