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Delicious Korean Chicken Bao with spicy chicken filling in soft bao buns.

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.
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Prep Time 2 hours 30 minutes
Cook Time 30 minutes
Total Time 3 hours
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.