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My go-to party trick is now this mouth-watering Korean Chicken Bao. These fluffy steamed pockets stuffed with crunchy, sweet-hot chicken always get folks talking. They're the perfect one-handed treat that makes everyone think I spent forever in the kitchen (when I totally didn't).
The first batch I whipped up vanished during game night with my buddies. I barely snagged one for myself! Now they bug me to make them whenever we hang out, and I've figured out all the tricks to nail them every time.
Ingredients
- For the Bao Buns: All-purpose flour gives these pillowy buns their perfect softness. Grab one with medium protein levels
- Caster sugar: Brings that hint of sweetness to balance out the savory stuff. Standard sugar works too but doesn't mix in as well
- Instant dried yeast: Makes sure your buns puff up nicely. Double-check it hasn't expired
- Whole milk: Adds that nice richness to your dough. Go for the full-fat kind for best results
- Unsalted butter: Makes the buns extra tender. Must be soft but not melted for proper mixing
- For the Chicken: Grab some boneless chicken breasts and cut them into small chunks. Try to make them all about the same size so they cook evenly
- Buttermilk: Softens the meat and adds a nice tang. No buttermilk? Just mix some lemon juice into regular milk
- Flour coating with mixed spices: This is what makes that awesome crispy outside. Be exact with your measurements
- Gochujang paste: The magic ingredient that brings that Korean kick. Check the international food section at your grocery store
- Honey: Balances out the heat with some natural sweetness. Local stuff adds extra flavor notes
- For Serving: Grab a cucumber for that cool crunch factor. The English ones have fewer seeds and work great
- Red onion: Cuts through the sweet sauce with some bite. Slice it super thin
- Fresh coriander: Gives everything a fresh pop. Try not to skip this one
- Sesame seeds: Adds a nice crunch and looks pretty too. Mix black and white ones for extra eye appeal
Step-by-Step Instructions
- Prepare the Bao Dough:
- Start by mixing all your dry stuff—flour, sugar, salt and yeast—in a big bowl until everything's well combined. This helps spread out the yeast and salt properly. Then mix your warm water, milk and soft butter separately. Make sure the water's just warm enough to melt the butter without killing the yeast—about 110°F or just warm to touch but not hot.
- Knead to Perfection:
- Work that dough hard for a full 10 minutes until it feels smooth and bounces back. You should be able to poke it gently and see it spring back. This hard work creates the structure needed for super fluffy buns. Pop it in an oiled bowl, cover it up completely, and let it sit somewhere warm until it doubles in size—usually takes between 90 minutes and 2 hours depending on how warm your kitchen is.
- Shape the Buns:
- Once it's all puffy, cut the dough into 20 equal pieces. For perfectly matched buns, weigh each chunk on a kitchen scale. Roll each piece into an oval about 6cm x 9cm on some parchment paper so it doesn't stick. Brush with some olive oil, then fold it over using a chopstick in the middle to create that classic bao shape with a little air pocket in the fold.
- Second Rise:
- Put each folded bun on its own little square of parchment paper to make them easier to handle later. Set them on baking sheets with some room between them, then cover them loosely without touching the dough. Let them puff up again for an hour until they look noticeably bigger. Don't skip this second rise—it's key for getting that perfect fluffy texture.
- Marinate the Chicken:
- While your dough is rising, cut your chicken breasts into bite-sized chunks and toss them in a bowl. Pour buttermilk over top, then add salt, white pepper and garlic salt. Mix it all up so every piece gets coated, then cover and stick it in the fridge for at least an hour or overnight if you can. The buttermilk makes the meat super tender and helps the coating stick better.
- Prepare Crispy Coating:
- Mix up flour with all your seasonings in a shallow dish until everything's well combined. The mix of salt, peppers, herbs and spices gives your coating awesome flavor. Break up any little clumps of spices so everything's evenly spread throughout the mixture.
- Fry to Golden Perfection:
- Heat up your oil to 350°F in a deep pan. Work with small batches so you don't crowd the pan. Roll your marinated chicken pieces in the seasoned flour, making sure they get a good thick coating all over. Carefully drop them into the hot oil and fry for 3-5 minutes until they're golden brown and reach 165°F inside. Set them on a wire rack over a baking sheet in a warm oven to stay crispy while you finish the rest.
