Korean Chicken Bao

Korean Chicken Bao: A Fusion of Flavors in Every Bite

If you’re craving a bold, flavor-packed dish with an irresistible combination of fluffy bao buns and crispy Korean-style chicken, this Korean Chicken Bao recipe is a must-try! Combining the softness of homemade bao buns with the crunch of fried chicken tossed in a sweet and spicy Korean sauce, this dish is sure to impress. Topped with fresh vegetables and a sprinkle of sesame seeds, these bao buns are perfect for any occasion, whether it’s a casual family dinner or a special get-together with friends.

Ingredients:

For the Bao Buns:

• 450 g (3 3/4 cups) plain (all-purpose) flour
• 2 tbsp caster sugar
• 1/2 tsp salt
• 2 tsp (1 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

For the Chicken and Marinade:

• 4 chicken breasts, sliced into bite-size chunks
• 240 ml (1 cup) buttermilk
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1/4 tsp garlic salt

For the Crispy Coating:

• 180 g (1 1/2 cups) plain (all-purpose) flour
• 1 tsp salt
• 1 tsp ground black pepper
• 1/2 tsp garlic salt
• 1/2 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/4 cups)

For the Korean Sauce:

• 2 tbsp gochujang paste
• 2 tbsp honey
• 4 tbsp brown sugar
• 4 tbsp soy sauce
• 2 cloves garlic, minced
• 2 tsp minced ginger
• 1 tbsp vegetable oil
• 1 tbsp sesame oil

For Serving:

• 1 small red onion, thinly sliced
• 1/4 cucumber, chopped into small pieces
• Small bunch of fresh coriander (cilantro), roughly chopped
• 2 tsp black and white sesame seeds

Directions:

1. Make the Bao Buns:

• In a large bowl, combine the flour, caster sugar, salt, and yeast.
• In a separate jug, mix together the warm water, milk, and softened butter, stirring until the butter has melted.
• Pour the liquid mixture into the flour mixture and stir until it forms a dough. Knead the dough on a floured surface for about 10 minutes until smooth and elastic (or use a stand mixer with a dough hook).
• Place the dough in a lightly oiled bowl, cover with a cloth, and let it rise for 90 minutes to 2 hours, or until doubled in size.

2. Marinate the Chicken:

• While the dough is rising, place the bite-sized chicken pieces in a bowl. Add the buttermilk, salt, white pepper, and garlic salt. Mix well, cover, and refrigerate for at least 1 hour to marinate.

3. Shape the Bao Buns:

• After the dough has risen, knead it again briefly and divide it into 20 equal-sized balls.
• Roll each ball into an oval shape (approximately 6 cm x 9 cm) on a floured surface.
• Brush the ovals lightly with olive oil, then fold them in half using a chopstick for a perfect fold. Remove the chopstick and place each bun on a piece of parchment paper.
• Let the shaped buns rise for another hour.

4. Fry the Chicken:

• Heat vegetable oil in a deep fryer or large pan to 350°F (175°C).
• In a bowl, mix together the flour, salt, pepper, garlic salt, celery salt, dried thyme, paprika, baking powder, and chili flakes to create the crispy coating.
• Dredge the marinated chicken pieces in the flour mixture, shaking off any excess.
• Fry the chicken in batches for 3-5 minutes until golden brown and cooked through. Keep the cooked chicken warm in a low oven while you finish frying.

5. Steam the Bao Buns:

• Place the bao buns in a steamer and steam in batches for about 10 minutes, until they are fluffy and fully cooked.
• Transfer the steamed bao buns to a warm plate, keeping them covered with a cloth to stay soft.

6. Make the Korean Sauce:

• In a small saucepan, combine the gochujang paste, honey, brown sugar, soy sauce, minced garlic, minced ginger, vegetable oil, and sesame oil.
• Bring the sauce to a boil, then lower the heat and simmer for about 5 minutes until it thickens slightly.

7. Assemble the Korean Chicken Bao:

• Toss the fried chicken pieces in the Korean sauce, coating them well.
• Carefully open each steamed bao bun and fill with the saucy chicken.
• Top with sliced red onion, chopped cucumber, fresh coriander, and a sprinkle of black and white sesame seeds.

