Korean Chicken Bao Buns: Easy, Authentic & Flavorful Recipe

Craving that perfect bite of street food magic at home? You dream of pillowy soft buns and impossibly crispy chicken, but recreating restaurant-quality Korean Chicken Bao Buns often feels out of reach, leading to soggy buns or dry, lackluster chicken.

Korean Chicken Bao Buns are a popular Asian street food dish combining soft, fluffy steamed buns with crispy Korean fried chicken tossed in a sweet and spicy gochujang glaze. This recipe guides you through making both components from scratch for an authentic, flavorful, and easy to make at home experience.

Drawing from established best practices and a chef-tested recipe, this guide breaks down every step with precision. You will master the secrets to achieving perfectly fluffy dough and shatteringly crispy chicken. Get ready to create impressive, authentic Korean chicken bao buns right in your own kitchen.

Our Easy, Authentic & Flavorful Korean Chicken Bao Buns Recipe

Creating Korean Chicken Bao Buns at home is a rewarding culinary project that brings together a symphony of textures and flavors. This recipe demystifies the process, breaking it down into manageable stages: crafting the homemade bao buns, preparing the crispy homemade chicken, mixing the signature sweet and spicy sauce, and finally, assembling everything into a perfect bite. We will guide you from making the fluffy dough to double-frying the chicken and steaming the freshly steamed buns. This comprehensive approach ensures you can replicate this beloved Asian street food with confidence, achieving results that rival your favorite restaurant.

1. Mastering the Soft and Fluffy Bao Bun Dough

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The foundation of any great bao bun is the dough. Achieving that signature light, airy, and soft bao buns texture requires careful attention to a few key processes: activating the yeast, developing gluten through proper kneading, and allowing for adequate proofing time. This section provides the precise measurements and techniques to create a perfect fluffy bao dough for your homemade bao buns.

Ingredients for Bao Bun Dough:

• 1 ½ cups warm water (105-115°F / 40-46°C)
• 1 tbsp active dry yeast (ensure it’s fresh for optimal proof the yeast)
• ¼ cup granulated sugar
• 3 ½ cups all-purpose flour (for a soft bao buns texture)
• 1 tbsp baking powder
• 1 tbsp vegetable oil, plus more for greasing
• ½ tsp salt

Step-by-Step Instructions:

1. Proof the yeast: In a large bowl, combine warm water and sugar. Sprinkle yeast over the top and let sit for 5-10 minutes until foamy, indicating active yeast.
2. Knead the dough: Add flour, baking powder, and salt to the yeast mixture. Mix until a shaggy dough forms.
3. Develop gluten: Transfer to a lightly floured surface and knead the dough for 8-10 minutes until it’s soft and fluffy, elastic, and smooth.
4. First rise: Grease a clean bowl with oil, place the dough inside, and turn to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
5. Punch down & rest: Gently punch down the risen dough to release air. Transfer to a clean surface and roll into a log.

Pro-Tip: Proper yeast fermentation cycles are key to fluffy bao dough. If your kitchen is cool, place the bowl in a slightly warm oven (turned off) with the light on to encourage faster proofing. Always check the expiry date of your yeast.

2. Prepping and Marinating the Flavorful Korean Chicken

Save this marinade secret for unbelievably flavorful chicken!

The heart of this dish is the chicken. To ensure it’s bursting with authentic flavor, we will marinate the chicken in a blend of spicy gochujang and aromatic ginger and garlic. Using tender chicken thigh guarantees a juicy result even after frying. This marinade not only flavors the meat but also helps to tenderize it, creating the perfect base for our Korean BBQ chicken bao.

What You Need for the Chicken:

• 1.5 lbs boneless, skinless chicken thigh (for tender chicken thigh)
• 2 tbsp gochujang (Korean chili paste, for spicy gochujang flavor)
• 1 tbsp soy sauce
• 1 tbsp Mirin (rice wine)
• 1 tbsp sesame oil (toasted)
• 2 cloves garlic, minced (for aromatic flavor)
• 1 inch fresh ginger, grated (for aromatic kick)
• ½ tsp black pepper
• 1 egg
• ½ cup potato starch (for a crispy and crunchy coating)
• Oil for deep frying (high-smoke point, like canola or vegetable oil)

Steps to Prepare the Chicken:

1. Cut the chicken: Pat dry the chicken thigh pieces and cut into 1-inch bite-sized chunks.
2. Marinate the chicken: In a medium bowl, combine gochujang, soy sauce, Mirin, sesame oil, minced garlic, grated ginger, and black pepper. Add the chicken pieces and toss to ensure they are well marinated in the sauce. Cover and refrigerate for at least 30 minutes, or preferably 2-4 hours.
3. Prepare for frying: Just before frying, crack an egg into the marinated chicken and mix well. Then, add the potato starch and toss until each piece of chicken is fully coated.

