Korean Chicken Steamed Bao Buns Recipe

If you are craving a dish that brings together fluffy, pillowy softness and bold, vibrant flavors, then look no further than this Korean Chicken Steamed Bao Buns Recipe. These bao buns deliver a perfect hug of tender, sticky gochujang-glazed chicken wrapped in gently steamed dough that feels like biting into a cloud. It’s comfort food with a spicy, sweet, and savory kick—a dish that’s as delightful to eat as it is fun to make. Whether you’re cooking for friends or simply treating yourself, this recipe promises to be an unforgettable experience in every bite.

Ingredients You’ll Need

Getting started with this Korean Chicken Steamed Bao Buns Recipe is wonderfully straightforward because it calls for simple yet essential ingredients. Each one plays a crucial role: from the softness of the dough to the rich layers of the chicken filling, these ingredients create a harmonious balance of textures and flavors.

• Plain flour: The foundation for soft, fluffy buns that hold all the deliciousness inside.
• Baking powder: Adds a slight lift ensuring the dough is light and airy.
• Instant yeast: Works quietly to help the dough rise beautifully.
• Salt: Enhances the natural flavors in both dough and chicken.
• Neutral oil (sunflower oil recommended): Keeps the dough soft and tender without overpowering taste.
• Lukewarm water: Activates the yeast and helps create the perfect dough texture.
• Boneless, skinless chicken thighs: Juicy, flavorful meat that takes on the bold sauce beautifully.
• Olive oil and sesame oil: Infuse the chicken with a subtle nuttiness and depth.
• Garlic and ginger: Add warmth, zest, and a fragrant punch to the filling.
• Gochujang paste: The spicy, fermented chili paste that’s signature to Korean cooking and key to that irresistible flavor.
• Soy sauce: Delivers a savory umami boost to the filling.
• Rice vinegar: Balances sweetness with a touch of acidity.
• Honey or sweet chili jam: Enhances the sticky glaze with mellow sweetness and a hint of heat.
• Chili oil, toasted sesame seeds, scallions, and fresh cilantro: The perfect garnishes that add color, aroma, and a fresh finish.

How to Make Korean Chicken Steamed Bao Buns Recipe

Step 1: Roast and Shred the Chicken

Start by preheating your oven to a blistering hot 480°F (250°C) to get that perfectly charred edge on the chicken thighs. Lay them out on parchment paper, season generously with salt and freshly ground pepper, and drizzle with olive oil. Roast for about 15 to 20 minutes until the exterior turns golden and slightly crispy. Once cooled, shredding the chicken with two forks makes for easy mixing and perfect mouthfuls.

Step 2: Make the Gochujang Sauce and Marinate the Chicken

In a large bowl, bring together the gochujang paste, soy sauce, honey (or sweet chili jam), rice vinegar, crushed garlic, and grated ginger. This sticky, aromatic sauce is the star flavor of the dish. Toss your shredded chicken in this sauce until every morsel is coated in a glossy, spicy-sweet glaze. This step infuses the meat with that iconic Korean punch that makes these bao buns irresistible.

Step 3: Prepare the Dough

You can either use a stand mixer or go the traditional hand-kneading route. Combine the plain flour, baking powder, instant yeast, and salt. Add sunflower oil and lukewarm water, then knead well—about 6 minutes in a mixer or 7 minutes by hand—until the dough feels soft, supple, and slightly tacky but not sticky. This dough is what gives the buns their signature pillowy softness.

Step 4: Shape the Buns

Roll your dough out into a long cylinder and slice it into 12 equal portions. Keep them covered with a clean towel so they don’t dry out. Then, one at a time, shape each piece into a ball and flatten into a roughly 4-inch circle. It’s important to thin out the edges a touch so they fold easily over the filling without breaking.

Step 5: Fill and Seal the Buns

Add a generous teaspoon of the sticky chicken to the center of each dough circle. Starting at one point, begin pleating the dough edges over the filling, turning the bun as you go, until you completely enclose the chicken. Press the top firmly and finish with a gentle twist to keep everything securely inside during cooking.

