Korean Chicken Bao Recipe
If you’ve ever dreamed of biting into a pillowy, soft bun filled with flavorful, crispy chicken slathered in a spicy-sweet sauce, this Korean Chicken Bao Recipe is exactly what your taste buds have been waiting for. Combining the fluffy tenderness of steamed bao buns with the addictive crunch and bold flavors of Korean-style fried chicken, this dish is a fantastic fusion that feels both comforting and exciting. Whether for a casual dinner or impressing friends at your next get-together, these baos deliver on texture, taste, and pure satisfaction.
Ingredients You’ll Need
Don’t let the ingredient list intimidate you—each component is straightforward and plays a vital role in building the layers of flavor and texture in this Korean Chicken Bao Recipe. From the simple essentials that create the soft bao buns to the spices that give the chicken its irresistible crunch and punch, these ingredients are easy to find and totally worth having on hand.
- Plain (all-purpose) flour: The foundation for the bao dough, crucial for that fluffy softness.
- Caster sugar: Adds a touch of sweetness helping the dough to brown beautifully.
- Salt: Enhances all the flavors across both the buns and chicken.
- Instant dried yeast: Gives the buns their perfect rise and airy texture.
- Whole milk and warm water: Moisturizes the dough for tenderness and helps activate the yeast.
- Unsalted butter: Adds richness and a subtle buttery flavor to the buns.
- Olive oil: Used for brushing and folding the buns to keep them soft.
- Chicken breasts: The star protein, sliced bite-size to maximize marinade and crispiness.
- Buttermilk: Tenderizes the chicken and creates a base for the crispy coating.
- Seasonings and spices: Including garlic salt, black pepper, celery salt, dried thyme, paprika, chili flakes, and baking powder to build depth and that classic Korean-style kick.
- Vegetable oil: For deep frying the chicken to golden perfection.
- Gochujang paste: The soul of Korean flavor—spicy, tangy, and slightly sweet.
- Honey and brown sugar: Balance the heat with a sticky sweetness in the sauce.
- Soy sauce: Adds umami and saltiness.
- Garlic and ginger: Fresh aromatics that bring brightness to the sauce.
- Sesame oil: Infuses a toasty, nutty note to the glaze.
- Fresh veggies: Thinly sliced red onion, chopped cucumber, and coriander add freshness and crunch.
- Sesame seeds: A finishing touch giving a subtle crunch and visual appeal.
How to Make Korean Chicken Bao Recipe
Step 1: Prepare the Bao Dough
Start by mixing the flour, sugar, salt, and yeast in a large bowl. Then combine the milk, warm water, and softened butter in a jug until the butter melts. Gradually stir this liquid into the dry ingredients, first with a spoon, then using your hands to knead the dough for about 10 minutes until smooth and elastic. Pop the dough into an oiled bowl, cover it, and leave to rise until doubled in size — patience here makes for wonderfully fluffy buns!
Step 2: Marinate the Chicken
While the dough is proving, toss the chicken pieces in buttermilk mixed with salt, white pepper, and garlic salt. This marinade step not only tenderizes the chicken but also readies it to hold onto the crispy coating beautifully after frying. Let it chill in the fridge for at least an hour to soak up all those flavors.
Step 3: Shape and Proof the Bao Buns
Once your dough has doubled, knead it lightly before dividing it into twenty small balls. Roll each ball into an oval shape on parchment paper, brush with olive oil, and fold them over with a chopstick inside to create that classic bao pocket. Remove the chopstick, and let these buns rest and puff up for another hour—they’re nearly ready for steaming!
Step 4: Prepare the Crispy Coating and Deep Fry Chicken
Mix the flour, spices, baking powder, and other seasonings to create a flavorful crispy coating. Drain excess marinade from chicken pieces and dredge them well in the coating mixture. Heat ample vegetable oil to the right temperature and fry the chicken in batches until golden and cooked through – about 3 to 5 minutes per batch. Keep cooked pieces warm in a low oven while you finish frying the rest.
Step 5: Steam the Bao Buns
While the chicken is frying, bring water to a boil in a steamer pot. Place the buns (still on parchment) in the steamer basket without overcrowding. Steam for 10 minutes until light and fluffy. Freshly steamed baos will be soft and slightly chewy—perfect for hugging all that delicious chicken.
