Korean Fried Chicken Bao Buns

Pillowy soft steamed bao buns cradle crispy, succulent Korean fried chicken glazed with a sweet-spicy sauce that delivers an irresistible flavor explosion in every bite. This fusion creation marries the traditional Chinese steamed bun technique with Korea's beloved fried chicken, resulting in perfect handheld delights that balance textures and tastes masterfully. Each component plays its essential role – from the slightly sweet, cloud-like buns to the crackling chicken with its sticky, gochujang-infused glaze to the fresh, crunchy toppings that cut through the richness.

The first time I served these bao buns at a gathering, the conversation literally stopped mid-sentence as everyone took their first bite. My food-photographer friend immediately reached for her camera before even finishing chewing, insisting these were "too beautiful not to document." Even my brother-in-law, who claims to dislike "fancy food," requested I make them again for his birthday dinner. There's something magical about watching someone's expression transform from curiosity to pure delight with just one taste.

Cloud and Crunch

• All-purpose flour: Creates the perfect tender structure for bao dough; look for unbleached varieties for the best flavor without any chemical aftertaste
• Instant dried yeast: Provides reliable leavening power for fluffy buns; make sure yours is fresh and active for optimal rising
• Buttermilk: Tenderizes chicken through gentle acidity while adding tangy notes that complement the sweet glaze
• Gochujang paste: The cornerstone of Korean flavor in this dish; this fermented chili paste brings complex sweet-spicy-umami depth that can't be substituted
• Chicken breasts: Offer clean flavor and quick cooking time; slice them against the grain for maximum tenderness after frying
• Sesame oil: Provides distinctive nutty aroma essential to authentic Korean flavor profiles; a little goes a long way
• Fresh ginger and garlic: Form the aromatic foundation of the glaze; use freshly minced rather than pre-prepared for vibrant flavor

Culinary Harmony

Create the bao dough:

In a large bowl, combine 3¾ cups all-purpose flour with 2 tablespoons caster sugar, ½ teaspoon salt, and 2 teaspoons instant dried yeast. In a separate container, mix ¾ cup plus 2 tablespoons warm water with 3 tablespoons full-fat milk and 3 tablespoons softened unsalted butter until the butter melts. Gradually incorporate the liquid mixture into the dry ingredients, starting with a spoon and transitioning to hand-kneading. Transfer to a floured surface and knead for 10 minutes until smooth and elastic. Place in an oiled bowl, cover with a damp cloth, and allow to rise for about 90 minutes until doubled in size.

Marinate the chicken:

While the dough rises, prepare your chicken. Place 4 chicken breasts cut into bite-sized pieces in a bowl. Pour in 1 cup buttermilk, then season with ½ teaspoon salt, ¼ teaspoon white pepper, and ¼ teaspoon garlic salt. Mix thoroughly to coat every piece, cover, and refrigerate for at least one hour to allow the buttermilk to tenderize the meat and infuse flavor.

Shape the bao buns:

Once the dough has doubled, punch it down and turn onto a floured surface. Knead briefly, then divide into 20 equal portions. Roll each portion into a ball, then flatten with a rolling pin into an oval approximately 6cm × 9cm. Brush one side lightly with olive oil, then fold in half (oiled sides together), leaving a small gap by placing a chopstick in the center while folding. Remove the chopstick, arrange the buns on parchment squares, place on trays, and cover loosely with plastic. Allow to proof for another hour until visibly puffy.

Prepare the crispy coating:

In a large bowl, whisk together 1½ cups all-purpose flour, 1 teaspoon salt, 1 teaspoon ground black pepper, ½ teaspoon garlic salt, ½ teaspoon celery salt, 1 teaspoon dried thyme, 1 teaspoon paprika, 1 teaspoon baking powder, and 1 teaspoon chili flakes. This seasoned coating will create the perfect crispy exterior with layers of flavor that complement the glaze.

Fry to golden perfection:

Heat 4 cups vegetable oil in a heavy-bottomed pot to 350°F (175°C). Remove chicken pieces from the buttermilk, allowing excess to drip off, then thoroughly coat in the seasoned flour mixture. Fry in batches of 10-12 pieces for 3-5 minutes until golden brown and cooked through (internal temperature of 165°F/74°C). Place on a wire rack over a baking sheet and keep warm in a low oven while completing the remaining batches.

