Korean Chicken Steamed Bao Buns Recipe
Hey, if you’ve ever wanted to make something that feels just as special as takeout but way more satisfying because you made it yourself, then this Korean Chicken Steamed Bao Buns Recipe is honestly something you need to try. The soft, pillowy bao buns paired with spicy, sticky chicken is just an unbeatable combo that hits all the right flavors and textures. I love making these when I want to impress friends or just treat myself to something genuinely delicious and fun to assemble.
Plus, the beauty of this Korean Chicken Steamed Bao Buns Recipe is how adaptable it is—you can whip it up on a weekend, or even use leftover roast chicken for a quick midweek meal that feels like a total win. These buns are perfect for sharing, casual dinners, or even game day snacks, and once you get comfortable making the dough and sauce, you’ll find it’s a lot simpler than it looks. Trust me, you’ll want to add this one to your regular rotation!
Ingredients You’ll Need
Each ingredient here works together to build the perfect balance of soft, chewy buns and bold, flavorful chicken. When you shop, aim for good quality chicken thighs and fresh aromatics—they really elevate the dish.
- Plain flour: The base for your soft, fluffy bao buns. Use all-purpose flour or bread flour for the best texture.
- Baking powder: Gives the buns a little lift along with the yeast, helping them get that classic light and airy bounce.
- Instant yeast: This is your secret to those beautifully risen steamed buns—makes the dough nice and springy.
- Salt: Enhances the flavor in both the dough and the chicken.
- Neutral oil: Like vegetable or sunflower oil—it keeps the dough tender without adding flavor.
- Lukewarm water: Helps activate the yeast gently without killing it off.
- Boneless, skinless chicken thighs: Juicier and more flavorful than breasts, perfect for shredding or slicing.
- Olive oil: For browning the chicken and building depth in your sauce.
- Sesame oil: Adds that nutty, toasty aroma that’s classic in Korean cooking.
- Garlic cloves: Freshly crushed for punchy flavor.
- Ginger (grated or paste): Brings a fresh zing that balances the spicy and sweet sauce.
- Gochujang paste: This Korean red chili paste is the star—spicy, a little sweet, and full of umami.
- Soy sauce: Adds savory depth and saltiness to the chicken.
- Rice vinegar: Cuts through the richness with a bright tang.
- Honey or sweet chili jam: Sweetness to balance the heat, I often swap between them depending on what I have.
- Chili oil: For drizzling—adds a lovely heat boost on top.
- Toasted sesame seeds: For crunch and visual appeal.
- Scallions (spring onions): Fresh, thinly sliced for that crisp bite and freshness.
- Fresh cilantro (coriander): I love how this adds a bright, herbaceous finish.
Variations
One of the best things about this Korean Chicken Steamed Bao Buns Recipe is how easy it is to make your own with little tweaks. I like to switch things up seasonally or depending on what’s in my fridge. You should totally feel free to put your spin on it!
- Variation: Swap chicken thighs for crispy tofu to make a vegetarian-friendly version. I’ve tried this with marinated tofu, and honestly, even my meat-loving friends enjoyed it.
- Variation: Use leftover roast chicken in a pinch. This saves time and brings a subtle smoky richness. Just shred the chicken and toss it in the sauce.
- Variation: If you’re short on time, buy pre-made bao buns or frozen ones from an Asian grocery. The sauce and chicken still steal the show.
- Variation: Add pickled daikon or quick cucumber pickles for a refreshing crunch that cuts through the richness.
How to Make Korean Chicken Steamed Bao Buns Recipe
Step 1: Prepare the bao dough
Start by mixing your dry ingredients—plain flour, baking powder, instant yeast, and salt—in a big bowl. Then add the neutral oil and gradually pour in lukewarm water while stirring until a soft dough forms. I like to knead it on a clean surface for about 8-10 minutes until it’s smooth and elastic—this really helps get those fluffy buns. Cover it with a damp cloth and let it rise in a warm spot for about an hour, until it doubles in size. This resting time is key, so don’t rush it!