Step 6: Make the Korean Sauce and Assemble
Combine gochujang, honey, brown sugar, soy sauce, minced garlic and ginger, vegetable oil, and sesame oil in a saucepan. Bring to a boil then simmer gently until thickened and glossy. Toss the fried chicken in this sauce to coat it richly. To serve, carefully open the steamed bao buns and stuff generously with the saucy Korean chicken, adding fresh red onion slices, cucumber bits, coriander, and a sprinkle of sesame seeds for texture and brightness.
How to Serve Korean Chicken Bao Recipe
Garnishes
The garnishes bring the whole Korean Chicken Bao Recipe to life. Thinly sliced red onion adds a pungent crunch, while fresh cucumber gives a cooling contrast to the spicy sauce. Coriander (cilantro) adds an herby freshness, and sprinkling black and white sesame seeds gives an enticing nutty crunch and a beautiful finish.
Side Dishes
This vibrant dish pairs excellently with simple sides like a crisp Asian slaw or pickled vegetables which cut through the richness of the fried chicken. You might also offer light steamed greens or a tangy kimchi for an authentic Korean touch. Even a bowl of sticky jasmine rice can make the meal feel more filling and balanced.
Creative Ways to Present
For a fun twist, consider serving these baos at a party as a build-your-own station with extra toppings like sliced radish, carrot ribbons, or spicy mayo. You can also serve the chicken on its own as an appetizer or add a fried egg inside the bao for a brunch variation that’s simply unforgettable. Presentation with colorful garnishes on bamboo steamers amps up the wow factor instantly.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the fried chicken and steamed buns separately in airtight containers in the refrigerator. This keeps the buns from becoming soggy and the chicken crispy when reheated properly.
Freezing
You can freeze both the dough before proving and the cooked chicken. For dough, shape the buns and freeze flat on parchment paper before transferring to a freezer bag. Cooked chicken freezes well in a sealed container and can be thawed overnight in the refrigerator.
Reheating
To reheat, steam the bao buns gently to regain their softness. For chicken, reheat in the oven or air fryer to restore crunch, avoiding the microwave if possible as it can soggy the texture. Toss the chicken again in a quick fresh coat of sauce before assembling to keep it moist and flavorful.
FAQs
Can I make the bao buns without a stand mixer?
Absolutely! While a stand mixer with a dough hook makes kneading easier, you can hand-knead the dough on a floured surface for about 10 minutes until it’s smooth and elastic. Just be patient and don’t rush the process.
What if I don’t have gochujang paste?
You can substitute with a mix of chili paste and a bit of miso or soy sauce for umami, but gochujang has a unique sweet-spicy profile that’s best if you can find it. Most Asian grocery stores stock it, and it’s worth having in your pantry!
Is there a way to make this recipe less spicy?
Yes! Simply reduce or omit the chili flakes in the coating and use less gochujang or replace it with a milder chili sauce. You can always add heat later with sriracha or chili oil if desired.
Can I use chicken thighs instead of breasts?
Chicken thighs are a great substitute as they stay juicy and tender even after frying. Just cut them into similar-sized bite pieces and follow the same marinating and frying instructions.
How long can I store the marinated chicken before cooking?
The chicken is best cooked within 24 hours of marinating for maximum tenderness and flavor. Avoid marinating longer as the buttermilk’s acidity can start breaking down the meat too much resulting in a mushy texture.
Final Thoughts
This Korean Chicken Bao Recipe is one of those dishes that feels like a little celebration every time you make it. Combining soft, pillowy buns with crispy, spicy-sweet chicken and fresh garnishes creates an unforgettable harmony of flavors and textures. Give it a try and watch how quickly it becomes a beloved favorite in your kitchen — perfect for sharing, indulging, and enjoying with the people you love.
Print
Korean Chicken Bao Recipe
- Total Time: 3 hours including proving and marinating
- Yield: 20 bao buns 1x
- Diet: Halal
Description
This Korean Chicken Bao recipe features soft, fluffy steamed bao buns filled with crispy, flavorful Korean-style fried chicken coated in a sweet and spicy gochujang sauce, topped with fresh vegetables and sesame seeds. Perfect for a delicious Asian-inspired meal or snack.
