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Korean Chicken Buns

Korean Chicken Buns

Make irresistible Korean Chicken Bao at home! Soft steamed buns, crispy fried chicken, & a sweet-spicy gochujang sauce. Easy recipe for a crowd-pleasing meal.
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Prep Time 1 hour
Cook Time 45 minutes
Rising/Resting Time 2 hours 30 minutes
Total Time 4 hours 15 minutes
Servings: 4 people
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 450 g plain all-purpose flour
  • 2 tbsp caster sugar
  • 1 tsp salt
  • 2 tsp instant dried yeast
  • 3 tbsp whole milk
  • 210 ml warm water
  • 3 tbsp unsalted butter very soft
  • 1 tbsp olive oil for brushing
  • 4 pieces chicken breasts sliced into bite-sized chunks
  • 240 ml buttermilk
  • 1 tsp salt
  • 1 tsp white pepper
  • 1 tsp garlic salt
  • 180 g plain all-purpose flour
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 tsp garlic salt
  • 1 tsp celery salt
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 1 tsp baking powder
  • 1 tsp chili flakes
  • 2 tbsp gochujang paste
  • 2 tbsp honey
  • 4 tbsp brown sugar
  • 4 tbsp soy sauce
  • 2 cloves garlic peeled and minced
  • 2 tsp minced ginger
  • 1 tbsp vegetable oil
  • 1 tbsp sesame oil
  • 1 small red onion thinly sliced
  • 1 piece cucumber chopped into small pieces
  • 1 small bunch fresh coriander roughly chopped
  • 2 tsp black and white sesame seeds

Equipment

  • Large mixing bowls
  • Stand mixer with dough hook (optional)
  • Rolling pin
  • Bamboo steamer or metal steamer basket
  • Large, heavy Dutch oven or deep fryer

Method
 

  1. In a bowl, whisk together flour, sugar, salt, and yeast.
  2. In a jug, combine warm water, milk, and soft butter, then pour into dry ingredients and mix to form dough.
  3. Knead dough on a floured surface for 10 minutes until smooth, then let rise until doubled in size, about 90 minutes.
  4. Punch down the dough, divide into 20 pieces, shape into ovals, brush with olive oil, and let rise again for an hour.
  5. Steam buns in batches over boiling water for 10 minutes until soft.
  6. In a bowl, combine chicken chunks with buttermilk, salt, white pepper, and garlic salt, and marinate for at least 30 minutes.
  7. Prepare the crispy coating by mixing flour and seasonings in another bowl.
  8. Heat oil to 350°F (175°C), dredge marinated chicken in the flour mixture, then fry in batches for 3-5 minutes until golden brown.
  9. Combine the sauce ingredients in a saucepan and simmer for 5 minutes until thickened.
  10. Assemble the bao by placing chicken in the buns, drizzling with sauce, and topping with onion, cucumber, and cilantro.

Nutrition

Calories: 500kcalCarbohydrates: 60gProtein: 25gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 800mgPotassium: 800mgFiber: 2gSugar: 15gVitamin A: 2IUVitamin C: 5mgCalcium: 6mgIron: 15mg

Notes

Patience is key for dough rising. Ensure a warm, draft-free area for optimal results.
Use a thermometer to monitor oil temperature while frying to maintain crispiness.
Prepare toppings in advance for a quick assembly process.
The sweetness and spiciness of gochujang can be adjusted according to your taste preferences.
Tried this recipe?Let us know how it was!