Korean Chicken Bao Buns Party

Soft and fluffy bao buns filled with crispy Korean chicken deliver an irresistible mix of textures and bold flavors. This recipe has helped me turn regular gatherings into something special — every time I serve these at a party, the platter disappears in minutes.

The first time I made these bao, my friends hovered nonstop by the kitchen island just waiting for the next batch to come out of the steamer. Even the leftovers were coveted the next morning.

Ingredients

• Plain all purpose flour for the bao buns: ensures a soft pillowy texture Use the freshest flour possible for best rise
• Caster sugar: adds a gentle sweetness to the dough and balances the savory filling
• Instant dried yeast: helps the baos rise to perfect fluffiness Choose a yeast that is within date for effectiveness
• Whole milk and warm water: hydrate and enrich the dough giving that lush softness
• Unsalted butter: adds richness to the bao dough Very soft butter incorporates better and gives even texture
• Olive oil: for brushing buns before folding keeps the layers separate so you get that open clam shell effect
• Chicken breasts: provide juicy bite size pieces for frying Opt for free-range or organic chicken for maximum succulence
• Buttermilk: tenderizes chicken and brings a subtle tang Flavor and juiciness are the reward for marinating at least an hour
• Seasonings: garlic salt white pepper black pepper celery salt thyme and paprika blend in both marinade and crispy coating for bold flavor layers
• Plain flour for crispy coating: forms the essential crunchy crust Choose a high quality flour for the best finish
• Baking powder: in the coating helps create that signature flake and crunch
• Chilli flakes: bring gentle heat to balance the sweet sauce Adjust the amount if you want extra spice
• Vegetable oil: for deep frying A neutral high smoke point oil is essential for golden chicken without greasiness
• Gochujang paste: anchors the Korean sauce with deep spiciness
• Honey and brown sugar: add necessary sticky sweetness
• Soy sauce: provides that umami punch Choose a good quality soy for the best flavor
• Fresh garlic and ginger: for brightness and extra kick
• Sesame oil and vegetable oil: finish the sauce with depth and glossiness
• Red onion cucumber coriander and sesame seeds: fresh and vibrant garnishes to finish each bao

Step-by-Step Instructions

Make the Bao Dough:

Combine flour sugar salt and instant yeast in a large bowl Mix thoroughly to distribute yeast and sugar evenly for even rising

Mix and Knead the Bao:

Warm the milk water and butter in a jug until the butter is fully melted Pour this mix into the dry ingredients and stir with a spoon to begin Then use your hands to bring the dough together and knead for ten minutes on a floured surface Kneading is essential for smooth elastic dough that fluffs

First Prove:

Transfer dough to a lightly oiled bowl and cover with clingfilm or a damp tea towel Let it prove in a warm spot until doubled in size usually ninety minutes to two hours This slow rise is what creates soft fluffy bao

Marinate the Chicken:

While the dough is proving add bite size chicken pieces to a bowl with buttermilk salt pepper and garlic salt Mix very well cover and chill at least one hour for best tenderness

Shape the Bao Buns:

After the first prove turn out the dough knead briefly and split into twenty pieces Roll each portion into a ball and use a rolling pin to shape each into an oval about six centimeters by nine centimeters

Form and Proof the Bao:

Brush each oval with a little olive oil Fold over a chopstick so the oil lines the inside fold Remove the chopstick to keep a gap for filling Place each shaped bao on a piece of baking parchment Line them all on trays cover loosely and let puff up for another hour

Fry the Chicken:

Mix the flour salt black pepper garlic salt celery salt thyme paprika baking powder and chilli flakes for the coating Dredge each marinated chicken piece in the coating mix to cover completely Heat vegetable oil to frying temperature Test with a bread cube for sizzle and bubbled edges Fry batches of chicken three to five minutes until fully golden brown Drain and keep warm in a low oven

Steam the Bao Buns:

Boil water and set up your steamer Place each bun piece with its parchment into the steamer not touching too much Steam in batches about ten minutes Remove and keep covered while finishing

Make the Korean Sauce:

Place gochujang honey brown sugar soy sauce minced garlic minced ginger vegetable oil and sesame oil in a small saucepan Stir and set over medium Bring to the boil then reduce to a simmer Cook five minutes to thicken slightly

Glaze the Chicken:

When all the chicken is fried place pieces in a bowl Pour the hot sauce over and toss thoroughly to coat every piece

Assemble and Serve:

Peel open each bao bun Fill generously with crispy chicken and pile on red onion cucumber coriander and a sprinkle of sesame seeds Serve warm

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Making bao from scratch is a weekend project I always look forward to My favorite part is that first lift of the steamer lid when the buns are puffed and gleaming When my sister and I made a double batch for a family birthday the kitchen was full of laughter and bao disappearing as fast as we made them

Storage Tips

Once cooled store assembled bao in an airtight container in the refrigerator for up to two days The chicken will lose a little crispness but will still taste fantastic To reheat use a gentle steam for the buns and a low oven or air fryer for the chicken elements If storing separately keep buns in a zip top bag and chicken in a sealed container for best results Bao dough can be frozen at the shaped stage then steamed from frozen for a quick weekday snack

Ingredient Substitutions

If you cannot find gochujang use a mix of sriracha and a dash of miso for a similar effect For a dairy free option swap buttermilk for a little non dairy milk plus a splash of vinegar Gluten free flour blends work for frying but the bao needs plain wheat based flour for best results You can substitute chicken thighs if you prefer richer flavor

Serving Suggestions

These bao are delicious with pickled vegetables like daikon or carrots on the side Add a quick Asian slaw or a scatter of crushed peanuts on top for crunch Serve them as part of a party spread with dumplings or edamame They pair well with chilled Asian style lagers or a light sparkling wine

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Cultural Context

Bao buns are a beloved street food across East Asia and fusing them with Korean fried chicken is a playful twist on two classics The sticky spicy glaze reflects the punchy Korean flavors that have risen in global popularity Bringing these to a table always sparks discussion and smiles

Frequently Asked Questions

→ How can I get fluffy steamed bao buns?

Be sure to knead the dough well and allow enough time for each rise. Steaming with baking parchment prevents sticking and ensures a soft, pillowy result.

→ What gives the chicken its crispy texture?

The chicken is coated in a seasoned flour mixture and deep-fried until golden, providing that irresistible crunch.

→ What is gochujang and why is it used?

Gochujang is a Korean fermented chili paste, bringing a sweet heat and depth to the sauce poured over the fried chicken.

→ Can I prepare the buns or chicken in advance?

The buns can be made ahead and reheated by steaming briefly. Fried chicken is best served fresh, but can be kept warm in a low oven.

→ What toppings work best for serving?

Thinly sliced red onion, cucumber, fresh coriander, and a sprinkle of sesame seeds add crunch, zest, and color to each bao bun.