Simple Korean Chicken Bao Recipe for Tasty Homemade Buns

Soft, pillowy bao buns hugging tender Korean chicken create a culinary masterpiece that transports you straight to the bustling streets of Seoul.

These delectable parcels blend traditional techniques with modern flavor profiles, making every bite an adventure.

Marinated chicken, infused with gochujang and soy sauce, delivers a punch of umami that dances across your palate.

The delicate steamed buns provide a perfect canvas for the spicy, succulent meat nestled within.

Crisp cucumber and fresh green onions add a refreshing crunch that balances the rich chicken.

Each bao promises a symphony of textures and tastes that’ll make your taste buds sing with delight.

Get ready to wow your dinner companions with this irresistible Korean-inspired street food sensation.

Quick Recipe Overview

Prep Time: 2 hours

Cook Time: 30 minutes

Total Time: 2 hours 30 minutes

Calories: 550 kcal

Servings: 5

Korean Chicken Bao Ingredient Guide

• Flour: Provides the essential structure and soft texture for delicate bao buns.
• Sugar: Feeds yeast and adds subtle sweetness to the dough.
• Salt: Enhances flavor and controls yeast development.
• Yeast: Helps dough rise and creates airy, light bun texture.
• Milk: Adds richness and helps activate yeast.
• Warm Water: Assists in dough hydration and yeast activation.
• Butter: Contributes to tender, rich bao bun flavor.

• Chicken: Protein-rich base for crispy, flavorful main ingredient.
• Buttermilk: Tenderizes meat and creates tangy, juicy coating.
• Salt: Enhances chicken's natural flavor.
• Pepper: Adds subtle heat and aromatic complexity.
• Garlic Salt: Provides deep, savory seasoning.

• Vegetable Oil: Essential for deep frying and sauce base.
• Gochujang: Korean chili paste delivering bold, spicy kick.
• Honey: Balances heat with natural sweetness.
• Brown Sugar: Adds depth and caramelized notes.
• Soy Sauce: Brings umami and authentic Asian flavor.
• Garlic: Provides intense, aromatic seasoning.
• Ginger: Contributes warm, zingy undertone.
• Sesame Oil: Introduces distinctive nutty essence.

• Red Onion: Adds crisp, sharp bite.
• Cucumber: Brings fresh, cooling contrast.
• Coriander: Provides bright, herbal freshness.
• Sesame Seeds: Offers subtle crunch and nutty flavor.

Tools to Use for Korean Chicken Bao

• Stand Mixer or Dough Hook: Perfect for kneading dough quickly and evenly.
• Large Mixing Bowls: Essential for mixing dough, marinating chicken, and preparing coatings.
• Measuring Cups and Spoons: Precise measurements for ingredients ensure perfect results.
• Deep Fryer or Large Pan: Needed for frying chicken at the right temperature.
• Steamer Basket: Critical for steaming soft, fluffy bao buns.
• Chopstick: Helps fold and shape bao buns neatly.
• Rolling Pin: Used to roll out dough into oval shapes.
• Saucepan: Necessary for preparing the Korean sauce.
• Parchment Paper: Prevents bao buns from sticking during rising and steaming.
• Tongs: Helpful for handling and moving fried chicken.
• Cutting Board: For slicing onions, cucumber, and coriander.
• Sharp Knife: Needed for precise ingredient preparation.

Step-by-Step Guide for Korean Chicken Bao

• Dough Preparation

Create a soft, pillowy base by blending flour, sugar, salt, and yeast in a mixing bowl. Combine milk, warm water, and melted butter, then gently fold into the dry ingredients. Knead the mixture until smooth and elastic, allowing it to rest and rise into a puffy cloud.

• Chicken Marination

Soak chicken chunks in a flavor-packed buttermilk bath with garlic salt, pepper, and seasonings. Let the meat absorb the delicious marinade in the refrigerator, tenderizing and infusing it with incredible taste.

• Bun Shaping

Transform the risen dough into delicate half-moon pockets. Roll each portion into soft ovals, brushing with olive oil and gently folding to create signature bao bun shapes. Allow them to puff up and become irresistibly fluffy.

• Crispy Chicken Creation

Dunk marinated chicken into a crunchy coating and fry until golden brown. The result: perfectly crisp exterior with juicy, tender meat that promises an explosion of texture in every bite.

• Spicy Korean Sauce

Craft a vibrant sauce blending gochujang, honey, brown sugar, and aromatic spices. Simmer until it transforms into a glossy, sticky coating that will make taste buds dance with excitement.

• Bao Assembly

Unleash flavor by tucking crispy, sauce-coated chicken into steamed bao buns. Garnish with fresh cucumber, red onion, coriander, and a sprinkle of sesame seeds for a stunning final touch.

• Serving

Present these mouthwatering Korean Chicken Bao as a show-stopping meal that combines crispy, spicy, and soft elements in one incredible bite.

Tips for Perfect Korean Chicken Bao

• Adjust the spiciness of the Korean sauce by adding more or less gochujang, creating a personalized flavor profile that suits your taste buds.
• Knead the bao dough until smooth and elastic, ensuring a soft, pillowy texture that melts in your mouth when steamed.
• Use a digital thermometer to maintain consistent oil temperature while frying, guaranteeing crispy chicken without burning or undercooking.
• Marinate chicken and prepare sauce a day in advance, making assembly quick and convenient when you're ready to cook.
• Experiment with different coating ingredients like panko breadcrumbs or crushed cornflakes to add extra texture to the fried chicken.

