Korean Chicken Bao: The Ultimate Step-by-Step Guide to Fluffy, Flavorful Bliss

If you’re searching for a dish that perfectly balances sweet, spicy, and savory flavors in a soft, pillowy package, look no further than Korean Chicken Bao. These irresistible steamed buns are stuffed with crispy, gochujang-glazed fried chicken and fresh, crunchy toppings for a handheld meal that’s as fun to eat as it is delicious.

Whether you’re hosting a party, meal prepping for the week, or simply craving a gourmet-quality dish at home, this recipe is easy to follow, customizable to your spice preference, and guaranteed to impress. Plus, we’ll share expert tips, storage tricks, and creative variations so you can make it your own.

Let’s dive into the world of Korean fusion cuisine and learn how to make these mouthwatering bao buns from scratch!

The Fascinating History Behind Korean Chicken Bao

Bao buns, known as baozi in Chinese cuisine, have been a dim sum staple for centuries. Traditionally filled with pork or vegetables, these steamed buns gained worldwide popularity due to their soft, fluffy texture and versatility.

The Korean twist—stuffing them with crispy fried chicken drenched in gochujang (Korean chili paste) glaze—is a modern innovation that combines the best of both worlds. Korean fried chicken itself became a global sensation thanks to its extra-crispy double-fried technique and addictive sweet-spicy sauces.

By merging the two, we get Korean Chicken Bao—a perfect example of how culinary traditions evolve into something new and exciting. Whether enjoyed as street food, appetizers, or a main course, these buns are a must-try for any food lover.

Why You’ll Love This Recipe

Perfect Texture Contrast – Crispy chicken meets soft, fluffy bao.
Bold, Balanced Flavors – Sweet, spicy, and savory in every bite.
Great for Meal Prep – Make components ahead for quick assembly.
Crowd-Pleasing – Ideal for parties, game nights, or family dinners.
Customizable Heat Level – Adjust the gochujang to your preference.

Ingredients & Equipment

For the Bao Buns (Makes 8–10)

• 2 cups (250g) all-purpose flour – Provides structure.
• 1 tsp instant yeast – Helps the dough rise.
• 1 tbsp sugar – Feeds the yeast and adds slight sweetness.
• ½ tsp salt – Enhances flavor.
• ¾ cup (180ml) warm water – Activates the yeast.
• 1 tbsp vegetable oil – Keeps the dough tender.

For the Korean Fried Chicken

• 1 lb (450g) boneless chicken thighs – Juicier and more flavorful than breast.
• ½ cup (65g) cornstarch – Creates extra crispiness.
• ½ cup (60g) all-purpose flour – Adds structure to the coating.
• 1 tsp garlic powder – For depth of flavor.
• 1 tsp ginger powder – Adds warmth.
• ½ cup (120ml) buttermilk – Tenderizes the chicken (or use milk + 1 tbsp vinegar).
• Oil for frying – Vegetable, canola, or peanut oil works best.

For the Gochujang Glaze

• 1 tbsp rice vinegar – Brightens the sauce.
• 1 tsp sesame oil – For nutty aroma.
• 3 tbsp gochujang (Korean chili paste) – The star ingredient for heat and umami.
• 2 tbsp honey or brown sugar – Balances the spice with sweetness.
• 1 tbsp soy sauce – Adds saltiness and depth.
• 1 garlic clove, minced – Enhances flavor.

For Serving & Garnish

• Sliced cucumbers – Adds freshness.
• Pickled carrots or kimchi – For tangy crunch.
• Fresh cilantro or scallions – Brightens the dish.
• Toasted sesame seeds – For nutty finish.

Essential Equipment

• Stand mixer (optional) – For easier dough kneading.
• Rolling pin – To shape the bao.
• Parchment paper – Prevents sticking.
• Deep fryer or heavy-bottomed pot – For crispy chicken.
• Steamer basket or large pot with lid – To steam the bao.