Pro-Tip: Using chicken thigh vs breast is crucial for this recipe as it stays juicier and more tender during double-frying physics. Don’t skip the potato starch; it’s the secret to that classic crispy and crunchy texture often found in Korean fried chicken.

3. Crafting the Signature Sweet and Sticky Gochujang Glaze

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The soul of Korean style gochujang chicken bao is its iconic sweet and sticky glaze. This glistening sauce perfectly balances the savory heat of spicy gochujang with the sweetness of honey and the umami depth of soy sauce. The key is to reduce the sauce gently to achieve a thick consistency that clings beautifully to the crispy chicken. The combination of Gochujang + Honey is a classic pairing in Korean cuisine.

What You Need for the Gochujang Glaze:

• 3 tbsp gochujang (Korean chili paste, for the spicy gochujang base)
• 2 tbsp honey (for the sweet and sticky glaze)
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp brown sugar
• 1 clove garlic, minced
• 1 tsp grated fresh ginger
• 2 tbsp water
• 1 tsp cornstarch (to thicken and achieve glistening sauce)

Steps to Prepare the Glaze:

1. Combine ingredients: In a small saucepan, whisk together the gochujang, honey, soy sauce, rice vinegar, brown sugar, minced garlic, grated ginger, and water.
2. Thicken the sauce: In a separate small bowl, dissolve the cornstarch in 1 tablespoon of cold water to create a slurry.
3. Reduce the sauce: Heat the gochujang mixture over medium heat, bringing it to a gentle simmer. Stir in the cornstarch slurry. Continue to cook, stirring constantly, for 2-3 minutes until the sauce thickens and becomes a sweet and sticky glaze and glistening sauce.
4. Set aside: Remove from heat and set aside until the chicken is fried.

Pro-Tip: The Maillard reaction during sauce reduction enhances the flavor complexity of your sweet and sticky gochujang glaze. Don’t overheat the sauce too quickly, as it can burn the sugar and gochujang. A slow simmer ensures a perfectly emulsified sauce.

4. Achieving the Ultimate Crispy Double-Fried Korean Chicken

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The hallmark of exceptional Korean fried chicken is its unbelievably crispy and crunchy texture. The secret lies in the double fry technique. This method ensures the crispy homemade chicken is cooked through and juicy on the inside while creating a light, shatteringly crisp exterior that stays crunchy even after being tossed in the glaze. Mastering the correct frying temperature is crucial for golden brown perfection.

Tools Required:

• Heavy-bottomed pot or deep fryer
• Thermometer for accurate frying temperature
• Slotted spoon or spider strainer
• Wire rack set over a baking sheet (for draining)

Process:

1. Heat oil for first fry: Pour enough high-smoke point oil into your pot or deep fryer to submerge the chicken pieces. Heat the oil to 325°F (160°C).
2. First fry: Carefully add chicken pieces in batches, ensuring not to overcrowd the pot. Fry for 4-5 minutes until cooked through but not yet golden brown.
3. Rest the chicken: Remove the chicken with a slotted spoon and place on a wire rack to drain. This allows the internal temperature to equalize and prevents excess oil absorption.
4. Heat oil for second fry: Increase the oil temperature to 375°F (190°C) for the double fry.
5. Second fry for crispiness: Return the chicken to the hot oil and fry for another 2-3 minutes, or until golden brown and incredibly crispy and crunchy.
6. Drain: Remove the chicken from the oil and place it back on the wire rack to drain any excess oil.

Pro-Tip: The double-frying physics are essential for maximum crispy and crunchy texture. The first fry cooks the chicken, and the second, hotter fry drives out moisture from the crust, making it shatteringly crisp. Using a thermometer for precise frying temperature is crucial for pro-level results.

