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Flavorful Korean Chicken Bao Buns Recipe with Sticky Gochujang Sauce Easy and Perfect

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This recipe features soft, pillowy bao buns filled with tender Korean chicken coated in a sticky, sweet-spicy gochujang sauce. It’s an approachable, quick, and delicious dish perfect for busy weeknights or entertaining.

Ingredients

  • All-purpose flour – about 2 cups (240g)
  • Active dry yeast – 2 teaspoons
  • Granulated sugar – 2 tablespoons
  • Warm water – 3/4 cup (180 ml)
  • Vegetable oil – 2 tablespoons
  • Baking powder – 1 teaspoon
  • Salt – 1/2 teaspoon
  • Boneless, skinless chicken thighs – 1 pound (450g), chopped into bite-sized pieces
  • Garlic – 3 cloves, minced
  • Ginger – 1 teaspoon, grated
  • Soy sauce – 3 tablespoons
  • Rice vinegar – 1 tablespoon
  • Honey – 2 tablespoons
  • Gochujang (Korean chili paste) – 2 tablespoons
  • Sesame oil – 1 teaspoon
  • Fresh cucumber slices – thinly sliced
  • Green onions – chopped
  • Pickled carrots or radish (optional)
  • Sesame seeds – toasted, for garnish

Instructions

  1. Activate the yeast by combining warm water (about 110°F/43°C) with sugar and yeast in a small bowl. Stir lightly and let sit for 5-10 minutes until frothy.
  2. Make the dough by whisking together flour, baking powder, and salt in a large bowl. Add the yeast mixture and vegetable oil. Stir to combine, then knead on a lightly floured surface for 8-10 minutes until smooth and elastic. Add more flour if sticky.
  3. Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
  4. Prepare the chicken marinade by mixing soy sauce, gochujang, honey, rice vinegar, garlic, ginger, and sesame oil in a bowl. Add chopped chicken thighs and toss to coat. Marinate for at least 20 minutes or up to an hour in the fridge.
  5. Punch down the risen dough and divide into 10 equal pieces. Roll each into a ball, flatten into a 4-inch oval, brush lightly with oil, fold in half, and place on parchment squares.
  6. Steam the buns over boiling water for 12-15 minutes until fluffy, avoiding lifting the lid during steaming.
  7. Heat a skillet over medium-high heat. Cook the marinated chicken, stirring occasionally, for 8-10 minutes until fully cooked and sauce thickens.
  8. Assemble the bao buns by opening each steamed bun and stuffing with chicken. Top with cucumber slices, green onions, pickled veggies if using, and toasted sesame seeds.
  9. Serve immediately while buns are fresh and warm.

Notes

If dough feels tough after kneading, let it rest 10-15 minutes before shaping again for softer buns. Keep water boiling gently during steaming to avoid soggy bottoms. Watch chicken carefully to prevent burning the sugars in the sauce. For gluten-free option, substitute part of the flour with almond flour but texture will differ. Use less gochujang if sensitive to heat and adjust sweetness or tang with honey or vinegar.

Nutrition

Keywords: Korean chicken bao buns, gochujang sauce, steamed buns, Asian recipe, easy dinner, sticky chicken, homemade bao

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