Description
Korean Chicken Steamed Bao Buns are fluffy, soft steamed buns filled with a flavorful and sticky gochujang-glazed chicken. This recipe combines tender shredded chicken thighs marinated in a spicy, sweet, and tangy Korean-inspired sauce, wrapped in homemade bao dough that is steamed or pan-fried for a pillowy texture. Perfect as a fun appetizer or a delicious snack, these buns are garnished with chili oil, toasted sesame seeds, scallions, and fresh cilantro for vibrant contrast and extra flavor.
Ingredients
Scale
For the Bun Dough
- 350g plain flour
- 2 teaspoons baking powder
- 2 teaspoons instant yeast
- 2 teaspoons salt
- 1.5 tablespoons neutral oil (sunflower oil recommended)
- 180g lukewarm water
For the Chicken
- 1lb (500g) boneless, skinless free-range chicken thighs
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 tablespoon sesame 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
To Serve
- 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 your oven to 480F (250C) fanbake and line a baking tray with parchment paper. Arrange the chicken thighs on the tray, season with salt, freshly ground pepper, and drizzle with olive oil. Roast in the oven until the chicken is charred and golden, about 15-20 minutes. Remove and allow to cool slightly before shredding the meat with two forks or chopping it into bite-sized pieces.
- Make the Gochujang Sauce: In a large mixing bowl, combine gochujang paste, soy sauce, honey (or sweet chili jam), rice vinegar, crushed garlic, and grated ginger. Mix well to form a sticky sauce, then add the shredded chicken and toss thoroughly to coat every piece with the flavorful sauce.
- Prepare the Dough using a Stand Mixer: In the bowl of a stand mixer fitted with a dough hook, combine the plain flour, baking powder, instant yeast, salt, sunflower oil, and lukewarm water. Knead on medium speed for about 6 minutes until a soft, supple, and non-sticky dough forms.
- Prepare the Dough by Hand: In a large bowl, mix the plain flour, baking powder, instant yeast, and salt thoroughly. Add sunflower oil and lukewarm water, then stir with a wooden spoon or spatula until the dough starts to come together. Turn the dough onto a floured surface and knead for about 7 minutes until smooth, supple, and not sticky.
- Form the Buns: Roll the dough into a long sausage shape and cut into 12 equal pieces. Cover dough pieces with a clean kitchen towel to prevent drying out. Take one piece at a time, shape it into a ball, then flatten into a circle about 4 inches (10 cm) in diameter with slightly thinner edges compared to the center.
- Fill and Seal the Buns: Place a heaping teaspoon of the sticky chicken filling into the center of each dough circle. Begin pleating the edges by folding small sections of dough over the filling, rotating the bun to complete a full circle. Press the dough tightly at the top to seal the bun, finishing with a gentle twist to secure it.
- Let the Buns Rest: Place the sealed buns into a lined steamer basket or on a parchment-lined plate if pan-frying. Let them rest for 30 minutes at room temperature to allow them to puff slightly. Rest time may vary depending on kitchen temperature.
- Cook the Buns: Steaming: Set the steamer basket over a pot of boiling water, cover with a lid, and steam the buns for 10 minutes. Remove and allow to cool slightly before serving.
Pan-Frying: Heat a drizzle of oil in a large non-stick pan over medium-high heat. Add buns and cook until the bottoms turn golden brown (about 2 minutes). Pour in enough water to reach one-third the height of the buns, cover with a lid, reduce heat to low, and steam for an additional 10 minutes until cooked through. - Garnish and Serve: Drizzle the cooked buns with chili oil and sprinkle with toasted sesame seeds, finely sliced scallions, and fresh cilantro. Serve immediately, enjoying the buns warm and flavorful.
Notes
- On Pleating the Dough: The pleating technique involves pinching and folding the dough over itself, which becomes easier with practice. The dough’s stickiness helps seal the buns effectively, so don’t worry if they don’t look perfect—the flavor won’t be affected.
- Storage Instructions: Cooked buns freeze beautifully. After cooking, place them on a baking paper-lined tray and freeze until firm (around 30 minutes). Transfer to zip-lock bags for long-term storage. Reheat by steaming straight from frozen for 10 minutes.
- Ingredient Substitutions: Feel free to switch up the bun filling: leftover pulled pork, roasted chicken, roasted or stir-fried vegetables, or even leftover curries like butter chicken or chicken saag work wonderfully.
- Serving Suggestions: These buns pair excellently with a fresh smacked cucumber salad and extra chili oil for dipping to balance the richness and bring a refreshing bite.
- Steamer Basket Liner Tip: Make a perfect steamer liner by folding a piece of baking paper multiple times and snipping four cuts down the folded edge. Unfold to create holes that allow steam to circulate while preventing buns from sticking.
Nutrition
- Serving Size: 1 bun
- Calories: 190
- Sugar: 6g
- Sodium: 520mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 40mg
