Korean Chicken Steamed Bao Buns Recipe

If you’re looking to wow your friends with a recipe that’s both fun to make and downright delicious, you’ve got to try this Korean Chicken Steamed Bao Buns Recipe. These fluffy, pillowy buns stuffed with spicy, sticky chicken are seriously addictive—and the best part is, you can make them from scratch right in your own kitchen! At first, the idea of steaming your own bao might feel a bit intimidating, but I promise, you’ll find this recipe straightforward, satisfying, and totally worth the effort.

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Ingredients You’ll Need

These ingredients create a beautiful harmony of texture and flavor—with everything from soft dough to sticky, spicy chicken. When shopping, I recommend using good-quality chicken thighs and fresh aromatics like garlic and ginger to get the best results.

• Plain flour: The base for your bao dough; use plain or all-purpose flour for that perfect soft texture.
• Baking powder: This helps give the buns a little extra lift and fluffiness when steamed.
• Instant yeast: Essential for the dough’s rise and that subtle, tasty fermentation flavor.
• Salt: Enhances all the flavors in the dough and chicken.
• Neutral oil: Like sunflower or vegetable oil, keeps the dough tender without overpowering flavors.
• Lukewarm water: Activates the yeast gently for a good rise.
• Chicken thighs: I prefer boneless and skinless for easy shredding, plus they stay juicy and flavorful.
• Olive oil: For roasting the chicken to golden perfection.
• Sesame oil: Adds that unmistakable nutty aroma to the chicken filling.
• Garlic cloves: Crushed fresh garlic amps up the flavor—it’s non-negotiable in my books!
• Ginger: Freshly grated or paste works; it brightens and balances the spicy sauce.
• Gochujang paste: The star Korean chili paste that gives this filling its unique heat and depth.
• Soy sauce: Adds savory umami to the mix.
• Rice vinegar: Brings a touch of acidity to cut through the richness.
• Honey or sweet chili jam: For that perfect sweet contrast to the spicy elements.
• Chili oil: For drizzling at the end to turn up the heat if you like it spicy.
• Toasted sesame seeds: A crunchy, nutty garnish that adds texture.
• Scallions (spring onions): Finely sliced for freshness and color.
• Fresh cilantro (coriander): My personal favorite herb to brighten the buns.

Variations

One of the things I adore about this Korean Chicken Steamed Bao Buns Recipe is how easy it is to make your own. Whether you want to tone down the spice, swap the chicken for something else, or play with different garnishes—go for it. This recipe is your canvas, and I love seeing how different folks make it their own.

• Vegetarian Version: I’ve swapped out chicken for shredded roasted mushrooms or tofu marinated in the same gochujang sauce—it’s surprisingly delicious and hearty.
• Spice Level Adjustment: When I’m prepping for little ones, I cut back the gochujang and add a touch more honey to keep the flavor balanced but mild.
• Sourdough Bao: For sourdough lovers, you can experiment by adding a sourdough starter to the dough for a nuanced tang—just remember your proofing times will change.
• Different Proteins: Leftover pulled pork or even a curried chicken filling works beautifully if you want to mix it up without reinventing the wheel.

How to Make Korean Chicken Steamed Bao Buns Recipe

Step 1: Roast and Shred the Chicken

I usually start by preheating my oven to 480°F (250°C, fan-bake) and lining a baking tray with parchment paper. Then I arrange the chicken thighs, sprinkle them with salt and pepper, drizzle olive oil, and roast until they’re gloriously charred and golden. This process pulls out incredible flavor and juiciness. Once cooled, I shred the meat using two forks—don’t rush this, as pulling apart the chicken really amps up the texture of your bao filling.

Step 2: Mix the Gochujang Sauce and Toss the Chicken

Next, I prepare the sauce in a large mixing bowl—combining gochujang paste, soy sauce, honey (or sweet chili jam), rice vinegar, crushed garlic, and grated ginger. Then I toss the shredded chicken in, ensuring every bit is gloriously coated in that sticky, spicy sauce. This step is where the magic really starts happening in terms of flavor.

