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Korean Chicken Bao Buns

Fluffy Korean Chicken Bao Buns for a Flavor-Packed Feast

These Korean Chicken Bao Buns are fluffy pockets of taste, combining juicy chicken with soft dough for a delightful culinary experience.
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Prep Time 1 hour
Cook Time 30 minutes
Dough Rising Time 1 hour
Total Time 2 hours 30 minutes
Servings: 8 buns
Course: Lunch
Cuisine: Korean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 3 cups All-Purpose Flour Substitute with gluten-free flour blend for gluten-free buns.
  • 2 tablespoons Sugar Can be replaced with honey or agave syrup.
  • 1 tablespoon Instant Yeast Substitute with active dry yeast, allowing additional proofing time.
  • 1 teaspoon Baking Powder Essential for texture, do not substitute.
  • 1 pinch Salt Optional reduction for low-sodium diets.
  • 1 cup Warm Water Ideal temperature for yeast activation.
  • 2 tablespoons Vegetable Oil Can substitute with melted coconut oil.
For the Chicken Marinade
  • 1 pound Chicken Thighs Flavorful and tender, chicken breasts may dry out.
  • 1/4 cup Soy Sauce Low-sodium soy sauce is an alternative.
  • 2 tablespoons Gochujang Substitute with chili paste and miso mix.
  • 2 tablespoons Honey Maple syrup can be a plant-based alternative.
  • 1 tablespoon Sesame Oil Can substitute with olive oil.
  • 2 cloves Minced Garlic Optional but recommended.
  • 1 tablespoon Grated Ginger Optional but recommended.
  • 1 tablespoon Rice Vinegar Replace with apple cider vinegar if unavailable.
For the Assembly
  • 1 cup Pickled Daikon Can substitute with pickles or jalapeños.
  • 1 medium Cucumber Substitute with shredded carrots.
  • 1/4 cup Fresh Cilantro Omit if sensitivity exists to herbs.
  • 1/4 cup Green Onions Omit if sensitivity exists to herbs.
  • 2 tablespoons Sesame Seeds Can substitute with chia seeds.

Equipment

  • Large bowl
  • Medium bowl
  • Steaming setup
  • Grill or Skillet
  • Rolling Pin

Method
 

Preparation Steps
  1. In a large bowl, combine all the dough ingredients and mix well. Gradually add warm water and vegetable oil until a rough dough forms.
  2. Transfer dough to a floured surface and knead for 8-10 minutes until smooth and elastic. Shape into a ball and place in an oiled bowl.
  3. Let the dough rise in a warm place for about 1 hour or until it has doubled in size.
  4. In a medium bowl, mix all chicken marinade ingredients well. Add chicken thighs, cover, and marinate for at least 30 minutes.
  5. Preheat a grill or skillet. Cook chicken for 6-7 minutes on each side until fully cooked and charred. Let it rest before slicing.
  6. After the dough has risen, punch it down and divide into 8 pieces. Roll into balls and flatten into discs.
  7. Place each disc on parchment paper and cover with a damp cloth. Allow to rise for about 30 minutes.
  8. Set up a steamer and steam the bao buns for 10-12 minutes until fluffy.
  9. Remove steamed buns and assemble with sliced chicken, cucumber slices, pickled daikon, cilantro, and green onions.

Nutrition

Serving: 1bunCalories: 250kcalCarbohydrates: 34gProtein: 12gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 400mgPotassium: 200mgFiber: 1gSugar: 5gVitamin A: 50IUVitamin C: 2mgCalcium: 20mgIron: 1.5mg

Notes

Store leftovers in an airtight container for 2 days. Freeze for up to 2 months, reheating by steaming for 3-5 minutes.

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