Name: Korean Chicken Bao Recipe
Prep time: 40 min
Cook time: 30 min
Total time: 2 h 15 min
Cuisine: Korean
Ingredients: 450 g (3 3/4 cups) plain (all-purpose) flour; 2 tbsp caster sugar; ½ tsp salt; 2 tsp (equivalent to one packet or 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; 4 chicken breasts, sliced into bite-size chunks; 240 ml (1 cup) buttermilk; ½ tsp salt; ¼ tsp white pepper; ¼ tsp garlic salt; 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); 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

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Introduction

Korean Chicken Bao is a delicious fusion of fluffy steamed buns filled with crispy, spicy chicken and fresh toppings. This recipe combines homemade bao buns with a flavorful Korean-inspired sauce for a satisfying treat perfect for any occasion.

The image shows three soft, light beige steamed buns as the base layer, each slightly puffed and folded to hold the fillings. On top of the buns is a thick layer of crispy cauliflower pieces coated in a deep orange-red sauce, giving a glossy and sticky texture. The cauliflower is garnished with thin slices of purple onion, small cucumber sticks, and fresh green cilantro leaves, adding contrast in color and freshness. White and black sesame seeds are sprinkled over the top for texture and decoration. All the buns are placed inside a round white bowl with a subtle dark rim, set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 (one packet or 7g), 3 tbsp whole milk, 210 ml (3/4 cup + 2 tbsp) warm water, 3 tbsp unsalted butter (very soft), 1 tbsp olive oil
Chicken and 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
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/four 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

Instructions

Step 1: Make the bao buns by mixing the flour, sugar, salt, and yeast in a bowl.
Step 2: In a jug, combine the milk, warm water, and butter stirring until melted. Stir this liquid into the flour mixture with a spoon, then knead on a floured surface for 10 minutes until smooth. Place dough in an oiled bowl, cover, and leave to prove until doubled in size, about 90 minutes to 2 hours.
Step 3: Meanwhile, place the chicken in a bowl with buttermilk, salt, white pepper, and garlic salt. Cover and refrigerate for at least 1 hour to marinate.
Step 4: After the dough has risen, turn it onto a floured surface and knead again. Divide into 20 balls, roll each into an oval about 6cm x 9cm on parchment paper. Brush with olive oil, fold over a chopstick to create space, remove chopstick, and place buns on pieces of parchment.
Step 5: Cover buns with clingfilm or a carrier bag without touching the dough, and prove for another hour until puffed up.
Step 6: Heat vegetable oil (at least 1 litre) in a deep fryer or large pan to test if it’s hot enough by dropping in a bread cube—it should bubble rapidly and rise immediately.
Step 7: Mix the crispy coating ingredients in a bowl. Lift chicken from marinade letting excess drip off, coat thoroughly in the crispy mixture, and place on a tray.
Step 8: Fry chicken in batches (10-12 pieces at a time) for 3-5 minutes until golden and fully cooked. Transfer cooked chicken to a low-heat oven to keep warm.
Step 9: Boil a large pan for steaming. Steam buns (on parchment) in batches for 10 minutes. Remove and keep warm.
Step 10: To make the sauce, combine gochujang, honey, brown sugar, soy sauce, garlic, ginger, vegetable oil, and sesame oil in a saucepan. Bring to boil then simmer for 5 minutes until thickened.
Step 11: Toss cooked chicken in the sauce until well coated. You can leave chicken chunks whole or slice if preferred.
Step 12: Open steamed buns carefully and fill with Korean chicken. Top with sliced red onion, chopped cucumber, fresh coriander, and sprinkle with sesame seeds before serving.

Tips & Variations

For softer bao buns, use bread flour instead of all-purpose. If unavailable, ensure to knead dough thoroughly for gluten development.
Adjust the amount of chilli flakes in the coating to control the level of heat to your liking.
Swap buttermilk with yogurt thinned with milk if buttermilk is not available.
For a vegetarian version, use fried tofu cubes marinated in the same buttermilk mixture and coated in the crispy coating.
To make ahead, prepare buns and freeze before steaming. Reheat by steaming directly from the freezer for an extra 3-4 minutes.

Storage

Store leftover chicken and buns separately in airtight containers in the refrigerator for up to 2 days. Reheat chicken gently in a frying pan or oven until warmed through. Re-steam buns for a few minutes or microwave wrapped in a damp towel to restore softness before serving.

How to Serve

A close-up of a soft, white steamed bun held by a woman's hand, filled with several layers: the bottom layer has glossy, sticky reddish-brown glazed pieces of crispy fried chicken sprinkled with white sesame seeds and chopped green herbs; above the chicken are thin slices of fresh purple onion and small green cucumber pieces, all resting on the soft bun that is slightly folded at the sides. The background shows blurred similar buns on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought bao buns instead of making my own?

Yes, store-bought bao buns work well and save time. Just follow the steaming instructions on the package to warm them before filling.

How can I tell when the fried chicken is fully cooked?

The chicken is cooked when golden brown and no longer pink inside. You can cut one piece to check it is fully cooked or use a meat thermometer—the internal temperature should reach 75°C (165°F).