Name: Korean Chicken Bao Recipe
Prep time: 3 h
Cook time: 1 h
Total time: 4 h
Cuisine: Korean
Ingredients: 450 g (3 3/4 cups) 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 (very soft); 1 tbsp olive oil; 4 chicken breasts (sliced into bite-size chunks); 240 ml buttermilk; 1/2 tsp salt; 1/4 tsp white pepper; 1/4 tsp garlic salt; 180 g (1 1/2 cups) plain flour; 1 tsp salt; 1 tsp 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 chilli flakes; Vegetable oil for deep frying (at least 1 litre); 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

Why You’ll Love Korean Chicken Bao Recipe

This recipe brings together everything you crave in one dish: pillowy steamed buns, crunchy fried chicken, and a sticky, flavorful sauce. It’s a fun cooking project that results in restaurant-quality bao at home. The contrast between the soft buns and crispy chicken makes every bite satisfying, while the balance of sweet, savory, and spicy flavors keeps you coming back for more. It’s also great for gatherings since the small portions make it easy to serve and enjoy.

Ingredients

(Tip: You’ll find 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 marinade:
chicken breasts (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

For frying:
vegetable oil

For the sauce:
gochujang paste
honey
brown sugar
soy sauce
garlic (minced)
ginger (minced)
vegetable oil
sesame oil

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

Directions

Start by preparing the bao dough. Combine flour, sugar, salt, and yeast in a bowl. In a separate jug, mix warm water, milk, and butter until the butter melts. Pour the liquid into the dry ingredients, mix into a dough, then knead for about 10 minutes until smooth. Place in an oiled bowl, cover, and let it rise until doubled in size.

While the dough is proving, marinate the chicken by mixing it with buttermilk, salt, pepper, and garlic salt. Cover and refrigerate for at least an hour.

Once the dough has risen, knead it again and divide into small portions. Roll each into an oval shape, brush lightly with olive oil, then fold over to create the classic bao shape. Let them prove again until puffed.

Prepare the coating by mixing all dry coating ingredients. Remove chicken from marinade, dredge each piece thoroughly in the coating, and set aside.

Heat oil in a deep pan. Fry the chicken in batches until golden brown and cooked through. Keep cooked pieces warm in a low oven.

Steam the bao buns in batches for about 10 minutes until soft and fluffy.

For the sauce, combine gochujang, honey, sugar, soy sauce, garlic, ginger, and oils in a saucepan. Bring to a boil, then simmer until thickened.

Toss the fried chicken in the sauce until fully coated.

To assemble, gently open each bao bun and fill with saucy chicken. Top with red onion, cucumber, coriander, and sesame seeds.

Servings and timing

Servings: 20 bao buns
Prep time: 3 hours (including proofing and marinating)
Cook time: 1 hour
Total time: حوالي 4 hours

Variations

You can swap chicken for shrimp or tofu for a different protein option. Adjust the spice level by reducing or increasing the chilli flakes or gochujang. Add pickled vegetables instead of fresh ones for extra tanginess. You can also use store-bought bao buns to save time.

Storage/Reheating

Store leftover chicken and buns separately in airtight containers in the refrigerator for up to 2 days. Reheat the chicken in the oven to maintain crispiness. Steam the buns again for a few minutes to restore their soft texture. Avoid microwaving as it can make the buns chewy and the chicken soggy.

FAQs

Can I make the bao dough ahead of time?

Yes, you can prepare the dough and let it rise in the refrigerator overnight. Bring it to room temperature before shaping.

Can I bake the chicken instead of frying?

You can bake it, but it won’t be as crispy. For best results, frying is recommended.

What does gochujang taste like?

It has a deep, savory flavor with a balance of sweetness, spice, and umami.

Can I freeze bao buns?

Yes, steam them first, let them cool, then freeze. Re-steam when ready to use.

How do I know when the chicken is cooked?

The inside should be white with no pink, and juices should run clear.

Can I use chicken thighs instead of breasts?

Yes, thighs are juicier and work very well in this recipe.

What can I use instead of buttermilk?

You can mix milk with a little lemon juice or vinegar as a substitute.

Why are my bao buns not fluffy?

This may be due to under-proofing or inactive yeast. Make sure the dough doubles in size.

Can I make this recipe less spicy?

Yes, reduce the chilli flakes and use less gochujang.

What other toppings work well?

Shredded carrots, pickled radish, or lettuce are great additions.

Conclusion

Korean Chicken Bao is a rewarding recipe that combines homemade comfort with bold, exciting flavors. While it takes time, the process is straightforward and the results are truly worth it. Perfect for sharing, these bao buns bring a delicious street-food experience right into your kitchen.