Korean Chicken Bao Recipe invites you to experience the delightful fusion of flavors that these fluffy, soft buns combined with sweet and spicy chicken bring to your table. This dish is more than just a recipe; it exudes a comforting warmth and nostalgic charm that is perfect for family gatherings or casual dinners. Each bite transports you to the vibrant streets of Korea, where these bao buns are often filled with savory delights. Easy to make and incredibly satisfying, this Step-by-Step guide will help you create the perfect Korean Chicken Bao at home.

Ingredients

To make Korean Chicken Bao, you will need the following aromatic and flavorful 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
  • 3 tbsp whole milk
  • 210 ml (3/4 cup + 2 tbsp) warm water
  • 3 tbsp unsalted butter (very soft)
  • 1 tbsp olive oil

• Korean Chicken:

  • 4 chicken breasts (sliced into bite-size chunks)
  • 240 ml (1 cup) buttermilk
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 1/4 tsp garlic salt
  • 180 g (1 1/2 cups) plain (all-purpose) flour
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1/2 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 deep frying (at least 1 litre/four cups)

• Sauce and Toppings:

  • 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)
  • 1/4 cucumber (chopped into small pieces)
  • Small bunch of fresh coriander (cilantro, roughly chopped)
  • 2 tsp black and white sesame seeds

These ingredients combine to create a dish that is not only delicious but visually stunning, with crispy chicken, vibrant toppings, and soft buns that make for an enticing meal.

Step-by-Step Directions

Making the Bao Buns

Start by preparing the bao buns. In a mixing bowl, combine the plain flour, caster sugar, salt, and instant dried yeast. Mix these dry ingredients until well incorporated.

Next, in a separate jug, combine the warm water, whole milk, and softened unsalted butter, stirring until the butter melts. Gradually stir the liquid mixture into the flour mixture, first with a spoon and then using your hands. Once a dough forms, knead the mixture on a floured surface for about 10 minutes until it becomes smooth and elastic. Alternatively, you can use a mixer fitted with a dough hook.

Once the dough is ready, place it in an oiled bowl. Cover it with cling film or a damp tea towel and let it prove in a warm environment until it doubles in size, which usually takes about 90 minutes to 2 hours.

Marinating the Chicken

While the dough is proving, prepare the Korean chicken. In a bowl, place the bite-sized chicken chunks and add the buttermilk, salt, white pepper, and garlic salt. Mix everything well, cover the bowl, and let it marinate in the fridge for at least one hour. This step is crucial as it tenderizes the chicken and infuses flavors.

Shaping the Bao Buns

After the dough has proved, gently tip it out onto a floured surface and knead it briefly. Divide the dough into 20 equal portions and roll each portion into a ball. On a piece of baking parchment, use a rolling pin to flatten each ball into an oval shape, approximately 6 cm by 9 cm.

Brush each oval with olive oil and fold them over. Use a chopstick to create a small indentation in the center to keep some space for expansion. Carefully remove the chopstick and place each bun on a small piece of baking parchment. Arrange the buns on trays covered with cling film or a carrier bag (making sure the cling film does not touch the dough). Allow them to prove for another hour until they are puffed and soft.

Frying the Chicken

Preheat your oven to a low temperature to keep the cooked chicken warm. Then, heat a large pan filled with vegetable oil until hot; drop in a small piece of bread to test if it rises and bubbles immediately. Prepare at least 1 litre (4 cups) of oil.

In a small bowl, combine the crispy coating ingredients—plain flour, salt, ground black pepper, garlic salt, celery salt, dried thyme, paprika, baking powder, and chili flakes.

Remove the marinated chicken from the fridge and lift each piece from the buttermilk, allowing the excess to drip off. Dredge each chicken piece in the crispy coating mixture until fully covered, then place them on a tray.

Once the oil is ready, carefully add 10-12 coated chicken pieces to the hot oil and cook for 3-5 minutes until they turn golden brown. Make sure not to overcrowd the pan. You can check if the chicken is cooked by slicing into it to see if there’s no pink in the middle. Transfer the cooked chicken to the warm oven.

Steaming the Bao Buns

While the chicken is frying, bring a large steamer pan filled with water to a boil. Place the bao buns in the steamer (you can keep them on the baking parchment for easy removal) and steam for about 10 minutes. If you have a double-layer steamer, it’s recommended to steam four buns in each layer. Once the buns are ready, place them on a warm plate.

