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Effortless Korean Chicken Bao

Featured in: Hearty Meals for Every Table

Sink your teeth into Effortless Korean Chicken Bao, where soft and chewy buns meet crunchy chicken finished in a mix of sweet, zippy Korean sauce. The chicken gets a buttermilk soak, a flour coat, and a hot oil bath until golden and crispy. Bao dough gets kneaded, takes a quick nap, and steams up nice and puffy. Pile on the sauced chicken, fresh cukes, onions, and cilantro, and you’re set. Both chicken and buns can be made early so party day is smooth sailing.
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By Rosa Rosa
Updated on Thu, 03 Jul 2025 15:05:55 GMT
A bowl piled with chicken, fresh veggies, and herbs. Pin it
A bowl piled with chicken, fresh veggies, and herbs. | letscookiteasy.com

Fluffy, soft mini bao buns stuffed with crunchy Korean-style chicken are a total stunner for any get-together. You get tender pillows of steamed bread hugging golden, crispy chicken, all drenched in a sticky-sweet and spicy gochujang coating. Every mouthful packs a serious punch, and the contrast between the gentle bao and bold, flavorful chicken just keeps you coming back for more.

I gave these a shot after a trip to Seoul, where street vendors changed my mind about bao forever. My first tries? Total fails—too tough, not steamed right, you name it. But plenty of trial and error (and several dough disasters) later, I finally figured out how to get that dreamy, fluffy texture that makes these buns unbelievable.

Delicious Bao Essentials

  • Butter: Gives the buns a rich flavor and makes them extra tender
  • Warm milk and water: Kicks the yeast into action and gives the dough a boost of moisture
  • Salt: Brings out all the flavors and keeps the yeast in check
  • Sugar: Feeds the yeast and just slightly sweetens things up for balance
  • Active dry yeast: Makes the dough rise and adds that airy lift—just make sure it's fresh
  • All-purpose flour: Holds it all together and keeps the bao structure super light

Making Your Bao

Steaming Method:
Lay out your buns on parchment pieces, pop them in a steamer basket keeping them a bit apart, cover, and let them rise again for another hour till they look puffy. Boil water hard underneath, steam them for ten minutes, then pull them out right away so they stay nice and soft.
Shaping Technique:
Gently squish down the risen dough to deflate, split it into twenty pieces, and roll each into a smooth ball. Flatten, then roll them into ovals about three inches long. Brush a little sesame oil on top, fold over a chopstick in the middle to leave a small opening for filling.
Kneading Process:
Knead the dough really well for about ten minutes, pushing it back and forth until it's smooth and a bit springy but not sticking to your hands. Drop it in a bowl brushed with oil, cover with a damp towel, and leave it in a warm spot to double in size, around ninety minutes.
Dough Creation:
Mix two cups flour, a tablespoon of sugar, half a teaspoon salt, and one teaspoon yeast in a big bowl. Warm up three-quarters cup milk with a quarter cup water and melt two tablespoons butter into it. Pour this mix into your dry stuff, stir until it comes together and starts to look doughy, then move to a floured surface.
A bowl of food with a spoon in it. Pin it
A bowl of food with a spoon in it. | letscookiteasy.com

I actually like playing around with this bao dough because it's so forgiving compared to most breads. My grandma always had me poke the dough with a finger—if the dent fills in halfway, it's ready to roll. Seriously, that simple trick saved so many batches and gets it perfect every time.

Chicken How-To

Gochujang Sauce:
Turn up the flavor by simmering together gochujang paste, soy sauce, honey, brown sugar, sesame oil, grated ginger, minced garlic, and a splash of rice vinegar. Let it bubble until thick and shiny, so it’ll cling to the chicken and hit that sweet-spicy-tangy note. Once the chicken is fried, toss it in this tasty sauce right before tucking it into the bao.
Crispy Coating:
After marinating, dunk those chicken chunks in a blend of flour, cornstarch, baking powder, a bit of salt, garlic and onion powders, and white pepper. Fry them in hot oil (350°F is just right) till they're crunchy and golden—usually about four minutes, batch by batch.
Marination Process:
Start your Korean chicken by chopping up boneless thighs, then soaking them in buttermilk loaded with garlic salt, white pepper, and a dash of plain salt. Let this soak for at least an hour, though overnight in the fridge works even better. The buttermilk’s tang does wonders for keeping your chicken tender after frying.