Step 2: Make the flavorful Korean chicken filling
While your dough rests, prepare the chicken. Heat olive oil and sesame oil in a pan over medium heat, then add crushed garlic and grated ginger, cooking just until fragrant—don’t let it burn! Add the chicken thighs with a pinch of salt, cooking until golden and cooked through. Stir in the gochujang paste, soy sauce, rice vinegar, and honey, coating the chicken in that rich, sticky sauce. Cook for a few more minutes, letting the sauce thicken and perfectly infuse the chicken. This sauce is what I always tell friends is the magic behind this Korean Chicken Steamed Bao Buns Recipe.
Step 3: Shape and steam the buns
Once your dough has risen, punch it down gently and divide it into small equal portions. Roll each portion into an oval, brush lightly with oil, then fold in half to create that classic bao shape. Place each bun on a small parchment square to keep them from sticking, and arrange them in your steamer basket with enough space to expand. Steam the buns over boiling water for about 10-12 minutes—they’ll puff up beautifully. Timing here is important; don’t over-steam or they can get soggy.
How to Serve Korean Chicken Steamed Bao Buns Recipe
Garnishes
I love topping my bao buns with a drizzle of chili oil for that extra kick, plus a sprinkle of toasted sesame seeds to add a little crunch and visual appeal. Freshly sliced scallions and a handful of cilantro brighten up every bite and balance the richness of the chicken. Honestly, these garnishes take the dish from great to spectacular real quick.
Side Dishes
When I serve these Korean Chicken Steamed Bao Buns Recipe, I usually go for simple, crunchy sides like quick pickled cucumber or a fresh Asian slaw. You can’t go wrong with kimchi either—it really complements the spicy-sweet flavors. Sometimes, I also throw in some steamed edamame or a light miso soup to round out the meal without stealing the spotlight.
Creative Ways to Present
For a fun dinner party, I like to serve the buns deconstructed on a platter—stack the chicken in a bowl, place the steamed buns nearby, then let everyone build their own with the garnishes. It makes the meal interactive and festive. Another idea is to serve these in little bamboo steamers at each place setting for a restaurant-style vibe that always impresses guests.
Make Ahead and Storage
Storing Leftovers
Leftover buns and chicken can be stored separately in airtight containers in the fridge. I usually wrap the buns in a damp paper towel inside a box to keep them soft and prevent drying out. The chicken saves really well and actually tastes even better the next day after the flavors meld.
Freezing
If you want to freeze the bao buns, you can steam them first, let them cool completely, then freeze individually wrapped in cling film and stored in a freezer bag. For the chicken filling, freeze it in a sealed container. From my experience, freezing works great, and you get a quick meal anytime by just reheating!
Reheating
To reheat the buns, I like to steam them again for a few minutes or microwave them wrapped in a damp paper towel to bring back that softness. For the chicken, just warm gently in a pan or microwave. This way, the texture and flavor stay close to freshly made.
FAQs
-
Can I use chicken breast instead of thighs in the Korean Chicken Steamed Bao Buns Recipe?
Absolutely, you can use chicken breast if you prefer leaner meat. Just be mindful that breasts cook faster and can dry out more easily, so watch your cooking time closely and consider shredding instead of slicing for better texture.
-
Is it okay to make the bao dough ahead of time?
Yes! You can prepare the dough the night before and let it rise slowly in the fridge overnight. This slow fermentation actually boosts the flavor. Just bring it back to room temperature before shaping and steaming.
-
What if I can’t find gochujang paste?
Gochujang gives that signature Korean flavor, but if it’s hard to find, you can substitute with a mix of chili paste and a bit of miso for depth and heat. It won’t be exactly the same, but it still creates a tasty sauce.
-
Can I steam the buns without a bamboo steamer?
Definitely! You can use any metal or silicone steamer basket that fits in a pot with boiling water. Just make sure the buns aren’t touching the water and leave enough space for them to rise without sticking together.