How to Present Korean Chicken Bao

• Flavor Explosion Plate: Create a vibrant serving platter with the golden-brown bao buns arranged artfully, showcasing the crispy chicken and colorful garnishes for maximum visual appeal.
• Picnic Party Style: Pack these bao buns in a portable container for a fun outdoor meal, perfect for park gatherings or casual lunch meetups with friends who love dynamic street food.
• Dipping Delight Station: Offer additional Korean sauce and complementary dips like sriracha mayo or quick pickled vegetables on the side, allowing guests to customize their flavor experience and enhance the meal's interactive element.
• Social Sharing Presentation: Arrange bao buns on a large wooden board with scattered fresh herbs and sesame seeds, creating an Instagram-worthy spread that encourages social media-friendly food moments and tempts hungry diners.

Save or Reheat Korean Chicken Bao Like a Pro

• Smart Storage Solutions: Keep leftover bao buns and chicken separately in airtight containers in the refrigerator for maximum freshness up to 3 days.
• Quick Refrigeration Strategy: Separate the saucy chicken from steamed buns to prevent soggy textures, storing each component individually to maintain optimal crispiness and taste.
• Freezing Friendly Technique: Wrap uncooked bao dough balls in plastic wrap, then place in freezer bags for convenient storage up to 1 month. Thaw overnight in refrigerator before using.
• Reheating Magic Trick: Revive cold bao buns and chicken by steaming buns for 2-3 minutes and warming chicken in a skillet or oven at 350°F for crispy results, ensuring delicious next-day enjoyment.

Crispy Korean Chicken Bao

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4.7 from 31 reviews

• Total Time: 2 hours 30 minutes
• Yield: 5 1x

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Description

Korean chicken bao invites diners on a culinary journey through Seoul’s street food scene. Crispy marinated chicken nestled in pillowy steamed buns delivers bold flavors you’ll savor with each delightful bite.

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Ingredients

Scale 1x2x3x

• 4 chicken breasts, sliced into bite-size chunks
• 210 ml (¾ cup + 2 tbsps) warm water
• 240 ml (1 cup) buttermilk
• 450 g (3 ¾ cups) plain flour
• 180 g (1 ½ cups) plain flour
• 3 tbsps unsalted butter, very soft
• 2 tbsps gochujang paste
• 4 tbsps brown sugar
• 4 tbsps soy sauce
• 3 tbsps whole milk
• 3 tbsps olive oil
• 2 tbsps honey
• 2 tbsps caster sugar
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp paprika
• 1 tsp baking powder
• 1 tsp chili flakes
• ½ tsp salt
• ½ tsp white pepper
• ½ tsp garlic salt
• ½ tsp celery salt
• 1 tsp salt
• 1 tsp ground black pepper
• 1 tsp garlic salt
• 2 tsp (1 packet or 7 g) instant dried yeast
• ½ tsp salt
• Vegetable oil for deep frying (at least 1 litre/4 cups)

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Instructions

1. Dough Preparation: Blend dry ingredients (flour, sugar, salt, yeast) in mixing bowl, then create a smooth liquid mixture with milk, warm water, and melted butter. Knead thoroughly on floured surface until elastic and uniform, about 10 minutes.
2. First Proofing: Transfer dough to oiled container and let rise in warm space until volume doubles, approximately 90-120 minutes.
3. Chicken Marination: Immerse chicken chunks in buttermilk seasoned with salt, pepper, and garlic salt. Refrigerate for minimum one hour to enhance flavor absorption.
4. Dough Shaping: Deflate proofed dough and divide into 20 equal oval segments. Brush with olive oil and fold using chopstick technique, then arrange on parchment for secondary fermentation.
5. Frying Preparation: Heat vegetable oil to 350°F in deep fryer. Coat marinated chicken in crispy mixture, ensuring even coverage and removing excess breading.
6. Cooking Process: Fry chicken in batches until golden brown and fully cooked, maintaining warmth in preheated oven. Simultaneously steam bao bun ovals for 10 minutes.
7. Sauce Creation: Combine gochujang, honey, brown sugar, soy sauce, garlic, ginger, vegetable oil, and sesame oil in saucepan. Simmer until thickened, approximately 5 minutes.
8. Final Assembly: Coat fried chicken thoroughly in prepared korean sauce, then stuff into steamed buns. Garnish with thinly sliced red onion, cucumber rounds, fresh coriander, and sesame seeds.
9. Serving: Present immediately while warm to preserve optimal flavor and texture.

Notes

• Dough Temperature Control: Maintain a warm, draft-free environment around 80-85°F for optimal dough rising and fermentation.
• Chicken Marination Tip: Longer marination (up to 24 hours) intensifies flavor and tenderizes meat more effectively.
• Oil Temperature Precision: Use a cooking thermometer to ensure consistent 350°F oil temperature for perfectly crispy chicken coating.
• Sauce Consistency Hack: Whisk sauce ingredients continuously while simmering to prevent burning and achieve smooth, glossy texture.

• Prep Time: 2 hours
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Steaming
• Cuisine: Korean

Nutrition

• Serving Size: 5
• Calories: 550
• Sugar: 22 g
• Sodium: 900 mg
• Fat: 18 g
• Saturated Fat: 7 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 76 g
• Fiber: 2 g
• Protein: 30 g
• Cholesterol: 70 mg