Soft and fluffy steamed bao buns filled with crispy Korean chicken — a fantastic dish worth the effort!

Why You’ll Love This Recipe

This recipe combines the light, pillowy texture of homemade bao buns with the bold, spicy-sweet crunch of Korean-style fried chicken. The contrast in textures — soft bun, crispy chicken — and the complex flavours of the gochujang-based sauce make it memorable. It works great for a special lunch, dinner, or party food that will wow guests. The process is a bit time-and-step-intensive (you’ll proof dough, fry chicken, steam buns) but the result is very much worth it.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Bao Buns

• 450 g all-purpose flour (approx. 3 ¾ cups)
• 2 tbsp caster sugar
• ½ tsp salt
• 2 tsp instant dried yeast (approx. one 7 g packet)
• 3 tbsp whole milk
• 210 ml warm water (approx. ¾ cup + 2 tbsp)
• 3 tbsp unsalted butter, very soft
• 1 tbsp olive oil

Chicken & Marinade

• 4 chicken breasts, sliced into bite-size chunks
• 240 ml buttermilk (1 cup)
• ½ tsp salt
• ¼ tsp white pepper
• ¼ tsp garlic salt

Crispy Coating

• 180 g all-purpose flour (approx. 1 ½ cups)
• 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)

Korean 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

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

Directions

1. Start by making the bao bun dough: In a large bowl, mix together the flour, sugar, salt and yeast.
2. In a jug, add the milk, warm water and softened butter; stir until the butter melts.
3. Pour the liquid mixture into the flour mixture, stir with a spoon, then turn onto a floured surface and knead for about 10 minutes (or use a stand-mixer with dough-hook).
4. Place the dough in an oiled bowl, cover it (with cling-film or a damp tea towel) and leave to prove until doubled in size (about 90 minutes to 2 hours).
5. While the dough is proving, prepare the chicken marinade: Place the chicken chunks in a bowl, add buttermilk, salt, white pepper and garlic salt. Mix, cover and refrigerate for at least 1 hour.
6. After the dough has proved, tip it out onto a floured surface, knead briefly, then divide into 20 equal balls. On pieces of baking parchment roll each ball into an oval (~6 cm x 9 cm), brush with olive oil, fold over using a chopstick to hold a little space in the fold (so the oil is inside), then remove the chopstick and set each bun on the parchment.
7. Place the shaped buns on trays (still on the parchment), cover loosely and let them prove again for about 1 hour until puffed.
8. Pre-heat your oven to a low heat (to keep cooked chicken warm). Heat a deep pan (or deep fryer) of oil until hot (test by dropping a small cube of bread — if it rises immediately and bubbles you’re ready).
9. In a small bowl mix together all the crispy coating ingredients. Remove the chicken from the marinade, allow excess buttermilk drip off, then dredge each piece in the coating mixture ensuring full coverage. Set on a tray.
10. Deep-fry the chicken pieces in batches (10-12 at a time or whatever fits your pan without overcrowding) for about 3-5 minutes or until golden and cooked through (no pink in the middle). Remove and keep warm in the oven while you cook the rest.
11. Meanwhile steam the buns: Bring a steamer pan of water to boil, then place the buns (still on their baking parchment) into the steamer, steam for about 10 minutes until puffed and fully cooked. Remove and keep warm.
12. Make the sauce: In a saucepan combine gochujang, honey, brown sugar, soy sauce, garlic, ginger, vegetable oil and sesame oil. Bring to the boil, then simmer for about 5 minutes until thickened.
13. Place all the cooked chicken in a bowl, pour the sauce over and toss together to coat.
14. To assemble: Carefully open each steamed bun, stuff with a portion of the sauced chicken. Top with slices of red onion, chopped cucumber, fresh coriander and sprinkle sesame seeds. Serve immediately.

