Crispy Korean Chicken in Fluffy Bao Buns Recipe: A Tangy Delight

Crafting a mouthwatering korean chicken bao can transport you to vibrant street markets with one delectable bite.

Seoul’s culinary magic shines through these pillowy buns cradling crispy, golden-brown meat.

Layers of flavor dance between tender chicken and soft bread, creating an irresistible harmony.

Marinated chunks get coated in a crunchy exterior that crackles with each excited chomp.

Tangy sauces and fresh herbs add complexity to this street-food inspired masterpiece.

Chefs and home cooks alike will appreciate the simple yet stunning combination of textures and tastes.

Let’s unwrap this delicious adventure and make something extraordinary together.

Why Crispy Korean Chicken Bao Buns Are Pure Comfort

• Craft Complex Flavors: Discover an explosion of Korean-inspired tastes that blend crispy chicken, sweet-spicy sauce, and soft bao buns for a mouthwatering culinary adventure.
• Master Impressive Techniques: Learn professional-level cooking skills like making homemade bao buns, creating authentic Korean sauce, and achieving perfectly crispy chicken coating.
• Build Crowd-Pleasing Meal: Prepare a restaurant-quality dish that impresses family and friends with its gourmet presentation and irresistible combination of textures and flavors.
• Customize Your Creation: Easily adapt the recipe by adjusting spice levels, swapping protein, or adding personal garnish touches to suit individual preferences and dietary needs.

What You’ll Need For Crispy Korean Chicken Bao Buns

• All-Purpose Flour: A soft and light flour that helps create the fluffy texture of the bao buns.
• Sugar: Provides a subtle sweetness to the bao dough.
• Salt: Enhances the overall flavor of the bao buns.
• Active Dry Yeast: Helps the dough rise and creates a light, airy texture.
• Warm Water: Activates the yeast and helps bind the ingredients.
• Milk: Adds richness and softness to the bao dough.
• Butter: Contributes to the tender and rich flavor of the buns.
• Vegetable Oil: Used for brushing the bao buns to prevent sticking.

• Chicken: The main protein that becomes crispy and flavorful.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Salt: Enhances the chicken's natural flavor.
• Black Pepper: Adds a mild, spicy kick to the chicken.
• Garlic Salt: Provides a savory and aromatic seasoning.

• All-Purpose Flour, Cornstarch, Salt, Black Pepper: Create a crispy and flavorful coating for the chicken.
• Gochujang: A spicy Korean chili paste that adds heat and depth to the sauce.
• Honey: Provides sweetness and helps create a glossy sauce.
• Brown Sugar: Adds rich, caramel-like sweetness to the sauce.
• Soy Sauce: Brings umami and saltiness to the dish.
• Garlic, Ginger: Provide aromatic and spicy notes to the sauce.
• Vegetable Oil, Sesame Oil: Help create a smooth and flavorful sauce.

How To Fill Bao Buns With Crispy Korean Chicken

Step 1: Crafting Pillowy Bao Dough

Grab your mixing bowl and combine the dry ingredients. In a separate container, warm up the liquid components until butter melts completely.

Pour wet ingredients into dry mixture and knead energetically for about 10 minutes until the dough feels silky smooth. Cover and let the dough rest and rise for 90 minutes, watching it double in volume.

Punch down the dough, divide into 20 small portions, roll into oval shapes, brush with oil, and fold using a chopstick. Allow another 60-minute rise until buns look puffy.

Steam the buns in a steamer for 10 minutes until they become cloud-like and soft.

Step 2: Tenderizing Chicken

• Salt
• Black pepper
• Garlic salt

Let the chicken marinate for at least one hour to enhance tenderness and flavor.

Step 3: Creating Crunchy Coating

Prepare a crispy flour mixture for coating the chicken. Remove chicken from marinade, allowing excess liquid to drip off.

Thoroughly coat each piece in the seasoned flour mixture. Heat vegetable oil in a pan and fry chicken in batches, cooking 3-5 minutes until golden brown and fully cooked.

