I’ve got a little secret to share—Korean Chicken Bao Buns are my go-to for impressing friends at dinner parties. Imagine this: fluffy steamed buns filled with crispy fried chicken slathered in a sweet and spicy sauce. It sounds fancy, but trust me, it’s super easy to whip up. And the best part? You can mix and match toppings to suit everyone’s taste. Want to know how to make these scrumptious bites? Let’s get started.
Why You’ll Love This Recipe
Have you ever craved a dish that’s not just satisfying but also packed with incredible flavors?
That’s exactly what you get with these Korean chicken bao buns. Imagine fluffy, warm buns cradling crispy, flavorful chicken coated in a sweet-spicy Korean sauce. It’s a delightful mix of textures and tastes that’ll leave your taste buds dancing.
Plus, assembling them is like experiencing a mini food adventure. You get to layer on crunchy cucumbers, fresh coriander, and savory red onions—suddenly, you’re a gourmet chef, even if your cooking skills are a little rusty.
Trust me, you’ll want to impress your friends with these buns. They’ll wonder how you poured your heart into something so delicious yet so easy to whip up.
Equipment List
Let’s talk tools for my Korean chicken bao buns. First off, you’ll need a bowl for mixing the dough—nothing fancy, just a large one. A wooden spoon helps stir things together nicely.
For steaming, grab a steamer basket or something like it; you can even use a pot with a lid or a microwave. And don’t forget parchment paper to prevent sticking.
You’ll also need a deep pot for frying, so you can plunge into that crispy chicken magic. Oh, and a thermometer? Game changer, especially if you want to avoid turning your oil into a bubbling mess. Additionally, cooking on a pizza stone can enhance the texture of your bao buns by providing a consistent heat source.
Finally, get your utensils ready: a spatula and tongs will make your cooking life easier. Happy cooking!
Our Ingredients
When it comes to whipping up some delicious Korean Chicken Bao Buns, having the right ingredients is key to creating that soft, pillowy goodness paired with the crispy, flavorful chicken. So, let’s gather what we need. From fluffy bao buns to spicy Korean sauce, we’re about to set off on a culinary adventure that will have your taste buds doing a happy dance.
Just imagine that first bite—tender chicken enveloped in a warm, fluffy bun. Are you drooling yet? Let’s plunge into the specifics.
Ingredients:
- For the Bao Buns:
- 450g plain flour
- 2 tbsp caster sugar
- ½ tsp salt
- 2 tsp instant yeast
- 3 tbsp milk
- 210ml warm water
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- For the Chicken:
- 4 chicken breasts (cut into bite-sized pieces)
- 1 cup buttermilk
- ½ tsp salt
- ¼ tsp white pepper
- ¼ tsp garlic salt
- For the Coating:
- 180g flour
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp garlic salt
- ½ tsp celery salt
- 1 tsp thyme
- 1 tsp paprika
- 1 tsp baking powder
- 1 tsp chili flakes
- Vegetable oil (for deep frying)
- For the Korean Sauce:
- 2 tbsp gochujang
- 2 tbsp honey
- 4 tbsp brown sugar
- 4 tbsp soy sauce
- 2 garlic cloves (minced)
- 2 tsp ginger (grated)
- 1 tbsp vegetable oil
- 1 tbsp sesame oil
- For Garnish:
- Sliced red onion
- Chopped cucumber
- Fresh coriander
- Sesame seeds
Now that we’ve got our ingredients lined up, here comes the fun part! Make sure to grab everything fresh.
It really makes a difference, particularly with the yeast and spices. Oh, and don’t forget to double-check your pantry. You might be surprised—who knew you’d a half-empty jar of gochujang hiding back there?
And if you’re feeling adventurous, try swapping in some different garnishes or even adding a splash of your favorite hot sauce for some zing. Cooking is about experimenting, right?
Step-by-Step Instructions
Making Korean Chicken Bao Buns is an exciting adventure that packs a punch of flavor while also delivering that delightful, fluffy texture in every bite. With just a few easy steps, you’ll take your ingredients from the pantry to deliciousness on a plate. Let’s dive right in and whip up a batch that’ll impress both family and friends!
Step-by-Step Instructions
1. Prepare the Bao Dough: In a large mixing bowl, combine 450g of plain flour, 2 tablespoons of caster sugar, ½ teaspoon of salt, and 2 teaspoons of instant yeast. Pour in 3 tablespoons of milk and 210ml of warm water. Add 3 tablespoons of unsalted butter and 1 tablespoon of olive oil.
Mix until a dough forms and then knead it on a floured surface for about 10 minutes, until it’s smooth and elastic.
Place the dough in a lightly greased bowl, cover it with a damp kitchen towel, and let it rise for 1 hour in a warm spot (it should double in size).
2. Shape the Buns: Once the dough has risen, punch it down to release the air, and divide it into equal portions—about 10-12 pieces works great.
Roll each piece into a ball and flatten it slightly.
