Korean Chicken Bao Recipe

Why You’ll Love This Recipe

This Korean Chicken Bao Recipe offers a unique twist on classic bao buns. The soft, pillowy bao buns are filled with crispy, golden fried chicken, then coated in a sweet, spicy Korean gochujang sauce. The combination of crunchy chicken, smooth bao buns, and vibrant toppings like fresh red onion and cucumber creates an irresistible contrast in flavors and textures. It’s the perfect bite-sized treat for appetizers or party food, and the recipe is customizable, so you can make it ahead of time for convenience.

The sweet and spicy sauce is what really elevates this dish, making it not just a meal but an experience. Plus, you can adjust the heat level by controlling the amount of gochujang paste, so it suits any palate.

Ingredients

Bao Buns:

• 450 g (3 3/4 cups) plain (all-purpose) flour

• 2 tbsp caster sugar

• ½ tsp salt

• 2 tsp (equivalent to one packet or 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

Chicken and Marinade:

• 4 chicken breasts, sliced into bite-size chunks

• 240 ml (1 cup) buttermilk

• ½ tsp salt

• ¼ tsp white pepper

• ¼ tsp garlic salt

Crispy Coating:

• 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/four cups)

Korean Sauce:

• 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

To Serve:

• 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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the Bao Buns:
   In a bowl, mix the flour, sugar, salt, and yeast together. In a separate jug, stir the milk, warm water, and butter until the butter has melted. Add the wet mixture to the dry ingredients and stir with a spoon, then knead with your hands until smooth. Alternatively, use a mixer with a dough hook. Let the dough rest in an oiled bowl, covered with a tea towel or cling film, for 90 minutes to 2 hours until doubled in size.

2. Prepare the Chicken Marinade:
   In a bowl, combine the buttermilk, salt, white pepper, and garlic salt. Add the chicken chunks and mix well. Cover and refrigerate for at least an hour to marinate.

3. Shape the Bao Buns:
   After the dough has doubled in size, divide it into 20 balls. Roll each ball into an oval shape, about 6cm x 9cm. Brush with olive oil, then fold each oval over itself, placing a chopstick in the middle to create a fold. Remove the chopstick and place each bun on a small piece of baking parchment. Cover with cling film or a carrier bag and let prove for another hour.

4. Cook the Chicken:
   Heat oil in a large pan or deep fat fryer. Mix together the crispy coating ingredients. Dip each piece of marinated chicken into the coating, making sure it’s fully covered. Fry the chicken in batches for 3-5 minutes until golden brown and cooked through. Keep the cooked chicken warm in a preheated oven.

5. Steam the Bao Buns:
   Meanwhile, bring water to a boil in a large steamer pan. Place the buns in the steamer (on the baking parchment) and steam for 10 minutes until puffed up.

6. Prepare the Sauce:
   In a saucepan, combine the gochujang, honey, brown sugar, soy sauce, garlic, ginger, vegetable oil, and sesame oil. Bring to a boil, then simmer for 5 minutes until thickened.

7. Assemble the Bao:
   Toss the crispy chicken in the sauce. Open the steamed buns and stuff them with the chicken. Top with red onion, cucumber, fresh coriander, and sesame seeds before serving.

Servings and Timing

• Servings: 20 bao buns

• Prep time: 1 hour

• Cook time: 30 minutes

• Total time: 4 hours (includes proving and marinating time)

Variations

• Spicier Version: Add more chili flakes or extra gochujang paste to the sauce for a spicier kick.

• Vegetarian Option: Substitute the chicken with crispy tofu or mushrooms for a vegetarian-friendly version.

• Baked Chicken: If you prefer not to deep-fry, you can bake the chicken instead. Coat it in the crispy mixture and bake at 200°C (400°F) for 20 minutes or until golden and crispy.

Storage/Reheating

• Bao Buns: Make the buns ahead of time and store them in an airtight container in the refrigerator for up to 2 days. To reheat, steam them for 4-5 minutes or microwave them for 15-20 seconds each.

• Chicken: The crispy chicken can be refrigerated for up to a day. Reheat it in the oven for 10-15 minutes at 190°C (380°F). For the crispiest texture, reheat the chicken uncovered.

• Freezing: Both the bao buns and the chicken can be frozen. Reheat from frozen by steaming the buns for 5-6 minutes and reheating the chicken in the oven.

FAQs

1. Can I make the bao buns ahead of time?

Yes! You can prepare the bao buns and refrigerate them for up to 2 days. Reheat them by steaming or microwaving them for a few seconds before serving.

2. How can I make this recipe spicier?

You can increase the amount of gochujang paste or add more chili flakes to the sauce for extra heat.

3. Can I bake the chicken instead of frying it?

Yes, you can bake the chicken by following a similar method to my baked chicken tenders recipe. Coat the chicken and bake at 200°C (400°F) for 20 minutes.

4. How long can I store leftovers?

The bao buns and chicken will last up to 2 days in the fridge, but they’re best eaten fresh. Reheat the chicken and buns before serving.

5. Can I freeze the bao buns?

Yes, the bao buns can be frozen. Once cooked, let them cool, cover, and freeze. Reheat them in the microwave or steam them to bring them back to life.

6. Can I use a steam oven for the bao buns?

Yes, if you have a full-steam oven, you can use it to steam the bao buns. Steam at 100°C (210°F) for 8-10 minutes.

7. Can I use a different protein for the bao?

Certainly! You can substitute the chicken with crispy tofu, shrimp for a different twist on this dish.

8. What if I don’t have gochujang paste?

You can use a combination of sriracha and miso paste as an alternative to gochujang, although it will change the flavor slightly.

9. How do I make the sauce thicker?

If you want the sauce thicker, simply simmer it longer to reduce it, or add a little cornstarch mixed with water to help thicken it.

10. How many bao buns does this recipe make?

This recipe makes about 20 bao buns, enough for a large group or party.

Conclusion

Korean Chicken Bao Buns are a delightful, fun-to-eat dish that’s perfect for any occasion. With the combination of crispy fried chicken, soft bao buns, and a savory-sweet sauce, this recipe is sure to impress. It’s versatile, easy to prepare, and delicious—making it a must-try for your next gathering or family meal.