Name: Korean Chicken Steamed Bao Buns Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 1 h 55 min
Cuisine: Korean
Ingredients: 350g plain flour; 2 teaspoons baking powder; 2 teaspoons instant yeast; 2 teaspoons salt; 1.5 tablespoons neutral oil; 180g lukewarm water; 1lb / 500g boneless skinless free-range chicken thighs (or pre-cooked chicken/leftovers); 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); 1 tablespoon chili oil; 1 tablespoon toasted sesame seeds; 2 scallions (spring onions), finely sliced; A handful of fresh cilantro (coriander)

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I’m so excited to share this Korean Chicken Steamed Bao Buns Recipe with you—it’s one of those dishes that feels fancy but is surprisingly approachable. There’s something really magical about the soft, pillowy bao buns paired with tender, spicy-sweet Korean-style chicken. I love serving these whenever I want to impress friends or have a cozy night in that feels a little special without all the fuss.

What’s great about this Korean Chicken Steamed Bao Buns Recipe is that it hits all the right notes: the chewy buns, the rich, flavorful chicken, and the crunchy, fresh garnishes that cut through the heat and sweetness. It’s a recipe that works well for casual dinners, creative lunchboxes, or even a fun party snack—almost like edible comfort food with an exciting twist.

Ingredients You’ll Need

These ingredients blend beautifully to create layers of flavor and texture that make this Korean Chicken Steamed Bao Buns Recipe so addictive. A few tips on sourcing: I like to use free-range chicken thighs for juiciness, and if you can find good-quality gochujang paste, it really elevates the sauce.

Plain flour: The base for your tender, soft bao buns—make sure it’s all-purpose flour for the best texture.
Baking powder: Helps give the buns a light, airy crumb alongside the yeast.
Instant yeast: For the essential rise and fluffy bao texture.
Salt: Enhances all the flavors in both buns and chicken.
Neutral oil: Use something like vegetable or sunflower oil—adds moisture without overpowering flavors.
Lukewarm water: Activates the yeast and binds the dough perfectly.
Boneless, skinless chicken thighs: Juicier and more forgiving than breast meat, perfect for slow cooking or quick stir-frys.
Olive oil and sesame oil: Olive oil for cooking the chicken, sesame oil adds that nutty, Korean flair.
Garlic cloves: Fresh is best for that pungent, aromatic kick.
Ginger: Fresh or paste works; it adds brightness and warmth to the sauce.
Gochujang paste: The spicy, fermented Korean chili paste that’s a game-changer here.
Soy sauce: For salty umami depth in the sauce.
Rice vinegar: Adds a bit of acidity to balance the sweetness and heat.
Honey: I’ve also swapped in sweet chili jam sometimes for more tang and spice.
Chilli oil: To drizzle over for extra heat and crazy flavor at serving time.
Toasted sesame seeds: Gives a lovely crunch and nutty finish.
Scallions: Thinly sliced for fresh bites in every mouthful.
Fresh cilantro: I’m a big cilantro fan—adds freshness and color that brighten up each bun.

Variations

One of the things I love about this Korean Chicken Steamed Bao Buns Recipe is how easy it is to make your own. Whether you want it milder, vegetarian, or with a different protein, it’s super adaptable to whatever vibe you’re craving that day.

Variation: For a vegetarian twist, I’ve swapped the chicken for shiitake mushrooms sautéed in gochujang sauce, and honestly, it’s so satisfying.
Variation: If you like it less spicy, reduce the gochujang and swap honey for maple syrup to mellow the heat.
Variation: Using leftover roast chicken is a great shortcut—I do this all the time to save time but keep all the flavors.
Variation: Try adding pickled radish or cucumber for extra crunch and tang—it makes it feel even more restaurant-quality.

How to Make Korean Chicken Steamed Bao Buns Recipe

Step 1: Prepare the Bao Bun Dough

Start by mixing your flour, baking powder, instant yeast, and salt in a big bowl. Add in the neutral oil and lukewarm water, then stir until a dough forms. Knead this dough for 8-10 minutes until it’s smooth and elastic. A good tip: if it feels sticky, dust a little more flour, but don’t go overboard or your buns might turn out dense. Cover the dough with a damp cloth and let it rest and rise for about 45 minutes, until it’s roughly doubled in size.

Step 2: Shape and Steam Your Bao Buns

Once your dough has risen, punch it down gently and divide it into equal-sized balls (around 12). Roll each ball into an oval shape, then fold in half with a small piece of parchment paper to keep them from sticking together. Arrange the buns spaced out in your steamer basket. Be sure to steam them over boiling water for 10-12 minutes until puffed and soft. One trick I’ve learned? Avoid opening the steamer during cooking—that sudden temperature drop can flatten your buns.

