Korean Chicken Bao

Why You’ll Love This Recipe

These Korean Chicken Bao are absolutely irresistible! The fluffy, pillowy bao buns are filled with crispy fried chicken coated in a sweet, spicy, and savory gochujang sauce that will have everyone reaching for more. Perfect for a special occasion or an indulgent lunch, these bao buns offer a fun twist on classic party food. Though it takes a bit of time and effort to make, the results are so worth it. The mix of textures and flavors – from the crispy chicken to the soft buns and tangy toppings – makes every bite an explosion of deliciousness!

Ingredients

For the Bao Buns:

• 500g (4 cups) strong white flour

• 1 tablespoon sugar

• 1 teaspoon salt

• 2 teaspoons dried yeast

• 160ml (2/3 cup) warm milk

• 160ml (2/3 cup) warm water

• 2 tablespoons butter

• Vegetable oil (for brushing)

For the Chicken Marinade:

• 500g (1 lb) chicken breasts, cut into bite-sized pieces

• 1 cup buttermilk

• 1 teaspoon salt

• 1 teaspoon white pepper

• 1 teaspoon garlic salt

For the Crispy Coating:

• 1 cup plain flour

• 1 teaspoon cornflour (cornstarch)

• 1 teaspoon baking powder

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon paprika

For the Gochujang Sauce:

• 3 tablespoons gochujang paste (Korean chili paste)

• 2 tablespoons honey

• 2 tablespoons brown sugar

• 2 tablespoons soy sauce

• 2 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

For the Toppings:

• 1 red onion, thinly sliced

• Fresh coriander (cilantro) leaves

• 1 cucumber, thinly sliced

• Sesame seeds

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the Bao Buns:

   • Start by mixing the flour, sugar, salt, and yeast in a bowl.

   • In a separate jug, combine the warm milk, warm water, and butter, stirring until the butter melts.

   • Gradually pour the liquid into the dry ingredients and knead the dough for about 10 minutes until smooth.

   • Cover the dough and leave it to rise for 90 minutes or until doubled in size.

   • Once risen, knead the dough again and divide it into 20 small balls.

   • Roll each ball into an oval shape and lightly brush with oil.

   • Fold the dough over, using a chopstick to create a crease in the middle.

   • Place the buns on a baking tray and let them rise for another hour.

   • Steam the bao buns in a steam pan for about 10 minutes, or until puffy and cooked through.

2. Prepare the Chicken:

   • For the marinade, mix the buttermilk, salt, white pepper, and garlic salt in a bowl. Add the chicken pieces and marinate for at least 1 hour.

   • For the crispy coating, whisk together the plain flour, cornflour, baking powder, garlic powder, onion powder, and paprika.

   • Heat vegetable oil in a deep pan for frying.

   • Once the chicken is marinated, dredge each piece in the flour mixture, ensuring it’s fully coated, and fry in the hot oil until golden and crispy.

   • Remove the chicken and set it aside to drain excess oil.

3. Make the Gochujang Sauce:

   • In a small saucepan, combine the gochujang paste, honey, brown sugar, soy sauce, garlic, and ginger.

   • Cook over medium heat, stirring constantly until the sauce is thickened and sticky, about 5-7 minutes.

   • Pour the gochujang sauce over the crispy chicken and toss gently to coat.

4. Assemble the Bao Buns:

   • Carefully open each steamed bao bun and stuff it with the crispy chicken.

   • Top with slices of red onion, fresh coriander, cucumber, and a sprinkle of sesame seeds.

   • Serve the bao buns immediately, and enjoy!

Servings and Timing

This recipe serves about 4 people, with each serving consisting of 5 bao buns. The total preparation and cooking time is around 3 hours, as there are several steps including proving the dough and marinating the chicken.

Variations

• Vegetarian Option: Substitute the chicken with crispy tofu or a plant-based chicken alternative for a vegetarian version of this dish.

• Different Proteins: I can switch the chicken for beef or even duck, depending on what I’m craving.

• Spicier Sauce: If I like my food spicier, I can add extra chili flakes or some fresh chopped chilies to the gochujang sauce for an extra kick.

• Bao Bun Fillings: Instead of crispy chicken, I can experiment with fillings like sautéed vegetables for variety.

• Mini Buns: For smaller portions, I can make the bao buns a little smaller and serve them as bite-sized appetizers at parties.

Storage/Reheating

• Storage: I can store any leftover chicken bao in an airtight container in the fridge for up to 2 days.

• Reheating: To reheat, I recommend steaming the bao buns for a few minutes to soften them up. The crispy chicken can be reheated in a hot pan for a couple of minutes to retain its crunch.

FAQs

Can I make the bao buns in advance?

Yes, I can prepare the bao dough the day before and let it rise overnight in the fridge. On the day of serving, I can steam them fresh.

Can I use regular flour instead of strong white flour?

Strong white flour gives the bao buns their characteristic soft and chewy texture. I wouldn’t recommend substituting it, but if needed, plain all-purpose flour could work in a pinch, though the texture may be slightly different.

What if I don’t have a steam pan?

I can steam the bao buns using a regular steamer basket or even a metal colander placed over a pot of boiling water. Just be sure to cover it tightly to trap the steam.

Can I freeze the bao buns?

Yes! I can freeze the cooked bao buns once they’re steamed. To reheat, just steam them for a few minutes until soft and warm.

How spicy is the gochujang sauce?

Gochujang has a medium spice level, but I can adjust the heat by adding more or less depending on my preference. If I want a milder sauce, I can reduce the amount of gochujang paste.

Conclusion

Korean Chicken Bao are a fantastic treat for any occasion, whether I’m hosting a party, making dinner for the family, or just indulging in something delicious. With the crispy chicken, fluffy bao buns, and flavorful gochujang sauce, these bao will be a hit every time. Though they require some time and effort, the reward is a dish that will wow anyone who tries it!