Korean Chicken Bao

Korean Chicken Bao is the ultimate blend of bold flavor and satisfying texture. I love how the soft, pillowy steamed bao buns cradle the crispy, spicy-sweet Korean fried chicken, creating a street-food-style bite that feels both indulgent and comforting. Whether I’m making them for a cozy night in or serving them as a showstopping dish at a gathering, these bao never fail to impress.

Why You’ll Love This Recipe

• Flavor Explosion: The crispy fried chicken tossed in a sticky gochujang glaze is everything I crave—sweet, spicy, and savory.
• Perfect Texture: Soft bao buns contrast beautifully with the crunch of the chicken.
• DIY Delight: I enjoy the process of making bao buns from scratch—it’s easier than it sounds and so rewarding.
• Customizable: I can easily swap in other proteins or toppings to suit different preferences.
• Street Food Vibes at Home: It’s like bringing a gourmet food truck experience straight into my kitchen.

Ingredients

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

For the Bao Dough

• All-purpose flour – 450g (3 3/4 cups)
• Caster sugar – 2 tbsp
• Salt – 1/2 tsp
• Instant dried yeast – 2 tsp (1 packet/7g)
• Whole milk – 3 tbsp
• Warm water – 210ml (3/4 cup + 2 tbsp)
• Unsalted butter – 3 tbsp, very soft
• Olive oil – 1 tbsp (for brushing)

For the Chicken & Marinade

• Chicken breasts – 4, chopped
• Buttermilk – 240ml (1 cup)
• Salt – 1/2 tsp
• White pepper – 1/4 tsp
• Garlic salt – 1/4 tsp

For the Crispy Coating

• All-purpose flour – 180g (1 1/2 cups)
• Salt – 1 tsp
• Ground black pepper – 1 tsp
• Garlic salt – 1/2 tsp
• Celery salt – 1/2 tsp
• Dried thyme – 1 tsp
• Paprika – 1 tsp
• Baking powder – 1 tsp
• Chili flakes – 1 tsp

Directions

1. Prepare the Dough
   I mix flour, sugar, salt, and yeast in a bowl. Then I add warm water, milk, and butter and knead until the dough is soft and elastic. After brushing with oil, I let it rise for 1–1.5 hours until doubled.
2. Shape the Bao
   Once risen, I divide the dough into equal portions, roll them into ovals, and fold them over with a little oil in between. I let them rest for 30 minutes while preparing the chicken.
3. Marinate the Chicken
   I mix buttermilk, salt, white pepper, and garlic salt, then add the chicken and let it marinate for at least 30 minutes (longer if I can for more flavor).
4. Prepare the Coating
   In a separate bowl, I combine all the dry coating ingredients. I dredge each piece of marinated chicken thoroughly in the mixture, pressing to coat.
5. Fry the Chicken
   I heat oil to 350°F (175°C) and fry the chicken pieces until golden brown and crispy—about 6–8 minutes, depending on size.
6. Steam the Bao
   I steam the rested bao buns over boiling water for 10–12 minutes, until puffed and fluffy.
7. Assemble
   I stuff each bun with the crispy fried chicken and top with sauce (like gochujang glaze or spicy mayo), fresh herbs, or slaw if I want added crunch.

Servings and timing

This recipe makes 8–10 bao sandwiches, depending on bun size.
Prep Time: 30 minutes (plus resting time for dough and marinating)
Cook Time: 25 minutes
Total Time: About 2.5 hours including rising and resting

Variations

• Saucy Switch: I love using a honey garlic glaze or soy-sesame sauce for a milder twist.
• Spicy Veggie: I’ve swapped the chicken for crispy tofu or mushrooms for a plant-based version.
• Bao Shape Change: Instead of folded buns, I sometimes make round bao and slice them open for stuffing.
• Slaw Add-In: A quick pickled cabbage or carrot slaw adds crunch and contrast.
• Cheese Surprise: Melting cheese on the chicken right after frying gives it a Korean street snack vibe.

Storage/Reheating

I keep leftover bao buns and chicken separately. The buns store well in the fridge for up to 3 days and can be frozen for up to 1 month.
To reheat, I steam the buns for 5 minutes or microwave them covered with a damp towel. The chicken reheats best in an oven or air fryer at 375°F (190°C) for about 8–10 minutes to regain crispiness.

FAQs

Can I use store-bought bao buns?

Yes, I can. If I’m short on time, frozen bao buns from an Asian market are a great alternative. I just steam them according to package instructions.

What sauce should I use for Korean Chicken Bao?

I prefer a sticky gochujang glaze made with gochujang, honey, soy sauce, garlic, and rice vinegar. Spicy mayo or sriracha aioli also works wonderfully.

Can I bake the chicken instead of frying?

I can, though it won’t be quite as crispy. I bake at 425°F (220°C) on a wire rack for 25–30 minutes, flipping halfway and spraying with oil.

How do I make the bao dough fluffier?

Using warm milk and water and letting the dough rise fully helps. I also knead the dough well and make sure not to over-steam the buns.

What toppings go well in the bao?

I like adding shredded lettuce, cucumber, pickled radish, or fresh cilantro. These toppings add freshness and balance to the bold flavors.

Conclusion

Korean Chicken Bao is one of those recipes I keep coming back to—it’s comforting, exciting, and always a crowd-pleaser. From the fluffy bao to the crunchy chicken drenched in spicy glaze, every bite feels like something special. Whether I’m cooking for guests or just treating myself, this dish never fails to deliver big flavor and bigger satisfaction.

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