- Steam the Bao Buns:
- Get your water boiling in a steamer. Working in batches, place your buns (still on their parchment squares) in the steamer, leaving some room between them so they can expand. Cover with a tight lid and steam for exactly 10 minutes until they're puffy and fully cooked. Transfer them to a cloth-lined container and cover them to keep them warm and stop them from drying out.
- Create the Korean Sauce:
- Throw your gochujang, honey, brown sugar, soy sauce, minced garlic, ginger, vegetable oil and sesame oil into a saucepan. Bring it to a gentle boil while stirring all the time so it doesn't burn. Then turn down the heat and let it simmer for 5 minutes until it looks glossy and thickens up a bit. It should coat the back of a spoon but still be pourable.
- Assemble and Serve:
- Toss your crispy chicken pieces in the warm sauce until they're all nicely coated. Gently pull open each steamed bun and stuff it with the saucy chicken. Top with thin slices of red onion, cucumber pieces, fresh coriander leaves, and sprinkle some mixed sesame seeds over the top. Serve them right away while they're still warm for the best taste and texture.
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I can't stress enough how much the gochujang paste makes this dish sing. I stumbled across it at a small Asian grocery store years back and got hooked immediately. That complex sweet-spicy punch creates that knockout Korean flavor that makes these baos so irresistible and different from any chicken sandwich you've ever had.
Make-Ahead Tips
You can get your bao dough ready up to 24 hours early and keep it in the fridge after the first rise. Just punch it down, wrap it tight with plastic, and refrigerate it. When you're ready to use it, let it warm up on the counter for about 30 minutes before shaping your buns. This slow, cold rise actually gives your dough even more flavor.
Perfect Pairings
These Korean Chicken Baos taste amazing with some quick pickled veggies on the side. The tangy crunch balances out the rich, spicy chicken perfectly. Just slice up some carrots, radishes and cucumber really thin, then mix with rice vinegar, a little sugar and salt. Let them sit for half an hour before serving alongside your baos.
Pro Tips
Keep your oil between 350-375°F for chicken that's crispy outside and juicy inside. Too hot and it'll burn before cooking through, too cool and you'll end up with greasy chicken.
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Your friends will think you've been taking secret chef classes after trying these Korean Chicken Baos. They've got that fancy restaurant quality but with all the love of homemade food.
Frequently Asked Questions
- → Can I make the bao buns ahead of time?
You bet! You can make the bao buns early. Steam them fully, then let them cool down. Pop them in an airtight container and keep in your fridge for up to 2 days or in your freezer for up to 3 months. When you're ready to eat, just steam them again for about 2-3 minutes until they're warm and soft.
- → How spicy is the Korean chicken?
The chicken has a medium kick from the gochujang paste. You can easily turn the heat up or down by changing how much gochujang or chili flakes you add. Want it milder? Just use 1 tablespoon of gochujang instead of 2. Craving more fire? Go ahead and add extra!
- → What can I substitute for buttermilk?
Don't have buttermilk on hand? No problem! Mix 1 tablespoon of lemon juice or white vinegar with 1 cup of regular milk. Let it sit for about 5-10 minutes until it looks a bit thicker, then use it in your chicken marinade just like buttermilk.
- → Can I use chicken thighs instead of breast?
You totally can! Chicken thighs actually bring more juiciness and flavor to the dish. Just grab boneless, skinless thighs, cut them into bite-sized chunks and follow the same steps as you would with breast meat.
- → What if I don't have a steamer for the bao buns?
You can rig up a quick steamer by putting a wire rack or heat-safe plate inside a big pot with some water at the bottom. Make sure the water doesn't touch what you're steaming. Put the lid on tight and steam as the recipe says. Or grab some bamboo steamer baskets. They work great and won't break the bank.
- → What sides pair well with Korean chicken bao?
These bao go great with kimchi, quick-pickled veggies, Asian-style slaw, or a simple cucumber mix. If you want a bigger meal, add some steamed rice or Korean potato salad on the side.