Servings and timing

• Servings: 20 buns (makes approx. 20 mini bao)
• Prep time: ~1 hour (not including dough proving)
• Cook time: ~30 minutes (active cooking/frying/steaming time)
• Proving time (first prove + second prove): approx. 2 ½ hours total
• Total time: ~4 hours

Variations

• Baked chicken version: If you prefer to bake instead of deep-frying, you can bake the chicken tenders (using your favourite baked chicken method) then toss with the Korean sauce.
• Vegetarian version: Swap chicken for tofu or cauliflower florets — coat and bake/air-fry until crispy and then toss in the sauce.
• Different fillings: Instead of spicy gochujang sauce, you could use a milder hoisin-based sauce, or a garlic soy glaze for less heat.
• Add pickled veggies: Add quick-pickled carrots or radishes to the bao for extra crunch and tang.
• Smaller or larger buns: You can make fewer, larger buns (halve the dough balls) for a more substantial sandwich style rather than mini bites.

Storage/Reheating

• Buns: Once made, the steamed buns can be cooled, covered and refrigerated for up to 2 days. Reheat by steaming for 4-5 minutes or microwaving covered for ~15-20 seconds each. You can also freeze the buns (after steaming and cooling), then defrost overnight in the refrigerator and reheat as above.
• Chicken: The crispy chicken is best served immediately for maximum crunch. However, you can refrigerate cooked chicken (cool it quickly, keep sauce separate) for up to 1 day. Reheat in the oven uncovered at ~190 °C (380 °F) for about 10-12 minutes until piping hot throughout. Reheat the sauce in a pan and then toss the chicken just before serving to keep crispiness.
• Assembled bao: It’s best to assemble just before serving so the bun stays fluffy and the chicken stays crisp.

FAQs

What is the best way to prove bao dough?

For the first prove, leave the dough in a lightly oiled bowl covered, in a warm, draft-free place until doubled in size (about 90 minutes to 2 hours). After shaping the buns, let them prove again for another hour until puffed up before steaming.

Can I use self-raising flour instead of all-purpose flour?

It’s best to use all-purpose flour with added yeast as specified, because the structure and elasticity are important for the fluffy texture. Self-raising flour contains baking powder but lacks the same gluten structure required for the bun’s chew and lift.

Can I skip the deep-frying and just bake the chicken?

Yes — you can bake the chicken instead of deep-frying. Bake until fully cooked and crispy, then toss in the sauce. The texture will differ slightly (less ultra-crispy) but the flavour remains delicious.

How spicy is this gochujang-based sauce?

The sauce has a good kick from the gochujang and chilli flakes, but you can adjust the heat: use less chilli flakes or a milder paste to tone it down, or add more for extra heat.

Can I make the buns and chicken ahead of time for a party?

Yes — you can prepare the buns and cooked chicken ahead. Store them separately, then reheat buns (steam or microwave) and chicken (oven) just before assembling and serving for best texture.

What oil should I use for deep-frying?

Use a neutral-flavoured oil with a high smoke point (such as sunflower, canola, or vegetable oil) for safety and crispiness. Ensure you have enough oil (~1 litre) so the chicken pieces can float and cook evenly.

Can I freeze the assembled bao?

It’s best to freeze the components separately (buns and chicken) rather than fully assembled. Freezing assembled bao tends to affect texture (bun sogginess, chicken coating loss of crunch).

What if I don’t have a steamer pan?

If you don’t have a dedicated steamer, you can improvise: use a large saucepan with a small rack or heat-proof bowl inside, add boiling water underneath, place the buns on parchment over the rack, cover with a lid and steam. Ensure the buns are not touching the water.

How do I know when the chicken is cooked inside?

When frying, fry chunks for approximately 3-5 minutes depending on size. To check, cut a piece: the inside should be completely white (no pink) and juices should run clear.

Can the dough rise faster or be made overnight?

You can refrigerate the dough after kneading for a slow overnight rise (cold proofing) to develop flavour and make prep easier next day. Then bring to room temperature, shape into buns, and proceed with second proof and steam.

Conclusion

This recipe delivers an impressive, flavour-packed treat — soft homemade bao buns enveloping crunchy, saucy Korean-style chicken. Though it takes time and multiple steps, the payoff is big: texture contrasts, bold sauces and a fun presentation that’s ideal for both dinner and entertaining. With a bit of planning (especially for proving and frying), you’ll be rewarded with a delicious dish that stands out.

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