Imagine biting into a warm, pillowy bao bun filled with crispy fried chicken coated in a sweet, spicy Korean sauce. The tangy crunch of pickled red onion, refreshing cucumber, and the aroma of sesame seeds and fresh coriander tie everything together into a perfect bite. Korean Chicken Bao is a street-food-inspired dish that combines the comfort of soft bao buns with the bold flavors of Korean cuisine. Whether you’re hosting a party, trying something new for dinner, or simply indulging in a culinary adventure, this recipe will leave everyone impressed.
Let’s dive into how you can make this incredible dish step by step!
Ingredients for Korean Chicken Bao
Here’s everything you’ll need to prepare this amazing dish:
| Category | Ingredients | Quantity |
|---|---|---|
| For the Bao Buns | Plain (all-purpose) flour | 450 g (3 3/4 cups) |
| Caster sugar | 2 tbsp | |
| Salt | 1/2 tsp | |
| Instant dried yeast | 2 tsp (1 packet or 7g) | |
| Whole milk | 3 tbsp | |
| Warm water | 210 ml (3/4 cup + 2 tbsp) | |
| Unsalted butter (very soft) | 3 tbsp | |
| Olive oil | 1 tbsp | |
| For the Chicken & Marinade | Chicken breasts (bite-sized chunks) | 4 |
| Buttermilk | 240 ml (1 cup) | |
| Salt | 1/2 tsp | |
| White pepper | 1/4 tsp | |
| Garlic salt | 1/4 tsp | |
| For the Crispy Coating | Plain (all-purpose) flour | 180 g (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 | |
| Vegetable oil (for frying) | At least 1 liter (4 cups) | |
| For the Korean Sauce | Gochujang paste | 2 tbsp |
| Honey | 2 tbsp | |
| Brown sugar | 4 tbsp | |
| Soy sauce | 4 tbsp | |
| Garlic (minced) | 2 cloves | |
| Ginger (minced) | 2 tsp | |
| Vegetable oil | 1 tbsp | |
| Sesame oil | 1 tbsp | |
| To Serve | Red onion (thinly sliced) | 1 small |
| Cucumber (chopped) | 1/4 | |
| Fresh coriander (cilantro) | Small bunch | |
| Black and white sesame seeds | 2 tsp |
Why You’ll Love This Recipe
Korean Chicken Bao combines textures and flavors in a way that’s irresistible. Here’s why you’ll love it:
- Fluffy Bao Buns: Soft, pillowy buns that melt in your mouth.
- Crispy Chicken: Tender, juicy chicken with a perfectly crispy coating.
- Sweet & Spicy Sauce: Gochujang sauce adds a punch of Korean flavor.
- Fresh Toppings: Pickled red onion, cucumber, and coriander balance out the boldness.
Step 1: Making the Bao Buns
The bao buns are the foundation of this dish. Follow these steps to create soft, fluffy buns:
- Prepare the Dough:
- In a large bowl, mix flour, caster sugar, salt, and instant yeast.
- Add the warm water, whole milk, and soft butter. Stir until a rough dough forms.
- Knead the Dough:
- Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic. You can also use a stand mixer with a dough hook for 5-7 minutes.
- Let It Rise:
- Place the dough in a lightly oiled bowl, cover it with a clean towel, and let it rise in a warm spot for 1-2 hours, or until it doubles in size.
- Shape the Buns:
- Divide the dough into 12 equal pieces. Roll each piece into a ball, then flatten into an oval shape. Brush lightly with olive oil and fold in half.
- Second Rise:
- Place the buns on parchment paper and cover with a towel. Let them rise for another 30 minutes.
- Steam the Buns:
- Steam the buns in a bamboo or metal steamer for 8-10 minutes until fluffy. Keep warm until ready to assemble.
Step 2: Preparing the Chicken Marinade
The buttermilk marinade keeps the chicken juicy and flavorful:
- Combine buttermilk, salt, white pepper, and garlic salt in a large bowl.
- Add the chicken pieces and toss to coat. Cover and refrigerate for at least 1 hour (or overnight for more flavor).
Step 3: Coating and Frying the Chicken
For that irresistible crunch, follow these steps:
- Prepare the Coating:
- In a shallow bowl, mix flour, salt, black pepper, garlic salt, celery salt, thyme, paprika, baking powder, and chili flakes.
- Coat the Chicken:
- Remove the chicken from the marinade, letting excess liquid drip off. Toss each piece in the flour mixture, ensuring an even coating.
- Fry the Chicken:
- Heat vegetable oil in a deep pot to 350°F (175°C). Fry the chicken in batches for 5-7 minutes, or until golden and crispy.
- Drain on a wire rack or paper towels to remove excess oil.
Step 4: Making the Korean Sauce
The sweet and spicy Korean sauce ties the whole dish together:
- Heat vegetable oil and sesame oil in a skillet over medium heat.
- Add minced garlic and ginger and sauté for 1-2 minutes until fragrant.
- Stir in gochujang paste, honey, brown sugar, and soy sauce. Simmer for 2-3 minutes until the sauce thickens slightly.
Step 5: Assembling the Korean Chicken Bao
Now comes the fun part—putting it all together:
- Coat the Chicken: Toss the fried chicken pieces in the Korean sauce until well coated.
- Fill the Buns: Open each bao bun and layer with coated chicken, sliced red onion, chopped cucumber, and fresh coriander.
- Garnish: Sprinkle with sesame seeds for a finishing touch.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~350 kcal |
| Protein | ~20 g |
| Carbohydrates | ~30 g |
| Fats | ~15 g |
Note: Nutritional values may vary depending on portion sizes and ingredient brands.
