Name: Korean Chicken Bao with Gochujang Sauce and Fresh Toppings Recipe
Prep time: 2 h 30 min
Cook time: 30 min
Total time: 3 h
Cuisine: Korean
Ingredients: 450 g (3 3/4 cups) plain (all-purpose) flour; 2 tbsp caster sugar; ½ tsp salt; 2 tsp (equivalent to one packet or 7g) instant dried yeast; 3 tbsp whole milk; 210 ml (3/4 cup + 2 tbsp) warm water; 3 tbsp unsalted butter (very soft); 1 tbsp olive oil (for brushing); 4 chicken breasts (sliced into bite-size chunks); 240 ml (1 cup) buttermilk; ½ tsp salt; ¼ tsp white pepper; ¼ tsp garlic salt; 180 g (1 1/2 cups) plain (all-purpose) flour; 1 tsp salt; 1 tsp ground black pepper; ½ tsp garlic salt; ½ tsp celery salt; 1 tsp dried thyme; 1 tsp paprika; 1 tsp baking powder; 1 tsp chilli flakes; Vegetable oil for deep frying (at least 1 litre / 4 cups); 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

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Introduction

This Korean Chicken Bao recipe brings together fluffy steamed buns with crispy, flavorful chicken coated in a spicy-sweet sauce. It’s a fun and satisfying meal that’s perfect for sharing or a special weeknight dinner.

Korean Chicken Bao with Gochujang Sauce and Fresh Toppings Recipe - Recipe Image

Ingredients

450 g (3 3/4 cups) plain (all-purpose) flour
2 tbsp caster sugar
½ tsp salt
2 tsp (equivalent to one packet or 7g) instant dried yeast
3 tbsp whole milk
210 ml (3/4 cup + 2 tbsp) warm water
3 tbsp unsalted butter (very soft)
1 tbsp olive oil
4 chicken breasts (sliced into bite-size chunks)
240 ml (1 cup) buttermilk
½ tsp salt
¼ tsp white pepper
¼ tsp garlic salt
180 g (1 ½ cups) plain (all-purpose) flour
1 tsp salt
1 tsp ground black pepper
½ tsp garlic salt
½ tsp celery salt
1 tsp dried thyme
1 tsp paprika
1 tsp baking powder
1 tsp chilli flakes
Vegetable oil for deep frying (at least 1 litre/4 cups)
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
1 small red onion (thinly sliced)
¼ cucumber (chopped into small pieces)
Small bunch of fresh coriander (cilantro, roughly chopped)
2 tsp black and white sesame seeds

Instructions

Step 1: In a bowl, mix the flour, sugar, salt, and instant dried yeast together. In a jug, combine the milk, warm water, and soft butter, stirring until the butter melts.
Step 2: Stir the liquid into the flour mixture with a spoon, then knead by hand on a floured surface for 10 minutes (or use a mixer with a dough hook) until smooth.
Step 3: Place the dough in an oiled bowl, cover with clingfilm or a damp tea towel, and leave to prove until doubled in size, about 90 minutes to 2 hours.
Step 4: Meanwhile, marinate the chicken by placing it in a bowl with buttermilk, salt, white pepper, and garlic salt. Cover and refrigerate for at least 1 hour.
Step 5: After proving, knead the dough briefly, then divide into 20 balls. On baking parchment, roll each ball into an oval about 6 cm x 9 cm.
Step 6: Brush each oval with olive oil. Fold over by placing a chopstick in the center and folding the dough around it to create a crease, leaving space inside. Remove the chopstick and place each bun on a small piece of parchment.
Step 7: Arrange buns on trays with parchment, cover loosely with clingfilm (avoid touching dough), and let prove for 1 hour until puffed.
Step 8: Heat vegetable oil in a deep pan or fryer until hot (test with a piece of bread; it should bubble rapidly). You need about 1 litre of oil.
Step 9: Mix the crispy coating dry ingredients—plain flour, salt, black pepper, garlic salt, celery salt, thyme, paprika, baking powder, and chilli flakes—in a bowl.
Step 10: Remove marinated chicken from fridge, letting excess buttermilk drip off. Coat each piece fully in the dry mix and place on a tray. Repeat for all chicken.
Step 11: Fry chicken pieces in batches (10-12 at a time) for 3-5 minutes until golden and fully cooked (check pinkness inside). Drain and keep warm in a low oven.
Step 12: Bring a large steamer pot to boil. Steam the buns in batches (on parchment) for 10 minutes until fluffy and cooked through, then keep warm.
Step 13: For the sauce, combine gochujang, honey, brown sugar, soy sauce, minced garlic, ginger, vegetable oil, and sesame oil in a saucepan. Bring to a boil, then simmer 5 minutes to thicken.
Step 14: Toss the cooked chicken in the sauce until well coated. You may slice the chicken further if preferred.
Step 15: Open each steamed bun carefully, stuff with the Korean chicken, and top with red onion slices, cucumber, fresh coriander, and sesame seeds. Serve immediately.

Tips & Variations

For extra flavor, marinate the chicken overnight if time allows.
You can swap buttermilk for plain yogurt mixed with a splash of milk as a marinade substitute.
Add pickled vegetables like carrots or radish for extra crunch and tang in the bao.
Use a bamboo steamer lined with parchment for best results when steaming the buns.
Adjust the amount of chilli flakes and gochujang to suit your preferred spice level.

Storage

Store any leftover cooked chicken in an airtight container in the fridge for up to 3 days. Bao buns are best eaten fresh but can be frozen after steaming; reheat by steaming again or microwaving wrapped in a damp paper towel. Reheat chicken in a skillet to retain crispiness before saucing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the bao buns ahead of time?

Yes, you can make the dough and shape the buns the day before, keep them covered in the fridge, then let them come to room temperature and prove before steaming and serving.

What can I use if I don’t have gochujang paste?

If gochujang is unavailable, you can substitute with a mixture of miso paste and chili sauce like sriracha combined with a bit of honey for sweetness, though the flavor will be slightly different.