Name: Korean Chicken Bao Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 3 h 20 min
Cuisine: Korean
Ingredients: 450 g (3 3/4 cups) plain (all-purpose) flour; 2 tbsp caster sugar; ½ tsp salt; 2 tsp (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; 4 chicken breasts (sliced into bite-size chunks); 240 ml (1 cup) buttermilk; ½ tsp salt; ¼ tsp white pepper; ¼ tsp garlic salt; 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); 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

Jump to Recipe

If you are craving something delightfully soft, spicy, and packed with incredible flavor, this Korean Chicken Bao Recipe will become your new obsession. These pillowy steamed buns filled with crispy marinated chicken and a vibrant gochujang sauce are the perfect harmony of texture and taste. Each bite hits all the right notes—sweet, savory, spicy, and creamy—making it impossible not to reach for another. Sharing this Korean Chicken Bao Recipe feels like inviting you over for a warm, comforting meal where every element works together to create a memorable experience that’s as fun to make as it is to eat.

Korean Chicken Bao Recipe - Recipe Image

Ingredients You’ll Need

Don’t let the list intimidate you—each ingredient in this Korean Chicken Bao Recipe is simple and plays a crucial role. From the fluffy bao dough to the perfectly seasoned chicken and tangy sauce, every component brings its own magic to the table.

Plain (all-purpose) flour (450 g / 3 3/4 cups): The foundation of the tender bao buns that will cradle your filling beautifully.
Caster sugar (2 tbsp): Adds a subtle sweetness to the dough, enhancing browning and flavor.
Salt (½ tsp + ½ tsp + 1 tsp): Balances the flavors in the dough, chicken seasoning, and crispy coating.
Instant dried yeast (2 tsp): The secret to perfectly risen, fluffy buns.
Whole milk (3 tbsp): Gives richness to the bao dough for softness.
Warm water (210 ml / 3/4 cup + 2 tbsp): Activates the yeast and brings the dough together.
Unsalted butter (3 tbsp, very soft): Adds tenderness and richness to the dough.
Olive oil (1 tbsp): Used for brushing the buns to keep them moist and add subtle flavor.
Chicken breasts (4, cut into bite-size chunks): The star protein, tender and juicy after marinating.
Buttermilk (240 ml / 1 cup): Tenderizes the chicken with a slight tang and helps the coating stick.
White pepper (¼ tsp), garlic salt (¼ tsp + ½ tsp), ground black pepper (1 tsp), celery salt (½ tsp): A blend to spice and season the chicken and coating perfectly.
Plain (all-purpose) flour (180 g / 1 1/2 cups): Forms the crispy coating for the chicken.
Dried thyme (1 tsp): Adds a herby depth to the coating.
Paprika (1 tsp) and chilli flakes (1 tsp): Bring smoky heat to the crispy chicken.
Baking powder (1 tsp): Helps crisp up the coating like a dream.
Vegetable oil (at least 1 litre / 4 cups): For deep frying your crispy chicken chunks to golden perfection.
Gochujang paste (2 tbsp): The spicy, fermented chili paste that packs those iconic Korean flavors.
Honey (2 tbsp): Balances the sauce with mellow sweetness.
Brown sugar (4 tbsp): Deepens the sweetness and adds caramel notes.
Soy sauce (4 tbsp): Brings umami depth and saltiness to the sauce.
Garlic (2 cloves, minced) and minced ginger (2 tsp): Add aromatic warmth to the sauce.
Sesame oil (1 tbsp): Finishes the sauce with a toasty, nutty fragrance.
Red onion (1 small, thinly sliced): Adds crunch and a sharp bite.
Cucumber (¼, chopped into small pieces): Brings freshness and crunch.
Fresh coriander (cilantro, small bunch, roughly chopped): A burst of green, herbal brightness.
Black and white sesame seeds (2 tsp): Final touch of texture and nutty flavor on top.

How to Make Korean Chicken Bao Recipe

Step 1: Prepare the Bao Dough

Start by mixing the flour, sugar, salt, and yeast in a large bowl, ensuring the dry ingredients are evenly combined. Gently warm the milk, water, and butter until the butter melts, then stir this mixture into the flour. Knead the dough either by hand or with a mixer until it’s smooth and elastic—about 10 minutes is perfect. Place your dough in an oiled bowl, cover it, and leave it to rise until doubled in size, which usually takes between 90 minutes to 2 hours. This stage is critical for that soft, fluffy bao texture we’re after.

Step 2: Marinate the Chicken

While the dough proves, toss your chicken chunks in buttermilk alongside salt, white pepper, and garlic salt. This juicy marinade not only infuses flavor but tenderizes the chicken beautifully. Cover and chill for at least an hour, allowing the chicken to soak up all that tangy goodness.