Then, steam the buns in a steamer lined with parchment paper (to prevent sticking) for 8-10 minutes. They should look puffy and soft.
3. Marinate the Chicken: While the buns steam, let’s get that chicken ready. Take 4 bite-sized chicken breasts and marinate them in 1 cup of buttermilk, along with ½ teaspoon of salt, ¼ teaspoon of white pepper, and ¼ teaspoon of garlic salt.
Let it soak up all those flavors for about 1 hour in the fridge.
4. Prep the Coating: In another bowl, mix together 180g of flour, 1 teaspoon of salt, 1 teaspoon of black pepper, ½ teaspoon of garlic salt, ½ teaspoon of celery salt, 1 teaspoon of thyme, 1 teaspoon of paprika, 1 teaspoon of baking powder, and 1 teaspoon of chili flakes.
This is your coating mixture that will give the chicken that glorious crunch.
5. Fry the Chicken: After marinating, take the chicken out and coat each piece in the flour mixture.
Heat vegetable oil in a deep frying pan over medium-high heat.
Fry the chicken in batches until crispy and golden brown—this usually takes about 4-5 minutes per batch.
Make sure they don’t crowd the pan; you want that gorgeous crunch.
Drain the fried chicken on paper towels.
6. Make the Korean Sauce: In a small saucepan, mix 2 tablespoons of gochujang, 2 tablespoons of honey, 4 tablespoons of brown sugar, and 4 tablespoons of soy sauce.
Add 2 minced garlic cloves, 2 teaspoons of grated ginger, 1 tablespoon of vegetable oil, and 1 tablespoon of sesame oil.
Heat it gently, stirring until everything is combined and the sugar dissolves.
You’ll know it’s ready when it’s bubbly and fragrant.
7. Toss the Chicken in Sauce: Now comes the fun part! Toss the crispy chicken in the warm Korean sauce until they’re well-coated.
This is where the magic happens, as the chicken gets that glossy, spicy finish.
8. Assemble the Bao Buns: Take your steamed buns and fill them generously with the saucy chicken.
Top with sliced red onion, chopped cucumber, fresh coriander, and a sprinkle of sesame seeds.
Each bite will be a flavor explosion that’s out of this world.
And there you have it! Serve immediately while the buns are soft and the chicken is still crispy.
Who knew making Korean Chicken Bao Buns could be this fun? Time to enjoy your delightful creation and share the yum!
For a smooth baking experience, consider investing in premium baking equipment to elevate your culinary skills and streamline your process.
Tips & Variations
After you’ve whipped up those fluffy bao buns and crispy chicken, it’s time to think about how to jazz up the experience even more.
Have you ever thought about adding pickled veggies? They’ll give your bao an extra crunch and tang that pairs perfectly with the savory chicken.
I also love swapping out the chicken for tofu or tempeh if I’m feeling adventurous. It’s a fun twist!
As for the sauce, toss in extra gochujang if you like it spicy—I definitely do, but my taste buds might be a little wilder than yours.
And don’t skimp on garnishes. Fresh herbs, nuts, or a squeeze of lime can turn your creation into something truly special.
Trust me, your taste buds will thank you!
How to Serve?
Serving up your Korean chicken bao buns is where the real magic happens, so let’s plunge into.
Once your buns are steaming hot and your chicken’s been doused in that glorious sauce, it’s time to assemble. Grab a bun, pile in some crispy chicken, and don’t skimp on the garnish.
I like to load mine with sliced red onion, a sprinkle of chopped cucumber, and a few fresh coriander leaves. You can even throw on some sesame seeds for that touch of fancy.
It’s all about the layers of flavor here. Set them on a platter and watch as everyone dives in, laughter and messiness included. Trust me, these little bites of joy disappear fast.
Storage & Reheating Guide
Those delicious Korean chicken bao buns? They don’t last long at my house, but if you find yourself with leftovers, don’t worry!
I’ve got you covered. First, let them cool completely before popping them into an airtight container. They’ll stay fresh in the fridge for about three days. Just a heads up, though: bao buns can get a bit sad when reheated if you’re not careful.
When you’re ready to enjoy them again, steam them for about five minutes to revive their fluffiness. If you’re feeling adventurous, toss those chicken bites in the air fryer for a minute or two to bring back the crunch. Additionally, using a commercial deep fryer can provide an extra crispy texture when reheating!
Trust me, it’s worth it. You’ll be thanking yourself later!
Final Thoughts
Even if you’re not a master chef, making Korean chicken bao buns can feel like you’ve just taken a delicious leap into culinary greatness.
Trust me, when you take that first bite, you’ll forget all about the mess you made in the kitchen. Honestly, I’ve seen a plastic bag explode flour everywhere; it happens! But don’t fret—cooking should be fun, right?
This recipe is a fantastic way to impress friends and family, and you’ll wow them with those fluffy buns and crispy chicken.
Plus, you can customize toppings to your heart’s desire. Next time you’re looking for something special, give these bao buns a try. You might just end up with a new favorite dish.
Now, go conquer that kitchen!
