The Best Korean Chicken Bao Recipe That’s Bursting With Flavor

Crispy, golden Korean chicken nestled in soft, pillowy bao creates a mouthwatering fusion that sparks culinary excitement.

Pillowy steamed buns cradle tender meat infused with vibrant flavors and aromatic spices.

Every bite promises a delightful explosion of textures and tastes that dance across your palate.

Marinated chicken pieces get a delectable coating that crunches with each memorable mouthful.

Regional spices and traditional techniques combine to craft an irresistible street food experience.

Comfort meets innovation in this playful dish that bridges cultural cooking traditions.

Come explore how simple ingredients can turn an ordinary meal into an extraordinary feast.

Why Korean Chicken Bao Is So Unforgettable

• Master International Fusion: Blend Korean and Chinese culinary traditions into one delectable handheld meal that transforms classic comfort foods with exciting flavor combinations.
• Craft Restaurant-Quality Delight: Create professional-grade street food at home without requiring advanced cooking skills, delivering restaurant-style presentation and taste with straightforward preparation steps.
• Crowd-Pleasing Party Starter: Perfect for gatherings where guests can customize their bao with different garnishes, making it an interactive and social dining experience that sparks conversation and shared enjoyment.
• Versatile Meal Solution: Adaptable recipe that works brilliantly as appetizer, main course, or casual dinner option, appealing to diverse palates and accommodating different dietary preferences with simple ingredient swaps.

Must-Have Ingredients For Korean Chicken Bao Night

• All-Purpose Flour: A key component that provides structure for the soft and fluffy bao buns.
• Sugar: Helps activate the yeast and adds a subtle sweetness to the dough.
• Salt: Enhances the overall flavor of the bao buns.
• Active Dry Yeast: Essential for helping the dough rise and creating a light, airy texture.
• Warm Milk, Water: Liquid ingredients that hydrate the flour and activate the yeast.
• Butter: Adds richness and helps create a tender bao bun.

• Chicken: The main protein that serves as the delicious filling for the Korean-style bao.
• Buttermilk: Tenderizes the chicken and provides a tangy marinade base.
• Seasonings: Provides depth of flavor and helps create a delicious coating for the chicken.

• Sauce Ingredients, Garnishes: Add final flavor and freshness to complete the Korean Chicken Bao.

How To Build Delicious Korean Chicken Bao Buns

Step 1: Prepare Fluffy Dough Base

Gather your flour, sugar, salt, and yeast in a large mixing bowl.

Create a soft, pillowy dough by pouring in warm milk, water, and melted butter.

Knead the mixture thoroughly for about 10 minutes until smooth and elastic.

Let the dough rest and rise in a warm spot for 90 minutes, allowing it to double in size.

Step 2: Shape Delicate Bao Pockets

Divide the risen dough into 20 equal portions.

Gently roll each piece into an oval shape, then lightly brush with oil.

Use a chopstick to create a delicate fold in the center of each oval, forming the classic bao pocket.

Allow these shaped buns to prove for another hour, becoming light and puffy.

Step 3: Tenderize Chicken Marinade

Submerge chicken pieces in a buttermilk bath mixed with your favorite seasonings.

Cover and let the chicken marinate in the refrigerator for an hour, ensuring maximum flavor absorption and tenderness.

Step 4: Create Crispy Chicken Coating

Remove chicken from marinade and coat each piece in a seasoned flour mixture.

Heat oil in a deep fryer or heavy pan.

Carefully fry the chicken until it turns a gorgeous golden brown, typically taking 3-5 minutes.

Ensure the chicken is cooked through and wonderfully crisp.

Step 5: Whip Up Signature Sauce

In a saucepan, combine sauce ingredients and bring to a gentle simmer.

Cook for approximately 5 minutes until the sauce thickens and develops a rich, glossy consistency.

Toss the crispy chicken pieces in the sauce, ensuring complete coverage.

Step 6: Steam and Assemble Bao Buns

Place the prepared bao buns in a steamer, working in batches.

Steam for 10 minutes until they become soft and pillowy.

Carefully open each bun, nestle the saucy chicken inside, and add your favorite fresh garnishes like sliced green onions, pickled vegetables, or a sprinkle of sesame seeds.

Tips To Master Korean Chicken Bao Like A Pro

• Work the dough thoroughly for exactly 10 minutes to develop gluten, ensuring soft and fluffy bao texture.
• Let dough rise in a warm, draft-free area to help yeast activate and create perfect bun volume.
• Use buttermilk to tenderize chicken and infuse deep, tangy taste throughout the meat.
• Maintain consistent deep-frying heat around 350°F to achieve crispy, golden chicken without burning.
• Space buns slightly apart in steamer to prevent sticking and ensure even, fluffy steaming results.

Korean Chicken Bao Variations For Extra Flavor

• Gluten-Free Fusion: Replace wheat flour with a blend of rice flour and potato starch for a celiac-friendly version that maintains soft bao texture.
• Vegetarian Korean Style: Swap chicken with crispy tofu or jackfruit, marinated in same Korean-inspired seasonings for a plant-based alternative.
• Lighter Baked Option: Instead of deep-frying, coat chicken in panko breadcrumbs and bake at 425°F for 20 minutes, reducing oil content while keeping crispiness.
• Spicy Gochujang Remix: Enhance sauce with extra gochujang paste for more intense Korean heat and deeper flavor profile.

