Name: Korean‑Style Chicken Bao Buns
Prep time: 20 min
Cook time: 25 min
Total time: 2 h
Cuisine: Asian Fusion
Ingredients: 2 cups (≈ 250 g) all-purpose flour; 2 tbsp sugar; 1 tsp instant dry yeast; ½ tsp baking powder; Pinch of salt; 2 tbsp vegetable oil; ¾ cup (≈ 180 ml) warm milk or water; 500 g boneless chicken thighs or breasts, cut into bite-size pieces; ½ cup (≈ 60 g) cornstarch; ½ cup (≈ 60 g) all-purpose flour; 1 tsp salt; ½ tsp black pepper; ½ tsp garlic powder; 1 egg; ½ cup (≈ 120 ml) cold water; Oil for deep frying; 3 tbsp gochujang (Korean chili paste); 2 tbsp soy sauce; 2 tbsp honey or brown sugar; 1 tbsp rice vinegar; 2 garlic cloves, minced; 1 tsp sesame oil; 1 tbsp water; Toasted sesame seeds (optional garnish); 1 small cucumber, julienned; 1 small carrot, julienned; Fresh cilantro or spring onions (optional garnish)

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Soft, pillowy bao buns stuffed with crispy, golden-fried chicken tossed in a sticky, spicy-sweet gochujang glaze — this Korean‑Style Chicken Bao Buns recipe brings together the best of Korean fried chicken and Chinese bao for a flavor-packed fusion experience. Every bite delivers a delightful contrast of textures and bold, umami-rich taste.

Korean‑Style Chicken Bao Buns

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Bao Buns (makes ~12–14 buns):

2 cups (≈ 250 g) all-purpose flour

2 tablespoon sugar

1 teaspoon instant dry yeast

½ teaspoon baking powder

pinch of salt

2 tablespoon vegetable oil

¾ cup (≈ 180 ml) warm milk or water

For the Chicken:

500 g boneless chicken thighs or breasts, cut into bite-size pieces

½ cup (≈ 60 g) cornstarch

½ cup (≈ 60 g) all-purpose flour

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder

1 egg

½ cup (≈ 120 ml) cold water

oil for deep frying

For the Korean Sauce:

3 tablespoon gochujang (Korean chili paste)

2 tablespoon soy sauce

2 tablespoon honey (or brown sugar)

1 tablespoon rice vinegar

2 garlic cloves, minced

1 teaspoon sesame oil

1 tablespoon water

Optional Garnish & Fillings:

toasted sesame seeds

1 small cucumber, julienned

1 small carrot, julienned

fresh cilantro or spring onions

Directions

Make the bao buns:

I start by mixing the dry ingredients — flour, sugar, yeast, baking powder, and a pinch of salt. I add warm milk (or water) and vegetable oil, mixing until a dough forms. After kneading it for 8–10 minutes until smooth and elastic, I let it rise for about 1 to 1.5 hours until doubled in size. I punch it down, divide into 12–14 pieces, and roll each into an oval. After brushing lightly with oil and folding, I rest them for 30 minutes. Then I steam them for 8–10 minutes until soft and fluffy.

Prepare the chicken:

I cut the chicken into bite-size chunks. I whisk an egg with cold water in one bowl and combine cornstarch, flour, and seasonings in another. I dip the chicken in the wet mixture first, then dredge it in the dry coating. I fry the pieces in hot oil at 170 °C (340 °F) for 5–6 minutes until golden and crispy. For even more crunch, I sometimes double-fry them for another 2–3 minutes at 180 °C (350 °F).

Make the Korean sauce:

In a small saucepan, I sauté garlic in sesame oil until fragrant. Then I stir in gochujang, soy sauce, honey, rice vinegar, and water, letting it simmer for a few minutes until thickened and sticky. I toss the crispy chicken in this sauce until every piece is fully coated.

Assemble the bao buns:

I gently open each steamed bun and layer in julienned cucumber and carrot. I add a few pieces of the glazed chicken and top with sesame seeds and fresh herbs. I like to serve them immediately while the buns are warm and the chicken is crispy.