Tasty Sides

Pair these bao buns with fresh extras to take them up a notch. Layer in crisp cucumber slices for a cooling vibe against the spicy chicken. Quick-pickled red onions add a juicy crunch and pop of color. A shower of fresh cilantro gives bright, herbal notes, and a sprinkle of sesame seeds brings an earthy, nutty finish. Want more texture? Toss in thin radishes or shredded carrots, too.

Fun Twists

Shake things up to suit your diet or mood. Swap the chicken for crunchy tofu or tempeh and use the same marinade and coating steps. If you need less heat, just use less gochujang or stir in more honey for a sweeter kick. For a different herb flavor, try Thai basil or mint instead of cilantro—it totally changes things up.

Keep It Soft

Want fresh buns for days? Tuck unshaped bao dough in the fridge for up to a day and let it warm up before you work with it. If you’ve already steamed the plain buns, freeze them (with parchment in between layers). They'll keep up to three months. Steam them from frozen for about five minutes—they come out soft like day one!

A plate of food with vegetables and meat. Pin it
A plate of food with vegetables and meat. | letscookiteasy.com

These Korean chicken bao buns hit that magical mix of texture and flavor that makes Asian fusion cooking so exciting. Every time I've served them at get-togethers, they're snatched up fast—folks even hang out in the kitchen hoping for seconds. They do take some work, but seeing the smiles (and empty plates) make it so worth your time.

Frequently Asked Questions

→ Will Effortless Korean Chicken Bao work if I prep in advance?
Totally! Pop the buns in the fridge for two days or freeze them. Cook the chicken the night before and warm it up in the oven at 380°F for about 10–15 minutes. Hold back on the sauce till you're about to eat.
→ What's the easiest way to warm up leftover buns?
Leftover buns from the fridge? Nuke them for 15–20 seconds or steam for 4–5 minutes. Got frozen ones? Just steam them straight from the freezer for 5–6 minutes.
→ Is it possible to bake the chicken and skip frying?
For sure! Make baked chicken tenders your favorite way, then toss with spicy gochujang sauce after they're cooked.
→ What exactly is gochujang anyway?
Gochujang is a thick, red Korean paste that’s sweet, spicy, and kinda funky because it’s fermented. It’s a must-have in Korean food and you’ll spot it at many big grocery stores or Asian markets.
→ About how many buns can I make with this?
This batch makes 20 Effortless Korean Chicken Bao. Awesome for a group hangout or party.

Effortless Korean Chicken Bao

Cloud-like steamed buns packed with crispy Korean chicken, finished off with loads of fresh herbs and veggies. Always a hit with friends!

Prep Time
60 Minutes
Cook Time
30 Minutes
Total Time
90 Minutes
By Rosa: Rosa

Category: Main Courses

Difficulty: Intermediate

Cuisine: Asian

Yield: 20 Servings (20 buns)

Dietary: ~

Ingredients

→ Bao Buns

01 3 tbsp softened unsalted butter
02 1/2 tsp salt
03 450g plain flour (also called all-purpose flour)
04 2 tbsp caster sugar
05 2 tsp instant dry yeast (7g packet)
06 210ml warm water
07 3 tbsp whole milk
08 1 tbsp olive oil for brushing

→ Chicken and Marinade

09 1/4 tsp garlic salt
10 4 chicken breasts, cut into small chunks
11 1/2 tsp salt
12 240ml buttermilk (1 cup)
13 1/4 tsp ground white pepper

