Korean Chicken Bao

Korean Chicken Bao is a delicious fusion dish featuring soft, fluffy steamed buns filled with crispy chicken coated in a bold, sweet, and spicy Korean sauce. This recipe brings together irresistible textures and flavors for an unforgettable meal.

Why You’ll Love This Recipe

This Korean Chicken Bao is the perfect combination of crispy, juicy, and fluffy. The homemade bao buns are light and airy, while the fried chicken is crunchy and coated in a rich, flavorful sauce. It’s a fun, restaurant-style recipe you can recreate at home.

Ingredients

Bao Buns

• 450 g plain flour
• 2 tbsp caster sugar
• ½ tsp salt
• 2 tsp instant yeast
• 3 tbsp whole milk
• 210 ml warm water
• 3 tbsp unsalted butter
• 1 tbsp olive oil

Chicken & Marinade

• 4 chicken breasts, cubed
• 1 cup buttermilk
• ½ tsp salt
• ¼ tsp white pepper
• ¼ tsp garlic salt

Crispy Coating

• 180 g plain flour
• 1 tsp salt
• 1 tsp black pepper
• ½ tsp garlic salt
• ½ tsp celery salt
• 1 tsp dried thyme
• 1 tsp paprika
• 1 tsp baking powder
• 1 tsp chili flakes
• Vegetable oil (for frying)

Korean Sauce

• 2 tbsp gochujang
• 2 tbsp honey
• 4 tbsp brown sugar
• 4 tbsp soy sauce
• 2 garlic cloves
• 2 tsp ginger
• 1 tbsp vegetable oil
• 1 tbsp sesame oil

To Serve

• Red onion, sliced
• Cucumber, chopped
• Fresh coriander
• Sesame seeds

Instructions

1. Mix flour, sugar, salt, and yeast in a bowl.
2. Combine milk, warm water, and butter, then mix into dry ingredients to form a dough.
3. Knead for 10 minutes, then let rise until doubled (about 1–2 hours).
4. Marinate chicken in buttermilk, salt, and spices for at least 1 hour.
5. Shape dough into small ovals, brush with oil, fold, and let rise again for 1 hour.
6. Heat oil and prepare crispy coating mixture.
7. Coat chicken pieces and deep fry until golden and cooked through (3–5 minutes).
8. Steam bao buns for 10 minutes until fluffy.
9. Cook sauce ingredients in a pan until thickened.
10. Toss fried chicken in the sauce.
11. Fill bao buns with chicken and top with onion, cucumber, coriander, and sesame seeds.

This Korean Chicken Bao is best served fresh and warm.

Tips & Tricks

• Don’t overcrowd the fryer for crispier chicken
• Let dough fully rise for soft buns
• Adjust chili flakes for spice level
• Use a thermometer for frying (around 175°C / 350°F)
• Prep toppings ahead for quick assembly

Details

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 2 hours 30 minutes (including proofing)
• Yield: 4 servings
• Category: Main Course
• Method: Steaming & Frying
• Cuisine: Korean-Inspired
• Difficulty: Medium

Notes

• Use store-bought bao buns for a quicker version
• Substitute chicken thighs for juicier meat
• Add pickled vegetables for extra flavor

Nutrition (Approximate per serving)

• Calories: 650
• Protein: 35g
• Carbohydrates: 70g
• Fat: 25g

FAQ

Can I bake the chicken instead of frying?
Yes, but it won’t be as crispy. Use high heat and a wire rack.

What is gochujang?
A Korean chili paste that adds sweet, spicy, and savory flavor.

Can I make bao buns ahead?
Yes, steam and reheat before serving.

Can I freeze bao buns?
Yes, freeze after steaming and reheat by steaming again.

Is this recipe very spicy?
It has mild to medium heat, adjustable to your taste.

Storage

• Fridge: Store chicken and buns separately for up to 3 days
• Freezer: Freeze buns up to 2 months
• Reheat: Steam buns and reheat chicken in oven or air fryer

Similar Recipes

• Garlic Thyme Chicken with Rice
• Shrimp Broccoli Stir Fry

Conclusion

Korean Chicken Bao is a flavorful, fun, and satisfying dish that combines crispy chicken with soft, pillowy buns. Whether for dinner or entertaining guests, this recipe is sure to impress with its bold flavors and textures.