Step 4: Whipping Up Spicy Korean Glaze

• Gochujang
• Honey
• Brown sugar
• Soy sauce
• Minced garlic
• Grated ginger
• Vegetable oil
• Sesame oil

Bring to a boil, then simmer for 5 minutes until the sauce thickens. Toss fried chicken pieces until completely glazed.

Step 5: Assembling Flavor-Packed Bao

• Thinly sliced red onion
• Cucumber strips
• Fresh coriander leaves
• Sprinkle of sesame seeds

Pro Tips For Korean Chicken Bao Buns You’ll Love

• Preserve bao bun softness by covering them with a damp cloth after steaming to prevent drying out.
• – Ensure buttermilk marinade penetrates chicken fully by making small cuts in meat for deeper flavor absorption.
• – Control oil temperature between 350-375°F for perfectly crispy chicken without burning the exterior.
• – Select fresh gochujang for authentic Korean sauce intensity and balanced spicy-sweet profile.
• – Replace buttermilk with yogurt or plant-based milk for dairy-free alternative without compromising chicken tenderness.

Flavor Switch-Ups For Crispy Chicken Bao Buns

• Seoul Street Spice: Replace gochujang with sriracha and add a splash of rice vinegar for a tangier, spicier Korean chicken experience.
• Garlic Lover's Dream: Increase garlic content in the sauce and coating, adding roasted garlic chips as a crunchy topping for intense flavor.
• Ginger Kick Fusion: Incorporate fresh grated ginger into the chicken marinade and double the ginger quantity in the Korean sauce for a warming, zesty profile.
• Vegetarian Bao Swap: Substitute chicken with crispy tofu, marinating in buttermilk alternative and using same spice coating for a plant-based version of the dish.

Great Pairings For Fluffy Korean Chicken Bao Buns

• Flavor Fusion Pairings: Complementing Korean Crispy Chicken Bao
• Refresh with Cucumber Soju Cocktail: Craft a light, crisp soju cocktail with cucumber and mint that cuts through the chicken's rich, spicy sauce and cleanses the palate with its cool, refreshing notes.
• Balance with Kimchi Coleslaw: Prepare a tangy kimchi coleslaw that adds crunch and acidity, perfectly offsetting the bao's soft texture and the chicken's deep, sweet-spicy Korean glaze.
• Cool Down with Pickled Radish: Serve quick-pickled Korean radish (moo) alongside the bao, providing a sharp, clean counterpoint to the dense, crispy chicken and adding a bright, palate-cleansing element to each bite.

How To Keep Bao Buns Soft And Chicken Crispy

• Refrigerate: Store leftover chicken and bao buns separately in airtight containers in the refrigerator for up to 3 days to maintain their crispy texture and softness.
• Reheat Chicken: Warm chicken in a preheated oven at 375°F for 8-10 minutes to restore crispiness, avoiding microwave to prevent sogginess.
• Bao Bun Refresh: Steam bao buns for 2-3 minutes in a steamer or wrap in damp paper towel and microwave for 30 seconds to regain their fluffy texture.
• Quick Assembly: Once reheated, quickly reassemble bao buns with chicken and fresh garnishes to enjoy a meal that tastes almost as good as freshly made.

Crispy Korean Chicken Bao Buns FAQ Section

• How do I know if my bao buns are properly risen?

The dough should double in size and look puffy. When you gently press the dough, it should slowly spring back without deflating completely.

• Can I make the bao buns ahead of time?

Yes, you can prepare the dough and let it rise, then refrigerate overnight. Just bring it to room temperature before shaping and steaming.

• What if I can't find gochujang?

You can substitute with a mix of sriracha and tomato paste, though the flavor will be slightly different. Some stores offer alternative Korean chili pastes that work well.

• Is buttermilk essential for marinating the chicken?

Buttermilk helps tenderize the meat and adds tanginess. If unavailable, you can use regular milk mixed with a little lemon juice as a substitute.

