Soft and fluffy steamed bao buns filled with crispy Korean chicken make for an impressive and delicious appetizer or party food. While this recipe requires some time and effort, the end result is truly worth it.

FULL RECIPE:

Ingredients

 1. For the Bao Buns:

• 450g (3 3/4 cups) plain (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

 2. For the Chicken and Marinade:

• 4 chicken breasts, sliced into bite-size chunks
• 240ml (1 cup) buttermilk
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1/4 tsp garlic salt

 3. For the Crispy Coating:

• 180g (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/four cups)

 4. For the 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

5. 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

Directions

1. Prepare the Bao Buns: In a large bowl, mix together the flour, sugar, salt, and yeast. In a jug, combine the milk, warm water, and softened butter, stirring until the butter melts. Pour the liquid mixture into the flour mixture and stir to form a dough. Knead the dough for 10 minutes until smooth. Place it back in the bowl, cover with a damp tea towel, and let it rise for approximately 90 minutes, or until doubled in size. After rising, knead the dough again and divide it into 20 equal balls. Roll each ball into an oval shape and brush with oil. Fold each oval in half, placing a chopstick in the middle to create a small gap, then remove the chopstick. Place the folded buns on a baking tray, cover, and let them rise for another 60 minutes, or until puffed up. Steam the buns in a steamer for 10 minutes until cooked through.
2. Marinate the Chicken: In a bowl, combine the chicken pieces with buttermilk, salt, white pepper, and garlic salt. Cover and refrigerate for at least 1 hour to marinate.
3. Prepare the Crispy Coating: In a separate bowl, mix together the flour, salt, black pepper, garlic salt, celery salt, dried thyme, paprika, baking powder, and chili flakes.
4. Coat and Fry the Chicken: Heat the vegetable oil in a deep pan to 175°C (350°F). Remove the chicken from the marinade, allowing excess buttermilk to drip off. Dredge the chicken pieces in the flour mixture, ensuring they are fully coated. Carefully place the coated chicken into the hot oil and fry until golden brown and cooked through, about 6-7 minutes. Remove and drain on paper towels.
5. Make the Korean Sauce: In a saucepan, combine the gochujang paste, honey, brown sugar, soy sauce, minced garlic, minced ginger, vegetable oil, and sesame oil. Heat over medium heat until the mixture bubbles and thickens slightly, forming a sticky sauce.
6. Assemble the Bao: Toss the fried chicken pieces in the Korean sauce until well coated. Carefully open each steamed bao bun and fill with the sauced chicken. Top with sliced red onion, chopped cucumber, fresh coriander, and a sprinkle of sesame seeds. Serve immediately and enjoy!

Nutrition Facts 

• Calories: 320 kcal
• Total Fat: 14g
  • Saturated Fat: 3g
  • Trans Fat: 0g
• Cholesterol: 55mg
• Sodium: 670mg
• Total Carbohydrates: 38g
  • Dietary Fiber: 2g
  • Sugars: 10g
• Protein: 14g
• Vitamin A: 4% DV
• Vitamin C: 2% DV
• Calcium: 6% DV
• Iron: 12% DV

Why This Recipe Works So Well

The success of Korean Chicken Bao lies in its balance of flavors and textures. The soft bao buns act as a neutral base, allowing the spiced chicken to shine without overpowering the palate. The marinade for the chicken ensures that each bite is juicy and tender, while the crispy coating adds a satisfying crunch. The sauce is a key element in this dish, offering a complex combination of spice, sweetness, and umami flavors. Gochujang, a staple in Korean cooking, adds depth to the sauce with its fermented chili flavor. Honey and brown sugar help to counterbalance the heat, while soy sauce and sesame oil introduce a rich savoriness. The addition of garlic and ginger further enhances the flavor profile, making the sauce an essential part of the dish. Toppings like fresh coriander, sesame seeds, and thinly sliced red onions provide additional freshness and crunch, making each bite even more enjoyable. These toppings also add visual appeal, making Korean Chicken Bao as beautiful as it is delicious.

Origins and Cultural Significance

Bao buns have a rich history in Chinese cuisine, dating back over a thousand years. Originally known as “gua bao” in Taiwan, these buns were typically filled with braised pork belly, pickled mustard greens, and crushed peanuts. Over time, bao buns gained international popularity and became a versatile street food option with countless variations. The Korean twist on bao buns comes from the growing global appreciation for Korean flavors, particularly the bold and spicy notes found in Korean fried chicken. Korean fried chicken itself is a modern take on traditional fried chicken, distinguished by its ultra-crispy exterior and flavorful sauces. By incorporating Korean-style chicken into bao buns, this dish becomes a fusion masterpiece that combines the best of both culinary worlds.

Perfect Occasions for Korean Chicken Bao

Korean Chicken Bao is an excellent choice for a variety of occasions, whether you’re serving it as an appetizer, a party snack, or even a light meal. Its small size makes it ideal for gatherings, allowing guests to enjoy the flavors without committing to a full meal. The visually appealing presentation also makes it a great dish to impress friends and family. These bao buns are also a fantastic option for food lovers who enjoy experimenting with international cuisine. Whether you’re making them for a casual dinner, a food-themed event, or a fun cooking project, they are sure to be a hit. They pair well with Korean-style side dishes such as kimchi, pickled vegetables, or even a simple cucumber salad for a refreshing contrast.

Variations and Customization Options

Korean Chicken Bao is highly versatile, allowing for customization based on personal preferences and dietary restrictions. Here are some variations you can try:

• Vegetarian Version: Replace the fried chicken with crispy tofu or tempura-fried mushrooms for a meat-free alternative that still delivers great texture and flavor.
• Different Protein Options: While chicken is the star of this dish, you can also use crispy pork, shrimp, or even beef for a unique twist.
• Healthier Alternative: To make a lighter version, air-fry or bake the chicken instead of deep-frying it. The sauce can also be adjusted to reduce sugar and sodium content.

Conclusion

Korean Chicken Bao is a dish that combines the best of both Chinese and Korean cuisine, creating a fusion that is not only delicious but also visually stunning. The contrast between the soft, pillowy bao buns and the crispy, flavorful Korean-style chicken makes this dish a crowd-pleaser that can be enjoyed on various occasions. Whether you’re making these for a party, a casual meal, or just to explore new flavors, Korean Chicken Bao is a fantastic recipe to add to your collection. With the right techniques and balance of flavors, this dish is guaranteed to impress anyone who tries it.