Korean Chicken Bao Buns: Soft, Savory, and Sweet

Byarlo Jack

Bao buns, also known as baozi, are fluffy, pillowy buns originating from Chinese cuisine, but they’ve been adapted worldwide into countless delicious variations. One of the most popular is the Korean Chicken Bao Bun, which combines tender, flavorful chicken, a sweet and spicy Korean-inspired sauce, and fresh toppings, all wrapped in a soft, steamed bun. These buns are perfect for lunch, dinner, or party appetizers, and they bring a burst of flavor in every bite. Soft, savory, slightly sweet, and a touch spicy, Korean chicken bao buns are comfort food at its finest.

Why You’ll Love Korean Chicken Bao Buns

  • Fluffy steamed buns: Light, soft, and perfect for filling.
  • Sweet and spicy chicken: Korean-inspired gochujang sauce gives the chicken bold flavor.
  • Fresh toppings: Pickled vegetables, cilantro, and green onions add crunch and brightness.
  • Versatile: Great as a main dish, appetizer, or party snack.
  • Customizable: Adjust spice levels, toppings, and sauces to taste.

Ingredients You’ll Need

For the Bao Buns (Makes ~12 buns):

  • 2 cups all-purpose flour
  • 2 teaspoons sugar
  • 1 teaspoon instant yeast
  • 1/2 cup warm water
  • 2 tablespoons vegetable oil
  • 1/4 teaspoon salt
  • Optional: 1/2 teaspoon baking powder for extra fluff

For the Korean Chicken Filling:

  • 1 lb (450 g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons gochujang (Korean chili paste)
  • 1 tablespoon honey or brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 1 tablespoon rice vinegar
  • Salt and pepper, to taste

For Toppings:

  • Pickled cucumber or radish
  • Sliced green onions
  • Fresh cilantro
  • Sesame seeds
  • Optional: Sriracha or extra gochujang for heat

Step-by-Step Instructions

Step 1: Make the Bao Dough

  1. In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
  2. In a large mixing bowl, combine flour and salt. Add the yeast mixture and vegetable oil.
  3. Knead for 8–10 minutes until the dough is smooth and elastic.
  4. Place in a lightly oiled bowl, cover, and let rise for 1–2 hours, or until doubled in size.
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Tip: Using a stand mixer with a dough hook can make this easier, but hand kneading works perfectly.

Step 2: Prepare the Chicken Filling

  1. In a bowl, combine soy sauce, sesame oil, gochujang, honey, garlic, ginger, rice vinegar, salt, and pepper.
  2. Add chicken pieces and toss to coat evenly. Marinate for 20–30 minutes if possible for extra flavor.
  3. Heat a skillet over medium heat and cook chicken until fully cooked and caramelized, about 8–10 minutes. Remove from heat and set aside.

Step 3: Shape and Steam the Bao Buns

  1. Punch down the risen dough and divide it into 12 equal portions.
  2. Roll each portion into a ball and then flatten into an oval shape, about 4 inches long.
  3. Optional: Fold in half using parchment paper to make the classic bao shape.
  4. Place buns in a steamer lined with parchment paper or cabbage leaves, leaving space between them.
  5. Steam over boiling water for 10–12 minutes until fluffy and soft.

Step 4: Assemble the Buns

  1. Carefully open each steamed bun.
  2. Add 2–3 pieces of Korean chicken filling.
  3. Top with pickled cucumbers or radishes, green onions, cilantro, and sesame seeds.
  4. Drizzle extra gochujang or Sriracha for more heat, if desired.
  5. Serve immediately while buns are warm and soft.

Tips for Perfect Korean Chicken Bao Buns

  • Soft buns: Make sure water is warm (not hot) when activating yeast. Over-kneading can make them dense.
  • Flavorful chicken: Marinate longer for a deeper, richer taste.
  • Avoid soggy buns: Steam buns just before assembling to maintain fluffiness.
  • Pickled toppings: Quick-pickle cucumbers or radishes with vinegar, sugar, and salt for 10–15 minutes for crunch.
  • Serving: Serve in a bamboo steamer for an authentic presentation.
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Variations to Try

  • Spicy Korean Chicken Bao Buns: Add extra gochujang or a few drops of chili oil for heat.
  • Vegetarian Bao Buns: Replace chicken with tofu, tempeh, or mushrooms marinated in the same sauce.
  • Pulled Chicken Bao Buns: Use slow-cooked shredded chicken for a different texture.
  • Mini Bao Buns: Make smaller buns for bite-sized appetizers.
  • Fusion Buns: Add kimchi or shredded carrots for extra crunch and flavor.

Serving Suggestions

  • Serve as a main course with a side of steamed rice or Asian slaw.
  • Offer as party appetizers, letting guests assemble their own buns with toppings.
  • Pair with refreshing drinks like a cucumber lemonade or a kiwi-strawberry mocktail for a fun, colorful meal.
  • Include extra dipping sauce such as soy-garlic, sriracha mayo, or sesame-soy vinaigrette.

Conclusion

Korean Chicken Bao Buns are a delicious, interactive, and visually stunning dish that brings restaurant-quality flavors into your own kitchen. The combination of soft, fluffy buns, sweet-spicy chicken, and fresh, crunchy toppings makes them a crowd favorite. Whether you’re making them for a family dinner, weekend brunch, or party appetizers, these buns are versatile, customizable, and packed with flavor. With just a little prep, you can create a show-stopping meal that’s both satisfying and impressive.

Frequently Asked Questions(FAQs)

Can I use chicken breasts instead of thighs?
Yes, chicken breasts work, but thighs are juicier and more flavorful. If using breasts, avoid overcooking to prevent dryness.

Can I make the bao dough ahead of time?
Yes. You can prepare the dough, let it rise, and refrigerate overnight. Bring to room temperature before shaping and steaming.

Can I steam the buns without a bamboo steamer?
Absolutely. Use a metal steamer basket or a large colander over a pot of boiling water. Line with parchment or cabbage leaves to prevent sticking.

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Is there a gluten-free option for the buns?
Yes, you can use gluten-free all-purpose flour blends, but the texture may differ slightly. Consider using xanthan gum if your blend doesn’t already include it.

Can I freeze the bao buns?
Yes! Steam the buns first, cool completely, then freeze individually in airtight bags. Re-steam or microwave with a damp paper towel when ready to eat.

How spicy is this recipe?
The spice comes from gochujang. You can adjust by using less for mild flavor or adding chili oil for extra heat.

Can I make it vegetarian or vegan?
Yes! Replace chicken with tofu, tempeh, or mushrooms. Use soy sauce and vegan honey alternatives if needed.

What toppings work best?
Pickled vegetables, fresh herbs like cilantro, sliced green onions, and sesame seeds all add flavor and crunch. Sriracha or gochujang drizzle adds heat.

Can I make the chicken in advance?
Yes, cook the chicken ahead of time and reheat before assembling the buns. Assemble just before serving to keep buns soft.

How do I store leftover buns?
Store unfilled buns in an airtight container at room temperature for 1–2 days or freeze for longer storage. Reheat by steaming or microwaving with a damp paper towel.