Recipe Summary:

• Prep Time: 2 hours
• Cook Time: 30 minutes
• Calories: 400 kcal per bao
• Yield: 20 bao buns

Why You’ll Love This Recipe:

This Korean Chicken Bao recipe is the perfect fusion of soft, pillowy bao buns and crispy fried chicken coated in a flavorful Korean sauce. The combination of sweet, spicy, and savory flavors will tantalize your taste buds, while the fresh toppings add a delightful crunch and brightness to each bite. Whether you’re making these for a weekend dinner or a special occasion, these bao buns are sure to impress your guests and become a new favorite in your recipe collection.

Make a batch of these irresistible Korean Chicken Bao for your next gathering, and watch them disappear in no time! Enjoy the bold flavors, and don’t forget to serve them with extra sauce on the side for dipping!

Korean Chicken Bao

---

• Author: Dulcia
• Total Time: 2 hours 30 minutes
• Yield: 20 1x

Print Recipe

Pin Recipe

Description

These Korean Chicken Bao buns are a delicious fusion of soft, pillowy steamed buns and crispy fried chicken coated in a sweet and spicy gochujang sauce. Each bite is bursting with flavor, from the perfectly fried chicken to the vibrant toppings of fresh red onion, cucumber, and coriander. The sesame seeds add a final touch of crunch and nuttiness to the dish.

---

Ingredients

Scale 1x2x3x

Bao Buns:
450 g (3 3/4 cups) plain (all-purpose) flour
2 tbsp caster sugar
1/2 tsp salt
2 tsp (1 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
1/2 tsp salt
1/4 tsp white pepper
1/4 tsp garlic salt
Crispy Coating:
180 g (1 1/2 cups) plain (all-purpose) flour
1 tsp salt
1 tsp ground black pepper
1/2 tsp garlic salt
1/2 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, minced
2 tsp minced ginger
1 tbsp vegetable oil
1 tbsp sesame oil
To Serve:
1 small red onion, thinly sliced
1/4 cucumber, chopped into small pieces
Small bunch of fresh coriander (cilantro), roughly chopped
2 tsp black and white sesame seeds

---

Instructions

Bao Buns:
In a bowl, mix the flour, sugar, salt, and yeast.
In a jug, combine the milk, warm water, and butter, stirring until the butter melts.
Stir the liquid mixture into the flour mixture, first with a spoon, then with your hands. Knead the dough for 10 minutes on a floured surface (or use a mixer with a dough hook).
Place the dough in an oiled bowl, cover, and leave to rise for 90 minutes to 2 hours, until doubled in size.
Marinate the Chicken:
Place the chicken chunks in a bowl. Add buttermilk, salt, pepper, and garlic salt. Mix well, cover, and refrigerate for at least 1 hour.
Shape the Bao Buns:
After the dough has risen, knead it again and divide into 20 balls. Roll each ball into an oval (6cm x 9cm) on a floured surface.
Brush the ovals with olive oil, fold them over using a chopstick, then remove the chopstick. Place each bun on a piece of parchment paper and let them rise for another hour.
Fry the Chicken:
Heat vegetable oil in a deep fryer or large pan to 350°F (175°C).
In a bowl, mix together the crispy coating ingredients.
Dredge the marinated chicken in the coating, shaking off excess.
Fry the chicken in batches for 3-5 minutes until golden and cooked through. Keep the cooked chicken warm in the oven.
Steam the Bao Buns:
Place the buns in a steamer and steam in batches for 10 minutes, then transfer to a warm plate.
Make the Korean Sauce:
In a saucepan, mix together the gochujang, honey, brown sugar, soy sauce, garlic, ginger, vegetable oil, and sesame oil.
Bring to a boil, then reduce the heat and simmer for 5 minutes until thickened.
Assemble the Korean Chicken Bao:
Toss the fried chicken in the Korean sauce to coat.
Carefully open the steamed bao buns and fill each one with the coated chicken.
Top with slices of red onion, cucumber, fresh coriander, and sesame seeds.
Serving:
Serve the Korean Chicken Bao warm and enjoy!

• Prep Time: 2 hours
• Cook Time: 30 minutes

Nutrition

• Calories: 400