Step 3: Shape and Proof the Bao Buns

Once your dough has doubled, punch it down gently and divide it into 20 even balls. On parchment paper, roll each ball out into an oval shape, brush with olive oil, then fold the oval over holding a chopstick in the middle to create a tension gap inside your bun. Remove the chopstick and set the buns on parchment pieces. Cover them loosely and let them puff up again for about an hour. This second proof ensures that irresistible pillowy softness.

Step 4: Prepare the Crispy Korean Chicken Coating

Mix together all the seasoning ingredients for your chicken’s crispy coating in a bowl—this blend of flour, spices, and baking powder will make your chicken irresistibly crunchy. Remove chicken pieces from the marinade, letting the excess drip off, then coat each piece evenly in the seasoned flour mixture, placing them neatly on a tray until you’re ready to fry.

Step 5: Deep Fry the Chicken

Heat your vegetable oil to the right temperature—you can test this by dropping a small cube of bread in; it should bubble rapidly and rise immediately. Work in batches, frying 10 to 12 pieces at a time, and cook until golden brown and thoroughly cooked inside, about 3 to 5 minutes. Keep the finished chicken warm in the oven while you finish the rest.

Step 6: Steam the Buns

While frying the chicken, bring a large steamer to boil. Place the buns, still on their parchment papers, into the steamer. You can layer your steamer trays, but keep an eye on them and steam the buns for about 10 minutes until soft and fluffy. These buns will be the perfect vessels to hold all the glorious fillings.

Step 7: Make the Gochujang Sauce and Assemble

Combine gochujang, honey, brown sugar, soy sauce, garlic, ginger, vegetable oil, and sesame oil in a saucepan. Bring to the boil, then simmer gently until the sauce thickens, about 5 minutes. Toss your fried chicken in the sticky sauce, coating every piece in that signature Korean flavor. Carefully open each steamed bao, fill them generously with sauced chicken, and top with red onion slices, cucumber, fresh coriander, and a sprinkle of sesame seeds.

How to Serve Korean Chicken Bao Recipe

Garnishes

The classic garnishes for this Korean Chicken Bao Recipe add bright, fresh contrasts to the rich and spicy elements. Thin slices of red onion bring sharpness and crunch, cucumber adds crisp coolness, fresh coriander lifts the flavors with an herbal note, and sesame seeds provide a nutty crunch that complements every bite.

Side Dishes

To round out your Korean Chicken Bao feast, consider light, fresh sides like a simple cabbage slaw with a tangy vinaigrette or steamed edamame sprinkled with sea salt. Pickled radishes or kimchi also offer a fantastic tang and crunch, marrying well with the bold flavors of the bao.

Creative Ways to Present

For a fun twist, serve your Korean Chicken Bao Recipe as a platter with dipping sauces like extra gochujang mayo or a sesame-soy dressing. You could also turn these buns into a communal experience by setting up a bao bar with various toppings like pickled vegetables, spicy mayo, or even shredded cheese to customize each bite.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (though it’s unlikely), keep the steamed bao and chicken separate in airtight containers in the refrigerator. This prevents the buns from becoming soggy and allows you to reheat them evenly.

Freezing

You can freeze unsteamed bao dough balls wrapped individually on parchment paper, placed in a freezer bag, ready to thaw and steam later. Cooked chicken pieces freeze well too—just make sure they’re fully cooled before freezing, stored in airtight bags or containers.

Reheating

To reheat, steam the frozen or refrigerated bao buns for 8 to 10 minutes until warm and fluffy. Reheat chicken in a hot oven or a skillet to revive that crispy edge. Avoid microwaving if you want to preserve the texture and flavor.

FAQs

Can I make the bao dough ahead of time?

Absolutely! You can prepare the dough and refrigerate it after the first prove. Just bring it back to room temperature before shaping and the second prove. This can even deepen the dough’s flavor.

Is there a vegetarian option for this Korean Chicken Bao Recipe?

Yes! Substitute the chicken with crispy fried tofu or cauliflower florets seasoned and cooked in the same way, and toss them in the gochujang sauce for a delicious plant-based alternative.

How spicy is the gochujang sauce?

Gochujang has a moderate heat level balanced with sweetness and umami. If you prefer milder flavors, you can reduce the amount of chili flakes or mix in a little extra honey.

Can I bake the bao buns instead of steaming?

Traditional bao are steamed, which gives them their iconic softness and fluffiness. Baking will change the texture, making them more like bread rolls rather than pillowy buns.

What oil is best for deep frying the chicken?

Use a neutral, high smoke point oil such as vegetable, canola, or peanut oil. These oils withstand the heat and keep your chicken crispy without overpowering the flavor.

Final Thoughts

Making this Korean Chicken Bao Recipe is like inviting magic into your kitchen. The combination of soft, fluffy buns with crispy, flavorful chicken and that irresistible spicy-sweet sauce simply can’t be beat. Whether you’re cooking for a casual weeknight meal or a special gathering, these bao will impress and satisfy every single time. Give this recipe a go—you might just find it becomes your new favorite comfort food adventure.