Soft, fluffy bao buns embrace crispy, golden Korean fried chicken, creating a bite-sized explosion of flavor. The gochujang sauce brings a perfect balance of spice, sweetness, and umami, coating each crispy bite with a sticky, addictive glaze. Topped with crunchy red onions, fresh cucumber, and aromatic coriander, every element in this dish is designed to delight your taste buds.
Whether you’re serving these bao buns as a crowd-pleasing appetizer, a fun dinner option, or an indulgent snack, they never fail to impress. The combination of textures—crispy, soft, saucy, and fresh—makes every bite an experience. These Korean Chicken Bao Buns are guaranteed to be a hit at your next gathering!
Full Recipe:
Bao Buns:
- 450 g (3 3/4 cups) plain (all-purpose) flour
- 2 tbsp caster sugar
- ½ tsp salt
- 2 tsp (equivalent to one 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
Chicken and Marinade:
- 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 liter/4 cups)
Korean 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
To Serve:
- 1 small red onion, thinly sliced
- ¼ cucumber, chopped into small pieces
- Small bunch of fresh coriander (cilantro), roughly chopped
- 2 tsp black and white sesame seeds
Directions:
Make the Bao Buns:
- Mix flour, sugar, salt, and yeast in a bowl.
- In a jug, combine milk, warm water, and butter until melted.
- Stir liquid into the flour mixture. Knead for 10 minutes.
- Let the dough rise in a covered bowl for about 90 minutes until doubled.
- Punch down the dough and divide into 20 balls.
- Roll each ball into an oval, brush with oil, and fold over a chopstick to create space in the fold.
- Place on a baking tray, cover, and let rise for another 60 minutes.
- Steam for 10 minutes until puffed.
Prepare the Chicken:
- In a bowl, mix buttermilk, salt, white pepper, and garlic salt.
- Add the chicken chunks and let marinate for at least 1 hour.
Make the Crispy Coating:
- In a separate bowl, combine flour, salt, black pepper, garlic salt, celery salt, dried thyme, paprika, baking powder, and chili flakes.
Fry the Chicken:
- Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
- Coat each piece of chicken in the crispy flour mixture.
- Fry for 3-5 minutes until golden brown and crispy.
- Place on a tray in a warm oven while preparing the sauce.
Prepare the Sauce:
- In a saucepan, combine gochujang paste, honey, brown sugar, soy sauce, garlic, ginger, vegetable oil, and sesame oil.
- Bring to a boil, then simmer for 5 minutes until thickened.
Assemble the Bao:
- Toss the fried chicken in the sauce.
- Carefully open each steamed bao bun and stuff with crispy chicken.
- Top with red onion, cucumber, coriander, and sesame seeds.
Prep Time: 30 minutes | Cooking Time: 40 minutes | Total Time: 1 hour 10 minutes
Kcal: 289 kcal | Servings: 10 bao buns
Korean Chicken Bao: The Ultimate Fusion Street Food
Korean Chicken Bao Buns are the perfect combination of fluffy, cloud-like steamed buns and crispy, spicy Korean fried chicken. This dish blends the delicate, pillowy texture of Chinese bao buns with bold Korean flavors, creating a mouthwatering fusion that is both satisfying and unique. The crispy chicken, coated in a sticky and flavorful gochujang-based sauce, is balanced with fresh toppings like cucumber, red onion, and sesame seeds, adding crunch and freshness to every bite.
The Origin of Bao Buns and Korean Chicken
Bao buns, also known as “Gua Bao” in Taiwan, have been a staple in Asian cuisine for centuries. Traditionally, they are filled with braised pork belly, pickled mustard greens, and crushed peanuts. However, modern variations have incorporated different proteins and sauces, giving rise to creative fusion dishes like the Korean Chicken Bao.
Korean fried chicken, on the other hand, is known for its ultra-crispy texture and flavorful sauces. It is often double-fried to achieve an airy, crunchy coating that remains crisp even when coated in sauce. The combination of Korean fried chicken with steamed bao buns takes the best of both worlds and delivers an indulgent yet balanced eating experience.
What Makes Korean Chicken Bao So Irresistible?
One of the biggest appeals of this dish is its contrast in textures and flavors. The bao buns are soft and slightly chewy, complementing the crispy, golden-brown chicken. The sauce—made with gochujang, honey, soy sauce, and garlic—provides the perfect mix of sweet, spicy, and umami notes.