Create the glossy glaze:

In a saucepan, combine 1 tablespoon sesame oil, 1 tablespoon vegetable oil, 2 tablespoons gochujang paste, 2 tablespoons honey, 4 tablespoons brown sugar, 4 tablespoons soy sauce, 2 minced garlic cloves, and 2 teaspoons minced ginger. Bring to a gentle boil, then reduce heat and simmer for 5 minutes until slightly thickened with a glossy appearance. Toss the fried chicken in this glaze just before assembly.

Steam the bao buns:

Bring water to a boil in a steamer pot. Work in batches, placing buns (still on their parchment squares) in the steamer basket with space between them. Cover and steam for 10 minutes until puffy and cooked through. Keep warm while steaming remaining batches.

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My first attempt at these bao buns was nearly derailed when I discovered I was out of buttermilk. My Korean grandmother, who was visiting at the time, suggested adding a tablespoon of vinegar to regular milk as a substitute. While I worried about compromising the recipe, she assured me this was a common kitchen trick in Korea. She was right, of course – the chicken turned out perfectly tender. Now when I make these buns, I always think of her practical wisdom and how the best cooking often comes from resourcefulness rather than rigid rules.

Serving Suggestions

These versatile bao buns welcome creative presentation and accompaniments. Set up an interactive bao station where guests can build their own buns with the glazed chicken and an array of toppings: thinly sliced green onions, chopped lettuce or cabbage, pickled radishes, spicy Korean mayo, and a sprinkle of black and white sesame seeds. Complement the meal with sides like kimchi, a refreshing Asian slaw with rice vinegar dressing, or simple steamed edamame. For beverages, offer cold Korean beer, citrusy iced tea, or even a light plum wine to balance the rich flavors.

Flavorful Variations

The basic recipe serves as an excellent foundation for creative adaptations to suit different tastes and occasions. For a healthier alternative, air-fry the chicken instead of deep-frying – coat with a light spray of oil and cook at 400°F (200°C) for about 12 minutes, flipping halfway. Create a vegetarian version by substituting crispy tofu or tempeh for the chicken, marinating and coating using the same technique. Experiment with different bao colors and flavors by incorporating ingredients like butterfly pea flower for blue buns or pumpkin puree for orange buns with subtle sweetness.

Storage Solutions

These components maintain their quality best when stored properly for later enjoyment. Uncooked bao dough can be refrigerated for up to 24 hours after the first rise; bring to room temperature before shaping. Steamed buns freeze exceptionally well – cool completely, wrap individually in plastic, then store in freezer bags for up to three months. Steam directly from frozen for 3-5 minutes until heated through. The chicken is best enjoyed fresh, but can be refrigerated for up to two days; reheat in a 350°F (175°C) oven for 10 minutes to restore crispiness before glazing.

These Korean Fried Chicken Bao Buns represent the beautiful marriage of culinary traditions that happens when we approach cooking with both respect for tradition and openness to innovation. The combination of techniques and flavors creates something greater than the sum of its parts – handheld perfection that delivers satisfaction in every bite. Whether served as party food, family dinner, or impressive date night fare, they transform an ordinary meal into a memorable dining experience that will have everyone asking for your secret recipe.

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Frequently Asked Questions

→ Can I make the bao buns ahead of time?

Yes! You can make and steam the buns ahead of time, then cool completely and freeze for up to 3 months. To reheat, steam the frozen buns for 5 minutes until hot and soft again.

→ What if I can't find gochujang paste?

While gochujang gives authentic Korean flavor, you can substitute with 1 tablespoon sriracha mixed with 1 tablespoon miso paste, or simply use 2 tablespoons sriracha plus an extra tablespoon of honey to balance the heat.

→ Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs work wonderfully and often provide more flavor and moisture. Just ensure they're boneless, skinless, and cut into similar-sized pieces for even cooking.

→ What if I don't have a steamer?

You can create a makeshift steamer by placing a wire rack in a large pot with water (make sure the rack sits above the water level), then cover with a tight-fitting lid. Alternatively, you can use a bamboo steamer or metal colander over a pot of boiling water.

→ Is there a way to make this recipe less time-consuming?

For a quicker version, you can use store-bought bao buns from Asian markets (just steam according to package directions) and focus on making the Korean fried chicken filling.

→ What's the best way to store leftovers?

Store the steamed buns and chicken separately. Keep buns in an airtight container at room temperature for up to 24 hours or refrigerate for 2-3 days. Reheat buns by steaming. Store chicken in the refrigerator for up to 2 days and reheat in a 350°F oven until hot.