Sure, I can help with that! To make this recipe suitable for Weight Watchers and provide SmartPoints, I’ll modify the recipe to reduce points where possible and provide estimates for the SmartPoints.

Korean Chicken Bao Buns – Weight Watchers Version

Ingredients:

Bao Buns:

  • 450 g (3 3/4 cups) plain (all-purpose) flour
  • 2 tbsp caster sugar
  • ½ tsp salt
  • 2 tsp instant dried yeast
  • 3 tbsp whole milk (or use skim milk for fewer points)
  • 210 ml (3/4 cup + 2 tbsp) warm water
  • 3 tbsp unsalted butter, very soft (or use 3 tbsp light butter for fewer points)
  • 1 tbsp olive oil (or use 1 tbsp canola oil for fewer points)

Chicken and Marinade:

  • 4 chicken breasts, sliced into bite-size chunks
  • 240 ml (1 cup) buttermilk (or use low-fat buttermilk or skim milk for fewer points)
  • ½ tsp salt
  • ¼ tsp white pepper
  • ¼ tsp garlic salt

Crispy Coating:

  • 180 g (1 1/2 cups) plain (all-purpose) flour (or use whole wheat flour for fewer points)
  • 1 tsp salt
  • 1 tsp ground black pepper
  • ½ tsp garlic salt
  • ½ tsp celery salt
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 1 tsp baking powder
  • 1 tsp chili flakes
  • Vegetable oil for deep frying (use a smaller amount if possible or use a spray oil to reduce points)

Korean Sauce:

  • 2 tbsp gochujang paste
  • 2 tbsp honey
  • 4 tbsp brown sugar
  • 4 tbsp soy sauce (use low-sodium soy sauce for fewer points)
  • 2 cloves garlic, peeled and minced
  • 2 tsp minced ginger
  • 1 tbsp vegetable oil (or use 1 tbsp canola oil for fewer points)
  • 1 tbsp sesame oil (use less if possible)

To Serve:

  • 1 small red onion, thinly sliced
  • ¼ cucumber, chopped into small pieces
  • Small bunch of fresh coriander (cilantro), roughly chopped
  • 2 tsp black and white sesame seeds (or use less for fewer points)

Directions:

  1. Prepare the Bao Buns:
  • In a bowl, mix flour, sugar, salt, and yeast.
  • In a jug, combine milk, warm water, and butter. Stir until the butter melts, then mix into the flour mixture with a spoon and then with your hands. Knead on a floured surface for 10 minutes.
  • Place dough in an oiled bowl, cover with clingfilm or a damp tea towel, and let prove until doubled in size (about 90 minutes to 2 hours).
  1. Marinate the Chicken:
  • In a bowl, combine chicken with buttermilk, salt, pepper, and garlic salt. Mix well, cover, and refrigerate for at least 1 hour.
  1. Prepare the Bao Buns:
  • After dough has proved, knead it again and divide into 20 balls. Roll each ball into an oval on baking parchment, about 6cm x 9cm.
  • Brush ovals with olive oil, fold over, and use a chopstick in the middle to leave space. Place on parchment.
  • Cover with clingfilm or a bag and leave to prove for another hour.
  1. Prepare the Chicken:
  • Preheat oven to low heat. Heat vegetable oil in a pan or deep fryer until hot.
  • Mix crispy coating ingredients. Coat chicken pieces in the mixture and fry in batches until golden brown and cooked through. Keep warm in the oven.
  1. Steam the Bao Buns:
  • Boil water in a large steamer. Steam buns in batches for 10 minutes, then keep warm.
  1. Prepare the Sauce:
  • In a saucepan, combine gochujang, honey, brown sugar, soy sauce, garlic, ginger, vegetable oil, and sesame oil. Bring to a boil, then simmer for 5 minutes until thickened.
  1. Assemble:
  • Toss cooked chicken in sauce. Stuff steamed bao buns with Korean chicken. Top with red onion, cucumber, coriander, and sesame seeds.

Estimated SmartPoints per serving:

  • Bao Buns: Approximately 4 SmartPoints each (based on reduced fat ingredients)
  • Chicken (per serving): Approximately 5 SmartPoints (based on reduced fat ingredients and less oil used)
  • Korean Sauce (per serving): Approximately 2 SmartPoints (based on reduced oil and sugar)

Total Estimated SmartPoints per serving: 11 SmartPoints

Servings: 20 servings

Prep Time: 90 minutes | Cooking Time: 45 minutes | Total Time: 135 minutes

Feel free to adjust the recipe or portion sizes to better fit your personal Smart Points budget.