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Easy Korean Chicken Bao Buns Recipe

Korean Chicken Bao Buns combine fluffy steamed bao with spicy, savory gochujang-glazed chicken for a bold Asian fusion meal that tastes better than takeout. Perfect for weeknight dinners or impressing guests with restaurant-quality street food at home.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 1 hour 25 minutes
Servings: 8 –10 bao buns
Course: Dinner
Cuisine: Korean Fusion
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tsp instant yeast
  • 1 tbsp sugar
  • ½ tsp salt
  • ½ cup warm water
  • 1 tbsp vegetable oil
  • 1 lb boneless chicken thighs bite-sized
  • 2 tbsp soy sauce
  • 1 tbsp gochujang
  • 1 tbsp honey
  • 2 cloves garlic minced
  • 1 tsp fresh ginger minced
  • 1 tbsp sesame oil
  • 2 green onions sliced
  • Sesame seeds
  • Shredded carrots
  • Sliced cucumbers
  • Fresh cilantro

Method
 

  1. Whisk flour, yeast, sugar, and salt in a bowl.
  2. Add warm water and oil, then mix to form dough.
  3. Knead 5–10 minutes until smooth and elastic.
  4. Cover and let dough rise 30 minutes until doubled.
  5. Mix soy sauce, gochujang, honey, garlic, ginger, and sesame oil.
  6. Toss chicken in marinade and rest 15 minutes.
  7. Cook chicken in a hot pan 10–15 minutes until caramelized.
  8. Punch down dough and divide into 8–10 portions.
  9. Roll dough into circles and fold into bao shape.
  10. Steam bao buns 10–15 minutes until puffed.
  11. Fill buns with chicken.
  12. Top with carrots, cucumbers, cilantro, green onions, and sesame seeds.

Notes

Use fresh yeast and warm (not hot) water for best rise. Steam buns with space between them to avoid sticking.