Preparing the Sauce

In a saucepan, mix together the gochujang paste, honey, brown sugar, soy sauce, minced garlic, minced ginger, vegetable oil, and sesame oil. Stir well, bring the mixture to a boil, and let it simmer for 5 minutes until thickened.

Assembling the Korean Chicken Bao

Combine all the cooked chicken pieces in a bowl and pour the prepared sauce over them. Toss to coat the chicken thoroughly. You can keep the chunks whole or slice them, depending on your preference.

To serve, carefully open each steamed bao bun and fill them with the Korean chicken. Top the buns with thin slices of red onion, cucumber pieces, fresh coriander, and sprinkle sesame seeds on top before enjoying!

Tips & Tricks

1. Dough Consistency: Make sure your dough is not too sticky. You can adjust the flour as needed while kneading.
2. Oven Warmth: Keep your preheated oven on the lowest setting to keep the chicken warm while you cook in batches.
3. Experiment with Filling: Get creative! Besides Korean chicken, try other fillings like pork, shrimp, or sautéed vegetables.
4. Extra Crispiness: Double-dredge the chicken pieces for a thicker coating that’s extra crispy.
5. Flavor Boost: Marinate the chicken overnight for an even deeper flavor!

Serving Suggestions & Pairings

Korean Chicken Bao can be a showstopper at any gathering. Serve it with a side of quick-pickled vegetables, such as radishes or carrots, to add a crunchy and tangy contrast to the sweetness of the bao. Pair with a light salad or steamed edamame for a balanced meal. These buns also make a fantastic finger food option for parties and game nights!

Nutritional Information

This delightful Korean Chicken Bao recipe makes about 20 servings. Each bao bun is approximately 150 calories, making them a fun treat. Keep in mind that the nutritional value can vary based on the specific ingredients used and portion sizes. Enjoy them in moderation as part of a balanced diet!

Storing Tips & Variations

To store leftover bao buns, allow them to cool completely before placing them in an airtight container. They can be stored in the refrigerator for up to 3 days or frozen for up to a month. Reheat steamed buns in a steamer for the best texture.

For variations, try using other meats such as beef or tofu as protein alternatives. You can also customize the toppings to suit your taste preferences!

Conclusion

Korean Chicken Bao Recipe is a fantastic dish that brings unique flavors and textures to your dining experience. It’s a wonderful opportunity to explore new tastes while creating something delightful for family and friends. Don’t hesitate to try your hand at this recipe and share your experience—the joy of cooking is best enjoyed with others!

FAQs

1. Can I make the bao buns ahead of time?
   Yes! You can prepare the dough in advance and refrigerate it overnight for a fresher flavor when ready to cook.

2. What if I don’t have gochujang paste?
   You can substitute it with Sriracha or another chili paste, but keep in mind it will alter the flavor slightly.

3. Is there a vegan option for this recipe?
   Absolutely! Substitute chicken with tofu or jackfruit and use plant-based milk and mayonnaise for the marinade.

4. How do I know when the chicken is fully cooked?
   Cut into a piece of chicken; if it is no longer pink inside and the juices run clear, it’s cooked.

5. Can I reheat the bao buns?
   Yes, steam them lightly for 3-5 minutes to regain their soft texture without losing moisture.

Korean Chicken Bao

Experience the delightful fusion of flavors with these fluffy buns filled with sweet and spicy chicken, perfect for family gatherings or casual dinners.

Print Recipe Pin Recipe

Prep Time 2 hours hrs 30 minutes mins

Cook Time 30 minutes mins

Total Time 3 hours hrs

Servings: 20 servings

Course: Appetizer, Main Course, Snack

Cuisine: Asian, Korean

Calories: 150

Ingredients Method Notes

Ingredients

  

For the Bao Buns

• 450 g 450 g (3 3/4 cups) plain (all-purpose) flour
• 2 tbsp 2 tbsp caster sugar
• 0.5 tsp ½ tsp salt
• 2 tsp 2 tsp instant dried yeast
• 3 tbsp 3 tbsp whole milk Very soft
• 210 ml 210 ml (3/4 cup + 2 tbsp) warm water
• 3 tbsp 3 tbsp unsalted butter (very soft)
• 1 tbsp 1 tbsp olive oil

