Savory Honey Garlic Ribs That Melt in Your Mouth

Indulge in mouthwatering Honey Garlic Ribs that are crispy and savory, perfect for any gathering.

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Prep Time 30

Cook Time 1 30

Total Time 2

Servings: 4 ribs

Course: Dinner

Cuisine: Korean

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Bao Buns

500 g Plain Flour Essential for structure; substitute with bleached flour for lighter buns.
50 g Cornflour (Cornstarch) Lightens texture; no substitutes recommended for best results.
30 g Caster Sugar Adds sweetness; superfine sugar is an acceptable alternative.
10 g Instant Dried Yeast Activates dough for fluffiness; dried yeast can work as well if activated in warm water first.
10 g Baking Powder Leavens; ensure it's fresh for optimal results.
300 ml Warm Water Hydrates ingredients; use lukewarm to avoid killing the yeast.
20 ml Vegetable Oil Provides moisture and flavor; any neutral oil will suffice.

For the Chicken Filling

500 g Chicken Breasts/Thighs Main protein; thighs add tenderness while breasts are suitable too.
10 g Sea Salt Enhances flavor; regular salt can be used if needed.
5 g White Pepper Adds mild heat; black pepper can be substituted.
50 ml Soy Sauce Adds umami to the marinade; low-sodium soy sauce is a healthier choice.
30 ml Shaoxing Cooking Wine Enhances flavor depth; dry sherry can be a substitute.
1 pcs Egg White Helps bind the marinade to chicken; can be omitted.
200 ml Vegetable Oil for Frying Required for frying; peanut oil offers a nuttier taste.

For the Spicy Sauce

30 g Gochujang Provides heat and depth; adjust according to your spice tolerance.
50 g Light Muscovado Sugar Adds sweetness and balances spiciness; can be swapped with brown sugar.
30 ml Honey Naturally sweetens the sauce; can reduce for lower sweetness.
3 cloves Garlic Infuses flavor for the glaze; fresh minced garlic works best.

For Serving

100 g Cucumber Adds crunch and freshness; pickled cucumbers offer a tangy twist.
20 g Spring Onions/Chives Provides a touch of freshness; can also use other green herbs.

Equipment

mixing bowl
Steamer
Frying pan
Saucepan

Method

Step-by-Step Instructions

Prepare Bao Dough: In a large mixing bowl, combine the plain flour, cornflour, caster sugar, instant dried yeast, and baking powder. Gradually add lukewarm water and vegetable oil, mixing until a dough forms. Knead for 10 minutes until smooth and elastic. Let it rise for 60-90 minutes.
Shape Bao Buns: Once risen, punch down the dough, divide into portions, and roll into balls. Flatten each into a round disc and let rise for 30 minutes.
Steam Bao Buns: Set up a steamer over simmering water. Place shaped buns in the steamer, cover with a cloth, and steam for 10-12 minutes until fluffy.
Marinate Chicken: Combine chicken with salt, white pepper, soy sauce, cooking wine, and egg white. Let marinate for at least 30 minutes.
Fry Chicken: Heat oil in a deep frying pan, dust marinated chicken with flour, and fry for 5-7 minutes until golden brown.
Make Spicy Sauce: In a saucepan, combine soy sauce, gochujang, muscovado sugar, honey, and garlic. Simmer for 5-7 minutes until thickened.
Assemble Bao Buns: Spread spicy sauce in steamed bao, add fried chicken, top with cucumber and spring onions, and close gently.

Nutrition

Serving: 1baoCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 20mgIron: 2mg

Notes

Use lukewarm water for bao dough, aim for light coating when frying chicken, and don't overcrowd the steamer for perfect buns.

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