Name: Korean Fried Chicken Bao Buns Recipe
Prep time: 45 min
Cook time: 2 h 45 min
Total time: 3 h 30 min
Cuisine: Korean Fusion
Ingredients: 300 g plain flour (all-purpose or bleached flour); 125 g cornflour (cornstarch); 60 g caster sugar (superfine sugar); 3 ½ g instant dried yeast; 12 g baking powder; 180 ml warm water; 60 ml vegetable oil (plus extra for rubbing on dough); 700 g chicken breasts or chicken thighs; ½ teaspoon sea salt; ½ teaspoon white pepper (freshly cracked); 30 ml soy sauce; 15 ml Shaoxing cooking wine; 1 egg white; 300 g plain flour (all-purpose flour); Vegetable oil for shallow frying (about 2 cm/1 inch depth); 125 ml soy sauce; 4 tablespoons gochujang; 80 g light muscovado sugar (or light brown sugar); 3-4 tablespoons honey (adjust to taste); 4 teaspoons garlic (finely chopped or to taste); Cucumber, thinly sliced; Spring onions (scallions) or chives, finely chopped; Toasted sesame seeds for sprinkling

Jump to Recipe· 4.3 from 12 reviews

I absolutely adore how Korean Fried Chicken Bao Buns bring together crispy, spicy, and fluffy textures in one unforgettable bite. When I make this Korean Fried Chicken Bao Buns Recipe, I feel like I’m treating myself and my friends to something both indulgent and comforting. The tender fried chicken drenched in a spicy-sweet sauce, nestled inside the pillowy bao buns, hits all the right flavor notes and always leaves me craving more.

Why You’ll Love This Korean Fried Chicken Bao Buns Recipe

What really excites me about this recipe is the dazzling combination of flavors and textures. The chicken is juicy and perfectly crispy thanks to that unique batter formed from the marinade mixing with flour. Then, it’s coated with a spicy, sticky sauce that’s packed with kick and sweetness from the gochujang, honey, and garlic. Paired with those soft, steamed bao buns that practically melt in your mouth, it’s such an incredible harmony of contrasting elements that makes every bite thrilling.

On top of the deliciousness, I love how approachable the preparation is. Sure, it takes a bit of time for the dough to rise, but the actual hands-on steps are so gratifying and straightforward. I especially enjoy making the bao buns by hand and watching the dough puff up in the steamer. It’s perfect for meal occasions where you want your dish to impress but don’t want to fuss endlessly in the kitchen. Whether it’s weekend hosting, family dinners, or a fun date night, this recipe always feels like a celebration on a plate.

Ingredients You’ll Need

A white bowl filled with small pieces of raw pink chicken, slightly shiny and moist, placed on a white marbled surface. The chicken pieces vary in size and shape, looking fresh and tender. The lighting is soft, showing the texture of the chicken clearly. photo taken with an iphone --ar 4:5 --v 7

The ingredients for this Korean Fried Chicken Bao Buns Recipe are simple but thoughtfully chosen. Each one plays a crucial role in building the layers of flavor, texture, and color that make this dish unforgettable. From the flours in the bao dough to the aromatic marinade and the sweet-spicy sauce, you’ll see how all these elements come together seamlessly.

300 g plain flour: The base of the bao dough, providing structure and softness.
125 g cornflour: Adds a tender and light texture to the bao buns that makes them so fluffy.
60 g caster sugar: Sweetens the dough just enough to balance the savory chicken.
3 ½ g instant dried yeast: Essential for the dough to rise beautifully and gain that airy quality.
12 g baking powder: Boosts the fluffiness and lift of the buns.
180 ml warm water: Activates the yeast and helps form the perfect consistency for the dough.
60 ml vegetable oil: Keeps the dough moist and tender.
700 g chicken breasts: The star protein that absorbs all those fabulous flavors.
½ teaspoon sea salt: Enhances flavor without overpowering.
½ teaspoon white pepper: Adds a subtle warmth and depth to the marinade.
30 ml soy sauce: Provides umami richness in the marinade and sauce.
15 ml Shaoxing cooking wine: Brings complexity and a faint sweetness to the chicken’s flavor.
1 egg white: Helps the flour batter cling to the chicken for maximum crunch.
Vegetable oil (for shallow frying): Creates that perfect crispy crust on the chicken.
125 ml soy sauce (for sauce): Forms the base of the spicy glaze.
4 tablespoons gochujang: The iconic Korean chili paste that packs heat and depth.
80 g light muscovado sugar: Contributes a rich caramel flavor to the sauce.
3-4 tablespoons honey: Adds natural sweetness and a glossy finish to the sauce.
4 teaspoons garlic: Gives pungency and aromatic lift to the sauce.
Cucumber (thinly sliced): Brings refreshing crunch and balance to the spicy chicken.
Spring onions: Used as a fresh garnish that adds color and mild onion flavor.
Toasted sesame seeds: Sprinkled on top for nutty aroma and extra texture.

