Description
This Korean Chicken Bao recipe features fluffy, steamed bao buns filled with crunchy, crispy fried chicken marinated in buttermilk and tossed in a sweet, spicy gochujang sauce. The bao are steamed to tender perfection, then loaded with flavorful chicken, fresh red onion, cucumber, cilantro, and sesame seeds for a delicious fusion of Asian flavors and textures.
Ingredients
Scale
Bao Bun Dough
- 450 g (3 3/4 cups) plain (all-purpose) flour
- 2 tbsp caster sugar
- ½ tsp salt
- 2 tsp (7g) instant dried yeast
- 3 tbsp whole milk
- 210 ml (3/4 cup + 2 tbsp) warm water
- 3 tbsp unsalted butter (very soft)
- 1 tbsp olive oil (for brushing)
Korean Chicken
- 4 chicken breasts (sliced into bite-size chunks)
- 240 ml (1 cup) buttermilk
- ½ tsp salt
- ¼ tsp white pepper
- ¼ tsp garlic salt
Crispy Coating
- 180 g (1 1/2 cups) plain (all-purpose) flour
- 1 tsp salt
- 1 tsp ground black pepper
- ½ tsp garlic salt
- ½ tsp celery salt
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp baking powder
- 1 tsp chili flakes
- Vegetable oil for deep frying (at least 1 litre / 4 cups)
Sauce
- 2 tbsp gochujang paste
- 2 tbsp honey
- 4 tbsp brown sugar
- 4 tbsp soy sauce
- 2 cloves garlic (peeled and minced)
- 2 tsp minced ginger
- 1 tbsp vegetable oil
- 1 tbsp sesame oil
Toppings
- 1 small red onion (thinly sliced)
- ¼ cucumber (chopped into small pieces)
- Small bunch fresh coriander (cilantro, roughly chopped)
- 2 tsp black and white sesame seeds
Instructions
- Make the bao dough: In a bowl, combine flour, sugar, salt, and yeast. In a jug, mix milk, warm water, and softened butter until butter melts. Stir liquid into flour mixture using a spoon, then knead with hands on a floured surface for 10 minutes or use a mixer with dough hook.
- Prove the dough: Place dough in an oiled bowl, cover with clingfilm or damp tea towel, and let it prove until doubled in size, about 90 minutes to 2 hours.
- Marinate the chicken: In a bowl, combine chicken pieces with buttermilk, salt, white pepper, and garlic salt. Cover and refrigerate for at least 1 hour.
- Prepare bao buns: After proving, turn dough onto floured surface, knead again, and divide into 20 balls. Roll each into an oval approx. 6cm x 9cm on baking parchment. Brush with olive oil.
- Shape bao buns: Fold each oval over using a chopstick in the center to create space; remove chopstick and set each bun on a small piece of parchment.
- Second prove: Place buns on trays with parchment, cover without touching dough, and prove for another hour until puffy.
- Heat oil: Preheat oven to a low heat to keep chicken warm. Heat at least 1 litre of vegetable oil in a deep pan or fryer until hot (test with bread cube – it should rise and bubble).
- Mix coating: In a bowl, combine flour, salt, black pepper, garlic salt, celery salt, thyme, paprika, baking powder, and chili flakes to create crispy coating mixture.
- Coat chicken: Remove chicken from marinade, let excess drip off, then dredge pieces fully in coating mixture. Place coated chicken on tray.
- Deep fry chicken: Fry 10-12 pieces at a time in hot oil, avoiding overcrowding. Cook 3-5 minutes until golden brown and fully cooked inside. Check doneness by cutting a piece to ensure no pink remains.
- Keep chicken warm: Transfer cooked chicken to oven to keep warm while frying remaining pieces.
- Steam bao buns: Bring large steamer pan to boil. Steam buns in batches for 10 minutes on parchment paper. Use double-layer steamer if available. Keep steamed buns warm on a plate.
- Make sauce: In a saucepan, combine gochujang, honey, brown sugar, soy sauce, garlic, ginger, vegetable oil, and sesame oil. Bring to boil, then simmer 5 minutes until thickened.
- Toss chicken in sauce: Place cooked chicken in a bowl, pour sauce over, and toss to coat evenly. Optionally slice chicken pieces.
- Assemble bao: Carefully open steamed buns, fill with Korean chicken, then top with sliced red onion, chopped cucumber, fresh coriander, and sprinkle with sesame seeds. Serve immediately.
Notes
- Ensure oil is properly heated before frying for crisp, non-greasy chicken.
- Do not overcrowd frying pan to maintain oil temperature and cooking quality.
- You can prepare dough and chicken marinade in advance to save time on cooking day.
- Use parchment paper when steaming to prevent buns from sticking to the steamer.
- Adjust chili flakes to your preferred heat level.
- Leftover buns can be frozen and steamed when needed.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Deep Frying
- Cuisine: Korean Fusion
Keywords: Korean Chicken Bao, Bao Buns, Fried Chicken Bao, Korean Fried Chicken, Steamed Buns, Gochujang Sauce, Asian Street Food, Fusion Recipe