Ingredients
For the Bao Buns
- 450 g (3 3/4 cups) plain (all-purpose) flour
- 2 tbsp caster sugar
- ½ tsp salt
- 2 tsp (7g) instant dried yeast
- 3 tbsp whole milk
- 210 ml (3/4 cup + 2 tbsp) warm water
- 3 tbsp unsalted butter (very soft)
- 1 tbsp olive oil
For the Chicken Marinade
- 4 chicken breasts (sliced into bite-size chunks)
- 240 ml (1 cup) buttermilk
- ½ tsp salt
- ¼ tsp white pepper
- ¼ tsp garlic salt
For the Crispy Coating
- 180 g (1 1/2 cups) plain (all-purpose) flour
- 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 chilli flakes
- Vegetable oil for deep frying (at least 1 litre / 4 cups)
For the Sauce
- 2 tbsp gochujang paste
- 2 tbsp honey
- 4 tbsp brown sugar
- 4 tbsp soy sauce
- 2 cloves garlic (peeled and minced)
- 2 tsp minced ginger
- 1 tbsp vegetable oil
- 1 tbsp sesame oil
For the Garnish
- 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
Instructions
- Make the Bao Dough: Place the flour, sugar, salt, and instant yeast in a large bowl and mix together.
- Add Wet Ingredients: Combine the milk, warm water, and softened butter in a jug and stir until the butter melts.
- Knead the Dough: Gradually stir the liquid into the flour mixture using a spoon, then knead with your hands on a floured surface for about 10 minutes until smooth and elastic. Alternatively, use a mixer with a dough hook.
- First Proof: Place the dough in an oiled bowl, cover with clingfilm or a damp towel, and leave to rise in a warm place until doubled in size, about 90 minutes to 2 hours.
- Marinate the Chicken: While the dough proofs, add sliced chicken to a bowl. Pour in the buttermilk, then add salt, white pepper, and garlic salt. Mix well, cover, and refrigerate for at least 1 hour.
- Shape the Buns: Once the dough has risen, knock back on a floured surface and divide into 20 equal balls. Place parchment on your work surface and roll each ball into an oval approximately 6cm by 9cm.
- Form Bao Buns: Brush the ovals with olive oil, fold each oval in half over a chopstick placed in the middle to create a gap in the fold, then remove the chopstick. Place each folded bun on a small square of baking parchment.
- Second Proof: Place buns on trays still on baking parchment, cover loosely with clingfilm or a carrier bag ensuring it doesn’t touch the dough, and allow to prove for another hour until puffed up.
- Preheat Oil and Oven: Preheat your oven to low heat to keep cooked chicken warm. Heat at least 1 litre of vegetable oil in a deep fryer or large pan until very hot (test by dropping a bread cube; bubbles rising rapidly indicate correct temperature).
- Prepare Crispy Coating: Mix all dry coating ingredients together in a bowl.
- Coat the Chicken: Remove chicken from marinade, letting excess drip off. Dredge each piece thoroughly in the crispy coating mixture and place on a tray. Repeat for all pieces.
- Fry the Chicken: Carefully add 10-12 pieces of coated chicken to the hot oil without overcrowding. Fry for 3-5 minutes until golden and fully cooked (no pink inside). Drain and transfer to the warm oven.
- Steam the Bao Buns: Bring a steamer to a boil. Steam buns in batches with the parchment underneath for about 10 minutes. Keep steamed buns warm on a plate.
- Make the Sauce: In a saucepan, combine gochujang, honey, brown sugar, soy sauce, garlic, ginger, vegetable oil, and sesame oil. Bring to boil, then simmer for 5 minutes until thickened.
- Toss Chicken in Sauce: Place cooked chicken in a bowl, pour the sauce over, and toss to coat evenly. Optionally slice chicken chunks.
- Assemble the Bao: Gently open steamed buns and stuff with Korean chicken. Top with sliced red onion, chopped cucumber, fresh coriander, and sesame seeds.
Notes
- If you don’t have buttermilk, you can make a substitute by adding 1 tbsp vinegar or lemon juice to 1 cup of milk and letting it stand for 5 minutes.
- Be careful not to overcrowd the oil when frying chicken to maintain temperature and crispness.
- Chopstick method for folding baos helps achieve a traditional shape with space inside for filling.
- Leftover steamed buns can be stored tightly wrapped in the fridge and refreshed by steaming again.
- Adjust the amount of chilli flakes in the coating and gochujang sauce to control spice levels.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main course
- Method: Steaming, deep frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 bao with chicken
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 14 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.1 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 55 mg
Keywords: Korean chicken bao, bao buns, steamed buns, Korean fried chicken, Asian street food, gochujang chicken bao
