Korean Chicken Bao

These Korean Chicken Bao are one of my favorite dishes to make when I want something bold, flavorful, and a little indulgent. The soft, pillowy bao buns hold crispy fried chicken tossed in a sticky, sweet, and spicy Korean glaze. Every bite has the perfect mix of texture and flavor—from the crunch of the chicken to the heat of gochujang and the freshness of herbs and veggies.

Why You’ll Love This Recipe

I love this recipe because it brings together everything I crave in a comfort food dish: fluffy bao buns, crunchy chicken, and that irresistible Korean sauce that’s both spicy and sweet. Making the bao from scratch is rewarding, and the end result tastes far better than anything store-bought. It’s a fun meal to assemble and perfect for sharing at a casual get-together or family dinner.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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 chilli flakes
vegetable oil for deep frying, at least 1 litre (4 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

Directions

1. I start by preparing the bao buns. In a large bowl, I combine the flour, sugar, salt, and yeast.
2. I add the milk, warm water, and butter, mixing until a dough forms. I knead it for about 10 minutes until smooth and elastic.
3. I lightly oil the dough, cover the bowl, and let it rise in a warm spot for 1 to 1½ hours, or until doubled in size.
4. Once risen, I punch down the dough and divide it into 12 equal pieces. I roll each piece into an oval, brush lightly with olive oil, and fold in half.
5. I place each folded bun on parchment squares, cover, and let them rise for another 30 minutes.
6. I steam the buns over simmering water for 10 minutes until puffed and cooked through. I then remove and let them cool slightly.
7. For the chicken, I mix the buttermilk, salt, white pepper, and garlic salt in a bowl, then add the chicken pieces. I marinate them for at least 1 hour (or overnight for best results).
8. In a separate bowl, I mix the crispy coating ingredients. I take each marinated chicken piece, dredge it in the flour mixture, and shake off any excess.
9. I heat vegetable oil in a deep pan to 350°F (175°C) and fry the chicken in batches for about 5–6 minutes, until golden and fully cooked. I drain on paper towels.
10. For the Korean sauce, I heat the vegetable oil and sesame oil in a saucepan over medium heat. I add the garlic and ginger, cooking for 30 seconds until fragrant.
11. I stir in gochujang, honey, brown sugar, and soy sauce, then simmer for 2–3 minutes until thickened and glossy.
12. I toss the crispy chicken pieces in the sauce until coated evenly.
13. To assemble, I open each bao bun, fill it with a few pieces of Korean chicken, and top with sliced onion, cucumber, coriander, and a sprinkle of sesame seeds.

Servings and Timing

This recipe makes about 12 bao buns, serving 4 to 6 people. The total time is around 2½ hours, including 1½ hours of rising time and about 1 hour of cooking and assembling.

Variations

I sometimes use chicken thighs instead of breasts for extra juiciness. For a milder version, I reduce the amount of gochujang or replace it with sweet chili sauce. I also like adding a drizzle of spicy mayo or pickled radishes for extra flavor. For a vegetarian version, I use crispy tofu instead of chicken.

Storage/Reheating

I store leftover bao buns in an airtight container at room temperature for up to 2 days, or in the freezer for up to 2 months. I reheat them by steaming for 3–4 minutes. The chicken can be stored separately in the fridge for up to 3 days and reheated in the oven at 350°F (175°C) until hot and crispy again.

FAQs

Can I use store-bought bao buns?

Yes, I often use frozen bao buns when I’m short on time—they steam quickly and still taste great.

What is gochujang paste?

It’s a Korean fermented chili paste that’s spicy, slightly sweet, and full of umami flavor.

Can I bake the chicken instead of frying?

Yes, I bake the coated chicken at 400°F (200°C) for 20–25 minutes, flipping halfway through, for a lighter option.

How can I make the bao dough ahead of time?

I make the dough, let it rise once, then refrigerate it overnight before shaping and steaming the next day.

Do I have to marinate the chicken in buttermilk?

I recommend it—it tenderizes the chicken and helps the coating stick better.

Can I use another type of protein?

Yes, shrimp, or tofu all work beautifully with the Korean sauce.

What if I don’t have a steamer?

I use a metal colander or sieve placed over a pot of simmering water and cover it with a lid or foil.

How do I keep the bao buns soft after steaming?

I keep them covered with a clean, damp towel to prevent them from drying out.

Can I make the sauce ahead of time?

Yes, I store it in the refrigerator for up to 3 days and reheat it gently before tossing with chicken.

Are these bao spicy?

They have a mild to medium heat level, but I can easily adjust by using more or less gochujang.

Conclusion

I love making these Korean Chicken Bao because they combine the comforting softness of steamed buns with the bold flavors of Korean fried chicken. The contrast between the fluffy bao, crispy coating, and sticky sauce makes every bite unforgettable. Whether I’m serving them for a party or a casual dinner, they always bring big smiles and even bigger appetites.

Print