Craving something that hits that perfect balance between sweet, spicy, savory, and crispy? You’re in for a treat. Korean Chicken Bao is the kind of dish that takes your taste buds on a journey—steamed buns so soft they nearly melt in your mouth, wrapped around crispy fried chicken smothered in a sticky gochujang glaze. This dish doesn’t just satisfy hunger—it delivers comfort, bold flavor, and a sense of culinary adventure right in your own kitchen.

If you’re the kind of person who gets excited about food that combines texture and taste, this is your golden ticket. You don’t need to be a master chef to get this right. With this step-by-step guide, you’ll be turning your kitchen into a bao haven. Indulge in gourmet dining at home with our Baked Spinach Mushroom Quesadillas

What Is Korean Chicken Bao?

You’ve probably seen these pillowy buns pop up on Instagram or at trendy food trucks. Korean Chicken Bao is a fusion favorite that brings together the airy softness of Chinese-style bao buns and the bold, punchy flavors of Korean fried chicken. The contrast is irresistible—fluffy steamed bread encasing crispy chicken coated in a sticky, spicy-sweet sauce. It’s the kind of bite that lingers.

At its heart, it’s a playful twist on street food. The kind you can snack on, serve at parties, or elevate for an unforgettable dinner. Plus, it’s as customizable as it is delicious.

Korean Chicken Bao Ingredients Breakdown

Before you get your hands dirty, let’s break down what you’ll need. Think of this as your flavor roadmap.

Dough for Bao Buns

Ingredient	Quantity
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)

Chicken and Marinade

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

Crispy Coating

Ingredient	Quantity
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

Korean Gochujang Sauce

Ingredient	Quantity
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

Thin red onion slices
Chopped cucumber
Fresh coriander (cilantro), roughly chopped
Black and white sesame seeds

Step-by-Step Guide to Making Korean Chicken Bao

Step 1 – Prepare the Bao Bun Dough

In a large bowl, mix flour, sugar, salt, and yeast.
In a separate jug, combine warm water, milk, and softened butter until melted.
Gradually pour the liquid into the dry ingredients. Stir with a spoon, then knead by hand or with a mixer for about 10 minutes.
Place the dough in an oiled bowl, cover, and let it rise for 90–120 minutes, or until doubled.

Step 2 – Marinate the Chicken

Mix chicken chunks with buttermilk, salt, pepper, and garlic salt.
Cover and refrigerate for at least one hour. Longer marination = deeper flavor.

Step 3 – Shape the Bao Buns

Once the dough has risen, punch it down and divide it into 20 equal parts.
Roll each into a 6×9 cm oval.
Brush with olive oil and fold using a chopstick to leave space inside the fold.
Place each on parchment paper. Cover and let them proof again for 1 hour.

Step 4 – Coat and Fry the Chicken

Heat vegetable oil in a deep pan to 350°F (175°C).
In a bowl, mix all coating ingredients.
Dip each piece of marinated chicken in the flour mixture, pressing firmly.
Fry in small batches for 3–5 minutes until golden and crisp.
Keep cooked chicken warm in the oven.

Step 5 – Steam the Bao Buns

Steam buns (still on parchment) in batches for 10 minutes.
They should be puffed and soft to the touch.

Step 6 – Make the Korean Sauce

Combine all sauce ingredients in a saucepan.
Bring to a boil, then simmer for 5 minutes until thickened.
Toss fried chicken in the sauce until evenly coated.

Step 7 – Assemble Your Korean Chicken Bao

Carefully open the buns.
Stuff with saucy chicken.
Top with onion, cucumber, coriander, and sesame seeds.
Serve warm and devour.

Korean Chicken Bao Tips for Success

For Dough That’s Just Right

Use warm—not hot—water to activate the yeast.
Be patient during the rising phases.
If the room is cold, place the bowl in the oven with just the light on.

For Crispier Chicken

Let excess marinade drip off before coating.
Press the flour mixture firmly into each piece.
Don’t overcrowd the frying pan.

For Balanced Flavor

Adjust gochujang to your heat tolerance.
Add lime juice or rice vinegar for acidity if needed.
A drizzle of extra honey can mellow things out.

Why You’ll Love Korean Chicken Bao

Texture harmony: Soft bao meets crunchy chicken. A mouthful of contrast.
Flavor explosion: Sweet, spicy, salty, umami—all in one bite.
Customizable: Try with tofu, pulled pork, or mushrooms.
Impressive but doable: Great for dinner parties or weekend cooking.

Korean Chicken Bao Recipe Card

Category	Info
Prep Time	90 minutes
Cook Time	45 minutes
Total Time	2 hrs 15 mins
Servings	20 bao buns
Calories	~450 kcal per bun

Frequently Asked Questions (FAQs)

What is Korean Chicken Bao made of?

