Flavorful Korean Chicken Bao: A Delicious Recipe

Jump to Recipe

Flavorful Korean Chicken Bao blends the beloved textures and flavors of two distinct cultures into an irresistible bite. Fluffy bao buns embrace succulent, crispy-coated chicken glazed in a sticky, spicy-sweet Korean sauce. This dish offers a delightful contrast of soft and crunchy, sweet and savory, with just the right amount of kick. Perfect for any meal, these buns are a true culinary delight!

Why You’ll Love This Flavorful Korean Chicken Bao

This Flavorful Korean Chicken Bao is not just a meal; it’s an experience! Here are a few reasons why you will adore it:

Tasty Korean Chicken Bao is perfect for gatherings, as it combines flavors loved by many.
These buns are savory Korean chicken buns that can easily be customized with various fillings.
Each bite is packed with flavor, making them a delicious Korean chicken bao option for any occasion.
They are easy to make, catering to those looking for a quick Korean Chicken Bao meal prep.
The recipe provides a great way to introduce Korean cuisine to your dinner table.
With their unique blend of flavors, they are sure to impress your family and friends.

Ingredients for Flavorful Korean Chicken Bao

Gather these items:

300g all-purpose flour, plus extra for dusting
3g instant dry yeast
30g granulated sugar
3g fine sea salt
150ml warm water
15g vegetable oil, plus extra for brushing
1 teaspoon baking powder
Parchment paper, cut into 3×3 inch squares
600g boneless, skinless chicken thighs, cut into 1-inch pieces
1 tablespoon soy sauce (for marinade)
1 tablespoon non-alcoholic mirin substitute
1 teaspoon grated fresh ginger (for marinade)
½ teaspoon minced garlic (for marinade)
Pinch of black pepper (for marinade)
½ cup all-purpose flour (for breading)
½ cup cornstarch (for breading)
½ teaspoon baking powder (for breading)
½ teaspoon salt (for breading)
½ teaspoon black pepper (for breading)
1 large egg (for breading)
½ cup cold water (for breading)
4-6 cups vegetable oil (for deep frying)
¼ cup gochujang
2 tablespoons soy sauce (for glaze)
2 tablespoons rice vinegar (for glaze)
2 tablespoons brown sugar
1 tablespoon honey or maple syrup
1 tablespoon sesame oil
1 teaspoon grated fresh ginger (for glaze)
1 teaspoon minced garlic (for glaze)
1 tablespoon water (for glaze)
½ teaspoon cornstarch (for slurry)
1 tablespoon water (for slurry)
1 English cucumber, thinly sliced
¼ cup rice vinegar (for pickling)
2 tablespoons water (for pickling)
1 tablespoon granulated sugar (for pickling)
½ teaspoon salt (for pickling)
Toasted sesame seeds
Thinly sliced green onions
Kewpie mayonnaise (optional)

How to Make Flavorful Korean Chicken Bao Step-by-Step

Step 1: Activate yeast: Combine warm water, yeast, and sugar; let sit 5-10 minutes until foamy.
Step 2: Mix dry ingredients: Whisk flour, salt, and baking powder. Add to yeast mixture with oil, mix until shaggy dough forms.
Step 3: Knead: Turn dough onto a floured surface, knead 8-10 minutes until smooth and elastic.
Step 4: First rise: Lightly grease a bowl, place dough, cover, and let rise in a warm place for 1-1.5 hours until doubled.
Step 5: Shape bao: Punch down dough, divide into 12 equal pieces (45-50g each), roll into balls. Roll each ball into a 4-5 inch oval, brush half with oil, then fold in half. Place each bao on a 3×3 inch parchment square.
Step 6: Second rise: Arrange shaped bao in steamer baskets, cover, and let rise 30-45 minutes until puffy.
Step 7: Marinate chicken: Combine chicken pieces with soy sauce, non-alcoholic mirin substitute, ginger, garlic, and pepper. Marinate 30 min at room temp or up to 2 hours refrigerated.
Step 8: Prepare batter: Whisk flour, cornstarch, baking powder, salt, pepper. Add egg and cold water to form a thick, pancake-like batter.
Step 9: Coat and fry: Drain excess marinade from chicken. Add chicken to batter, toss to coat.
Step 10: Double fry: Heat oil to 325°F (160°C). Fry chicken in batches for 5-7 minutes until lightly golden. Remove and drain. Increase oil to 350°F (175°C). Return all chicken and fry for another 3-5 minutes until deep golden and crispy. Drain.
Step 11: Prepare glaze: In a saucepan, whisk gochujang, soy sauce, rice vinegar, brown sugar, honey/maple syrup, sesame oil, ginger, garlic, and 1 tablespoon water.
Step 12: Thicken: Bring to a simmer over medium heat. Add cornstarch slurry, simmer 2-3 minutes until thickened. Remove from heat.
Step 13: Coat chicken: In a large bowl, toss fried chicken with warm gochujang glaze until evenly coated.
Step 14: Pickle cucumbers: Thinly slice cucumber. In a saucepan, combine rice vinegar, water, sugar, and salt; heat until dissolved. Pour warm brine over cucumbers, let sit 15-20 minutes at room temperature.
Step 15: Steam bao: Fill steamer pot with 1-2 inches of water, bring to a boil. Place proofed bao (on parchment) in steamer, ensuring space. Cover and steam for 8-10 minutes until puffed and soft. Let rest 2-3 minutes in covered steamer before removing.
Step 16: Assemble bao: Gently open a steamed bao bun. Place 1-2 pieces of glazed Korean fried chicken inside.
Step 17: Garnish: Top with pickled cucumber slices, toasted sesame seeds, green onions, and optional Kewpie mayonnaise. Serve immediately.

Pro Tips for the Perfect Flavorful Korean Chicken Bao

Keep these in mind:

Ensure the dough rises properly for the best texture.
Adjust the spice levels in the glaze to your preference.
Use fresh ingredients for optimal flavor.
Consider preparing the filling ahead for a quick Korean Chicken Bao meal prep.

Best Ways to Serve Flavorful Korean Chicken Bao

Enjoy these bao with:

Side dishes like kimchi for a true Korean experience.
Korean Chicken Bao with pickled vegetables to enhance flavor.
Pair with your favorite dipping sauces for added taste.

How to Store and Reheat Flavorful Korean Chicken Bao

To preserve freshness, store leftover bao in an airtight container in the fridge. Reheat in the steamer for about 5-7 minutes until warmed through. This is a great option for a quick Korean Chicken Bao meal prep.

Frequently Asked Questions About Flavorful Korean Chicken Bao

What’s the secret to perfect Flavorful Korean Chicken Bao?

The secret lies in letting the dough rise properly and using high-quality ingredients for the filling. This creates the fluffy texture of the buns and the flavorful chicken.

Can I make Flavorful Korean Chicken Bao ahead of time?

Yes, you can prepare the dough and filling in advance. Store them separately and assemble just before serving for the freshest taste.

How do I avoid common mistakes with Flavorful Korean Chicken Bao?

Ensure your yeast is fresh and activated properly. Avoid overfilling the bao, and steam them in batches to ensure even cooking.

Variations of Flavorful Korean Chicken Bao You Can Try

Feel free to experiment with these variations:

Try using different proteins, such as beef or shrimp for a unique twist.
Incorporate vegetarian alternatives to Korean Chicken Bao with tofu or mushrooms.
Explore flavor-packed Korean Chicken Bao by adding spicy elements like kimchi.

For more delicious recipes, check out Korean BBQ Chicken or Thai Peanut Chicken Noodle Bowls. You can also explore Creamy Cajun Shrimp Pasta for a delightful twist on flavors!