Homemade Korean Chicken Bao Recipe

Introduction

Korean Chicken Bao combines soft, fluffy steamed buns with crispy, flavorful chicken coated in a spicy-sweet sauce. This dish is a delightful fusion perfect for sharing or a unique dinner experience at home.

Ingredients

• 450 g (3 3/4 cups) plain (all-purpose) flour
• 2 tbsp caster sugar
• ½ tsp salt
• 2 tsp (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
• 1 tbsp sesame oil
• 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

1. Step 1: Make the bao buns by mixing the flour, sugar, salt, and yeast in a bowl.
2. Step 2: Combine milk, warm water, and butter in a jug, stirring until butter melts.
3. Step 3: Gradually add the liquid mixture to the flour mix, stirring with a spoon then kneading by hand on a floured surface for 10 minutes. Alternatively, use a mixer with a dough hook.
4. Step 4: Place the dough in an oiled bowl, cover with clingfilm or a damp towel, and let it prove until doubled in size, about 90 minutes to 2 hours.
5. Step 5: While dough proves, marinate the chicken in buttermilk, salt, white pepper, and garlic salt. Cover and refrigerate for at least 1 hour.
6. Step 6: Once proved, knead the dough again and divide into 20 balls. Roll each ball into an oval (6cm x 9cm) on baking parchment.
7. Step 7: Brush each oval with olive oil, fold over using a chopstick to create space inside the fold, then remove the chopstick and place buns on small parchment pieces.
8. Step 8: Place buns on trays with parchment, cover loosely with clingfilm (not touching dough), and prove for another hour until puffed.
9. Step 9: Preheat oven to low heat to keep chicken warm. Heat vegetable oil in a deep pan or fryer until hot (test with bread cube: it should bubble rapidly and rise immediately). Use at least 1 litre of oil.
10. Step 10: Mix flour, salt, black pepper, garlic salt, celery salt, thyme, paprika, baking powder, and chilli flakes to prepare the crispy coating.
11. Step 11: Remove chicken from marinade letting excess drip off. Dredge each piece in the coating mixture until fully covered. Place on a tray.
12. Step 12: Fry chicken in batches, adding 10-12 pieces at a time to avoid overcrowding, for 3-5 minutes until golden and cooked through (no pink inside).
13. Step 13: Keep cooked chicken warm in the oven while frying remaining pieces.
14. Step 14: Boil water in a large steamer. Steam buns on their parchment for 10 minutes in batches, then place on a warm plate.
15. Step 15: Make the sauce by combining gochujang, honey, brown sugar, soy sauce, garlic, ginger, vegetable oil, and sesame oil in a saucepan. Stir and bring to a boil.
16. Step 16: Simmer sauce for 5 minutes until thickened.
17. Step 17: Toss cooked chicken in the sauce to coat evenly. Slice chicken if preferred.
18. Step 18: Open steamed bao buns carefully, fill with Korean chicken, then top with red onion, cucumber, coriander, and sesame seeds before serving.

Tips & Variations

• Use a double-layer steamer to cook more buns at once for efficiency.
• Adjust chilli flakes and gochujang paste quantities for desired spiciness.
• For a vegetarian option, try replacing chicken with fried tofu or mushrooms and use a similar marinade and coating.
• Ensure oil temperature is right before frying to keep chicken crispy and avoid greasy results.
• Fresh coriander can be substituted with mint or basil for a different herbal note.

Storage

Store cooked chicken separately in an airtight container in the refrigerator for up to 3 days. Keep buns wrapped in a clean towel or sealed container to maintain softness. Reheat chicken in an oven or air fryer to regain crispiness, and steam buns briefly before serving to refresh them.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the bao buns ahead of time?

Yes, you can prepare the dough and refrigerate it overnight before shaping and proving the buns. This slows fermentation and can enhance flavor.

What can I use if I don’t have buttermilk?

Mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar, let it sit for 5 minutes before using as a buttermilk substitute.

Korean Chicken Bao Recipe

Print Recipe

★★★★★

4.6 from 148 reviews

This Korean Chicken Bao recipe combines soft, fluffy steamed bao buns with crispy, flavorful fried chicken marinated in buttermilk and coated with a spicy, aromatic seasoning. The chicken is tossed in a sweet and spicy gochujang sauce, then stuffed inside warm bao buns and garnished with fresh vegetables and sesame seeds for a delicious fusion meal that balances textures and bold Korean flavors.