Step 3: Make the Bao Dough

If you have a stand mixer, this is where it shines—I toss in my flour, baking powder, instant yeast, salt, oil, and lukewarm water, then knead with the dough hook for about six minutes until the dough is soft, smooth, and not sticky at all. If you’re kneading by hand, I recommend mixing everything until it’s shaggy, then kneading on a floured surface for about seven minutes. The payoff is well worth it: a supple, elastic dough that steams into the soft buns you want.

Step 4: Shape and Fill Your Bao Buns

Roll the dough into a long log and slice it into 12 equal pieces—that’s easier if you have a kitchen scale, but eyeballing works fine too! Keep the unused pieces covered with a tea towel so they don’t dry out. Now comes one of my favorite steps: flatten each ball into a circle, thinner at the edges if you can, and spoon a generous heap of that sticky chicken into the center. Pleating might feel tricky at first, but I discovered the pinch-and-fold technique is a breeze once you get into a rhythm. Just remember the dough sticks to itself, making sealing simpler. Twist the top to lock everything in.

Step 5: Let the Buns Rest

Set your tucked buns aside under a clean towel for about 30 minutes to puff up slightly. This resting time is key to that perfect fluffy texture when steamed. A quick tip I learned? Snap a quick photo before they go into the steamer to keep an eye on how much they rise!

Step 6: Steam or Pan-Fry Your Buns

Steaming is the classic approach. Place your buns in a lined steamer basket set over boiling water, cover, and steam for about 10 minutes. If you don’t have a steamer, pan-frying with a little water and a lid works beautifully: crisp bottoms meet steamed tops—extra delicious! Just add enough water to come up one-third of the buns’ height, cover tightly, and steam-fry for about 10 minutes.

Step 7: Garnish and Serve

I like to drizzle a tablespoon of chili oil over my buns (plus more if you’re feeling adventurous), sprinkle with toasted sesame seeds, sliced scallions, and fresh cilantro. It’s those fresh, crunchy, and vibrant touches that take this Korean Chicken Steamed Bao Buns Recipe from delicious to unforgettable.

How to Serve Korean Chicken Steamed Bao Buns Recipe

Garnishes

I’m a sucker for fresh scallions and fragrant cilantro sprinkled right on top. A drizzle of chili oil brings that smoky heat punch, while toasted sesame seeds add texture and nutty flavor. These simple toppings make every bite pop.

Side Dishes

My go-to sides usually include a bright and zingy cucumber salad tossed with rice vinegar and a touch of sugar, or a simple pickled radish for crunch and acidity. Sometimes I serve a batch of crispy Korean fried potatoes or a fresh kimchi salad—both pair beautifully.

Creative Ways to Present

For parties, I love arranging these bao buns in a bamboo steamer on the table so guests can pick their own, making it interactive and fun. Another cool idea? Serve mini versions as sliders with colorful mini skewers! It’s always a conversation starter.

Make Ahead and Storage

Storing Leftovers

Leftover baos are best stored in an airtight container in the fridge and eaten within 2 days. I found they keep their texture really well if you reheat them gently.

Freezing

One of my favorite tips for this Korean Chicken Steamed Bao Buns Recipe is freezing cooked buns individually on a parchment-lined tray until solid, then transferring them to airtight bags. They freeze beautifully and are easy to reheat straight from the freezer.

Reheating

I usually steam frozen buns for about 10 minutes straight from the freezer, which brings back that fresh-baked fluffiness perfectly. Avoid microwaving if you can—it tends to make the dough chewy instead of soft.

FAQs

Final Thoughts

This Korean Chicken Steamed Bao Buns Recipe is one of those dishes that makes me feel like I’m really treating myself in the kitchen. The process is fun, the aromas fill your home with warmth, and the final bite is comfort food at its best. I’ve shared this with friends and family countless times, and it never fails to impress. If you’re curious or even a little intimidated by homemade bao, trust me—give this recipe a go. You’ll be baking, steaming, and savoring delicious buns all week long!

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