Name: Korean Chicken Bao Recipe
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 3 h
Cuisine: Korean
Ingredients: 450 g (3 3/4 cups) plain (all-purpose) flour; 2 tbsp caster sugar; ½ tsp salt; 2 tsp (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 (for brushing); 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 delightful fusion of fluffy steamed buns filled with crispy, spicy chicken. This dish combines tender marinated chicken with a sweet and savory gochujang sauce, fresh vegetables, and aromatic herbs for an irresistible bite. It’s perfect for sharing and sure to impress at any gathering.

A close-up view of three white steamed buns, each filled with a single large piece of crispy fried chicken coated in a shiny red sauce. On top of the chicken, there are thin slices of purple onion, small chunks of green cucumber, and sprinkled white and black sesame seeds. Fresh green herbs are scattered across the chicken, adding a bright contrast. The buns look soft and fluffy, slightly open to hold the fillings, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

450 g (3 3/4 cups) plain (all-purpose) flour
2 tbsp caster sugar
½ tsp salt
2 tsp instant dried yeast (7g or one packet)
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 (for marinade)
¼ tsp white pepper
¼ tsp garlic salt (for marinade)
180 g (1 1/2 cups) plain (all-purpose) flour (for coating)
1 tsp salt
1 tsp ground black pepper
½ tsp garlic salt (for coating)
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 (for sauce)
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

Step 1: Make the bao buns by mixing flour, sugar, salt, and yeast in a bowl.
Step 2: Stir together milk, warm water, and softened butter until melted, then mix into the flour mixture. Knead by hand on a floured surface for 10 minutes or use a mixer with a dough hook.
Step 3: Place the dough in an oiled bowl, cover with clingfilm or a damp towel, and leave to prove until doubled in size, about 90 minutes to 2 hours.
Step 4: Meanwhile, marinate the chicken by mixing chicken pieces with buttermilk, salt, white pepper, and garlic salt. Cover and refrigerate for at least 1 hour.
Step 5: Once the dough has risen, turn it onto a floured surface, knead again, and divide into 20 balls. Roll each ball into an oval about 6cm by 9cm on baking parchment.
Step 6: Brush each oval with olive oil, fold over using a chopstick in the middle to create a space inside, then remove the chopstick. Place the buns on small pieces of baking parchment.
Step 7: Arrange the buns on trays with baking parchment, cover without touching the dough, and leave to prove for another hour until puffed up.
Step 8: Preheat the oven on a low setting to keep cooked chicken warm. Heat vegetable oil in a large pan or deep fryer to hot (test with a small bread cube; if it bubbles and rises quickly, the oil is ready).
Step 9: In a small bowl, combine the coating flour, salt, pepper, garlic salt, celery salt, thyme, paprika, baking powder, and chili flakes.
Step 10: Remove chicken from marinade, let excess drip off, then dredge in the coating mixture to fully cover each piece. Place coated chicken on a tray.
Step 11: Fry chicken in batches, without overcrowding, for 3-5 minutes until golden and cooked through (check by cutting to ensure no pink center). Drain and keep warm in the oven.
Step 12: Boil water in a large steamer. Steam the buns, on their baking parchment, for 10 minutes in batches. Once steamed, keep warm on a plate.
Step 13: Meanwhile, make the sauce by combining gochujang paste, honey, brown sugar, soy sauce, garlic, ginger, vegetable oil, and sesame oil in a saucepan. Bring to the boil and simmer for 5 minutes until thickened.
Step 14: Toss the cooked chicken in the sauce until fully coated. Slice the chicken if preferred.
Step 15: Carefully open each steamed bao bun and fill with the Korean chicken. Top with sliced red onion, chopped cucumber, fresh coriander, and sprinkle with sesame seeds before serving.

Tips & Variations

For extra crispiness, double fry the chicken pieces by frying once, resting, then frying a second time at higher heat.
You can substitute chicken breasts with thighs for juicier meat.
Add a splash of rice vinegar to the sauce for a tangier flavor.
Use a bamboo steamer or a metal steaming basket if you don’t have a double-layer steam pan.
For a vegetarian version, try tofu cubes marinated and fried similarly.

Storage

Store leftover cooked chicken and buns separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in a skillet over medium heat to retain crispiness, and steam buns briefly to refresh their softness before serving.

How to Serve

The image shows soft, fluffy white steamed buns as the base layer, each folded open and filled with bright reddish-orange glazed fried chicken pieces that look crispy. On top of the chicken, there are thin slices of pale purple onion and small green cilantro leaves scattered throughout, adding freshness. Thin sticks of light green cucumber are also placed on the chicken, giving a crisp texture. The dish is sprinkled with white and black sesame seeds for a final touch. These buns are served together in a dark bowl placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the bao dough ahead of time?

Yes, you can prepare the dough and let it prove overnight in the refrigerator. Bring it to room temperature before shaping and steaming.

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

Use regular milk with 1 tablespoon of lemon juice or white vinegar added. Let it sit for 5 minutes to curdle before marinating the chicken.