Korean Chicken Bao

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I’ve always believed that great food should be an experience, not just a meal. That belief comes to life with my Korean Chicken Bao recipe. The soft, pillowy bao buns cradle a sticky, spicy, and sweet chicken filling, balanced by the fresh crunch of scallions and a sprinkle of toasted sesame seeds. The first time I made this dish, I was blown away by how all the textures and flavors danced together in each bite. It quickly became one of my favorite recipes to share.

What I love most about these bao is the fusion element. You get that irresistible Korean-style gochujang chicken with all its rich umami and heat, inside the delicate embrace of a fluffy steamed bun. Whether I’m serving them at a dinner party or making them for a casual weeknight meal, they never fail to impress. Watching people take their first bite and then immediately reach for a second is a joy I’ll never get tired of.

If you’ve never made bao at home before, don’t worry. I’ll walk you through it step by step. It’s surprisingly straightforward, and the results are beyond worth it. Plus, the chicken filling can easily be made ahead, so you’re not scrambling last minute. Pair these with a cool cucumber salad or some tangy pickled veggies, and you’ve got a restaurant-quality dish right at home.

Why You’ll Love This Korean Chicken Bao

These Korean Chicken Bao are the perfect combo of savory, spicy, and sweet, nestled in a soft, fluffy bun. They offer a gourmet feel without being complicated to make. The filling is addictively good, thanks to the gochujang sauce that clings to the chicken pieces and caramelizes beautifully. The buns themselves are light and airy, the ideal base for soaking up all that flavor.

You’ll also appreciate how versatile this recipe is. You can prep the filling in advance, freeze extra buns for later, and even swap out the protein. It’s an ideal meal for meal-prepping, entertaining, or just treating yourself. If you love bold, comforting Asian-inspired dishes, this one will become a regular in your rotation.

Make sure to check out some of my other mouthwatering dinners like the One Pan Chicken with Buttered Noodles, the crowd-pleasing Ultimate Taco Casserole, and the creamy Marry Me Chicken to keep your dinner game strong!

How to Make Korean Chicken Bao

Step 1: Prepare the Bao Dough
Start by combining flour, sugar, yeast, baking powder, milk, and a touch of oil to create a smooth dough. Knead it until it’s elastic, then let it rise in a warm spot until it doubles in size. This usually takes about an hour.

Step 2: Shape and Steam the Buns
Once the dough has risen, divide it into small pieces and roll each into an oval. Fold each piece over a parchment square and let them rest for another 15 minutes. Then steam the bao buns for about 10 minutes until they’re fluffy and cooked through.

Step 3: Cook the Korean Chicken
In a hot skillet, cook diced chicken thighs until they’re golden and juicy. Add garlic, ginger, soy sauce, gochujang, honey, rice vinegar, and sesame oil. Let the sauce simmer and coat the chicken in a sticky, glossy glaze. Toss in sliced green onions right at the end for extra freshness.

Step 4: Assemble the Bao
Gently open each steamed bun and fill it with a generous scoop of the Korean chicken. Top with sliced red onion, more green onions, and sesame seeds. Serve hot and enjoy immediately.

Recipe Variations and Possible Substitutions

You can easily make this recipe your own by switching up the protein. Try using shrimp, crispy tofu, or even pulled pork in place of the chicken. If you’re looking for a milder version, reduce the gochujang or swap it out entirely with a sweet chili sauce for less heat.

For the bao buns, you can save time by using store-bought frozen bao or even soft taco shells for a fusion twist. Gluten-free flour blends work well for the buns if needed. And don’t forget, you can throw in some pickled carrots or daikon for extra crunch and tang. The options are endless, and every variation still captures the magic of the original recipe.

Serving and Pairing Suggestions

Korean Chicken Bao is best served fresh and warm, right after assembling. The buns are at their fluffiest and the chicken is still sticky and warm. I love pairing these bao with a simple cucumber salad tossed in rice vinegar and sesame oil, or a tangy Asian slaw with red cabbage and carrots. These crisp sides contrast beautifully with the softness of the bao.

For drinks, a light, bubbly sparkling water with lime or even a cold lager complements the bold flavors perfectly. If you’re going for a full meal, serve the bao with some steamed edamame or a miso soup to round things out. They’re also amazing served buffet-style at gatherings where guests can build their own bao.

Storage and Reheating Tips

If you have leftover bao buns, store them in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 2 months. To reheat, steam them for a few minutes until soft and warm again. Avoid microwaving the buns directly as they may become chewy or dry.

The chicken filling keeps well in the fridge for up to 4 days. Reheat it in a skillet over medium heat or microwave it in short bursts, stirring in between. Make sure it’s hot and saucy before filling the buns again. Keep toppings like green onions and sesame seeds separate until serving.

Frequently Asked Questions

Can I make the bao dough ahead of time?

Yes! You can make the dough and let it rise, then store it covered in the fridge overnight. Let it come to room temperature before shaping and steaming.

What if I don’t have a steamer?

No problem. You can use a metal colander set over a pot of boiling water, or even a microwave steamer. Just make sure to keep the buns from touching the water.

Can I use store-bought bao buns?

Absolutely. Frozen bao buns are widely available in Asian markets and some grocery stores. Just steam them according to the package instructions.

Is this recipe spicy?

It has a gentle kick thanks to the gochujang. If you’re spice-sensitive, reduce the amount or swap it with a milder sauce like hoisin or sweet chili.

Can I freeze the assembled bao?

It’s better to freeze the buns and filling separately for the best texture. Assemble them fresh after reheating for a better eating experience.

Related Recipe You’ll Like

If you enjoyed these Korean Chicken Bao, you’re in for a treat with more flavorful bites from my kitchen. The Buffalo Chicken Calzone packs a spicy punch inside a golden crust, perfect for game nights or a fun dinner. You might also love the Cheesy Pizza Bombs for their gooey, pull-apart goodness. For something comforting and creamy, don’t miss my Creamy Garlic Chicken Breasts, a dinner table favorite that never fails.

Each of these recipes has that same crave-worthy balance of bold flavor and comforting texture that makes Korean Chicken Bao so special. Dive into one or all of them to keep your taste buds inspired.

Save and Share This Recipe for Later

If you love discovering new favorites like these Korean Chicken Bao, be sure to save this recipe to your Pinterest board so it’s always at your fingertips. Sharing is caring, so send it to your foodie friends or post it on your socials to spread the flavor! Whether it’s a weeknight treat or part of your weekend cooking adventures, these bao deserve a spotlight. Don’t forget to tag me when you make them – I can’t wait to see your delicious creations!

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