It’s a mix of steamed bao buns, fried chicken chunks tossed in gochujang-based sauce, and fresh toppings like onions and herbs.

Can you make the bao dough ahead of time?

Yes, you can refrigerate the proofed dough overnight. Just let it come back to room temperature before shaping.

Is there a substitute for gochujang?

Use a mix of chili paste, a little miso, and honey if you can’t find gochujang.

How do I reheat leftover buns?

Steam them for 3–4 minutes or microwave with a damp paper towel for 30–60 seconds.

Are Korean Chicken Bao spicy?

They can be! The spice level depends on the gochujang and chili flakes. Adjust to your liking.

Final Thoughts: Time to Get Steaming

Now that you’ve got everything you need—from the recipe to the techniques—it’s time to roll up your sleeves. Korean Chicken Bao isn’t just a meal; it’s an experience. One that’s best shared with friends or savored solo on a lazy afternoon.

How to Make the Ultimate Korean Chicken Bao at Home

Author: Mia Martinez
Total Time: 135 minutes
Yield: 20 servings 1x

Print Recipe

Description

Learn to cook Korean Chicken Bao from scratch—fluffy bao buns, crunchy fried chicken, and sweet-spicy Korean glaze.

Ingredients

Scale

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 chilli flakes
Vegetable oil for deep frying (at least 1 litre/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

Instructions

Start by making the bao buns:
Place the flour, sugar, salt, and yeast in a bowl and mix together.
Add the milk, warm water, and butter to a jug and stir together until the butter melts. Stir the liquid mixture into the flour mixture at first with a spoon, and then with your hands. Turn out onto a floured surface and knead for 10 minutes. Alternatively, you can do this in a mixer fitted with a dough hook.
Place the dough in an oiled bowl. Cover with clingfilm or a damp tea towel and leave to prove until doubled in size (about 90 minutes to 2 hours).
Meanwhile, start on the Korean Chicken:
Place the chicken in a bowl. Add the buttermilk, salt, pepper, and garlic salt. Mix together, cover, and place in the fridge to marinate for at least 1 hour.
Prepare the bao buns:
After the dough has proved, tip it out of the bowl onto a floured surface. Knead the dough again and split it into 20 balls. Place a piece of baking parchment on your work surface and roll each ball into an oval on top of the parchment, using a rolling pin – approx. 6cm x 9cm.
Brush the ovals with the olive oil and fold each oval over, using a chopstick in the middle to fold over to leave a little space in the fold (so the oil is on the inside of the fold). Remove the chopstick and place each bun onto a small piece of baking parchment.
Place the buns on the trays – still on the baking parchment – as this will help you to move them later. Cover each tray with clingfilm or a carrier bag (ensuring the clingfilm doesn’t touch the dough) and leave to prove for a further hour, until puffed up.
Prepare the chicken:
Preheat the oven to a low heat (to keep the cooked chicken warm). Heat a large pan of vegetable oil (or preheat your deep fat fryer) until hot (you can test by dropping a small cube of bread in there, if it rises immediately to the top and starts to bubble rapidly, it’s hot enough).
Mix together the crispy coating ingredients in a small bowl. Take the chicken out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the chicken in the crispy coating mixture – ensuring it’s fully covered. Place on a tray and repeat until all of the chicken is coated.
Once the oil is hot enough, add in 10-12 of the chicken pieces. You can add more or less depending on the size of your pan, just be sure not to overcrowd the chicken. Cook for 3-5 minutes until golden brown and cooked in the middle. Place on a tray in the oven to keep warm whilst you cook the rest of the chicken.
Steam the bao buns:
Put a large steamer pan on to boil. Working in batches, place the buns in the steamer (you can keep them on the baking parchment) and steam for 10 minutes. Once steamed, place on a warm plate.
Prepare the sauce:
While the chicken and bao buns are cooking, make the sauce. Place the gochujang, honey, sugar, soy sauce, garlic, ginger, vegetable oil, and sesame oil in a saucepan and stir together.
Bring to the boil, then simmer for 5 minutes until thickened.
Assemble:
Place all of the cooked chicken in a bowl and pour the sauce over the chicken. Toss together to coat. You can leave the chicken chunks whole, or slice up if you prefer.
Carefully open the steamed bao buns and stuff with the Korean chicken. Top with slices of red onion, cucumber, fresh coriander, and sesame seeds before serving.

Prep Time: 90 minutes
Cook Time: 45 minutes

Nutrition

Serving Size: 20 servings
Calories: 450 kcal per serving

Keywords: #baobuns #koreanchicken #crispychicken #steamedbuns #asianrecipes #homemade #streetfood #comfortfood #chickendinner #buttermilkchicken #gochujang #spicyfood #fluffybuns #fusionfood #dinnerideas #foodblogger #homemadebao #deepfrying #steaming #gourmet

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