Name: Korean Chicken Bao Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Korean
Ingredients: 450 g plain (all-purpose) flour; 2 tbsp caster sugar; ½ tsp salt; 2 tsp instant dried yeast; 3 tbsp whole milk; 210 ml warm water; 3 tbsp unsalted butter (very soft); 1 tbsp olive oil; 4 chicken breasts (sliced into bite-size chunks); 240 ml buttermilk; 1/2 tsp salt; 1/4 tsp white pepper; 1/4 tsp garlic salt; 180 g plain (all-purpose) flour; 1 tsp salt; 1 tsp ground black pepper; 1/2 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/four 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

Description

Experience the delightful blend of soft, fluffy steamed bao buns filled with crispy Korean chicken in this irresistible Korean Chicken Bao Recipe. Perfect for gatherings, game days, or casual family dinners, these bao will elevate your meal and impress your guests. The combination of savory gochujang sauce and perfectly seasoned chicken creates an explosion of flavors that’s both satisfying and fun to eat. With easy-to-follow instructions and customizable fillings, you can make this dish uniquely yours. Serve them as appetizers at parties or enjoy them as a main dish—either way, they are guaranteed to be a hit!

Ingredients

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450 g plain (all-purpose) flour
2 tbsp caster sugar
½ tsp salt
2 tsp instant dried yeast
3 tbsp whole milk
210 ml warm water
3 tbsp unsalted butter (very soft)
1 tbsp olive oil
4 chicken breasts (sliced into bite-size chunks)
240 ml buttermilk
1/2 tsp salt
1/4 tsp white pepper
1/4 tsp garlic salt
180 g plain (all-purpose) flour
1 tsp salt
1 tsp ground black pepper
1/2 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/four 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)
1/4 cucumber (chopped into small pieces)
Small bunch of fresh coriander (cilantro, roughly chopped)
2 tsp black and white sesame seeds

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Instructions

Prepare the bao dough by mixing flour, sugar, salt, and yeast. Combine with warm water, milk, and butter; knead until smooth.
Let the dough rise until doubled in size (about 1.5 – 2 hours), then shape into buns.
Marinate chicken in buttermilk and seasoning for at least an hour.
Coat marinated chicken in a seasoned flour mixture before frying until golden brown.
Steam bao buns for about 10 minutes until fluffy.
Toss fried chicken with gochujang sauce and stuff into steamed buns.
Garnish with red onion, cucumber, fresh coriander, and sesame seeds.

Nutrition

Serving Size: 2 bao (approximately 200g)
Calories: 480
Sugar: 10g
Sodium: 920mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 62g
Fiber: 2g
Protein: 22g
Cholesterol: 75mg