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Korean Chicken Bao

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Korean Chicken Bao is the ultimate street-food-inspired dish featuring fluffy steamed bao buns filled with crispy fried chicken coated in a sweet and spicy gochujang glaze. This homemade bao recipe delivers bold Korean flavors and irresistible texture, perfect for a showstopping meal or crowd-pleasing appetizer.

Ingredients

  • For the Bao Dough:
  • 450g (3 3/4 cups) all-purpose flour
  • 2 tbsp caster sugar
  • 1/2 tsp salt
  • 2 tsp (7g) instant dried yeast
  • 3 tbsp whole milk
  • 210ml (3/4 cup + 2 tbsp) warm water
  • 3 tbsp unsalted butter, very soft
  • 1 tbsp olive oil (for brushing)
  • For the Chicken & Marinade:
  • 4 chicken breasts, chopped
  • 240ml (1 cup) buttermilk
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 1/4 tsp garlic salt
  • For the Crispy Coating:
  • 180g (1 1/2 cups) all-purpose flour
  • 1 tsp salt
  • 1 tsp ground 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
  • Optional Toppings:
  • Gochujang glaze or spicy mayo
  • Fresh herbs (e.g., cilantro)
  • Pickled slaw, shredded lettuce, cucumber

Instructions

  1. Make the Bao Dough: Mix flour, sugar, salt, and yeast. Add warm water, milk, and butter. Knead until soft and elastic. Brush with oil, cover, and let rise for 1–1.5 hours until doubled.
  2. Shape the Bao: Divide dough, roll into ovals, fold with oil in between, and rest for 30 minutes.
  3. Marinate the Chicken: Mix buttermilk, salt, pepper, and garlic salt. Add chicken and marinate for at least 30 minutes.
  4. Prepare the Coating: Combine coating ingredients. Dredge marinated chicken thoroughly in mixture.
  5. Fry the Chicken: Heat oil to 350°F (175°C). Fry chicken for 6–8 minutes until golden and cooked through.
  6. Steam the Bao: Steam buns for 10–12 minutes until puffed and fluffy.
  7. Assemble: Stuff bao with chicken and desired toppings. Serve hot.

Notes

  • Use store-bought bao to save time.
  • Gochujang glaze or spicy mayo adds bold flavor.
  • Pickled slaw adds crunch and contrast.
  • For vegetarian, use crispy tofu or mushrooms.
  • Buns can be frozen for up to 1 month.

Nutrition

Find it online: https://cookedbymaya.com/korean-chicken-bao/