Korean Chicken Steamed Bao Buns Recipe

Ingredients

• 350 g plain flour
• 2 teaspoons baking powder
• 2 teaspoons instant yeast
• 2 teaspoons salt
• 1.5 tablespoons neutral oil
• 180 g lukewarm water
• 1 lb / 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)

Instructions

1. 1

   Prepare the Bun Dough: In a large bowl, combine the plain flour, baking powder, instant yeast, and salt. Gradually add the neutral oil and lukewarm water, mixing until a sticky dough forms. Knead the dough on a clean surface for about 8–10 minutes until smooth and elastic. Place it back into the bowl, cover with a damp cloth, and let it rise in a warm place for 60–90 minutes or until it doubles in size.

2. 2

   Cook the Chicken: While the dough rises, heat olive oil and sesame oil in a skillet over medium heat. Add the crushed garlic and grated ginger, sautéing until fragrant, about 1–2 minutes. Add the chicken thighs and salt, cooking until the chicken is browned and cooked through, about 6–8 minutes per side depending on thickness. Remove chicken and shred or chop into bite-sized pieces.

3. 3

   Make the Sauce: In the same skillet, add gochujang paste, soy sauce, rice vinegar, and honey. Stir well and cook for 2–3 minutes over low heat until the sauce thickens slightly and is well combined. Return the shredded chicken to the pan, tossing to coat evenly with the sauce. Remove from heat.

4. 4

   Shape the Bao Buns: Once the dough has risen, punch it down and divide it into 12 equal pieces. Roll each piece into an oval shape, then fold each in half to create the bun shape. Place the buns on parchment paper squares to prevent sticking. Let them rest for 20 minutes to rise a bit more.

5. 5

   Steam the Buns: Using a bamboo steamer or any steaming setup, bring water to a boil under the steamer. Place the buns in the steamer basket, leaving space between each to allow expansion. Steam the buns over boiling water for 10–12 minutes until soft and fluffy. Remove carefully.

6. 6

   Assemble and Serve: Gently open each steamed bun and fill with the Korean chicken mixture. Drizzle with chili oil, and sprinkle with toasted sesame seeds, sliced scallions, and fresh cilantro. Serve immediately while warm and enjoy!