Step 3: Make the Korean Chicken Filling

While your buns are steaming, heat olive oil in a large pan over medium heat. Add crushed garlic and grated ginger, sauté briefly until fragrant. Toss in the chicken thighs, seasoned with salt, and cook until they’re golden on all sides. Then stir in the gochujang, soy sauce, rice vinegar, and honey. Let the chicken simmer in this sauce for about 10 minutes until tender and sticky—stirring occasionally so the flavors meld perfectly.

Step 4: Assemble Your Korean Chicken Steamed Bao Buns Recipe

When both buns and chicken are ready, it’s assembly time—the best part! Carefully open each bao bun, spoon in a generous amount of the spicy-sweet chicken, then drizzle with chili oil. Finish with a sprinkle of toasted sesame seeds, scallions, and a few fresh cilantro leaves. The contrast of textures and flavors will have you going back for more.

How to Serve Korean Chicken Steamed Bao Buns Recipe

A close-up of a pair of woman's hands holding a steamed bun torn in half to show inside. The bun is soft white with a slightly wrinkled texture and filled with shredded orange-brown filling mixed with some sauce. The torn edges are fluffy and thick. In the background, there is a white bowl with more steamed buns, each round and pinched at the top with light green garnish strands scattered on or near them. The whole scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually top my bao buns with thinly sliced scallions and fresh cilantro—it just brings a fresh brightness that cuts the richness of the chicken. Toasted sesame seeds add a lovely crunch and nutty finish. And a drizzle of chili oil is non-negotiable for a bit of heat and that beautiful red pop of color.

Side Dishes

For side dishes, I like to keep it simple with a crisp cucumber salad or quick pickled radishes—these bring a refreshing contrast to the warm bao buns. Sometimes, I’ll whip up some miso soup or a light Asian slaw when serving this as a full meal.

Creative Ways to Present

For parties, I like to place the buns on wooden boards lined with banana leaves or parchment paper for a cool presentation. Another fun twist is setting out various small bowls of garnishes and sauces so guests can build their own baos exactly how they like them. It turns the meal into a fun, interactive experience!

Make Ahead and Storage

Storing Leftovers

I usually store leftover chicken and bao buns separately in airtight containers in the fridge. The chicken keeps well for about 3 days, and I’ve noticed buns can get a bit tough if stored for too long, so I try to eat those within 24 hours for the best softness.

Freezing

If you want to freeze, I suggest freezing the buns before steaming—space them out on a baking tray and freeze until solid, then transfer to a freezer bag. The chicken freezes well after cooking. When you want to eat, steam the frozen buns straight from the freezer, which helps them stay fluffy.

Reheating

I reheat leftovers by steaming the buns again to bring back their softness and warming the chicken gently in a pan. Avoid microwaving as it can dry out the buns or make them chewy. This method keeps the texture and flavor closest to fresh.

FAQs

Can I make the Korean Chicken Steamed Bao Buns Recipe with chicken breast instead of thighs?

You can definitely use chicken breast if that’s what you have, but thighs tend to stay juicier and more flavorful with less chance of drying out. If you choose breast, cook it carefully and avoid overcooking by cutting it into smaller pieces and watching the heat closely.
How long do the steamed bao buns take to rise?

The bao dough usually takes about 45 minutes to an hour to rise until doubled in size, depending on your room temperature. Warmer kitchens speed up the process, while cooler spaces might take a bit longer.
Can I use store-bought bao buns for this recipe?

Yes! Using store-bought buns is a fantastic shortcut and still tastes delicious with the homemade Korean chicken filling. Just steam or heat them according to package instructions before assembling.
What can I substitute if I can’t find gochujang paste?

If gochujang isn’t available, you can mix chili paste or sriracha with a bit of miso paste and honey as a rough substitute. It won’t be exactly the same but will still deliver spicy, savory, and slightly sweet notes.
Are there vegan alternatives for this Korean Chicken Steamed Bao Buns Recipe?

Absolutely! Swap the chicken for marinated tofu or mushrooms, and make sure your bao dough recipe doesn’t contain any dairy or eggs (this one doesn’t). The sauce works great on plant-based proteins and keeps all the bold Korean flavors intact.

Final Thoughts

This Korean Chicken Steamed Bao Buns Recipe has become a favorite in my kitchen because it hits that perfect balance of comforting, fresh, and exciting. I always enjoy the process of making the buns from scratch—it feels rewarding, and the taste is unbeatable. Give it a try the next time you want to wow yourself or your loved ones; I promise it’s worth every delicious bite!