Additionally, the toppings play a crucial role in elevating the dish. The fresh cucumber adds a refreshing crunch, while the red onion contributes a mild sharpness that cuts through the richness of the chicken. Cilantro provides a fragrant, citrusy lift, and sesame seeds enhance the nutty undertones of the dish.
Why You Should Try Making Korean Chicken Bao at Home
Although this dish may seem complex, making it at home is a rewarding experience. The bao buns require some patience, as the dough needs time to rise and prove, but the end result is well worth the effort. You can make the buns in advance and store them for later use, making it easier to assemble the dish when needed.
The chicken is straightforward to prepare, and the double-frying method ensures it remains crispy. The sauce can also be made ahead of time and adjusted to suit your spice tolerance. By making Korean Chicken Bao at home, you have full control over the ingredients, ensuring that your dish is as fresh and flavorful as possible.
Tips for Perfecting Korean Chicken Bao
- Make the bao buns ahead of time – Bao dough can be refrigerated for up to 24 hours before steaming, or fully cooked buns can be frozen and reheated when needed.
- Double-fry the chicken – This ensures maximum crispiness and prevents the coating from becoming soggy when mixed with the sauce.
- Balance the sauce flavors – Adjust the amount of gochujang, honey, and soy sauce to achieve your desired level of sweetness and spice.
- Use fresh toppings – The addition of fresh vegetables provides a necessary contrast to the rich and saucy chicken.
- Don’t overcrowd the steamer – Steaming too many buns at once can cause them to stick together and lose their shape.
How to Serve Korean Chicken Bao
This dish is perfect for casual gatherings, parties, or even as a fun weekend dinner. You can serve the bao buns in a build-your-own style, allowing everyone to customize their fillings and toppings. Pair them with a side of kimchi, Asian slaw, or a light cucumber salad for a refreshing contrast.
To elevate the experience, serve Korean Chicken Bao with a cold, crisp drink like iced green tea, a citrusy soda, or a light beer. The refreshing beverages help balance out the heat from the gochujang sauce.
Can Korean Chicken Bao Be Made Ahead of Time?
Yes! There are several components of this dish that can be prepped in advance:
- Bao Buns – Once steamed, they can be stored in an airtight container in the fridge for up to 2 days or frozen for longer storage. To reheat, steam them for a few minutes or microwave them covered with a damp paper towel.
- Crispy Chicken – The chicken can be fried in advance and reheated in the oven at 190°C (375°F) for 10-15 minutes before tossing it in the sauce.
- Gochujang Sauce – This sauce stores well in the refrigerator for up to a week. Simply warm it up before tossing it with the fried chicken.
Variations and Customizations
While this recipe is fantastic as is, there are several ways to switch things up and make it your own:
- Make it spicier – Add extra chili flakes or a touch of sriracha to the sauce for more heat.
- Try a different protein – Instead of chicken, use crispy tofu, shrimp, or pork belly for a unique twist.
- Add pickled vegetables – Pickled carrots or daikon radish can add a tangy, refreshing contrast to the rich flavors.
- Use lettuce wraps instead of bao – If you’re looking for a lower-carb option, swap the buns for lettuce leaves.
The Growing Popularity of Korean Fusion Cuisine
Korean flavors have become increasingly popular worldwide, with gochujang, kimchi, and Korean barbecue becoming household staples. Dishes like Korean Chicken Bao showcase the beauty of blending traditional techniques with modern flavors, making Korean cuisine more accessible and appealing to a global audience.
Food enthusiasts love the bold, spicy-sweet flavors characteristic of Korean cooking, and fusion dishes like this one allow for creativity while staying true to authentic ingredients. Korean Chicken Bao is an excellent representation of how different cultures can come together through food, creating something new and exciting while honoring culinary traditions.
Conclusion
Korean Chicken Bao is a must-try dish for anyone who loves bold flavors and exciting textures. The fluffy steamed buns, crispy fried chicken, and spicy gochujang glaze create a perfect harmony of flavors that will leave you craving more.
Although it requires some effort to prepare, the result is incredibly rewarding. With make-ahead options and customizations available, you can tailor this dish to fit your preferences and dietary needs. Whether you’re making it for a casual meal, a special gathering, or just to indulge in some delicious comfort food, Korean Chicken Bao is guaranteed to impress.
So why not try making this at home? Once you take that first bite, you’ll understand why this dish has taken the food world by storm.