5. Steaming Your Homemade Bao Buns to Fluffy Perfection

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With the dough proofed, it’s time to create the freshly steamed buns. The process to steam the buns is what transforms the dough into light, pillowy clouds. A bamboo steamer is ideal for making traditional steamed buns as it absorbs excess condensation, but a metal steamer can also work. The key is consistent steam and giving the buns a final proof after shaping for the ultimate fluffy bao buns.

What You Need:

• Prepared bao bun dough (from Step 1)
• Rolling pin
• 2-inch round cookie cutter (optional, for even buns)
• Parchment paper squares (approx. 3×3 inches)
• Bamboo steamer or metal steamer basket
• Large pot or wok (if using a bamboo steamer)

Instructions for Steaming:

1. Shape the buns: Roll the dough into a long log (about 1.5 inches thick). Cut into 1-inch pieces. Roll each piece into an oval, then fold in half to create the classic bao shape. Place each shaped bun on a parchment paper square.
2. Second proof: Arrange the shaped buns in your bamboo steamer (or metal steamer basket), leaving space between each as they will expand. Cover the steamer and let them proof for another 20-30 minutes, or until visibly puffy.
3. Prepare steamer: Fill a large pot or wok with about 1-2 inches of water. Bring to a rolling boil.
4. Steam the buns: Place the steamer over the boiling water, ensuring the water does not touch the bottom of the steamer basket. Cover and steam the buns for 8-10 minutes over medium-high heat. Do not lift the lid during steaming.
5. Rest before opening: Once steaming is complete, turn off the heat but leave the steamer covered for another 5 minutes. This prevents the buns from deflating.
6. Remove: Carefully remove the soft and fluffy freshly steamed buns and keep warm until ready to assemble.

Pro-Tip: Proper steam pressure cooking is essential for fluffy bao buns. Avoid over-steaming, which can make them dense. If you don’t have a bamboo steamer, a metal steamer basket over a pot works, but ensure the lid is tight to prevent steam from escaping.

6. Assembling Your Korean Chicken Bao Buns: The Flavor Layers

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This is the final, most exciting step: assembly. To assemble the bao, you’ll bring together all the components you’ve worked hard to create. The warm, soft bun is the perfect vessel for the glazed, crispy chicken bao. Layering with crunchy pickled daikon, fresh scallions, and creamy sriracha mayo creates a perfect harmony of flavors and textures, turning these Korean chicken sliders into a true Asian street food delight.

What You Need:

• Steamed bao buns
• Crispy double-fried Korean chicken (tossed in glaze)
• Pickled daikon (store-bought or homemade)
• Fresh scallions, thinly sliced
• Toasted sesame seeds
• Sriracha mayo (optional, for an extra refreshing kick)
• Kimchi (optional, for additional flavor)

Steps for Assembling Your Bao Buns:

1. Glaze the chicken: In a large bowl, toss the crispy double-fried Korean chicken with the sweet and sticky gochujang glaze until each piece is thoroughly coated.
2. Prepare the buns: Gently open each steamed bao bun.
3. Layer the chicken: Place 2-3 pieces of glazed chicken inside each bun.
4. Add garnishes: Top generously with pickled daikon and fresh scallions.
5. Finish with condiments: Drizzle with sriracha mayo if desired, and garnish with seeds (toasted sesame seeds).
6. Serve immediately: Serve your Korean Chicken Bao Buns warm and enjoy!

Pro-Tip: The contrast between the spicy gochujang chicken and the zesty pickled daikon creates a perfect pH balance in pickles that brightens the entire dish, cutting through the richness. Don’t be shy with the fresh herbs – they add a vital aromatic infusion.

7. Serving Suggestions and Perfect Pairings for Your Bao Buns

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Now that you know how to make the perfect bao buns, you might be wondering what to serve with Korean chicken bao buns. While they are a satisfying meal on their own, serving them with traditional Korean side dishes (Banchan) can elevate the meal into a full-fledged feast. This makes them an excellent party food idea and a great example of exciting fusion food ideas.

