Korean Chicken Bao Buns Recipe
These homemade Korean chicken bao buns feature fluffy steamed bao, ultra-crispy Korean fried chicken, and a sticky-sweet gochujang sauce. Topped with cucumber, red onion, sesame seeds, and cilantro, these bao buns taste like authentic Asian street food—perfect for parties or impressive weekend cooking projects.
Equipment
- Stand mixer (optional)
- Large pot or deep fryer
- Steamer basket
- Rolling Pin
Ingredients
- 3 3/4 cups all-purpose flour (450g)
- 2 Tbsp sugar
- 1/2 tsp salt
- 2 tsp instant dried yeast (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)
- 4 breasts chicken breasts, cut into chunks
- 1 cup buttermilk
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1/4 tsp garlic salt
- 1 1/2 cups 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
- 2 Tbsp gochujang paste
- 2 Tbsp honey
- 4 Tbsp brown sugar
- 4 Tbsp soy sauce
- 2 cloves garlic, minced
- 2 tsp fresh ginger, minced
- 1 Tbsp vegetable oil
- 1 Tbsp sesame oil
- 1 small red onion, thinly sliced
- 1/4 cucumber diced
- fresh cilantro, chopped
- 2 tsp sesame seeds (black and white)
Instructions
- In a large bowl, combine flour, sugar, salt, and yeast. Mix milk, warm water, and butter in a cup, then pour into dry ingredients. Stir and knead 10 minutes until smooth. Place in an oiled bowl, cover, and rise 90–120 minutes until doubled.
- Combine chicken, buttermilk, salt, white pepper, and garlic salt. Mix, cover, and refrigerate 1–4 hours.
- Divide risen dough into 20 pieces, roll into balls, then flatten into ovals. Brush with oil, fold over a chopstick, and place on parchment squares. Cover and rise 60 minutes.
- Mix flour, seasonings, thyme, paprika, baking powder, and chili flakes in a shallow dish.
- Heat oil to 350°F (180°C). Dredge marinated chicken in coating mixture. Fry in batches 3–5 minutes until golden and cooked to 165°F. Keep warm in a 200°F oven.
- Steam buns (still on parchment) for 10 minutes until soft and fluffy. Keep warm under a towel.
- In a saucepan, combine gochujang, honey, brown sugar, soy sauce, garlic, ginger, vegetable oil, and sesame oil. Bring to a boil, then simmer 5 minutes until thickened.
- Toss fried chicken in warm gochujang sauce. Fill bao buns with chicken, then top with red onion, cucumber, cilantro, and sesame seeds. Serve immediately.
Notes
Proof dough fully for fluffy buns. Keep bao covered during rises to prevent drying. Maintain oil temperature at 350°F for crispy chicken. Sauce should be thick and sticky to coat the fried pieces well.