• Author: Viktoria
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 3 hours 15 minutes
• Yield: 20 bao buns 1x
• Category: Main Course
• Method: Deep Frying
• Cuisine: Korean Fusion

Ingredients

Scale 1x2x3x

For the Bao Buns

• 450 g (3 3/4 cups) plain (all-purpose) flour
• 2 tbsp caster sugar
• ½ tsp salt
• 2 tsp (7 g) 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 brushing)

For the Korean Chicken

• 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 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

1. Make the Bao Dough: Place flour, caster sugar, salt, and instant yeast in a mixing bowl and mix to combine.
2. Prepare Wet Ingredients: In a jug, combine whole milk, warm water, and very soft unsalted butter; stir until the butter melts.
3. Combine and Knead Dough: Gradually add the wet mixture into the flour mixture, mixing first with a spoon then your hands. Turn the dough onto a floured surface and knead for 10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 10 minutes.
4. First Proof: Place the dough in a lightly oiled bowl, cover with clingfilm or a damp towel, and leave to prove until doubled in size, about 90 minutes to 2 hours.
5. Marinate Chicken: In a bowl, combine chicken pieces with buttermilk, salt, white pepper, and garlic salt. Mix well, cover, and refrigerate for at least 1 hour.
6. Shape Bao Buns: After dough has risen, turn onto a floured surface and knead briefly. Divide into 20 equal balls. Place parchment on the work surface and roll each ball into an oval about 6cm x 9cm.
7. Form Bao Buns: Brush the dough ovals lightly with olive oil, fold each over using a chopstick in the middle to create a gap inside the fold, then remove the chopstick. Place each bun on a small piece of parchment.
8. Second Proof: Arrange the buns on trays with parchment, cover carefully with clingfilm or a carrier bag ensuring it does not touch the dough, and let them rise for an additional hour until puffed up.
9. Preheat Oil and Oven: Heat vegetable oil (minimum 1 litre) in a large pan or deep fryer until hot (about 180°C/350°F), testing readiness with a cube of bread. Preheat the oven to low heat to keep cooked chicken warm.
10. Mix Crispy Coating: In a small bowl, combine flour, salt, pepper, garlic salt, celery salt, dried thyme, paprika, baking powder, and chili flakes thoroughly.
11. Coat Chicken: Remove chicken from marinade, letting excess drip off. Dredge chicken pieces in the crispy coating mixture until fully coated. Place coated pieces on a tray.
12. Deep Fry Chicken: Fry chicken in batches of 10-12 pieces without overcrowding the pan, cooking for 3-5 minutes until golden brown and cooked through. Check doneness by cutting a piece to ensure no pink remains.
13. Keep Chicken Warm: Transfer cooked chicken to a tray and place in the low-heated oven while frying remaining pieces.
14. Steam Bao Buns: Bring water to boil in a steamer setup. Working in batches, steam the buns on their parchment for 10 minutes until soft and fluffy. Remove and keep warm.
15. Prepare Sauce: Combine gochujang, honey, brown sugar, soy sauce, minced garlic, minced ginger, vegetable oil, and sesame oil in a saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes until the sauce thickens slightly.
16. Toss Chicken in Sauce: Place all cooked chicken in a bowl and pour sauce over it. Toss to coat evenly. Optionally slice chicken pieces if desired.
17. Assemble Bao: Carefully open each steamed bao bun and fill with coated Korean chicken. Top with thinly sliced red onion, cucumber pieces, fresh coriander, and sprinkle with sesame seeds.

Notes

• Ensure the oil for frying is hot enough to achieve crispy chicken without absorbing excess oil; 180°C (350°F) is ideal.
• The bao buns can be steamed in batches to avoid overcrowding, ensuring they remain pillowy soft.
• Use fresh ingredients for garnish to add crunch and freshness balancing the rich fried chicken.
• Adjust the spice level in the crispy coating and sauce according to your preference by varying chili flakes and gochujang.
• If a stand mixer is available, it simplifies dough kneading and helps develop gluten for the soft bun texture.

Keywords: Korean Chicken Bao, bao buns, Korean fried chicken, gochujang, steamed buns, Asian fusion, crispy fried chicken, homemade bao