Name: Korean Chicken Bao Recipe
Prep time: 2 h 15 min
Cook time: 1 h 45 min
Total time: 4 h
Cuisine: Korean
Ingredients: 450 g (3 3/4 cups) plain (all-purpose) flour; 2 tbsp caster sugar; ½ tsp salt; 2 tsp (7 g) 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 chili 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

Jump to Recipe·4 from 4 reviews

If you are looking for a show-stopping dish that combines fluffy, pillowy bao buns with irresistibly crispy and flavorful chicken, then this Korean Chicken Bao Recipe will quickly become your new favorite. From the first bite, the tender marinated chicken coated in a crispy, spicy mix of seasonings and tossed in a vibrant, sweet-spicy gochujang sauce offers a delicious contrast to the soft steamed buns. Every element—from the delicate bao dough to the crunchy vegetables and finishes of sesame seeds and fresh coriander—works in harmony to deliver an unforgettable explosion of textures and flavors. This recipe is perfect for sharing with friends or impressing guests with a unique fusion dish that’s both comforting and exciting.

Ingredients You’ll Need

A white bowl filled with several pieces of raw chicken coated in a thick, white creamy sauce, with the chicken pieces scattered evenly and partially covered by the sauce, a silver spoon resting on the left side inside the bowl, placed on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

The beauty of this Korean Chicken Bao Recipe lies in its straightforward yet thoughtfully balanced ingredients. Each component contributes essential textures and flavors, from the fluffy bao buns to the crispy chicken coating and the bold, tangy sauce that brings it all together.

Plain (all-purpose) flour, 450 g: The base for the bao buns, giving them their soft, pillowy texture.
Caster sugar, 2 tbsp: Adds just the right touch of sweetness to the dough to balance the savory flavors.
Salt, ½ tsp and 1 tsp: Seasoning for both the dough and the chicken coating to enhance overall taste.
Instant dried yeast, 2 tsp (7g): Key for making the bao buns rise perfectly light and fluffy.
Whole milk, 3 tbsp: Enriches the dough for a tender crumb in the buns.
Warm water, 210 ml: Activates the yeast and hydrates the dough.
Unsalted butter, 3 tbsp (very soft): Adds richness and softness to the bao dough.
Olive oil, 1 tbsp: Used to brush the buns before folding to create a silky texture inside.
Chicken breasts, 4 (bite-sized chunks): The star protein, marinated and fried to crispy perfection.
Buttermilk, 240 ml: Tenderizes the chicken and infuses it with subtle tang.
White pepper, garlic salt, celery salt, ground black pepper, dried thyme, paprika, chilli flakes, baking powder: The flavorful combo for the crispy chicken batter that’s packed with spice and depth.
Vegetable oil (for deep frying): Essential for that golden, crunchy crust on the chicken.
Gochujang paste, 2 tbsp: Adds iconic Korean heat and sweetness to the sauce.
Honey, 2 tbsp and brown sugar, 4 tbsp: Balances the heat with sticky, sweet notes.
Soy sauce, 4 tbsp: Provides that savory umami punch in the sauce.
Garlic (minced), 2 cloves and ginger (minced), 2 tsp: Infuses warmth and zest to the sauce.
Sesame oil, 1 tbsp: Adds a fragrant, nutty aroma unique to Korean cuisine.
Red onion (thinly sliced), cucumber (chopped), fresh coriander (cilantro), sesame seeds: Crisp garnishes that brighten up the steamed buns.

How to Make Korean Chicken Bao Recipe

Step 1: Preparing the Bao Dough

Begin by whisking together the flour, caster sugar, salt, and instant yeast in a bowl. In a separate jug, combine the whole milk, warm water, and softened butter until the butter melts. Slowly stir this liquid mixture into the flour, first using a spoon and then your hands, kneading on a floured surface for a solid 10 minutes. This kneading develops the gluten structure, ensuring your bao buns turn out delightfully soft yet sturdy enough to hold the filling.

Step 2: First Proofing

Place your dough in a lightly oiled bowl, cover it securely with clingfilm or a damp towel, and leave it to rise at room temperature. This “proving” stage is crucial and usually takes between 90 minutes to 2 hours, depending on your ambient temperature, until the dough doubles in size and becomes light and springy.

Step 3: Marinating the Chicken

While the dough is proving, dive into prepping the chicken. Combine the chicken chunks with buttermilk, salt, white pepper, and garlic salt in a bowl. Cover and refrigerate for at least an hour. The buttermilk not only tenderizes the meat but also helps the crispy batter cling better during frying.

Step 4: Shaping and Second Proofing of Bao Buns

Once the dough has puffed, transfer it to a floured surface and knead gently again. Divide it into 20 equal balls. Using a rolling pin over baking parchment, flatten each piece into small ovals about 6 by 9 cm. Brush lightly with olive oil and fold each oval over a chopstick, removing it afterward to create ample space inside the fold. Arrange these on trays lined with baking paper, cover carefully without touching the dough, and allow them to prove for another hour until delightfully puffed.

Step 5: Preparing the Crispy Chicken Coating

Mix the flour, salt, black pepper, garlic salt, celery salt, dried thyme, paprika, baking powder, and chilli flakes into a crisp-sprinkling powerhouse coating. Take chicken pieces from the buttermilk, letting excess drip off, and dredge them thoroughly in this seasoned mixture until fully coated. This coating is what creates that addictive crunch on the outside.

