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Korean Chicken Bao Buns

Updated: Aug 1, 2021

I love trying new recipes and getting the family to try new things. My kids loved these Chicken Bao Buns and they went crazy over these. The sticky and spicy sauce was delicious. Made the kids lick their fingers. The best part was, I was able to create these without a steamer. I made a make shift one with an aluminium container and I poked holes in the bottom. The purpose of this was to make this recipe accessible to those who do not have a steamer or fancy equipment. I didn't want people to be limited when making this recipe.

The crunch of the fresh vegetables cut though the spice and give a burst of freshness to this dish. These buns are addictive, we barely had enough left to take pictures.

Preparation Time 1 hour plus 3 hours to rise

Cook Time 30 minutes

Yields 20 bao buns


Bao bun dough

3 3/4 cups / 450 grams all purpose flour

2 tablespoons sugar

1/2 teaspoon salt

2 teaspoons / 7 grams instant yeast

3 tablespoons milk

3/4 cup warm water

3 tablespoons butter- softened

1 tablespoon oil

Chicken and marinade

4 chicken breasts - in cubes

1 cup / 240 ml buttermilk

1/2 teaspoon salt

1/4 teaspoon white pepper

1/4 teaspoon garlic powder

Crispy Coating

1/2 cup / 180 grams all purpose flour

1 teaspoon salt

1 teaspoon black pepper

1/2 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon baking powder

1 teaspoon chilli flakes

vegetable oil for deep frying