This Korean Chicken Bao is a vibrant fusion dish that brings together the soft, pillowy texture of homemade steamed buns with a bold, flavour-packed chicken filling inspired by Korean street food. While it’s not an authentic Korean dish, the flavours are rooted in popular Korean ingredients like gochujang (Korean fermented chilli paste), gochugaru (Korean red pepper flakes), and sesame oil, making every bite both satisfying and unique.
The bao buns are made from scratch using pantry staples—flour, yeast, sugar, and milk—kneaded into a soft dough that’s then steamed to fluffy perfection. The filling is where the magic happens: tender diced chicken coated in a sweet, sticky, garlicky sauce with a subtle kick of heat, balanced by spring onions and sesame seeds for crunch and aroma.
Perfect Texture Combination: Soft steamed buns + sticky, crispy chicken = comfort in every bite.
Big Flavour, Simple Ingredients: Uses just a handful of Korean pantry items for maximum impact.
Make-Ahead Friendly: The buns can be made and frozen ahead of time.
Versatile Filling: Use it in wraps, rice bowls, or lettuce cups too.
Making bao from scratch might seem intimidating, but the process is surprisingly approachable—especially when using a simple steam method with a pan and heatproof bowl. Once you master the dough, you’ll find yourself coming back to it for endless stuffing variations. The filling can also be made ahead and gently reheated before assembling.
Handmade Dough: No preservatives, just clean ingredients and a touch of care.
Fusion Flair: Korean-inspired flavours wrapped in a traditionally Chinese technique.
Balanced Flavours: The filling brings sweet, spicy, umami, and aromatic elements into harmony.
Visual Appeal: With sesame seeds, green onions, and glossy chicken, this dish is just as beautiful as it is delicious.
Impressing guests with a street-food-style meal at home.
Weekend cooking projects or cooking with kids.
A modern twist on traditional dumplings or steamed buns.
Serving as party appetizers or a fun dinner centerpiece.
400g plain flour
½ tsp salt
1½ tsp baking powder
40g sugar
7g instant yeast
230ml warm milk (or half milk, half water)
4 tbsp oil
Extra oil for brushing
Baking paper, cut into small squares
500g chicken breast, diced small
½ tsp white pepper
1 tsp gochugaru (Korean red pepper flakes)
1 tbsp dark soy sauce
1 tbsp sesame oil
2 tbsp cornflour
2 tbsp oil
2–3 garlic cloves, minced
1 tbsp ketchup
¾ tbsp gochujang (Korean chili paste)
1 tbsp dark soy sauce
1 tbsp honey
2–3 tbsp water (adjust for sauce consistency)
2 spring onions (green parts only), thinly sliced
1 tsp sesame seeds
Prepare the Bao Dough
In a microwave-safe jug, mix the milk and oil. Warm in the microwave for 30 seconds until lukewarm.
In a large bowl, sift together the flour, salt, and baking powder. Stir in the sugar and instant yeast.
Add the warm liquid to the dry ingredients and mix until a rough dough forms.
Knead the dough for 5 minutes by hand or in a stand mixer until smooth.
Lightly oil a clean bowl, place the dough in it, cover with cling film, and leave to rise in a warm place for 2 hours, or until doubled in size.
Marinate the Chicken
While the dough is rising, combine the diced chicken, white pepper, gochugaru, dark soy sauce, and sesame oil in a bowl.
Mix well and let it marinate for at least 30 minutes.
Shape the Bao Buns
Once the dough has risen, punch it down and roll it out to 1 inch thickness.
Cut out circles using a cookie cutter or glass. Re-roll scraps to use all the dough.
Place each circle on a square of baking paper, brush with a little oil, and fold in half.
Press gently to flatten and let rest for 30 minutes until slightly puffed.
Cook the Chicken
Add cornflour to the marinated chicken and mix until well coated.
Heat 2 tbsp oil in a pan over medium heat. Add the chicken and fry for 5–6 minutes until lightly golden.
Add minced garlic and cook for another 2–3 minutes.
Stir in ketchup, gochujang, dark soy sauce, honey, and 2–3 tbsp water.
Simmer for 3–4 minutes until the sauce thickens. (Add a splash more water if you prefer a saucier filling.)
Finish with a handful of spring onion greens.
Steam the Bao Buns
Steam the prepared bao buns for 8–10 minutes in a bamboo steamer.
DIY steamer method: Place an upside-down heatproof bowl in a saucepan, top with a plate, add water to the base, bring to a simmer, and cover with a lid to steam.
Freeze & Reheat (Optional)
Let leftover buns cool completely. Freeze flat for 2 hours, then store in a ziplock bag.
To reheat, steam from frozen for 5–6 minutes, or wrap in a damp kitchen towel and microwave for 2 minutes.
Assemble & Serve
Gently open each steamed bao. Fill with 1–2 tablespoons of the chicken mixture.
Top with spring onions and a sprinkle of sesame seeds. Serve warm.
