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Korean Chicken Steamed Bao Buns Recipe

Korean Chicken Steamed Bao Buns Recipe
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★★★★★

5.2 from 6 reviews

This Korean Chicken Steamed Bao Buns recipe offers fluffy, soft bao buns filled with spicy, savory gochujang chicken. Perfectly steamed or pan-fried, these buns are garnished with chili oil, toasted sesame seeds, scallions, and fresh cilantro for an authentic and delicious Korean-inspired meal that’s both satisfying and flavorful.

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

  1. Prepare the Chicken: Preheat your oven to 480°F (250°C) fan bake and line a baking tray with parchment paper. Arrange the chicken thighs on the tray, season with salt and 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 into bite-sized pieces.
  2. 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 thoroughly to form a sticky sauce, then add the shredded chicken and toss until fully coated with the flavorful sauce.
  3. Prepare the Dough using a Stand Mixer: In a stand mixer bowl 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 the dough is soft, supple, and non-sticky.
  4. Prepare the Dough by Hand: In a large bowl, mix the plain flour, baking powder, instant yeast, and salt well. 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.
  5. 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 into a ball, then flatten into a circle about 4 inches (10 cm) in diameter with slightly thinner edges compared to the center.
  6. 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.
  7. 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.
  8. 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.
  9. Cook the Buns (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.
  10. Garnish and Serve: Drizzle the cooked buns with chili oil and sprinkle with toasted sesame seeds, finely sliced scallions, and fresh cilantro. Serve immediately, while warm and flavorful.

Notes

  • For a gluten-free version, substitute the plain flour with a gluten-free flour blend suitable for yeast baking.
  • Use free-range chicken thighs for the best flavor and juiciness.
  • If you do not have a steamer, pan-frying with added water and covered cooking works perfectly.
  • Adjust gochujang quantity to control spiciness level according to your preference.
  • Letting the dough rest longer can help develop more flavor and texture in the buns.

Nutrition

Keywords: Korean bao buns, steamed buns, chicken bao, gochujang chicken recipe, Asian steamed buns, Korean street food, homemade bao buns

Find it online: https://leofoster.com/korean-chicken-steamed-bao-buns-recipe/