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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- Toss the chicken in sauce: Add the shredded chicken to the sauce bowl and toss until all pieces are evenly coated.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