Final Thoughts
This Korean Chicken Steamed Bao Buns Recipe holds such a special place in my kitchen because it’s not just about the delicious flavors—it’s about the process and sharing good food with people. Making the dough, simmering that gorgeous chicken sauce, and steaming those buns fills the house with such comforting smells. I promise once you try it, you’ll find yourself coming back to this recipe again and again, either for a casual meal or to impress your friends with something homemade that looks and tastes impressive. Give it a go—I’d love to hear how your Korean Chicken Steamed Bao Buns turn out!
Print
Korean Chicken Steamed Bao Buns Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 55 minutes
- Yield: 12 bao buns 1x
- Category: Main Course
- Method: Steaming
- Cuisine: Korean
Description
These Korean Chicken Steamed Bao Buns feature soft, pillowy steamed buns filled with tender, flavorful chicken thighs marinated in a spicy-sweet gochujang sauce. The buns are light and fluffy, perfectly complementing the rich, aromatic chicken filling, garnished with fresh scallions, toasted sesame seeds, and a drizzle of chili oil for an extra kick. Ideal for a fun and impressive meal, these bao buns combine classic Korean flavors with a comforting street food vibe.
Ingredients
For the Bun Dough
- 350g plain flour
- 2 teaspoons baking powder
- 2 teaspoons instant yeast
- 2 teaspoons salt
- 1.5 tablespoons neutral oil (such as vegetable or canola oil)
- 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 grated ginger (or ginger 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 Bun Dough: In a large mixing bowl, combine the plain flour, baking powder, instant yeast, and salt. Gradually add the lukewarm water and neutral oil, mixing until a dough forms. Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. Cover the dough with a damp cloth and let it rise in a warm place for around 1 hour or until doubled in size.
- Shape the Buns: Once the dough has risen, punch it down and divide it into small portions, about 12 equal pieces. Roll each piece into an oval shape, then fold in half and place a small piece of parchment paper between folds to prevent sticking. Allow the shaped buns to rest for 15-20 minutes before steaming.
- Prepare the Chicken Filling: Cut the chicken thighs into bite-sized pieces. Heat olive oil and sesame oil in a skillet over medium heat. Add the crushed garlic and grated ginger, sautéing until fragrant, about 1-2 minutes. Add the chicken and sprinkle with salt, cooking until no longer pink, approximately 6-8 minutes.
- Make the Sauce and Combine: In a small bowl, whisk together gochujang paste, soy sauce, rice vinegar, and honey (or sweet chili jam). Pour the sauce over the cooked chicken in the skillet, stirring to coat the chicken thoroughly. Continue cooking for another 2-3 minutes until the sauce thickens slightly and the chicken is well glazed.
- Steam the Buns: Prepare a steamer by bringing water to a boil. Arrange the buns on parchment paper or in a steamer basket, leaving space between them to expand. Steam the buns for 8-10 minutes until they are fluffy and cooked through. Remove from the steamer and keep warm.
- Assemble and Serve: Carefully open each steamed bun and fill generously with the Korean chicken mixture. Drizzle with chili oil, sprinkle with toasted sesame seeds, sliced scallions, and fresh cilantro. Serve immediately while warm.
Notes
- For a vegetarian version, substitute chicken with tofu or mushrooms and adjust cooking times accordingly.
- If you don’t have gochujang paste, you can substitute with a mix of chili garlic sauce and a touch of miso paste.
- Steaming time may vary depending on the size of the buns; ensure they are fully cooked and fluffy inside.
- Prepare the chicken filling ahead of time and reheat gently before assembling for quicker serving.
- Serve with a side of pickled vegetables or kimchi for an authentic Korean meal experience.
Keywords: Korean Chicken Bao Buns, Steamed Bao Buns, Gochujang Chicken, Korean Street Food, Soft Bao Buns, Asian Fusion, Spicy Chicken Buns