Step 6: Rest the Dough

Allow your filled buns to rest for 30 minutes at room temperature. This step lets the dough relax and puff slightly, setting you up for that signature soft, fluffy texture once steamed.

Step 7: Cook the Buns

The traditional method is steaming: place the buns in a lined steamer basket over boiling water, cover, and steam for 10 minutes until cooked through. Alternatively, pan-fry them with a quick golden crust bottom, then steam covered for 10 minutes. Both methods yield delicious results that make these Korean Chicken Steamed Bao Buns Recipe truly special.

Step 8: Garnish and Serve

Finish by drizzling chili oil on the warm buns, sprinkling toasted sesame seeds, thinly sliced scallions, and fresh cilantro over the top. The vibrant garnishes add incredible aroma and layers of flavor that tie this dish together beautifully.

How to Serve Korean Chicken Steamed Bao Buns Recipe

Garnishes

Simple garnishes like toasted sesame seeds and finely sliced scallions bring crunch and freshness; a drizzle of chili oil amps up the heat, and cilantro adds a burst of herbal brightness that balances the richness of the chicken. These finishing touches elevate the eating experience from good to unforgettable.

Side Dishes

Pair these baos with light and crisp sides like an Asian cucumber salad or pickled radishes to cut through the richness. A bowl of miso soup or a side of kimchi also complements the flavors perfectly and rounds out your meal with traditional Korean accents.

Creative Ways to Present

For a modern twist, serve your Korean Chicken Steamed Bao Buns as part of a build-your-own Bao bar with various toppings like pickled carrots, crunchy peanuts, and spicy mayo interestingly arranged. Alternatively, plate them on bamboo steamers for an authentic touch that will wow your guests visually and gastronomically.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (which is rare!), store the steamed buns and chicken separately in airtight containers in the refrigerator for up to 2 days. Keeping them separate prevents the dough from becoming soggy and helps maintain the texture of both components.

Freezing

You can freeze the unsteamed, filled buns by placing them on a parchment-lined tray, freezing until solid, and then transferring to a freezer-safe bag or container. They freeze beautifully for up to one month and can be steamed directly from frozen with a few extra minutes added to the cooking time.

Reheating

For reheating, steaming is your best friend to keep the buns soft and warm without drying them out. If you want a crispy bottom, briefly pan-fry and then steam as you did initially. Avoid microwaving as it tends to toughen the dough and lose that signature bao softness.

FAQs

Can I use chicken breasts instead of thighs for the Korean Chicken Steamed Bao Buns Recipe?

Yes, but chicken thighs are recommended because they stay juicier and more flavorful after roasting. Breasts can dry out more easily, which might affect the tenderness of your filling.

Is it necessary to use gochujang paste in the filling?

Gochujang paste gives the filling its authentic Korean flavor with a perfect balance of heat, umami, and sweetness. Substituting it with another chili paste will change the flavor profile, but you can adjust seasoning based on your preference.

Can I make the dough without a stand mixer?

Absolutely! The recipe includes instructions for hand-kneading, which is just as effective but requires a bit more elbow grease. The key is to knead until the dough is soft and smooth.

How do I prevent the buns from sticking to the steamer?

Line your steamer basket with parchment paper or cabbage leaves, and make sure to leave space between each bun to allow them to expand without sticking together.

Can these buns be pan-fried instead of steamed?

Yes! Pan-frying followed by steaming creates delightful crispy bottoms while keeping the buns soft and fluffy on top. It’s a great way to add texture variation to this Korean Chicken Steamed Bao Buns Recipe.

Final Thoughts

Sharing this Korean Chicken Steamed Bao Buns Recipe feels like inviting you into one of my favorite flavorful adventures in the kitchen. The combination of pillowy soft buns with tender, spicy-sweet chicken is pure magic, and a fantastic way to experience Korean flavors in a fun, hands-on way. I can’t wait for you to try making these yourself and enjoy every delicious bite as much as I do!

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