Korean Chicken Steamed Bao Buns Recipe

Introduction

Korean Chicken Steamed Bao Buns are a delicious fusion of soft, fluffy bao and spicy, flavorful chicken. Perfect as a snack or a fun meal to share, these bao buns offer a satisfying mix of textures and bold Korean-inspired flavors.

Ingredients

• 350g plain flour
• 2 teaspoons baking powder
• 2 teaspoons instant yeast
• 2 teaspoons salt
• 1.5 tablespoons neutral oil (such as sunflower oil)
• 180g lukewarm water
• 1lb/500g boneless, skinless free-range chicken thighs (or pre-cooked/leftover chicken)
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 tablespoon sesame oil
• 2 garlic cloves, crushed
• 1 tablespoon ginger, grated (or paste)
• 2 tablespoons gochujang paste
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 3 tablespoons honey (or sweet chili jam)
• 1 tablespoon chili oil
• 1 tablespoon toasted sesame seeds
• 2 scallions (spring onions), finely sliced
• A handful of fresh cilantro (coriander)

Instructions

1. Step 1: Make the chicken (if not using leftovers). Preheat your oven to 480°F/250°C fan bake. Line a tray with parchment paper, place chicken thighs on it, season with salt, pepper, and a drizzle of olive oil. Roast until charred and golden. Let cool, then shred or chop the chicken.
2. Step 2: Mix the gochujang sauce. In a large bowl, combine gochujang paste, soy sauce, honey (or sweet chili jam), rice vinegar, crushed garlic, and grated ginger. Stir well.
3. Step 3: Toss the shredded chicken in the sauce until fully coated.
4. Step 4: Make the dough with a stand mixer: Combine flour, baking powder, yeast, salt, oil, and lukewarm water in the mixer bowl. Knead with a dough hook on medium speed for about 6 minutes until soft and not sticky.
5. Step 5: Alternatively, make the dough by hand: Mix flour, baking powder, yeast, and salt in a large bowl. Add oil and water, stir to form a rough dough. Turn onto a floured surface and knead for about 7 minutes until smooth and soft.
6. Step 6: Form the buns. Roll the dough into a long sausage shape. Cut into 12 equal pieces. Shape each piece into a ball, then flatten into a circle about 4 inches (10 cm) diameter, thinner at the edges.
7. Step 7: Fill and seal the buns. Place a heaping teaspoon of the chicken filling in the center of each dough circle. Pleat and seal the edges by folding the dough around the filling, pressing firmly at the top to close, then twist slightly.
8. Step 8: Place buns in a lined steamer basket if steaming, or on parchment-lined plate if pan-frying. Cover to prevent drying.
9. Step 9: Let the buns rest for 30 minutes to puff up.
10. Step 10: Cook the buns. To steam: place the steamer over boiling water, cover, and steam for 10 minutes. To pan-fry: heat some oil in a non-stick pan over medium-high heat, fry buns until bottoms are golden, add water to a third of their height, cover, and steam for 10 minutes.
11. Step 11: Garnish and serve. Drizzle chili oil on the buns, sprinkle with scallions, cilantro, and sesame seeds. Serve warm and enjoy.

Tips & Variations

• Use leftover roast chicken to save time and add extra flavor.
• If you don’t have gochujang paste, mix chili paste with a bit of miso paste and a touch of sugar as a substitute.
• Hand-kneading the dough works well if you don’t have a stand mixer, just knead until the dough is smooth and elastic.
• Try adding thinly sliced cucumber or pickled radish for crunch when serving.

Storage

Store cooked buns in an airtight container in the refrigerator for up to 3 days. Reheat by steaming gently or pan-frying to restore softness and warmth. Uncooked dough can be refrigerated overnight wrapped tightly, then brought to room temperature before shaping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the bao buns?

Yes, you can freeze the shaped, uncooked buns by placing them on a tray, freezing until firm, then transferring to a freezer bag. Steam or pan-fry from frozen, increasing cooking time by a few minutes.

What if I don’t have a steamer?

You can steam the buns in a large pan with a lid by placing a heatproof rack inside and covering the buns. Alternatively, use the pan-fry method described to cook and steam the buns in a covered skillet with a bit of water.

Korean Chicken Steamed Bao Buns Recipe

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★★★★★

4.8 from 139 reviews

• Author: Hugo
• Total Time: 55 minutes
• Yield: 12 bao buns 1x

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Description

Delicious Korean Chicken Steamed Bao Buns featuring tender, flavorful shredded chicken coated in a spicy-sweet gochujang sauce, wrapped in soft, fluffy steamed buns made from scratch. Perfect as a snack or main dish, these bao buns combine traditional Korean flavors with a fun, interactive cooking experience.