Fun Ways To Serve Korean Chicken Bao At Home

• Flavor Fusion Feast: Serve these Korean Chicken Bao as a vibrant party appetizer with colorful sides that complement the crispy, saucy chicken. Perfect for sharing and creating interactive dining experiences.
• Korean Tapas Night: Create a mini Korean-inspired spread by pairing bao with quick pickled cucumber slices, kimchi, and a zesty slaw for added crunch and tangy contrast.
• Social Sharing Platter: Arrange bao on a large wooden board, scatter fresh herbs like cilantro and green onions, and provide extra sauce for dipping. Guests can assemble their own bao for a fun, communal meal.
• Beer Garden Style: Match these bao with cold Korean beer or a crisp white wine. The spicy-sweet chicken and soft buns pair beautifully with light, refreshing beverages that cut through the richness.

Keeping Korean Chicken Bao Soft And Tasty

• Store leftover Korean chicken bao in an airtight container for up to 3 days. Cool completely before sealing to prevent moisture buildup.
• Wrap individual bao tightly in plastic wrap, then place in freezer bags. Freeze for maximum 2 months to maintain best quality and texture.
• Warm bao on a microwave-safe plate, cover with damp paper towel. Heat in 30-second intervals, checking to prevent drying out. Sprinkle water if needed to restore moisture.
• Place bao in bamboo steamer over simmering water. Steam for 3-4 minutes until heated through, restoring original soft texture and preventing rubbery edges.

FAQs

• What is the purpose of proving the dough twice?

Proving allows the dough to rise, develop flavor, and create a soft, fluffy texture for the bao buns. The first prove helps develop gluten, while the second prove ensures the buns are light and airy before steaming.

• Why buttermilk for marinating chicken?

Buttermilk tenderizes the chicken by breaking down proteins, making the meat more juicy and soft. Its tangy flavor also adds depth to the overall taste of the dish.

• How do I know when the chicken is perfectly fried?

Look for a golden-brown color and internal temperature of 165°F (74°C). The coating should be crispy and the chicken inside should be cooked through without being dry.

Korean Chicken Bao Recipe

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4.6 from 16 reviews

• Total Time: 3 hours 20 minutes
• Yield: 4 1x

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Description

Savor Korean chicken bao’s bold fusion of spicy, tender meat nestled in pillowy steamed buns. Culinary adventurers will discover a perfect balance of flavors that transport taste buds across continents with each delightful bite.

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Ingredients

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Primary Ingredients:

• 4 chicken breasts, bite-size chunks
• 450 grams (3 3/4 cups) plain flour
• 240 milliliters buttermilk
• 180 grams plain flour (for coating)

Wet Ingredients and Seasonings:

• 210 milliliters warm water
• 3 tablespoons whole milk
• 3 tablespoons unsalted butter, very soft
• 1 tablespoon olive oil
• 2 tablespoons gochujang paste
• 2 tablespoons honey
• 4 tablespoons brown sugar
• 4 tablespoons soy sauce
• 2 cloves garlic, minced
• 2 teaspoons minced ginger

Dry Ingredients and Leavening Agents:

• 2 tablespoons caster sugar
• 1 2 teaspoons salt
• 2 teaspoons instant dried yeast

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Instructions

1. Prepare the dough by combining dry ingredients in a mixing bowl. Incorporate warm milk, water, and melted butter. Knead thoroughly for 10 minutes until smooth and elastic. Allow dough to rise in a warm environment for 90 minutes until doubled in size.
2. Divide proofed dough into 20 equal portions. Gently roll each piece into an oval shape. Lightly brush with oil and fold using a chopstick to create classic bao shape. Let buns prove again for 1 hour until puffy.
3. Marinate chicken pieces in buttermilk and selected seasonings. Refrigerate for 1 hour to enhance flavor penetration and tenderize meat.
4. Prepare seasoned flour coating. Remove chicken from marinade and thoroughly coat in seasoned flour mixture. Deep fry at 350°F for 3-5 minutes until golden brown and crispy.
5. Create sauce by combining ingredients in a saucepan. Simmer over medium heat for 5 minutes until consistency thickens. Gently toss fried chicken in prepared sauce to coat evenly.
6. Steam bao buns in batches for 10 minutes until soft and fluffy. Open each bun, fill with saucy fried chicken, and garnish with selected toppings. Serve immediately while warm.

Notes

• Ensure warm milk and water are lukewarm, not hot, to activate yeast without killing it.
• Place dough in a warm, draft-free area like a turned-off oven with a bowl of hot water to help rising.
• Substitute wheat flour with a gluten-free blend and add xanthan gum for better texture.
• Replace deep-frying with air frying or baking chicken to reduce oil content while maintaining crispiness.

• Prep Time: 3 hours 10 minutes
• Cook Time: 10 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Frying
• Cuisine: Korean

Nutrition

• Serving Size: 4
• Calories: 503 kcal
• Sugar: 20 g
• Sodium: 1700 mg
• Fat: 14 g
• Saturated Fat: 5 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.2 g
• Carbohydrates: 68 g
• Fiber: 3 g
• Protein: 30 g
• Cholesterol: 75 mg