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.

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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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.

Notes

Make the bao buns ahead and freeze for quick assembly later.

Use store-bought frozen bao buns for convenience.

Swap chicken with tofu or mushrooms for a vegetarian version.

Reduce gochujang or substitute with ketchup for a milder sauce.

Reheat chicken in the oven or air fryer to maintain crispiness.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Steaming, Frying
Cuisine: Asian Fusion

Nutrition

Serving Size: 1 bao bun
Calories: 350–420
Sugar: 6g
Sodium: 550mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 16g
Cholesterol: 55mg