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
Scale
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