Name: Korean Chicken Bao
Prep time: 1 h
Cook time: 30 min
Total time: PT-484943H36M4S
Cuisine: Korean
Ingredients: For the Bao Buns:; Plain (all-purpose) flour; Caster sugar; Salt; Instant dried yeast; Whole milk; Warm water; Unsalted butter, very soft; Olive oil; For the Chicken and Marinade:; Chicken breasts, sliced into bite-size chunks; Buttermilk; Salt; White pepper; Garlic salt; For the Crispy Coating:; Plain (all-purpose) flour; Salt; Ground black pepper; Garlic salt; Celery salt; Dried thyme; Paprika; Baking powder; Chilli flakes; Vegetable oil (for deep frying); For the Korean Sauce:; Gochujang paste; Honey; Brown sugar

These Korean Chicken Bao Buns bring together fluffy steamed buns and crispy fried chicken coated in a sweet and spicy gochujang sauce. I love how each bite bursts with flavor, blending savory, spicy, and slightly sweet elements in a handheld delight.

Korean Chicken Bao

Why You’ll Love This Recipe

I love how these bao buns are the perfect fusion food—soft and pillowy on the outside, filled with crunchy, flavorful chicken, and drizzled with a punchy Korean sauce. They’re fun to make, incredibly satisfying to eat, and always a hit when I serve them to guests or during casual dinners.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Bao Buns:

plain (all-purpose) flour
caster sugar
salt
instant dried yeast
whole milk
warm water
unsalted butter, very soft
olive oil

For the Chicken and Marinade:

chicken breasts, sliced into bite-size chunks
buttermilk
salt
white pepper
garlic salt

For the Crispy Coating:

plain (all-purpose) flour
salt
ground black pepper
garlic salt
celery salt
dried thyme
paprika
baking powder
chilli flakes
vegetable oil for deep frying

For the Korean Sauce:

gochujang paste
honey
brown sugar
soy sauce
garlic, minced
minced ginger
vegetable oil
sesame oil

To Serve:

red onion, thinly sliced
cucumber, chopped
fresh coriander (cilantro), chopped
black and white sesame seeds

Directions

Make the Bao Dough: I combine the dry ingredients, then add warm milk, water, and softened butter. After kneading until smooth, I let the dough rise until doubled in size.
Shape the Buns: I divide the dough, roll it out, brush with oil, fold, and let the shaped buns rise again before steaming.
Steam the Bao: I steam the buns for about 10 minutes until they’re soft and puffed.
Marinate the Chicken: I mix chicken with buttermilk and seasonings, then let it marinate in the fridge for at least an hour.
Coat the Chicken: I dredge the marinated chicken in a seasoned flour mix to get that perfect crispy crust.
Fry the Chicken: I deep-fry the coated chicken until golden and crispy, making sure it’s fully cooked.
Make the Sauce: I simmer all the sauce ingredients until thick and glossy.
Toss and Assemble: I coat the fried chicken in sauce and stuff it inside the warm bao buns. I finish with onion, cucumber, herbs, and sesame seeds.

Servings and Timing

Servings: 20 bao buns
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: About 4 hours (including rising/proofing time)

Variations

I switch the chicken with tofu for different protein options.
I adjust the gochujang amount if I want it milder or hotter.
I sometimes add pickled carrots or kimchi for extra tang and crunch.
I use lettuce or shredded cabbage for a refreshing crunch inside the buns.
I make mini versions for party appetizers.

Storage/Reheating

I store leftover bao and chicken separately in airtight containers in the fridge for up to 2 days.
I reheat the bao by steaming or microwaving with a damp paper towel to keep them soft.
I reheat the chicken in the oven to maintain the crispiness, about 10–15 minutes at 180°C (350°F).

FAQs

Can I make the bao buns ahead of time?

Yes, I usually shape and refrigerate the buns, then steam them just before serving. They also freeze well before steaming.

What if I don’t have buttermilk for the marinade?

I mix regular milk with a bit of lemon juice or vinegar to make a quick buttermilk substitute.

Is there a baked alternative to frying the chicken?

Yes, I sometimes bake the coated chicken at 200°C (400°F) for 25–30 minutes, turning once, for a lighter version.

Can I freeze leftover bao buns?

Yes, I freeze the steamed buns and reheat them by steaming or microwaving with a damp towel.

Where can I find gochujang?

I find it in most Asian grocery stores or international sections of supermarkets. It also stores well in the fridge once opened.

Conclusion

These Korean Chicken Bao Buns are a true crowd-pleaser. I love how they balance soft, spicy, sweet, and crunchy in every bite. Whether for a weekend project or a party dish, they’re well worth the effort and always unforgettable.