Crispy Korean Chicken in Fluffy Bao Buns Recipe

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4.8 from 27 reviews

• Total Time: 2 hours 55 minutes
• Yield: 6 1x

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Description

Korean crispy chicken nestled in pillowy bao buns brings street food magic to your kitchen. Crunchy golden chicken meets tender steamed buns, creating an irresistible fusion of textures and flavors you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Protein:

• 4 chicken breasts
• 240 milliliters (1 cup) buttermilk
• 0.25 teaspoon white pepper
• 0.25 teaspoon garlic salt

Bao Bun Dry Ingredients:

• 450 grams (3.75 cups) all-purpose flour
• 2 tablespoons caster sugar
• 0.5 teaspoon salt
• 2 teaspoons instant dried yeast
• 180 grams (1.5 cups) all-purpose flour
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 0.5 teaspoon garlic salt
• 0.5 teaspoon celery salt
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 teaspoon baking powder
• 1 teaspoon chili flakes

Liquid and Oil Ingredients:

• 3 tablespoons whole milk
• 210 milliliters (0.75 cup + 2 tablespoons) warm water
• 3 tablespoons unsalted butter, very soft
• 1 tablespoon olive oil
• Vegetable oil for deep frying (at least 1 liter)
• 2 tablespoons gochujang paste
• 2 tablespoons honey
• 4 tablespoons brown sugar
• 4 tablespoons soy sauce
• 2 cloves garlic, minced
• 2 teaspoons minced ginger
• 1 tablespoon vegetable oil
• 1 tablespoon sesame oil

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Instructions

1. Craft the dough by blending flour, sugar, salt, and yeast in a mixing bowl. Whisk warm water, milk, and butter until fully incorporated.
2. Gradually merge wet and dry ingredients, kneading for 10 minutes until achieving a silky, elastic texture. Allow dough to rest and expand for 90 minutes at room temperature.
3. Deflate risen dough, portioning into 20 uniform spheres. Roll each into delicate oval shapes, brushing with oil and gently folding using a chopstick.
4. Permit bao buns to proof for another 60 minutes until visibly puffy. Steam for precisely 10 minutes in a bamboo steamer.
5. Submerge chicken pieces in buttermilk marinade, infusing with salt, pepper, and garlic salt for minimum 1 hour to tenderize.
6. Create crispy coating by thoroughly mixing dry ingredients. Extract chicken from marinade, allowing excess liquid to drip, then comprehensively coat with seasoned flour mixture.
7. Heat vegetable oil to 350°F in a deep skillet. Fry chicken in controlled batches for 3-5 minutes until achieving golden-brown crispiness and internal doneness.
8. Construct Korean sauce by combining gochujang, honey, brown sugar, soy sauce, minced garlic, grated ginger, vegetable oil, and sesame oil. Simmer for 5 minutes until reaching glossy, thick consistency.
9. Enrobe fried chicken completely in prepared sauce, ensuring thorough and even coating.
10. Delicately separate steamed bao buns, nestling crispy Korean chicken inside. Embellish with thinly sliced red onion, cucumber slivers, fresh coriander, and sprinkle of sesame seeds.

Notes

• Ensure the water and milk are warm (not hot) to activate yeast without killing it, maintaining perfect bao bun texture.
• Knead dough thoroughly to develop gluten, creating soft and fluffy bao buns with a delicate, airy consistency.
• Rest dough in a warm, draft-free area to help it rise evenly and achieve maximum volume for light buns.
• Fold bao buns with a chopstick to create the classic restaurant-style shape and prevent them from unfolding during steaming.
• Pat chicken dry before marinating to help the buttermilk coating adhere better and create a crispier exterior.
• Use a thermometer to check oil temperature around 350°F for even, golden-brown chicken without burning.
• Adjust Korean sauce sweetness by balancing honey and gochujang for personalized heat and flavor profile.

• Prep Time: 2 hours 30 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Steaming
• Cuisine: Korean

Nutrition

• Serving Size: 6
• Calories: 550
• Sugar: 12g
• Sodium: 800mg
• Fat: 20g
• Saturated Fat: 5g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 65g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 80mg