Korean Chicken Steamed Bao Buns Recipe

Let me tell you, this Korean Chicken Steamed Bao Buns Recipe is one of those dishes that instantly feels like a party in your mouth. The soft, pillowy buns paired with juicy, spicy chicken create a perfect balance of textures and flavors that’s just so darn satisfying. Whether you’re whipping these up for a casual weekend dinner or impressing friends at your next gathering, they always steal the show.

What I really love about this Korean Chicken Steamed Bao Buns Recipe is how approachable it is without sacrificing any of the authentic vibes. Plus, once you get the hang of making the bao dough and that luscious chicken filling, you’ll want to make it again and again. Trust me, these buns are seriously worth the effort—and your kitchen will smell incredible.

Ingredients You’ll Need

Each ingredient in this Korean Chicken Steamed Bao Buns Recipe plays a crucial role to build a deliciously balanced bite. From the basics for the fluffy buns to the bold Korean-inspired chicken seasoning, everything works together in harmony. When shopping, fresh chicken thighs and good-quality gochujang paste are worth hunting down for maximum flavor.

• Plain flour: Use plain or all-purpose flour for a tender dough that’s not too dense.
• Baking powder: Gives the buns extra lift and fluffiness alongside the yeast.
• Instant yeast: This gets the dough nicely risen; make sure it’s fresh for the best results.
• Salt: Enhances both the dough and chicken seasoning—don’t skip it.
• Neutral oil: Something like vegetable or canola oil keeps the dough soft without a strong taste.
• Lukewarm water: About 180g to help activate the yeast and bind everything smoothly.
• Boneless, skinless chicken thighs: I recommend thighs for juicy, tender meat—leftovers work perfectly here too.
• Olive oil: For cooking the chicken and adding richness.
• Sesame oil: Infuses the chicken with a nutty, toasty note.
• Garlic cloves: Freshly crushed for vibrant flavor.
• Grated ginger or paste: Adds that zesty, warming bite you expect in Korean dishes.
• Gochujang paste: The star of the show for spicy, fermented depth—don’t substitute with other chili pastes.
• Soy sauce: Brings saltiness and umami to the marinade.
• Rice vinegar: Balances richness with a subtle tang.
• Honey or sweet chili jam: Adds a touch of sweetness to counteract the heat and vinegar.
• Chilli oil: For drizzling on top and bringing extra heat if you like.
• Toasted sesame seeds: Adds crunch and nuttiness.
• Scallions (spring onions): Fresh, crisp bite that cuts through richness.
• Fresh cilantro (coriander): Lemony freshness that brightens every mouthful.

Variations

This Korean Chicken Steamed Bao Buns Recipe is a flexible canvas—you can make it your own depending on what you love or what’s in your fridge. I’ve tried a few tweaks myself, and each brings a fun twist.

• Use leftover roast chicken: A time-saver which still tastes fantastic when tossed in that sauce. On lazy days, this is my go-to shortcut.
• Vegetarian option: Swap chicken with shiitake mushrooms or marinated tofu for a meaty texture without the meat. It’s surprisingly satisfying!
• Extra spice: Add more gochujang or some fresh sliced chilies if you like your buns fiery—just be ready with a cold drink nearby.
• Make the bao buns gluten-free: Use a gluten-free flour mix, but note that the texture might be a bit different. Still delicious!

How to Make Korean Chicken Steamed Bao Buns Recipe

Step 1: Make the Soft Bao Dough

Start by combining flour, baking powder, salt, and instant yeast in a large mixing bowl. I’ve found that mixing the dry ingredients thoroughly ensures an even rise. Then, add the lukewarm water and neutral oil, stirring until the dough comes together. Knead it on a lightly floured surface for about 10 minutes until smooth and elastic – this part feels therapeutic and sets the stage for those soft buns you’re craving. Let the dough rest and rise in a warm place covered with a damp towel for at least an hour, or until it doubles in size.

Step 2: Prepare the Korean Chicken Filling

While the dough is rising, chop the chicken thighs into bite-sized pieces. Heat olive oil in a pan over medium heat, then add sesame oil, crushed garlic, and grated ginger. Sauté these aromatic ingredients until fragrant—your kitchen will smell amazing. Toss in the chicken, sprinkle with salt, and cook until it’s no longer pink. Next, stir in gochujang paste, soy sauce, rice vinegar, and honey or sweet chili jam. Let everything simmer gently for about 10 minutes so the chicken can soak up those bold Korean flavors. I like to taste at this stage to balance the heat and sweetness just right.

Step 3: Shape and Steam the Bao Buns

Once the dough has risen, punch it down gently and divide it into small balls—think golf ball size. Roll each ball into an oval shape and fold it over a chopstick or the back of a spoon to create that classic bao bun shape. Place the buns on parchment paper squares to prevent sticking. Steam the buns in a bamboo steamer or any steamer setup for about 12 minutes over boiling water. The buns should puff up beautifully and feel light when done. I find steaming them covered keeps them moist and fluffy—avoid opening the steamer too often to keep the heat steady.

How to Serve Korean Chicken Steamed Bao Buns Recipe

Garnishes

For garnishes, I love scattering toasted sesame seeds and finely sliced scallions for that crunch and color contrast. Fresh cilantro adds a burst of brightness that’s just irresistible. A drizzle of chili oil on top gives an extra kick, but you can scale this to your taste. Honestly, these little touches elevate the buns from delicious to next-level.

Side Dishes

Pair your Korean Chicken Steamed Bao Buns Recipe with simple sides like a crunchy cucumber kimchi salad or quick pickled radishes. I also enjoy steamed edamame or a light Asian slaw to keep the meal balanced. These sides add freshness and provide nice textures alongside the soft buns.

Creative Ways to Present

For a fun presentation at parties, I’ve served these buns on a wooden platter lined with banana leaves for a rustic Asian vibe. You can let guests assemble their own by laying out bowls of chicken, garnishes, and sauces. It turns dinner into a communal, hands-on experience that everyone loves. Plus, it’s a great way to showcase your Korean Chicken Steamed Bao Buns Recipe in style.

Make Ahead and Storage

Storing Leftovers

If you have any leftover bao buns or chicken, store them separately in airtight containers in the refrigerator. I wrap the buns individually in plastic wrap to keep them from drying out. The chicken stays juicy when sealed properly, so neither loses quality overnight.

Freezing

This Korean Chicken Steamed Bao Buns Recipe freezes beautifully. Just freeze the cooked buns flat in a single layer on a baking sheet, then transfer to freezer bags once solid. The chicken can be frozen in portions too. When you want a quick meal, just thaw and steam or warm them up – it saves so much time!

Reheating

To reheat, steam the bao buns for 5-7 minutes to revive their softness—microwaving tends to make them a bit chewy, so I avoid that. Warm the chicken gently in a pan or microwave, then assemble fresh with your favorite garnishes. This method keeps the texture and flavor as close to fresh as possible.

FAQs

Final Thoughts

I genuinely think this Korean Chicken Steamed Bao Buns Recipe is a winner for anyone looking to explore vibrant international flavors at home without feeling overwhelmed. I’ve made this for family dinners, casual friend hangouts, and even last-minute guests—each time, it delights. Give it a try; once you get that perfect balance of soft bun and flavorful chicken, you’ll find yourself coming back to this recipe again and again. It’s like a warm hug in every bite!

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