Step-by-Step Instructions

1. Making the Bao Dough (Fluffy Perfection)

1. Combine Dry Ingredients – In a large bowl, whisk together flour, yeast, sugar, and salt.
2. Add Wet Ingredients – Slowly pour in warm water and oil, mixing until a shaggy dough forms.

• Pro Tip: Water should be warm (about 110°F/43°C) to activate the yeast but not kill it.

1. Knead the Dough – Transfer to a floured surface and knead for 8–10 minutes until smooth and elastic. (Alternatively, use a stand mixer with a dough hook.)
2. First Rise – Place dough in a greased bowl, cover with a damp towel, and let rise for 1–2 hours until doubled in size.

2. Preparing the Korean Fried Chicken (Ultra-Crispy)

1. Marinate the Chicken – Soak chicken strips in buttermilk for at least 15 minutes (or overnight for extra tenderness).
2. Prepare the Dredge – In a separate bowl, mix cornstarch, flour, garlic powder, and ginger powder.
3. Coat the Chicken – Remove chicken from buttermilk, letting excess drip off, then coat evenly in the flour mixture.
4. Double-Fry for Extra Crispiness (Optional but Recommended)

• First Fry (325°F/160°C, 5 minutes) – Cook until lightly golden, then drain on paper towels.
• Second Fry (375°F/190°C, 2–3 minutes) – Fry again until deep golden and ultra-crispy.

3. Making the Gochujang Glaze (Sweet & Spicy)

1. Combine Ingredients – In a small saucepan, mix gochujang, honey, soy sauce, rice vinegar, sesame oil, and garlic.
2. Simmer – Cook over medium heat for 3–4 minutes until thickened.
3. Coat the Chicken – Toss fried chicken in the glaze until fully coated.

4. Shaping & Steaming the Bao Buns

1. Divide the Dough – Punch down the risen dough and divide into 8–10 equal balls.
2. Roll Out – Flatten each ball into a 4-inch oval using a rolling pin.
3. Fold & Steam – Lightly brush one side with oil, fold in half, and place on parchment paper. Steam for 10–12 minutes until puffed and soft.

5. Assembling Your Korean Chicken Bao

• Open a Bao Bun – Gently separate the steamed bun.
• Add Fillings – Layer with glazed chicken, cucumber slices, pickled carrots, and cilantro.
• Drizzle & Garnish – Add extra sauce and sprinkle sesame seeds.

Expert Tips & Troubleshooting

🔥 Extra-Crispy Chicken – Double-frying ensures maximum crunch.
💧 Dough Too Sticky? Add 1 tbsp flour at a time until manageable.
🌶 Adjusting Spice Level – Reduce gochujang or add more honey for milder heat.
⏳ Save Time – Use store-bought bao buns if short on time.

Variations & Customizations

1. Vegan Option – Use crispy tofu or mushrooms + vegan mayo in the glaze.
2. Extra Crunch – Top with crushed peanuts or fried shallots.
3. Honey Butter Twist – Swap gochujang for a honey-butter glaze.

Serving Suggestions & Presentation

• Pair With – Asian slaw, edamame, or miso soup.
• Garnish – Extra scallions, sesame seeds, or a drizzle of sriracha mayo.

Storage & Make-Ahead Tips

• Bao Buns – Freeze steamed buns for up to 1 month; reheat in a steamer.
• Fried Chicken – Store unsauced in the fridge for 2 days; reheat in an air fryer.
• Gochujang Glaze – Keeps in the fridge for 1 week.

Frequently Asked Questions (FAQ)

Q: Can I bake the chicken instead of frying?
A: Yes! Bake at 400°F (200°C) for 20–25 minutes, flipping halfway.

Q: What can I use instead of gochujang?
A: Mix 1 tbsp sriracha + 1 tbsp miso paste + 1 tsp sugar as a substitute.

Final Thoughts

These Korean Chicken Bao buns are a flavor explosion—tender, crispy, spicy, and sweet all at once. Whether you’re a bao-making beginner or a seasoned home chef, this recipe is fun, flexible, and foolproof.

Ready to impress your friends and family? Give this recipe a try and share your creations with us! 🥢✨