Directions

Step 1: Start by preparing the bao buns. Combine all the dry ingredients—plain flour, cornflour, caster sugar, yeast, and baking powder—in a large mixing bowl or the bowl of a stand mixer. Make sure everything is well mixed for even rising and texture.

Step 2: Pour in the warm water and vegetable oil. The water should be just warm enough to activate the yeast, but never hot to avoid killing it. Mix on medium speed with a dough hook until a sticky dough forms. Adjust the liquid slightly if necessary based on your flour’s absorbency.

Step 3: Keep kneading the dough on medium speed for about 10 minutes until soft and smooth, or knead by hand for around 5 minutes. Then, knead it by hand on a clean surface for a couple more minutes to develop elasticity.

Step 4: Shape the dough into a ball and place it in a clean bowl. Cover it tightly with cling film or a reusable seal and let it rise in a warm spot for 60 to 90 minutes until it doubles in size.

Step 5: Once risen, punch the dough down to release air bubbles and knead by hand for about 5 minutes. Roll out the dough to about 1 cm thickness on an oiled surface.

Step 6: Cut out 8 cm rounds using a cookie cutter. Re-roll scraps as needed. Place each round on a small piece of baking paper or flattened cupcake liner.

Step 7: Fold each round over gently to form a bun shape and flatten slightly with a rolling pin. Arrange all buns on a tray, cover with a tea towel, and let them rise again for about 30 minutes until puffed.

Step 8: Meanwhile, prepare your steamer. Steam the buns in batches for 10 to 12 minutes until puffed and cooked through. Serve immediately or keep warm wrapped in a towel.

Step 9: For the marinade, cut the chicken into pieces roughly the size of the buns or into bite-sized cubes. Combine chicken with sea salt, white pepper, soy sauce, Shaoxing wine, and egg white. Toss well and let marinate for at least 30 minutes to absorb flavors.

Step 10: Heat vegetable oil in a large pan to about 165°C (325°F), or until a wooden chopstick inserted produces lots of bubbles. Place flour in a large bowl.

Step 11: Remove chicken from the marinade and transfer it along with the liquid into the flour. Use your hands to coat the chicken well, pressing the flour into the pieces to create a craggy, textured batter.

Step 12: Fry the chicken in batches until golden and crispy, about 5 to 7 minutes depending on piece size. Drain on paper towels or a wire rack to preserve crispiness.

Step 13: For the sauce, whisk together soy sauce, gochujang, muscovado sugar, honey, and garlic in a skillet over medium-high heat. Simmer gently until thickened and slightly syrupy.

Step 14: Toss the fried chicken in most of the sauce to coat it well. Reserve some sauce for spreading inside the buns.

Step 15: To assemble, carefully open a steamed bao bun, spread with reserved spicy sauce, fill with coated fried chicken, add cucumber slices, and garnish with spring onions and toasted sesame seeds.

Servings and Timing

This Korean Fried Chicken Bao Buns Recipe makes about 8 servings, perfect for sharing with family or friends. The prep time is around 45 minutes, mainly because of dough mixing and marinating. The dough rising takes about 90 minutes in total, and steaming buns requires another 10 to 12 minutes. Frying the chicken and simmering the sauce add an additional 30 minutes. Altogether, you’re looking at roughly 3 hours and 30 minutes to enjoy these delicious bao buns, which is well worth the wait for a treat this good!

How to Serve This Korean Fried Chicken Bao Buns Recipe

A black pan filled with many small pieces of dark brown, glossy glazed chicken topped with white sesame seeds and green chopped chives. To the right, a round white plate with seven smooth white steamed buns stacked slightly overlapping. Around the pan and plate, there are small white dishes: one with white and black sesame seeds, one with bright green chopped chives, and one with a dark red sauce with a small spoon inside. The whole scene is set on a white marbled surface with a dark green cloth at the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

When I serve this Korean Fried Chicken Bao Buns Recipe, I love presenting them on a large platter so everyone can assemble their own. It’s interactive and adds a fun element to the meal. I usually place small bowls of thinly sliced cucumber, extra spring onions, and toasted sesame seeds for extra crunch and freshness. The contrast of spicy, sweet chicken with cool cucumber is such a crowd-pleaser.