What to Serve With Korean Chicken Bao Buns:

• Kimchi: The classic fermented cabbage adds a tangy, spicy, and probiotic kick that complements the richness of the chicken.
• Pickled Daikon & Carrots: Offer extra bowls of these zesty pickles for a refreshing crunch.
• Cucumber Salad: A simple, refreshing cucumber salad with a light soy-sesame dressing provides a cool contrast.
• Edamame: Steamed edamame sprinkled with sea salt makes for an easy and healthy side.
• Asian Slaw: A crunchy slaw with a creamy sesame dressing offers another layer of texture.

Perfect Drink Pairings:

1. Korean Soju or Makgeolli: For an authentic Korean experience, these traditional alcoholic beverages pair wonderfully.
2. Iced Green Tea or Barley Tea: Refreshing non-alcoholic options that cleanse the palate.
3. Sparkling Water with Lemon: A simple yet effective choice to cut through the richness of the fried chicken.

Pro-Tip: When hosting a gathering, prepare several Korean side dishes (Banchan) in advance. This makes the Korean Chicken Bao Buns an even more impressive and easy party food idea. Consider a simple Asian slaw for an extra textural element.

The Science Behind Your Perfectly Crafted Bao Buns & Crispy Chicken

Understanding the “why” behind the “how” can transform you from a recipe follower to a confident cook. The success of this recipe hinges on key scientific principles. From the yeast fermentation cycles that give the dough its airy structure to the double-frying physics that create an incredibly crisp crust, each step is rooted in culinary science. The Maillard reaction is responsible for the deep, savory flavor in both the fried chicken and the reduced sauce, while proper gluten development ensures the buns have the right chew. Even the umami profiles of ingredients like gochujang and soy sauce play a specific role in creating a balanced, satisfying taste. Recognizing these concepts will help you troubleshoot and perfect your technique for consistent, delicious results every time.

Troubleshooting Your Korean Chicken Bao Buns: Expert Solutions

Even with a great recipe, challenges can arise in the kitchen. This section offers solutions to common problems you might encounter while making your Korean Chicken Bao Buns. Whether you’re trying to avoid soggy buns or wondering how to fix flat bao, these kitchen-tested tips will help you achieve perfection.

• My bao buns are flat and dense, not fluffy.
  Solution: This is often a yeast issue. Ensure your yeast is fresh and properly activated (it should get foamy). Also, make sure you’re allowing the dough to rise in a warm, draft-free spot for both the first and second proof. Under-proofing is a common cause of dense buns.

• How do I fix dry chicken?
  Solution: Use chicken thigh vs breast, as its higher fat content keeps it juicy. Also, be careful not to overcook the chicken during the first fry. The initial fry is just to cook it through; the second fry is for crisping the exterior.

• Why did my buns get soggy after steaming?
  Solution: To avoid soggy buns, always rest the buns in the steamer with the heat off for 5 minutes after they’re done cooking. This gradual temperature change prevents them from deflating and becoming wet. Using a bamboo steamer also helps, as it absorbs excess moisture.

• How do I stop chicken from sticking to the pan?
  Solution: Ensure your oil is at the correct, stable frying temperature before adding the chicken. If the oil isn’t hot enough, the coating will absorb oil and stick. Also, avoid overcrowding the pot, as this lowers the oil temperature and causes pieces to stick together.

• What is a good substitute for gochujang?
  Solution: While nothing perfectly replicates its unique fermented flavor, you can create a less spicy version or alternative by mixing a tablespoon of Sriracha or another chili paste with a teaspoon of miso paste and a pinch of sugar.

Key Takeaways: Your Quick Guide to Korean Chicken Bao Buns

Mastering Korean Chicken Bao Buns is about nailing a few critical techniques. This summary recaps the most important points to ensure your homemade version is a spectacular success.

• Embrace the Double Fry for Ultimate Crispiness: Achieving truly crispy Korean chicken relies on the double-fry method. This is a chef-tested technique that guarantees a crunchy texture that holds up to the glaze.
• Yeast Proofing is Key to Fluffy Bao: Patience during the yeast fermentation cycles is non-negotiable for soft and fluffy bao buns. Ensure your yeast is active and the dough has doubled in size.
• Balance Flavors in the Gochujang Glaze: The sweet and sticky gochujang glaze is the star. Balancing its spicy gochujang flavor with honey, soy sauce, and rice vinegar is crucial for a harmonious taste.
• Don’t Forget the Zesty Counterpoints: Fresh garnishes like pickled daikon and scallions provide a vital refreshing kick that cuts through the richness, elevating the dish’s complex umami profiles.
• Attention to Detail Ensures Success: From accurate frying temperature to proper kneading, each step contributes to a restaurant quality at home experience.

