Soft and fluffy steamed bao buns filled with crispy Korean chicken make for an impressive and flavorful appetizer. While this recipe requires some time and effort, the end result is a delightful fusion of textures and tastes that will surely impress your guests.

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 warm water, milk, and softened butter, stirring until the butter melts. Pour the liquid mixture into the flour mixture and stir until a dough forms. Knead the dough for about 10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for approximately 90 minutes, or until doubled in size. After rising, punch down the dough and divide it into 20 equal pieces. Roll each piece into a ball, then flatten into an oval shape. Brush the top of each oval with a little oil, fold in half (using a chopstick in the middle can help create space in the fold), and place on a baking tray lined with parchment paper. Cover the tray with a damp cloth and let the buns 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 buttermilk, salt, white pepper, and garlic salt. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour to marinate.
3. Prepare the Crispy Coating: In a shallow dish, 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 180°C (350°F). Remove the chicken from the marinade, allowing excess buttermilk to drip off. Dredge each piece in the flour mixture, ensuring an even coating. Carefully place the coated chicken pieces into the hot oil and fry for about 6-7 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken and let it 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, stirring frequently, until the mixture becomes sticky and syrupy.
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

Nutrition Facts

• Calories: Approximately 270-837 kcal per serving
• Carbohydrates: 24-170 grams
• Protein: 10-43 grams
• Fat: 4.7-19 grams
• Cholesterol: 45 milligrams
• Sodium: 260 milligrams
• Dietary Fiber: 1 gram
• Sugars: 9 grams

The Origins of Bao Buns

Bao buns, also known as Gua Bao, have their origins in Chinese cuisine, particularly in Taiwan and Fujian province. Traditionally, these soft and fluffy steamed buns are filled with braised pork belly, pickled mustard greens, and crushed peanuts. However, over the years, bao buns have evolved to include a variety of fillings, making them a versatile dish enjoyed worldwide. Korean Chicken Bao is a fusion dish that blends the traditional bao bun with bold and spicy Korean flavors. The combination of crispy, flavorful Korean-style fried chicken wrapped in a delicate steamed bun creates an irresistible balance of textures and tastes. This dish has gained immense popularity in street food markets, high-end restaurants, and home kitchens alike.

Why Korean Chicken Bao is So Popular

One of the key reasons Korean Chicken Bao is so well-loved is its perfect mix of soft, crispy, and saucy elements. The contrast between the light, airy bao bun and the crunchy chicken coated in a sweet and spicy gochujang sauce makes for a satisfying bite every time. Another reason for its appeal is its versatility. While this recipe features Korean fried chicken, you can easily substitute the filling with other proteins or even plant-based alternatives, making it adaptable to different dietary preferences.

Tips for Making the Best Korean Chicken Bao

1. Perfecting the Bao Dough The key to achieving soft and fluffy bao buns is to ensure the dough is well-kneaded and given enough time to rise. Steam the buns on parchment paper to prevent sticking and keep the steam level consistent to avoid soggy or undercooked buns.
2. Achieving Crispy Chicken For the crispiest Korean-style fried chicken, make sure to coat the chicken well with the seasoned flour mixture and fry it at the right temperature (around 350°F or 180°C). Frying in small batches prevents overcrowding, which can lead to soggy chicken.
3. Balancing the Sauce Gochujang is quite bold in flavor, so balancing the sauce with honey, brown sugar, and soy sauce is essential to create a harmonious taste. Adjust the spice level to your preference by modifying the amount of gochujang used.
4. Assembling the Bao Properly To ensure each bite is flavorful, evenly distribute the sauce on the chicken and layer the toppings thoughtfully. Fresh ingredients like cucumber, red onion, and sesame seeds add a refreshing crunch.

Variations and Substitutions

Korean Chicken Bao is an incredibly versatile dish. Here are some variations you can try:

• Vegetarian Version – Swap the fried chicken with crispy tofu or tempura eggplant for a plant-based alternative.
• Seafood Twist – Try using tempura shrimp or grilled salmon as a substitute for chicken.
• Spicier Version – Add more gochujang or sprinkle some Korean chili flakes (gochugaru) for an extra kick.
• Gluten-Free Adaptation – Use gluten-free flour for coating the chicken and find a gluten-free alternative for soy sauce.

Conclusion

Korean Chicken Bao is a dish that beautifully marries the delicate texture of steamed buns with the bold flavors of Korean fried chicken. Whether you’re making it for a casual dinner, a party appetizer, or a street food-inspired feast, this dish is guaranteed to impress. With its balance of spice, sweetness, crunch, and softness, it’s no surprise that Korean Chicken Bao has become a favorite among food lovers worldwide. By experimenting with different fillings, toppings, and spice levels, you can customize this recipe to suit your taste.