Description
This recipe for Korean Chicken Steamed Bao Buns features fluffy, homemade bao buns filled with savory, tender chicken thighs cooked in a flavorful gochujang-based sauce. The combination of spicy, sweet, and tangy flavors in the chicken pairs perfectly with the soft, steamed buns, garnished with chili oil, toasted sesame seeds, scallions, and fresh cilantro for a satisfying Asian-inspired meal.
Ingredients
Scale
Bun Dough
- 350g plain flour
- 2 teaspoons baking powder
- 2 teaspoons instant yeast
- 2 teaspoons salt
- 1.5 tablespoons neutral oil
- 180g lukewarm water
Chicken Filling
- 1lb (500g) boneless, skinless free-range chicken thighs
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 tablespoon sesame oil
- 2 garlic cloves, crushed
- 1 tablespoon ginger, grated or paste
- 2 tablespoons gochujang paste
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 3 tablespoons honey or sweet chili jam
To Serve
- 1 tablespoon chili oil
- 1 tablespoon toasted sesame seeds
- 2 scallions (spring onions), finely sliced
- A handful of fresh cilantro (coriander)
Instructions
- Prepare the Dough: In a large mixing bowl, combine the plain flour, baking powder, instant yeast, and salt. Mix thoroughly to distribute the ingredients evenly.
- Add Liquids and Knead: Pour in the lukewarm water and neutral oil. Mix until a sticky dough forms, then knead on a lightly floured surface for about 10 minutes until smooth and elastic.
- First Proof: Place the dough ball in a lightly oiled bowl, cover with a damp cloth or cling film, and let it rise in a warm place for about 1 to 1.5 hours or until it doubles in size.
- Shape the Buns: Punch down the risen dough and divide it into equal portions (about 10-12 pieces). Roll each piece into an oval shape, then fold and pinch to create the traditional bao bun shape. Place each bun on a small piece of parchment paper.
- Second Proof: Cover the shaped buns with a damp towel and let them rest for another 30 minutes to rise slightly while preparing the chicken.
- Cook the Chicken: Heat olive oil and sesame oil in a skillet over medium heat. Add the crushed garlic and grated ginger, sautéing until fragrant, about 1-2 minutes.
- Add Chicken and Season: Add the chicken thighs seasoned with 1 teaspoon salt. Cook for about 5-6 minutes per side or until no longer pink inside and nicely browned on the outside.
- Add Sauce Ingredients: Stir in gochujang paste, soy sauce, rice vinegar, and honey. Simmer the mixture gently, tossing the chicken to coat well until the sauce thickens and clings to the meat, about 3-5 minutes.
- Steam the Buns: Arrange the buns on parchment in a steamer basket, ensuring they don’t touch. Steam the buns over boiling water for 10-12 minutes until fluffy and cooked through.
- Assemble the Bao: Carefully open each bun, brush with chili oil, and fill with the Korean chicken. Garnish generously with toasted sesame seeds, finely sliced scallions, and fresh cilantro.
- Serve Immediately: Serve the steamed bao buns warm for the best texture and flavor experience.
Notes
- You can use leftover cooked chicken instead of raw thighs for a quicker filling preparation.
- Ensure your water is lukewarm, not hot, to properly activate the yeast without killing it.
- Adjust the spiciness by controlling the amount of gochujang and chili oil according to your heat preference.
- If you don’t have a steamer, use a metal colander or sieve over a pot of boiling water with a lid.
- The buns are best eaten fresh but can be steamed again gently if needed.
Keywords: Korean chicken bao buns, steamed bao buns, gochujang chicken, Asian street food, homemade bao, Korean recipe, bao buns with chicken