Korean Chicken Bao – Restaurant Style
Summary
- Indulge in these restaurant-style Korean Chicken Bao buns, featuring soft, fluffy steamed buns filled with crispy, spicy Korean fried chicken. Garnished with fresh cucumber, red onion, and spring onion, this dish offers a delightful burst of Korean flavors.
All Ingredients - For the Bao Buns Dough
- All-purpose flour 500 g
- Instant yeast 7 g
- Sugar 40 g
- Baking powder 1 tsp
- Salt 1/2 tsp
- Oil 3 tbsp
- Warm milk 1 cup
- Warm water As required
All Ingredients - For Korean Chicken Stuffing
- Boneless chicken (thighs and breast mix), cut into cubes 500 g
- Garlic powder 1 tsp
- Chicken powder 1/2 tsp
- Ginger powder 1/2 tsp
- Black pepper 1/2 tsp
- Salt 1/2 tsp
- Egg 1 large
- Cornflour 5 tbsp
- All-purpose flour 3 tbsp
- Oil For deep frying
All Ingredients - For Korean Sauce
- Butter 2 cubes (approx. 28g)
- Garlic, finely chopped 1 tbsp
- Gochujang (Korean chili paste) 1 tbsp
- Gochugaru (Korean chili flakes) 1/2 tbsp
- Tomato ketchup 2 tbsp
- Light soy sauce 1 tbsp
- Brown sugar 1 tbsp
- Honey 1/2 tbsp
- White vinegar 1/2 tbsp
- Sesame oil 1 tsp
All Ingredients - For Garnish
- White sesame seeds 1 tbsp
- Red onion, finely chopped As needed
- Cucumber, finely chopped As needed
- Spring onion greens, chopped As needed
Tools You'll Need
- Pan
- Pot
- Mixing bowl
- Bowl
- Rolling pin
- Parchment paper
Don't have an ingredient? Try these swaps
No All-purpose flour?
- White whole wheat flour (1:1)
- 1 cup minus 2 tbsp + 2 tbsp cornstarch (cake flour swap)
No Baking powder?
- 1/4 tsp baking soda + 1/2 tsp cream of tartar (per 1 tsp)
- 1/4 tsp baking soda + 1/2 cup buttermilk (replace some liquid)
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
No Egg?
- 1 tbsp ground flax + 3 tbsp water (rest 5 min) — Per egg, best in baking.
- 1/4 cup unsweetened applesauce — Per egg, in sweet baked goods.
- 1/4 cup silken tofu, blended — Per egg.
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Soy sauce?
- Tamari (1:1) — Gluten-free option.
- Coconut aminos (1:1, milder & sweeter)
- Worcestershire sauce + a pinch of salt
No Brown sugar?
- 1 cup white sugar + 1 tbsp molasses
- Coconut sugar (1:1)
No Honey?
- Maple syrup (1:1)
- 1 1/4 cup sugar + 1/4 cup water (per 1 cup honey)
No Vinegar (white)?
- Lemon or lime juice (1:1)
- Apple cider vinegar (1:1)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare the Bao Buns Dough
In a large bowl, combine 500g all-purpose flour, 7g instant yeast, 40g sugar, 1 tsp baking powder, and 1/2 tsp salt. Add 3 tbsp oil and 1 cup warm milk. Gradually add warm water as required and mix to form a dough. the dough for until it becomes smooth and elastic.
Step 2: Proof the Dough
Lightly grease a clean bowl with oil. Place the dough in the bowl, turn it once to coat with oil, then cover with cling film or a lid. Let it proof in a warm place for , or until it doubles in size.
Step 3: Marinate the Chicken
Cut 500g boneless chicken (thighs and breast mix) into small cubes. In a bowl, add the chicken, 1 tsp garlic powder, 1/2 tsp chicken powder, 1/2 tsp ginger powder, 1/2 tsp black pepper, 1/2 tsp salt, and 1 egg. Mix well to coat the chicken evenly. for at least .
Step 4: Coat the Chicken
After marination, add 5 tbsp cornflour and 3 tbsp all-purpose flour to the chicken. Gently mix with light hands until the chicken pieces are lightly coated with the flour mixture. Avoid overmixing.
Step 5: First Fry the Chicken
Heat oil for deep frying in a pan. Once the oil is hot, carefully add the coated chicken pieces one by one. Fry for until lightly golden and cooked through. Remove the chicken from the oil and set aside.
Step 6: Second Fry for Crispy Chicken
After , return the fried chicken pieces to the hot oil for a second fry. Fry for a few seconds, stirring constantly, until they turn extra crispy and golden brown. Remove from oil and drain excess oil.
Step 7: Toast Sesame Seeds
In a separate dry pan, add 1 tbsp white sesame seeds. on medium flame, stirring continuously, until they start to crackle and turn lightly golden. Set aside.
Step 8: Prepare the Korean Sauce
In a clean pan, melt 2 cubes of butter. Add 1 tbsp finely chopped garlic and for a few seconds until fragrant. Turn off the flame. Add 1 tbsp Gochujang, 1/2 tbsp Gochugaru, 2 tbsp tomato ketchup, 1 tbsp light soy sauce, 1 tbsp brown sugar, 1/2 tbsp honey, 1/2 tbsp white vinegar, and 1 tsp sesame oil. Mix all ingredients well. Turn on the flame and bring the sauce to a boil, stirring until it thickens slightly.
Step 9: Coat Chicken with Sauce
Once the sauce boils, add the double-fried crispy chicken pieces to the pan. Toss well to ensure all chicken pieces are thoroughly coated with the Korean sauce. Garnish with white sesame seeds.
Step 10: Shape the Bao Buns
Punch down the proofed dough to release air. Transfer it to a clean surface and divide it into 4 equal parts. Take one part and roll it into a smooth ball. Using a rolling pin, flatten the ball into an oval shape, about 1/2 inch thick.
Step 11: Fold and Proof Bao Buns
Using a biscuit cutter, cut out circles from the rolled dough. Place each circle on a small square of baking paper. Brush a thin layer of oil on one half of the dough circle, then fold it in half to create the classic bao bun shape. Gently press down. Let the shaped bao buns proof for another .
Step 12: Steam the Bao Buns
In a large pot, add water and place a rack or stand. Bring the water to a boil. Place a plate on the stand and carefully arrange the proofed bao buns (with their baking paper) on the plate. Cover the pot with a lid and for . Do not open the lid during . Once , remove the bao buns.
Step 13: Assemble and Serve
Once the bao buns are slightly cooled, gently open them up. Fill each bao bun with a generous amount of the Korean fried chicken. Garnish with chopped red onion, chopped cucumber, and chopped spring onion greens. Serve immediately and enjoy your delicious Korean Chicken Bao!
Pro Tips
• Ensure the warm milk and water are not too hot, as this can kill the yeast.
• Do not overmix the chicken after adding the cornflour and all-purpose flour; just coat it lightly for a crispy texture.
• Double-frying the chicken ensures maximum crispiness.
• Do not open the steamer lid during the 8-10 minutes of steaming to allow the bao buns to rise properly.
Variations
• For a vegetarian option, substitute chicken with crispy fried tofu or mushrooms.
• Adjust the spice level of the sauce by increasing or decreasing Gochugaru.
• Add a touch of sriracha or other hot sauce for extra heat.
• Serve with pickled daikon or kimchi for added tanginess.
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