Tips for the Perfect Korean Chicken Bao
- Make Ahead: You can prepare the bao buns in advance and freeze them. Simply steam before serving.
- Customize the Heat: Adjust the amount of gochujang and chili flakes to your spice tolerance.
- Toast the Sesame Seeds: Toasting the sesame seeds enhances their flavor.
- Use Thighs Instead of Breasts: For extra juiciness, you can use chicken thighs instead of breasts.
Frequently Asked Questions
1. Can I use store-bought bao buns?
Yes, you can use store-bought bao buns to save time. Simply steam them before assembling.
2. How do I store leftovers?
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.
3. Can I bake the chicken instead of frying?
Yes, you can bake the chicken at 400°F (200°C) for 20-25 minutes, flipping halfway through. It won’t be as crispy, but still delicious.
4. Is there a substitute for gochujang paste?
If you can’t find gochujang, you can use a mix of sriracha and miso paste for a similar flavor.
5. Can I make this vegetarian?
Absolutely! Replace the chicken with tofu or jackfruit and adjust the marinade and coating accordingly.
6. Can I freeze the dough?
Yes, bao bun dough can be frozen after the first rise. Thaw it, let it rise again, and proceed with shaping and steaming.
Conclusion: Your New Favorite Fusion Dish
Korean Chicken Bao brings the best of Korean flavors and fluffy bao buns together in one unforgettable dish. From the juicy, crispy chicken to the bold and sweet Korean sauce, every bite is a flavor-packed experience. Whether it’s for a casual dinner or an impressive dish for guests, this recipe will quickly become a favorite in your kitchen.
So, gather your ingredients, follow these steps, and enjoy creating this delicious masterpiece. Trust me, your taste buds will thank you!
Print
Korean Chicken Bao: A Fusion Delight You Can’t Resist
- Total Time: 1 hour 10 minutes
- Yield: 4–6 servings
Description
Korean Chicken Bao is a heavenly fusion of fluffy bao buns, crispy fried chicken, and bold, sweet-and-spicy Korean sauce. Topped with refreshing cucumber, pickled red onion, and a sprinkle of sesame seeds, this dish is a street-food delight you can easily make at home. Perfect for parties or an indulgent family meal, these bao buns are guaranteed to impress!
Ingredients
For the Bao Buns:
- 450 g (3 3/4 cups) plain (all-purpose) flour
- 2 tbsp caster sugar
- 1/2 tsp salt
- 2 tsp (1 packet or 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 the Chicken and Marinade:
- 4 chicken breasts, sliced into bite-sized chunks
- 240 ml (1 cup) buttermilk
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1/4 tsp garlic salt
For the Crispy Coating:
- 180 g (1 1/2 cups) plain (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
- Vegetable oil for deep frying (at least 1 liter or 4 cups)
For the Korean Sauce:
- 2 tbsp gochujang paste
- 2 tbsp honey
- 4 tbsp brown sugar
- 4 tbsp soy sauce
- 2 garlic cloves, minced
- 2 tsp minced ginger
- 1 tbsp vegetable oil
- 1 tbsp sesame oil
To Serve:
- 1 small red onion, thinly sliced
- 1/4 cucumber, chopped into small pieces
- Small bunch of fresh coriander (cilantro), roughly chopped
- 2 tsp black and white sesame seeds
Instructions
- Make the Bao Buns
- In a large bowl, mix the flour, caster sugar, salt, and yeast. Add the warm water, whole milk, and soft butter. Stir until a rough dough forms.
- Knead the dough for 8-10 minutes on a floured surface (or 5-7 minutes in a stand mixer with a dough hook) until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a towel, and let it rise for 1-2 hours, or until doubled in size.
- Divide the dough into 12 equal portions. Roll each piece into a ball, flatten into an oval, brush with olive oil, and fold in half.
- Place on parchment paper, cover, and let rise for 30 minutes. Steam the buns in a bamboo or metal steamer for 8-10 minutes.
- Prepare the Chicken Marinade
- Combine buttermilk, salt, white pepper, and garlic salt in a bowl. Add chicken pieces and toss to coat. Cover and refrigerate for at least 1 hour or overnight.
- Coat and Fry the Chicken
- In a shallow bowl, mix the flour, salt, black pepper, garlic salt, celery salt, thyme, paprika, baking powder, and chili flakes.
- Remove chicken from the marinade, letting excess drip off. Coat each piece in the flour mixture.
- Heat vegetable oil in a deep pot to 350°F (175°C). Fry chicken in batches for 5-7 minutes until golden and crispy. Drain on paper towels.
- Make the Korean Sauce
- Heat vegetable oil and sesame oil in a skillet over medium heat. Add garlic and ginger, sautéing for 1-2 minutes.
- Stir in gochujang, honey, brown sugar, and soy sauce. Simmer for 2-3 minutes until the sauce thickens slightly.
- Assemble the Bao
- Toss the fried chicken in the Korean sauce until evenly coated.
- Open the bao buns and fill with coated chicken, red onion, cucumber, and coriander. Garnish with sesame seeds.
Notes
- Storage: Leftover chicken can be refrigerated in an airtight container for up to 3 days. Reheat in the oven for crispiness.
- Adjust Spiciness: Reduce the amount of gochujang or chili flakes for a milder sauce.
- Make Ahead: Bao buns can be frozen after steaming and reheated in a steamer.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Steaming and Deep Frying
- Cuisine: Korean Fusion
