Korean Chicken Bao Buns Recipe

These Korean chicken bao buns are the ultimate crowd-pleasing party food! Soft, fluffy steamed bao buns filled with crispy Korean fried chicken tossed in spicy-sweet gochujang sauce, topped with fresh cucumber, red onion, cilantro, and sesame seeds. This homemade bao buns recipe takes time but delivers restaurant-quality results that will have everyone asking for seconds.

What Are Bao Buns?

Bao buns (also called steamed buns or gua bao) are soft, pillowy Chinese steamed buns typically folded and filled with savory ingredients. They’re made from a slightly sweet yeast dough that’s steamed rather than baked, creating an incredibly light and fluffy texture. This Korean-inspired version fills the buns with crispy fried chicken coated in spicy gochujang sauce for a fusion of flavors that’s absolutely addictive.

Ingredients for Korean Chicken Bao Buns

For the Bao Buns:

• 3 3/4 cups (450g) all-purpose flour
• 2 Tbsp sugar
• 1/2 tsp salt
• 2 tsp instant dried yeast (one packet/7g)
• 3 Tbsp whole milk
• 3/4 cup + 2 Tbsp (210ml) warm water
• 3 Tbsp unsalted butter, very soft
• 1 Tbsp olive oil (for brushing)

For the Chicken and Marinade:

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

For the Crispy Coating:

• 1 1/2 cups (180g) all-purpose 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 chili flakes
• Vegetable oil for deep frying (at least 4 cups/1 liter)

For the Gochujang Sauce:

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

For Serving:

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

How to Make Korean Chicken Bao Buns

Step 1: Make the Bao Bun Dough

In a large bowl, mix together flour, sugar, salt, and yeast. In a measuring cup, combine milk, warm water, and very soft butter, stirring until butter melts.

Pour the liquid into the flour mixture and stir with a spoon, then with your hands, until a shaggy dough forms. Turn out onto a floured surface and knead for 10 minutes until smooth and elastic. (You can use a stand mixer with dough hook if preferred.)

Place dough in an oiled bowl, cover with plastic wrap or a damp towel, and let rise for 90 minutes to 2 hours until doubled in size.

Step 2: Marinate the Chicken

While the dough rises, prepare the chicken. Place chicken chunks in a bowl with buttermilk, salt, white pepper, and garlic salt. Mix well, cover, and refrigerate for at least 1 hour (or up to 4 hours for maximum flavor).

Step 3: Shape the Bao Buns

After the dough has doubled, turn it out onto a floured surface and knead briefly. Divide into 20 equal pieces (about 40g each) and roll into balls.

On a piece of parchment paper, roll each ball into an oval shape about 2.5 x 3.5 inches. Brush the top lightly with olive oil. Fold the oval in half, using a chopstick placed in the middle to create a slight gap in the fold (the oil should be on the inside). Remove the chopstick.

Place each folded bun on a small square of parchment paper on a baking tray. Cover with plastic wrap (don’t let it touch the dough) and let rise for 60 minutes until puffed up.

Step 4: Make the Crispy Coating

In a shallow bowl, mix together flour, salt, black pepper, garlic salt, celery salt, thyme, paprika, baking powder, and chili flakes. Set aside.

Step 5: Fry the Chicken

Heat vegetable oil in a large, deep pot or deep fryer to 350°F (180°C). Test by dropping a small bread cube in—if it immediately rises and bubbles rapidly, the oil is ready.

Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the crispy coating mixture, ensuring full coverage. Working in batches of 10-12 pieces (don’t overcrowd), fry for 3-5 minutes until golden brown and cooked through (internal temperature 165°F).

Transfer cooked chicken to a tray in a low oven (200°F) to keep warm while you cook remaining batches.

Step 6: Steam the Bao Buns

Bring water to a boil in a steamer pan. Working in batches, place buns (still on parchment paper) in the steamer basket. Steam for 10 minutes until puffed and cooked through. Keep steamed buns on a warm plate covered with a towel.

Step 7: Make the Gochujang Sauce

While chicken and buns cook, combine gochujang paste, honey, brown sugar, soy sauce, minced garlic, ginger, vegetable oil, and sesame oil in a small saucepan. Bring to a boil, then simmer for 5 minutes until thickened and syrupy.

Step 8: Assemble the Bao Buns

Place all fried chicken in a large bowl and pour the hot gochujang sauce over it. Toss to coat evenly.

Carefully open each steamed bao bun and fill with 2-3 pieces of saucy Korean chicken. Top with sliced red onion, cucumber pieces, fresh cilantro, and a sprinkle of sesame seeds. Serve immediately.

Expert Tips for Perfect Bao Buns

Proper Proofing is Key: Don’t rush the rising time. The dough needs to fully double in size for light, fluffy buns. Under-proofed buns will be dense.

Keep Dough Covered: Always keep dough covered during rising to prevent it from drying out and forming a skin.

Use Parchment Paper: Keeping buns on parchment squares makes transferring them to the steamer much easier and prevents sticking.