Step 6: Deep Frying the Chicken

Heat at least a liter of vegetable oil in a deep pan or fryer until it’s hot enough (test with a small bread cube—it should float up quickly, bubbling). Fry chicken chunks in batches for about 3-5 minutes or until golden brown and cooked through. Keep the cooked pieces warm in a low oven while you repeat frying the rest.

Step 7: Steaming the Bao Buns

Use a large steamer to gently steam the folded buns, parchment and all, for about 10 minutes in batches. The steam softens them to the classic fluffy texture that bao is known for. Once done, place on a warm plate ready to be stuffed.

Step 8: Making the Gochujang Sauce

Combine gochujang, honey, brown sugar, soy sauce, minced garlic and ginger, vegetable oil, and sesame oil in a saucepan. Bring to a boil and then simmer for 5 minutes until the sauce thickens slightly, becoming a glossy, sticky glaze that will coat the chicken beautifully.

Step 9: Tossing and Assembling

Put all the fried chicken into a large mixing bowl—leave pieces whole or slice as you prefer—and pour the hot sauce over them. Toss until every piece is luxuriously coated. Carefully open each bao bun and stuff with the sauced chicken, then top with crisp red onion, fresh cucumber chunks, shredded coriander, and sprinkle with sesame seeds for a crunch and burst of freshness.

How to Serve Korean Chicken Bao Recipe

A woman's hand is holding a white fluffy steamed bun filled with three layers: the bottom layer has sticky, dark orange-red glazed pieces with a shiny texture, sprinkled with white sesame seeds and small green herbs; the middle layer shows thin, curved slices of pale purple onions; the top layer has small green cucumber sticks and bright green chopped herbs scattered on top. In the background, more filled buns are visible on a white marbled surface, slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh garnishes are the finishing touch that elevates this Korean Chicken Bao Recipe. Thinly sliced red onions add a bit of sharpness, crisp cucumber chunks bring cool contrast, fresh coriander provides herbal brightness, and black and white sesame seeds lend nuttiness alongside crunch. These toppings brighten each bite, cutting through the rich chicken and soft bun with vibrant textures and flavors.

Side Dishes

For a complete meal, serve these baos alongside crunchy pickled vegetables or kimchi for extra zing. A simple cabbage slaw dressed with rice vinegar and a hint of sugar also complements the spicy, sweet notes wonderfully. If you want a lighter touch, steamed green beans or stir-fried bok choy with garlic make great vegetable sides.

Creative Ways to Present

Try serving your Korean chicken bao as a fun DIY platter with bowls of sauces and garnishes for guests to customize their own. Another idea is stacking the stuffed bao buns on a wooden platter garnished with edible flowers or fresh herbs for a stunning centerpiece. Mini bamboo steamers also add a charming, authentic touch for individual servings at parties or special occasions.

Make Ahead and Storage

Storing Leftovers

If you have leftovers from your Korean Chicken Bao Recipe, keep the steamed buns and cooked chicken separate in airtight containers in the refrigerator. This prevents the buns from becoming soggy. The chicken, coated in sauce, can be refrigerated for up to three days without losing much of its tasty crunch and flavor.

Freezing

You can freeze the bao buns raw before steaming or even after steaming once fully cooled. Wrap them tightly in clingfilm and place in a freezer bag. The marinated but uncooked chicken pieces can also be frozen before frying. For best quality, consume frozen items within 2 months. When ready, thaw fully before cooking or reheating.

Reheating

To reheat, steam the bao buns for a few minutes until warm and soft again. For the fried chicken, reheat in a hot oven or air fryer to bring back its crisp exterior. Microwaving is not recommended as it can make the chicken soggy. Toss in any extra sauce after reheating if needed to revive those signature flavors.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs have a bit more fat, which can make the fried chicken even juicier and more flavorful. Just cut them into similar bite-sized chunks for even cooking. Adjust frying time if pieces are larger.

Is there a vegetarian alternative for the Korean Chicken Bao Recipe?

Yes, you can substitute the chicken with tofu or cauliflower florets. Coat them in the same crispy batter and fry until golden. Toss in the gochujang sauce and serve with the bao buns and garnishes for a delicious plant-based option.

How long does it take to make the bao buns from scratch?

Making bao buns from scratch takes about 4 hours total, including proving time. Most of this is hands-off time while the dough rises, so it’s perfect if you want to prepare in advance and enjoy later.

Can I prepare the sauce ahead of time?

Definitely, the sauce keeps well in an airtight container in the fridge for up to a week. Just warm it slightly before tossing with freshly fried chicken to refresh its vibrant flavor.

What can I use if I don’t have gochujang paste?

You can make a simple substitute by mixing miso paste with a little chili paste or hot sauce and a touch of honey or sugar. While it won’t be the exact authentic flavor, it still offers a similar sweet-spicy umami punch to complement the dish.

Final Thoughts

This Korean Chicken Bao Recipe truly hits all the right notes—from the tender yet crispy chicken, the soft and fluffy bao buns, to the perfectly balanced sweet, spicy, and savory sauce. It’s such a fun recipe to make and even more fun to share. Whether you’re cooking for family, friends, or just treating yourself, these bao will bring comfort and joy to your table with every mouthwatering bite. So, why wait? Gather your ingredients and give this recipe a go—it might just become one of your new go-to comfort foods!