Servings and timing

Servings: Makes about 12–14 buns (6–7 servings)

Prep Time: 20 minutes

Cooking Time: 25 minutes (plus rising/steaming time)

Total Time: Around 2 hours (including dough rise)

Calories: Approximately 350–420 kcal per bun (varies by filling and sauce)

Variations

Swap the protein: I sometimes use crispy tofu or mushrooms for a vegetarian version.

Make it milder: I reduce the gochujang or replace some with ketchup for a less spicy sauce.

Add crunch: A handful of pickled radish or kimchi gives an extra pop of flavor.

Try a store-bought shortcut: When short on time, I use frozen bao buns and focus on making the chicken fresh.

Fusion twist: I’ve even tried filling these with Korean BBQ beef or pulled pork — it works beautifully.

Storage/Reheating

If I have leftovers, I store the steamed buns separately from the chicken in airtight containers. The buns keep well in the fridge for up to 3 days or in the freezer for 1 month. I re-steam or microwave them wrapped in a damp paper towel to keep them soft. The chicken can be stored in the fridge for 2–3 days. I reheat it in an oven or air fryer to bring back the crispiness — never the microwave, as it turns soggy.

FAQs

Can I make the bao buns ahead of time?

Yes, I often make the bao buns in advance and freeze them once steamed. I just reheat them by steaming again before serving.

What if I don’t have gochujang?

If I’m out of gochujang, I mix some chili paste or sriracha with a bit of miso or tomato paste to mimic the flavor. It won’t be the same, but still delicious.

Can I use store-bought bao buns?

Absolutely. I’ve used frozen bao buns from the Asian grocery store when I’m short on time. Just steam them according to the package instructions.

Is this recipe very spicy?

The gochujang glaze is spicy-sweet, but I can control the heat by reducing the amount of gochujang or adding more honey.

Can I bake the chicken instead of frying?

Baking works, though the chicken won’t be quite as crispy. I bake it at 220°C (425°F) on a wire rack until golden, flipping halfway through.

Conclusion

These Korean-style chicken bao buns are one of my favorite fusion recipes to make — fluffy, crispy, spicy, and fresh all in one bite. I love how customizable they are, whether I’m craving heat, crunch, or something a little more mellow. They’re perfect for parties, weekend dinners, or anytime I want something fun and satisfying.

📖 Recipe:

Korean‑Style Chicken Bao Buns

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Author: Cheryl
Total Time: 2 hours
Yield: 12–14 bao buns (6–7 servings)
Diet: Halal

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Description

Soft and fluffy bao buns filled with crispy Korean-style fried chicken coated in a sticky gochujang glaze, topped with fresh veggies and herbs. This fusion recipe combines the bold flavors of Korean cuisine with the delicate texture of Chinese steamed buns for a street-food-inspired dish you can make at home.

Instructions

In a large bowl, mix flour, sugar, yeast, baking powder, and salt. Add warm milk or water and vegetable oil, then mix until a dough forms.
Knead the dough for 8–10 minutes until smooth and elastic. Cover and let it rise in a warm place for 1 to 1.5 hours or until doubled in size.
Punch down the dough, divide into 12–14 pieces, and roll each into an oval shape. Brush lightly with oil, fold in half, and rest for 30 minutes.
Steam the buns for 8–10 minutes until soft and fluffy, then remove from heat and keep warm.
Cut chicken into bite-size pieces. In one bowl, whisk egg and cold water. In another bowl, combine cornstarch, flour, salt, pepper, and garlic powder.
Dip chicken pieces into the egg mixture, then coat in the flour mixture.
Heat oil to 170°C (340°F) and fry chicken for 5–6 minutes until golden and crispy. Optional: Double-fry at 180°C (350°F) for an extra 2–3 minutes.
In a small saucepan, sauté minced garlic in sesame oil until fragrant. Add gochujang, soy sauce, honey, rice vinegar, and water. Simmer until thickened and sticky.
Toss the fried chicken in the sauce until evenly coated.
Gently open each steamed bao bun. Add cucumber and carrot, then top with glazed chicken. Garnish with sesame seeds and herbs. Serve immediately.