Korean Chicken Bao

I make these Korean Chicken Bao when I want something comforting, flavorful, and a little bit special. Soft, pillowy bao buns hold crispy fried chicken coated in a sticky, sweet-spicy gochujang sauce, finished with fresh, crunchy toppings. It feels like street food made right at home.

Why You’ll Love This Recipe

I love how this recipe brings together textures and flavors in every bite. The bao buns are light and fluffy, while the chicken is crispy and rich. The sauce gives that perfect balance of sweet, savory, and heat. I also enjoy how customizable it is, since I can adjust spice levels or toppings depending on my mood. It’s perfect for gatherings or when I want to impress with something homemade but fun.

Ingredients

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

450 g plain all-purpose flour

2 tbsp caster sugar

1/2 tsp salt

2 tsp instant dried yeast

3 tbsp whole milk

210 ml warm water

3 tbsp unsalted butter, softened

1 tbsp olive oil

4 chicken breasts, cut into bite-size chunks

240 ml buttermilk

1/2 tsp salt

1/4 tsp white pepper

1/4 tsp garlic salt

180 g plain all-purpose flour

1 tsp salt

1 tsp ground black pepper

1/2 tsp garlic salt

1 tsp dried thyme

1 tsp paprika

1/2 tsp celery salt

1 tsp baking powder

1 tsp chilli flakes

Vegetable oil, for deep frying

2 tbsp gochujang paste

2 tbsp honey

4 tbsp brown sugar

4 tbsp soy sauce

2 cloves garlic, minced

1 tbsp vegetable oil

1 tbsp sesame oil

2 tsp minced ginger

1 small red onion, thinly sliced

1/4 cucumber, finely chopped

Small bunch fresh coriander, roughly chopped

2 tsp black and white sesame seeds

Directions

I start by mixing the flour, sugar, salt, and yeast in a large bowl for the bao dough. Then I warm the milk, water, and butter until melted and combine it with the dry ingredients to form a soft dough. I knead it for about 10 minutes until smooth, then let it rise in an oiled bowl until doubled in size.

While the dough rises, I marinate the chicken in buttermilk, salt, white pepper, and garlic salt for at least an hour in the fridge.

Once the dough has risen, I divide it into 20 balls, roll each into an oval, brush lightly with olive oil, and fold them. I let them rise again until puffed.

For the chicken coating, I mix flour with spices, then coat each marinated chicken piece thoroughly. I fry the chicken in hot oil until golden and crispy, keeping it warm in a low oven.

I steam the bao buns until soft and fluffy.

Next, I prepare the sauce by simmering gochujang, honey, brown sugar, soy sauce, garlic, ginger, and oils until thick. I toss the fried chicken in this glossy sauce.

Finally, I assemble everything by filling each bao with sauced chicken and topping it with red onion, cucumber, coriander, and sesame seeds.

Servings and timing

I usually get about 20 servings from this recipe.

Prep Time: 60 minutes

Cooking Time: 30 minutes

Total Time: 240 minutes

Calories: 289 kcal per serving

Variations

I sometimes swap chicken for shrimp or tofu when I want a different protein. If I want less spice, I reduce the gochujang and add more honey. I also like adding pickled vegetables for extra tang or using lettuce for crunch.

Storage/Reheating

I store leftover chicken and buns separately in airtight containers in the fridge for up to 3 days. When reheating, I warm the chicken in the oven to keep it crispy and steam the buns again for a few minutes to bring back their softness. I avoid microwaving the buns too long since they can become chewy.

Related Recipes:

• Soup Dumplings (Xiao Long Bao)
• Crispy Gochujang Korean Tofu
• Gochujang Creamy Pasta

FAQs

Can I make the bao dough ahead of time?

I sometimes prepare the dough a day in advance and let it rise slowly in the refrigerator overnight.

Can I bake the chicken instead of frying?

I can bake it for a lighter version, though I notice it won’t be as crispy as frying.

What can I use instead of buttermilk?

I mix regular milk with a little lemon juice or vinegar as a quick substitute.

Is gochujang খুব spicy?

I find it moderately spicy, but I can easily adjust the heat by using less or balancing it with more sweetness.

Can I freeze bao buns?

I freeze them after steaming, then reheat by steaming again when needed.

Conclusion

I find Korean Chicken Bao to be one of those recipes that feels both fun and rewarding to make. The combination of fluffy buns, crispy chicken, and bold sauce always stands out. Whether I serve it for guests or just enjoy it myself, it never disappoints.

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