For the Korean Chicken

• 4 pieces 4 chicken breasts (sliced into bite-size chunks)
• 240 ml 240 ml (1 cup) buttermilk
• 0.5 tsp 1/2 tsp salt
• 0.25 tsp 1/4 tsp white pepper
• 0.25 tsp 1/4 tsp garlic salt
• 180 g 180 g (1 1/2 cups) plain (all-purpose) flour
• 1 tsp 1 tsp salt
• 1 tsp 1 tsp ground black pepper
• 0.5 tsp 1/2 tsp garlic salt
• 0.5 tsp ½ tsp celery salt
• 1 tsp 1 tsp dried thyme
• 1 tsp 1 tsp paprika
• 1 tsp 1 tsp baking powder
• 1 tsp 1 tsp chili flakes
• 1000 ml Vegetable oil for deep frying (at least 1 litre/four cups)

For the Sauce and Toppings

• 2 tbsp 2 tbsp gochujang paste
• 2 tbsp 2 tbsp honey
• 4 tbsp 4 tbsp brown sugar
• 4 tbsp 4 tbsp soy sauce
• 2 cloves 2 cloves garlic (peeled and minced)
• 2 tsp 2 tsp minced ginger
• 1 tbsp 1 tbsp vegetable oil
• 1 tbsp 1 tbsp sesame oil
• 1 small 1 small red onion (thinly sliced)
• 0.25 pieces 1/4 cucumber (chopped into small pieces)
• 1 bunch Small bunch of fresh coriander (cilantro, roughly chopped)
• 2 tsp 2 tsp black and white sesame seeds

Method

 

Making the Bao Buns

1. In a mixing bowl, combine the plain flour, caster sugar, salt, and instant dried yeast. Mix these dry ingredients until well incorporated.
2. In a separate jug, combine the warm water, whole milk, and softened unsalted butter, stirring until the butter melts. Gradually stir the liquid mixture into the flour mixture, first with a spoon and then using your hands.
3. Once a dough forms, knead the mixture on a floured surface for about 10 minutes until it becomes smooth and elastic.
4. Place the dough in an oiled bowl, cover it with cling film or a damp tea towel, and let it prove in a warm environment until it doubles in size, approximately 90 minutes to 2 hours.

Marinating the Chicken

1. In a bowl, place the bite-sized chicken chunks and add the buttermilk, salt, white pepper, and garlic salt. Mix well, cover, and let it marinate in the fridge for at least one hour.

Shaping the Bao Buns

1. Gently tip out the dough onto a floured surface and knead it briefly.
2. Divide the dough into 20 equal portions and roll each into a ball.
3. Flatten each ball into an oval shape, approximately 6 cm by 9 cm, using a rolling pin.
4. Brush each oval with olive oil, fold them over, and use a chopstick to create a small indentation in the center.
5. Place each bun on a small piece of baking parchment and allow them to prove for another hour until puffed and soft.

Frying the Chicken

1. Preheat your oven to a low temperature to keep the cooked chicken warm.
2. Heat a large pan filled with vegetable oil until hot. In a small bowl, combine the crispy coating ingredients.
3. Remove the marinated chicken from the fridge, allowing excess buttermilk to drip off, and dredge each piece in the coating mixture.
4. Carefully add 10-12 coated chicken pieces to the hot oil and cook for 3-5 minutes until golden brown. Transfer the cooked chicken to the warm oven.

Steaming the Bao Buns

1. Bring a large steamer pan filled with water to a boil. Place the bao buns in the steamer and steam for about 10 minutes.

Preparing the Sauce

1. In a saucepan, mix together gochujang paste, honey, brown sugar, soy sauce, minced garlic, minced ginger, vegetable oil, and sesame oil. Bring to a boil and simmer for 5 minutes until thickened.

Assembling the Korean Chicken Bao

1. Combine cooked chicken with the prepared sauce, tossing to coat thoroughly.
2. Serve by filling each steamed bao bun with the Korean chicken and top with red onion, cucumber, fresh coriander, and sprinkle with sesame seeds.

Notes

Make sure your dough is not too sticky. Keep the preheated oven on the lowest setting to maintain the warmth of the chicken. Get creative with fillings and consider double-dredging for extra crispiness.