Don’t Skip the Chopstick: Using a chopstick when folding creates the classic bao bun shape with space for filling. Without it, the buns may seal shut.

Oil Temperature Matters: Keep oil at 350°F. Too hot and the coating burns before chicken cooks; too cool and it becomes greasy.

Coat Chicken Thoroughly: Make sure every piece is fully covered in the crispy coating for maximum crunch.

Sauce Consistency: The gochujang sauce should be thick and sticky, not watery. Simmer until it coats the back of a spoon.

Timing Strategy: Make buns first, then fry chicken while steaming buns. Everything finishes at the same time for optimal freshness.

Make-Ahead Instructions

Bao Buns: Steam buns fully, cool completely, then refrigerate for up to 2 days or freeze for up to 3 months. Reheat in steamer for 4-5 minutes (or 5-6 minutes from frozen) or microwave for 15-20 seconds per bun.

Fried Chicken: For best results, fry chicken the day of serving. If needed, you can fry chicken, cool, and refrigerate up to 1 day. Reheat uncovered in a 380°F oven for 10-12 minutes. Keep sauce separate and toss just before serving to maintain crispiness.

Sauce: Make gochujang sauce up to 3 days ahead and refrigerate. Reheat gently before tossing with chicken.

Assembly Strategy: Make buns and sauce ahead. Fry chicken and assemble just before serving for the best texture and flavor.

What Is Gochujang?

Gochujang is a Korean fermented red chili paste with a complex flavor profile—smoky, sweet, spicy, and slightly tangy. It’s made from chili powder, glutinous rice, fermented soybeans, and salt. The fermentation gives it incredible depth that regular hot sauce can’t replicate.

Look for gochujang paste (thicker) rather than sauce (thinner) for more concentrated flavor. Brands vary in heat level—start with less if you’re sensitive to spice. Find it in Asian grocery stores or the international aisle of most supermarkets.

Baked Chicken Option

For a lighter version, skip the deep frying. Coat chicken pieces in the crispy mixture, place on a wire rack over a baking sheet, and spray with cooking spray. Bake at 425°F for 20-25 minutes, flipping halfway, until golden and cooked through (165°F internal temp). Toss with gochujang sauce and assemble as directed.

Serving Suggestions

For Parties: Arrange assembled bao buns on a large platter for guests to grab. Provide extra napkins—these are deliciously messy!

For Dinner: Serve 3-4 bao buns per person with sides like Asian cucumber salad, edamame, or kimchi.

Beverage Pairings: These pair beautifully with cold beer, sake, or Asian-inspired cocktails. For non-alcoholic options, try iced green tea or ginger beer.

Side Dishes:

• Asian slaw with sesame dressing
• Pickled vegetables
• Steamed edamame
• Miso soup
• Fried rice or noodles

Recipe Variations

Pork Belly Bao: Replace chicken with braised pork belly for traditional gua bao.

Tofu Bao: Use crispy fried tofu instead of chicken for a vegetarian version.

Spicy Level: Adjust gochujang amount—use 1 tablespoon for mild, 3 tablespoons for extra spicy.

Different Toppings: Try pickled carrots, kimchi, sriracha mayo, or hoisin sauce.

Smaller Buns: Divide dough into 30 pieces for mini slider-size bao buns perfect for appetizers.

Storage Instructions

Leftover Assembled Bao: Best eaten immediately. If you have leftovers, store components separately to prevent soggy buns.

Steamed Buns: Store in an airtight container in the fridge for 2 days or freeze for 3 months.

Fried Chicken: Refrigerate in an airtight container for 1 day. Reheat in the oven to restore some crispiness.

Sauce: Refrigerate in a jar for up to 1 week.

Frequently Asked Questions

Can I use store-bought bao buns? Yes! Frozen bao buns from Asian grocery stores save time. Steam according to package directions and fill with homemade Korean chicken.

What if I don’t have a steamer? Use a metal colander or strainer set over a pot of boiling water. Cover with a lid wrapped in a kitchen towel to catch condensation.

Can I make the dough in a bread machine? Yes, use the dough setting. After the cycle completes, continue with shaping and the second rise.

Why are my buns dense? Under-proofing is usually the cause. Make sure dough fully doubles in size during both rises.

Can I bake instead of steam? Steaming creates the characteristic soft, fluffy texture. Baking will give you a different result—more like dinner rolls than bao buns.

What’s a good gochujang substitute? Mix sriracha with a little miso paste and honey. It won’t be identical but provides similar sweet-spicy flavor.

How spicy are these? Moderately spicy. Gochujang provides warmth without overwhelming heat. Adjust to taste by using more or less.

Can kids eat these? Yes! Reduce or omit gochujang for kid-friendly versions, or serve sauce on the side so they can control spice level.

These Korean chicken bao buns prove that restaurant-quality street food is achievable at home. While they require time and effort, the impressive results and incredible flavors make every minute worthwhile!