→ Crispy Coating

14 1/2 tsp garlic salt
15 180g plain flour (also called all-purpose flour)
16 1 tsp salt
17 1 tsp ground paprika
18 1 tsp ground black pepper
19 1/2 tsp celery salt
20 1 tsp chili flakes
21 1 tsp dried thyme
22 1 tsp baking powder
23 A deep frying oil like vegetable oil (minimum 1 liter)

→ Korean Sauce

24 4 tbsp dark brown sugar
25 2 tbsp honey
26 2 tsp grated ginger
27 4 tbsp soy sauce
28 2 tbsp gochujang (fermented chili paste)
29 2 garlic cloves, minced
30 1 tbsp sesame oil
31 1 tbsp cooking oil (e.g., vegetable oil)

→ To Serve

32 Chopped small bunch of fresh coriander leaves (cilantro)
33 1/4 cucumber, diced
34 Thinly sliced small red onion
35 2 tsp mixed sesame seeds (black & white)

Instructions

Step 01

In a bowl, combine the yeast, white sugar, flour, and salt. Pour the warm water, milk, and softened butter into a jug and stir until the butter melts. Gradually mix this liquid into the dry ingredients with your spoon before kneading by hand or running a dough hook in a mixer for about 10 minutes. Put the dough in an oiled bowl, cover it up, and wait 1.5 to 2 hours until it’s doubled in size.

Step 02

As the dough rises, toss the chicken chunks into a bowl with the buttermilk, white pepper, garlic salt, and regular salt. Mix all those seasonings through, cover the bowl, and pop it into the fridge to chill for a minimum of an hour.

Step 03

Once your dough has risen nicely, roll and knead it again. Split the dough into twenty equal chunks. Shape them into ovals (roughly 6cm by 9cm) on parchment paper. Lightly coat one side with olive oil, fold using a chopstick for space, and remove the chopstick. Leave them on their parchment, covered, to rise for another hour.

Step 04

Warm your frying oil in a heavy pan or deep fryer. Set your oven to keep at a low heat (to hold fried chicken warm after cooking). Take a roomy bowl, blend all your crispy coating ingredients thoroughly, and set it aside.

Step 05

Take the marinated chicken out of your fridge. Let the excess buttermilk drip off every piece, then roll the chunks in the crisp-flour mixture. Fry a handful at a time (about 10-12 pieces) for 3–5 minutes, so crispy outside, cooked-through inside. Put each batch in the warm oven as you finish the others.

Step 06

Fill a steamer pan with boiling water. Place buns, still on their parchment sheets, into the steamer in small groups. Let them steam for around 10 minutes, then set them aside on a plate to stay warm.

Step 07

Take a saucepan, toss in sesame oil, vegetable oil, gochujang, honey, soy sauce, minced garlic and ginger, plus the brown sugar. Let this heat up until it boils and then turn it down to bubble for 5 minutes until it thickens.

Step 08

Coat the fried chicken in your sticky, hot sauce. Open the buns and stuff them with the saucy chicken. Sprinkle over the sliced onion, diced cucumber, coriander leaves, and sesame seeds just before serving.

Notes

  1. These soft, steamy buns packed with crunchy Korean chicken will wow your guests at gatherings.
  2. Both the buns and chicken can be prepared in advance and paired together when ready to serve.
  3. Leftover buns freeze great—steam them straight from frozen for about 5-6 minutes to warm up.

Tools You'll Need

  • Steamer or steamer insert
  • Heavy-bottomed frying pan or deep fryer
  • Rolling pin for dough
  • Mixing bowls of various sizes
  • Parchment paper for steaming

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes gluten (wheat flour)
  • Has dairy (includes butter, milk, and buttermilk)
  • Soy present (soy sauce)
  • Contains sesame (from sesame oil and seeds)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 289
  • Total Fat: 11 g
  • Total Carbohydrate: 32 g
  • Protein: 14 g