Korean Chicken Bao

Korean Chicken Bao is a popular street food recipe combining crispy fried chicken coated in spicy gochujang sauce, served in soft, fluffy steamed bao buns. This homemade version includes instructions for making bao dough from scratch, preparing a flavorful Korean-style marinade, and frying chicken to golden perfection. Topped with fresh cucumber, red onion, coriander, and sesame seeds, this recipe is ideal for weeknight dinners, food trucks, or Asian-inspired meal prep. Suitable for gatherings or casual meals, Korean Chicken Bao offers bold flavors and vibrant textures that stand out.

Fluffy homemade bao buns filled with crispy fried chicken tossed in a sticky Korean-style gochujang sauce. Topped with fresh cucumber, red onion, and sesame seeds, these bao are the perfect balance of soft, crunchy, spicy, and sweet.

---

Ingredients

For the Bao Buns:

• 450 g (3 ¾ cups) plain (all-purpose) flour
• 2 tbsp caster sugar
• ½ tsp salt
• 2 tsp instant dried yeast (7g packet)
• 3 tbsp whole milk
• 210 ml (¾ cup + 2 tbsp) warm water
• 3 tbsp unsalted butter, very soft
• 1 tbsp olive oil (for brushing)

For the Chicken & Marinade:

• 4 chicken breasts, cut into bite-sized chunks
• 240 ml (1 cup) buttermilk
• ½ tsp salt
• ¼ tsp white pepper
• ¼ tsp garlic salt

For the Crispy Coating:

• 180 g (1 ½ 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 chili flakes

For Deep Frying:

• At least 1 litre (4 cups) vegetable oil

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 fresh ginger
• 1 tbsp vegetable oil
• 1 tbsp sesame oil

To Serve:

• 1 small red onion, thinly sliced
• ¼ cucumber, chopped into small pieces
• A handful of fresh coriander (cilantro), roughly chopped
• 2 tsp black and white sesame seeds
• Steamed bao buns

---

Instructions

Make the Bao Buns:

1. Combine flour, sugar, salt, and yeast in a large bowl.
2. In a jug, mix warm water, milk, and butter until melted. Stir into the dry ingredients and mix into a soft dough.
3. Knead for 10 minutes by hand or using a dough hook. Place in an oiled bowl, cover, and let rise for 90 minutes–2 hours until doubled.
4. After proofing, punch down the dough and divide into 20 balls. Roll each into an oval (6x9cm) on parchment paper.
5. Lightly brush each oval with olive oil, place a chopstick in the center, fold over, and remove the chopstick. Place each folded bun on its parchment piece.
6. Cover loosely and let rise for another hour until puffy.
7. Steam in batches over boiling water for 10 minutes, keeping steamed buns warm on a plate.

Marinate and Fry the Chicken:

1. Mix chicken with buttermilk, salt, pepper, and garlic salt. Cover and refrigerate for at least 1 hour.
2. Heat the oil in a deep pan to 180°C (350°F).
3. In a separate bowl, mix all the coating ingredients.
4. Dredge each piece of marinated chicken in the flour mixture until fully coated.
5. Fry in batches (do not overcrowd) for 3–5 minutes until golden and cooked through. Keep warm in a low oven.

Make the Korean Sauce:

1. In a saucepan, combine gochujang, honey, brown sugar, soy sauce, garlic, ginger, vegetable oil, and sesame oil.
2. Bring to a boil, then simmer for 5 minutes until slightly thickened.
3. Toss the fried chicken in the warm sauce until evenly coated.

Assemble:

1. Carefully open the steamed bao buns.
2. Fill with Korean chicken and top with red onion, cucumber, coriander, and sesame seeds.
3. Serve immediately.

---

Tips

• Use a double-layer bamboo or metal steamer to cook multiple buns at once.
• Ensure the oil is hot enough before frying to keep the chicken crispy and prevent greasiness.
• Make the bao dough in advance and refrigerate overnight to save time on the day of serving.

---

Variations and Substitutions

• Protein Swap: Use boneless chicken thighs or tofu for a different texture.
• Spice Level: Adjust the gochujang and chili flakes to control heat.
• Shortcut: Use store-bought frozen bao buns for quicker prep.

---

FAQs

Can I make the bao buns in advance?
Yes, steam them ahead of time and reheat gently in a steamer before serving.

What can I use instead of gochujang?
You can use a mix of chili paste and a little miso or soy sauce, though flavor will differ slightly.

Can I bake the chicken instead of frying?
Frying gives the best crunch, but you can bake coated chicken at 200°C (390°F) for about 20–25 minutes if preferred.

---

Serving Suggestions

• Serve with a side of pickled radish or kimchi for a traditional Korean touch.
• Offer extra sauce on the side for dipping.
• Add a drizzle of mayo or sriracha mayo for a creamy finish.

---

Why You’ll Love This Recipe

• Perfect fusion of Korean flavor and fluffy steamed bao
• Great for parties, weekend cooking, or casual meals
• Customizable with different toppings and spice levels
• Combines sweet, spicy, crispy, and fresh elements in every bite