FAQs About Korean Chicken Bao Buns

How to make Korean chicken bao buns?

Making Korean chicken bao buns involves preparing soft and fluffy bao dough, marinating and double-frying chicken for ultimate crispiness, and tossing it in a sweet and sticky gochujang glaze. Finally, you steam the buns and assemble them with the glazed chicken and fresh garnishes like pickled daikon and scallions for an authentic Korean street food experience at home.

What is in a Korean bao bun?

A Korean bao bun typically features a soft, steamed bun stuffed with crispy Korean fried chicken that has been glazed in a sweet and spicy gochujang sauce. Common toppings include pickled daikon or cucumber, fresh scallions, sesame seeds, and often a drizzle of Sriracha mayo or Kewpie mayonnaise for added creaminess and tang.

Are bao buns Chinese or Korean?

Bao buns (or baozi) are traditionally Chinese in origin. However, the dish known as Korean chicken bao buns is a popular fusion creation where this classic Chinese bun is filled with uniquely prepared Korean fried chicken, creating a modern Asian street food favorite that showcases authentic Korean techniques and flavors.

How do you steam bao buns without a steamer?

You can steam buns by placing a metal colander or heatproof rack inside a large pot with a tight-fitting lid. Add about an inch of boiling water, ensuring it doesn’t touch the colander. Place the buns on parchment paper inside the colander, cover the pot, and steam as directed.

What to serve with Korean chicken bao buns?

Korean chicken bao buns pair wonderfully with a variety of refreshing side dishes (Banchan). Popular options include spicy kimchi, zesty pickled daikon, a simple cucumber salad, or steamed edamame. These sides complement the rich, savory flavor of the chicken and make for a complete meal or a fantastic party food spread.

Can you freeze bao buns?

Yes, you can freeze bao buns after they have been steamed and fully cooled. Wrap them individually in plastic wrap and store them in an airtight freezer bag for up to two months. Reheat them by steaming directly from frozen for 5-7 minutes until they are soft and fluffy again.

How to get crispy Korean fried chicken?

The secret to exceptionally crispy Korean fried chicken is the double-fry technique and using potato starch in the coating. The first fry cooks the chicken through at a lower temperature, while the second, hotter fry drives out moisture from the crust, making it golden brown and incredibly crunchy.

Is Korean chicken bao spicy?

The spice level comes from the gochujang in the glaze and can be easily adjusted. Gochujang has a moderate, savory heat. For a milder flavor, you can reduce the amount of gochujang used. For more heat, add a pinch of Korean chili flakes (gochugaru) to the sauce.

What sauce goes on bao buns?

The primary sauce is the sweet and sticky gochujang glaze that coats the fried chicken. Many people also add a creamy sauce inside the bun for extra flavor and texture. Sriracha mayo is a popular choice for a spicy kick, while Japanese Kewpie mayonnaise offers a rich, tangy alternative.

How many calories in a Korean chicken bao bun?

The calorie count can vary widely, typically ranging from 250 to 400 calories per bun. This depends on the size of the bun, the amount of chicken, the richness of the glaze, and the quantity of toppings used. For precise nutrition facts, it’s best to calculate based on your specific ingredients.

Final Thoughts

You’ve now journeyed through every critical step needed to create spectacular Korean Chicken Bao Buns from scratch. By understanding the techniques behind the soft and fluffy bao buns and the science of the crispy and crunchy double-fried chicken, you are equipped to achieve restaurant quality at home. This recipe is more than just a set of instructions; it’s a guide to mastering a dish that perfectly balances sweet, spicy, and savory flavors.

The real magic happens when you bring all the elements together: the pillowy bun, the crunchy glazed chicken, and the fresh, zesty garnishes. We’ve provided the chef-tested recipe and expert guide tips to ensure your success. Now it’s your turn to bring this incredible Asian street food experience to your own kitchen.

What’s been your experience with making bao buns at home? Which part of this recipe are you most excited to try first? Share your thoughts and questions below

Last update on 2026-02-21 at 17:40 / Affiliate links / Images from Amazon Product Advertising API