For sides, steamed jasmine rice or a light Asian-style slaw with cabbage and carrots dressed in rice vinegar works beautifully. If I want to elevate the meal a bit, I pair it with a crisp, slightly sweet Riesling or a citrusy pale ale. Non-alcoholic options like iced green tea or sparkling yuzu lemonade balance the spicy, saucy flavors so well.

I always serve these bao buns warm, straight from the steamer and right after tossing the chicken in the sauce, because that’s when the buns are soft and pillowy and the chicken is perfectly crispy on the outside. For plating, I recommend two buns per person as the flavors are quite rich. They make an excellent main for weeknight dinners, weekend gatherings, or even festive celebrations where you want to impress without a fuss.

Variations

I love playing around with this Korean Fried Chicken Bao Buns Recipe based on what I have at hand or dietary needs. For a gluten-free twist, swapping the plain flour and cornflour in the bao dough with a gluten-free flour blend works nicely, though you’ll want to be mindful of texture changes. Similarly, use gluten-free soy sauce to keep the marinade and sauce safe for gluten-sensitive guests.

If you want to try a vegan version, I’ve experimented by replacing chicken with crispy fried tofu or cauliflower bites. The sauce is already vegan friendly if you skip the Shaoxing wine or substitute it for a mild vinegar. Baking the buns instead of steaming is another variation I’ve tried, which gives a slightly chewier texture but still delicious results.

For extra flavor twists, try infusing the sauce with a splash of orange juice or adding finely chopped kimchi inside the buns for a tangy pop. If you prefer grilling, marinate the chicken and cook it on a grill pan for a smoky char instead of frying, then toss with the sauce before assembling.

Storage and Reheating

Storing Leftovers

Leftover Korean Fried Chicken Bao Buns store best when you keep the components separate. I keep the bao buns wrapped in a damp towel inside an airtight container, which keeps them soft for up to 2 days in the fridge. The fried chicken and sauce go in a separate container to preserve crispiness. Make sure to cool everything completely before storing to avoid sogginess.

Freezing

You can freeze the bao buns by placing them on a baking sheet separated and flash-freezing until solid. Then transfer to a freezer-safe bag for up to 1 month. The fried chicken doesn’t freeze as well due to the crispy texture, but the marinated raw chicken can be frozen before cooking. Defrost overnight in the fridge before proceeding with frying and assembling.

Reheating

To reheat, I gently steam the bao buns again for 5 minutes to refresh their softness. For the fried chicken, I find reheating in a hot oven or air fryer at 180°C (350°F) for 5 to 7 minutes helps restore the crisp crust without drying out the chicken. Avoid microwaving the fried chicken as it tends to get soggy. Toss the chicken lightly in warm sauce before serving for maximum flavor.

FAQs

Can I use chicken thighs instead of breasts for this Korean Fried Chicken Bao Buns Recipe?

Absolutely! Chicken thighs are actually my personal favorite because they stay juicier and more flavorful after frying. Just keep the pieces similar in size for even cooking. They crisp up beautifully and absorb the marinade well.

How do I know when the bao buns are fully cooked?

When steamed, the buns should be puffy, soft, and spring back when gently pressed. If you insert a skewer or toothpick, it should come out clean. The whole bun should feel light and airy rather than dense.

Can I make the bao buns dough in advance?

Yes! You can prepare the dough, let it rise once, then refrigerate it overnight in a covered bowl. When you’re ready, punch it down, let it come back to room temperature, shape, and rise a second time before steaming. This can save time on the day you plan to serve.

Is the gochujang sauce spicy for someone not used to heat?

Gochujang has a mild-yet-noticeable heat that’s balanced by sweetness and umami. If you’re sensitive to spice, you can reduce the amount or dilute the sauce slightly with water or extra honey. It’s easy to adjust to taste and always tastes amazing with the fried chicken.

Can I bake the bao buns instead of steaming them?

While steaming is traditional and gives the softest texture, you can bake them at 180°C (350°F) for about 12-15 minutes until golden. They’ll have a different, chewier bite but can still work well if you prefer baking or don’t have a steamer.

Conclusion

I truly believe this Korean Fried Chicken Bao Buns Recipe is a total game-changer for anyone who loves bold flavors and comforting food. It’s fun to make, delightful to eat, and always sparks joy around the table. I hope you give it a try soon and enjoy every crispy, spicy, pillowy bite as much as I do. Happy cooking and even happier eating!