Name: Korean Chicken Bao Buns Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 1 h 50 min
Cuisine: Korean
Ingredients: 2 cups (250 g) all-purpose flour; 2 tbsp sugar; 1 tsp instant dry yeast; ½ tsp baking powder; 2 tbsp vegetable oil; ¾ cup (180 ml) warm milk or water; Pinch of salt; 500 g (1 lb) boneless chicken thighs or breasts, cut into bite-size pieces; ½ cup (60 g) cornstarch; ½ cup (60 g) all-purpose flour; 1 tsp salt; ½ tsp black pepper; ½ tsp garlic powder; 1 egg; ½ cup (120 ml) cold water; Oil for deep frying; 3 tbsp gochujang (Korean chili paste); 2 tbsp soy sauce; 2 tbsp honey (or brown sugar); 1 tbsp rice vinegar; 2 garlic cloves, minced; 1 tsp sesame oil; 1 tbsp water; Toasted sesame seeds; 1 small cucumber, julienned; 1 small carrot, julienned; Fresh cilantro or spring onions

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Introduction

Korean Chicken Bao Buns combine fluffy steamed buns with crispy, spicy fried chicken for a deliciously satisfying bite. This recipe walks you through making tender bao buns from scratch, perfectly fried chicken, and a flavorful Korean sauce. It’s a fun and tasty dish to enjoy anytime.

Three soft, white steamed buns are folded into a taco shape and filled with glossy, sticky pieces of dark reddish-brown glazed meat, topped with chopped fresh green onions, green cilantro leaves, and sprinkled with light tan sesame seeds. The buns are arranged in a row on a wooden board, with a white marbled surface underneath. In the blurry background, there is a white bowl containing more chopped green vegetables and orange bits. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (250 g) all-purpose flour
2 tbsp sugar
1 tsp instant dry yeast
½ tsp baking powder
2 tbsp vegetable oil
¾ cup (180 ml) warm milk or water
Pinch of salt
500 g (1 lb) boneless chicken thighs or breasts, cut into bite-size pieces
½ cup (60 g) cornstarch
½ cup (60 g) all-purpose flour
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
1 egg
½ cup (120 ml) cold water
Oil for deep frying
3 tbsp gochujang (Korean chili paste)
2 tbsp soy sauce
2 tbsp honey (or brown sugar)
1 tbsp rice vinegar
2 garlic cloves, minced
1 tsp sesame oil
1 tbsp water
Toasted sesame seeds (optional)
1 small cucumber, julienned (optional)
1 small carrot, julienned (optional)
Fresh cilantro or spring onions (optional)

Instructions

Step 1: In a bowl, mix the flour, sugar, yeast, baking powder, and salt. Add warm milk or water and vegetable oil, then mix until a dough forms. Knead for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1–1.5 hours until doubled in size.
Step 2: Punch down the dough and divide it into 12–14 balls. Roll each ball into an oval about 3–4 inches long. Lightly brush with oil, fold in half, and place on parchment paper. Cover and let rest for 30 minutes.
Step 3: Steam the buns in a bamboo or regular steamer for 8–10 minutes until fluffy. Avoid overcrowding the steamer.
Step 4: In a bowl, whisk together the egg and cold water. In another bowl, mix cornstarch, flour, salt, pepper, and garlic powder.
Step 5: Dip chicken pieces into the wet batter, then coat in the dry mixture.
Step 6: Heat oil to 170°C (340°F) and fry chicken in batches for 5–6 minutes until golden and crispy. Drain on paper towels. For extra crunch, fry again for 2–3 minutes at 180°C (350°F).
Step 7: In a small pan, heat sesame oil and garlic until fragrant. Add gochujang, soy sauce, honey, rice vinegar, and water. Simmer for 2–3 minutes until thick and sticky.
Step 8: Toss the fried chicken in the Korean sauce until well coated.
Step 9: To assemble, gently open each steamed bun. Add julienned cucumber and carrot if using. Place 2–3 pieces of the coated chicken inside. Garnish with cilantro, spring onions, and toasted sesame seeds as desired.

Tips & Variations

Use chicken thighs for juicier, more flavorful fried chicken compared to breasts.
If you don’t have a bamboo steamer, a metal steamer basket or a heatproof plate over boiling water works well.
For a milder sauce, reduce the amount of gochujang or substitute with a sweet chili sauce.
Add pickled vegetables like radish or kimchi for extra tang and crunch.

Storage

Store leftover steamed buns and fried chicken separately in airtight containers in the refrigerator for up to 2 days. Reheat the chicken in a hot oven or skillet to keep it crispy. Steam buns briefly before serving to restore softness. The Korean sauce can be kept refrigerated for up to 3 days.

How to Serve

Four steamed bao buns sit on a white rectangular plate placed on a white marbled surface. Each bun is soft and white with a smooth texture, folded open to hold the filling. Inside, the first layer is fresh green leafy herbs that add a bright contrast. On top, there are pieces of crispy chicken coated in a shiny dark reddish-brown sauce. The chicken is sprinkled with white sesame seeds and chopped green herbs for added color and texture. In the background, there are blurred bowls with sliced cucumber and other side dishes, enhancing the food scene. 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?

Yes, using pre-made bao buns saves time and still works well with the fried chicken and sauce for a quick meal.

How do I prevent the buns from sticking during steaming?

Line the steamer with parchment paper or cabbage leaves and lightly oil the buns before steaming to prevent sticking.