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Ingredients

Scale 1x2x3x

For the Dough

• 350g plain flour
• 2 teaspoons baking powder
• 2 teaspoons instant yeast
• 2 teaspoons salt
• 1.5 tablespoons neutral (sunflower) oil
• 180g lukewarm water

For the Chicken Filling

• 1lb (500g) boneless, skinless free-range chicken thighs (or pre-cooked/leftover chicken)
• 1 teaspoon salt
• 2 tablespoons olive oil
• 2 garlic cloves, crushed
• 1 tablespoon ginger, grated or paste
• 2 tablespoons gochujang paste
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 3 tablespoons honey or sweet chili jam
• 1 tablespoon chili oil
• 1 tablespoon toasted sesame seeds
• 2 scallions (spring onions), finely sliced
• A handful of fresh cilantro (coriander)

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Instructions

1. Prepare the chicken: Preheat the oven to 480°F (250°C) fanbake. Line a baking tray with parchment paper. Place chicken thighs on the tray, sprinkle with 1 teaspoon salt, freshly ground pepper, and a drizzle of olive oil. Roast until the chicken is charred and golden, about 15-20 minutes. Let cool, then shred or chop the chicken into bite-sized pieces.
2. Make the gochujang sauce: In a large bowl, combine 2 tablespoons gochujang paste, 2 tablespoons soy sauce, 3 tablespoons honey (or sweet chili jam), 1 tablespoon rice vinegar, crushed garlic, and grated ginger. Mix thoroughly.
3. Toss the chicken in sauce: Add the shredded chicken to the sauce bowl and toss until all pieces are evenly coated.
4. Make the dough (using a stand mixer): In the mixer bowl, combine 350g plain flour, 2 tsp baking powder, 2 tsp instant yeast, 2 tsp salt, 1.5 tablespoons sunflower oil, and 180g lukewarm water. Using the dough hook, knead on medium speed for about 6 minutes until the dough is soft, smooth, and non-sticky.
5. Make the dough (by hand): In a large bowl, mix 350g flour, 2 tsp baking powder, 2 tsp instant yeast, and 2 tsp salt. Stir with a spoon, then add 1.5 tablespoons oil and 180g lukewarm water. Mix with the spoon until a rough dough forms. Turn onto a floured surface and knead for 7 minutes until soft, supple, and smooth, not sticky.
6. Form the buns: Roll the dough into a long sausage shape, then cut into 12 equal pieces. Keep unused pieces under a clean tea towel to prevent drying. Take one piece at a time, shape into a ball, flatten into a circle about 4 inches (10 cm) diameter using a rolling pin, making edges thinner than the middle.
7. Fill and seal the buns: Place a heaped teaspoon of the sticky chicken in the center of each dough circle. Starting at the edge farthest from you, pleat the dough by folding small sections over themselves, rotating the bun as you go, until fully sealed at the top. Twist gently to close. Place sealed buns into a lined steamer basket or on parchment if pan frying, covering them to prevent drying.
8. Rest the buns: Let the formed buns rest for 30 minutes at room temperature to puff up. This duration may vary depending on kitchen temperature.
9. Cook the buns: For steaming, place the steamer over boiling water, cover, and steam for 10 minutes. For pan-frying, heat a drizzle of oil in a nonstick pan over medium-high heat. Add buns and cook until bottoms are golden, about 2 minutes. Pour in water to come one-third up the sides, cover with lid, and steam for 10 minutes.
10. Garnish and serve: Serve steamed buns directly from the basket or pan-fried buns on a platter. Drizzle with 1 tablespoon chili oil (or more to taste), and sprinkle finely sliced scallions, fresh cilantro, and toasted sesame seeds. Enjoy immediately.

Notes

• You can substitute pre-cooked or leftover chicken to save time.
• Adjust the amount of chili oil and gochujang to suit your preferred heat level.
• Keeping unused dough pieces covered prevents them from drying out during shaping.
• Steaming the buns produces a classic soft texture, while pan-frying adds a crispy bottom.
• Ensure the water for steaming is boiling before placing the buns in the steamer for best results.
• Make sure edges of dough are thinner than the center for easier pleating and sealing.

• Prep Time: 25 minutes (including chicken prep and dough making)
• Cook Time: 30 minutes (roasting chicken plus steaming/pan-frying buns)
• Category: Snack
• Method: Steaming
• Cuisine: Korean

Keywords: Korean chicken bao buns, steamed bao buns, gochujang chicken, homemade bao bun recipe, Korean street food, soft bao buns