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Korean Chicken Bao

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Korean Chicken Bao features fluffy steamed bao buns filled with crispy fried chicken tossed in a spicy-sweet gochujang sauce. Paired with fresh herbs and crunchy vegetables, this impressive dish combines bold Korean flavors with soft, pillowy texture—perfect for entertaining or a special meal.

  • Author: Sophia
  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Total Time: 4 hours
  • Yield: 20 bao buns
  • Category: Main Course
  • Method: Steamed and Fried
  • Cuisine: Korean Fusion
  • Diet: Halal

Ingredients

  • Bao Buns:
  • 450 g all-purpose flour (approx. 3 ¾ cups)
  • 2 tbsp caster sugar
  • ½ tsp salt
  • 2 tsp instant dried yeast
  • 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 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)
  • Korean Sauce:
  • 2 tbsp gochujang paste
  • 2 tbsp honey
  • 4 tbsp brown sugar
  • 4 tbsp soy sauce
  • 2 cloves garlic, minced
  • 2 tsp minced ginger
  • 1 tbsp vegetable oil
  • 1 tbsp sesame oil
  • To Serve:
  • 1 small red onion, thinly sliced
  • ¼ cucumber, chopped
  • Small bunch fresh coriander (cilantro), chopped
  • 2 tsp black and white sesame seeds

Instructions

  1. Mix flour, sugar, salt, and yeast in a large bowl. Combine milk, warm water, and butter; stir into dry ingredients. Knead dough for 10 minutes by hand or mixer.
  2. Place dough in oiled bowl, cover, and let rise for 90–120 minutes until doubled.
  3. Marinate chicken in buttermilk, salt, pepper, and garlic salt for at least 1 hour in the fridge.
  4. After proofing, divide dough into 20 balls. Roll each into a 6×9 cm oval on parchment, brush with olive oil, fold over with a chopstick, then remove chopstick. Let proof for 1 more hour.
  5. Preheat oven to low (to keep chicken warm). Heat oil in deep fryer or pot to 350°F (175°C).
  6. Mix all crispy coating ingredients in a bowl. Dredge marinated chicken in coating mixture and set aside.
  7. Fry chicken in batches for 3–5 minutes until golden and cooked through. Keep warm in oven.
  8. Steam buns over boiling water for 10 minutes until puffed and cooked through.
  9. For sauce, combine gochujang, honey, brown sugar, soy sauce, garlic, ginger, vegetable oil, and sesame oil in a saucepan. Simmer for 5 minutes until thickened.
  10. Toss cooked chicken in the sauce to coat evenly.
  11. Open each bun, fill with chicken, and top with red onion, cucumber, coriander, and sesame seeds. Serve warm.

Notes

  • Buns and chicken can be prepped ahead and reheated before serving.
  • Make a vegetarian version with tofu or cauliflower.
  • Use baked or air-fried chicken for a lighter version.
  • Pickled vegetables make a great addition to the filling.
  • Freeze steamed buns for up to 1 month and reheat by steaming or microwaving briefly.

Nutrition

Find it online: https://savorymomskitchen.com/korean-chicken-bao/