Korean Chicken Bao Buns: Spicy, Sticky and Seriously Soft
These Korean Chicken Bao Buns are spicy, sticky, and incredibly soft, filled with flavorful marinated chicken and fresh toppings.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon instant yeast
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- ¾ cup warm water
- 1 tablespoon vegetable oil
- 1 lb boneless skinless chicken thighs
- ¼ cup gochujang
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 4 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1 tablespoon water
- sliced cucumbers
- shredded carrots
- fresh cilantro leaves
- toasted sesame seeds
Instructions
- In a large bowl, whisk together flour, yeast, sugar, and salt. Gradually add warm water and oil, stirring until a shaggy dough forms.
- Knead the dough on a floured surface for 5-7 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour.
- In a medium bowl, mix gochujang, soy sauce, honey, sesame oil, garlic, ginger, and vinegar. Add chicken, coat well, and marinate for 30 minutes.
- Heat a skillet over medium heat. Cook chicken for 5-7 minutes on each side until cooked through. Let rest before slicing.
- In the same skillet, add reserved marinade. Mix cornstarch and water, stir into skillet, and cook until sauce thickens.
- Punch down risen dough and divide into 10 pieces. Roll each into a ball, then flatten into an oval shape.
- Prepare a steamer basket over simmering water. Steam buns for 10-12 minutes until fluffy.
- Open each bun and fill with spicy chicken. Top with cucumbers, carrots, cilantro, and sesame seeds.
- Serve warm and enjoy the delightful flavors.
Notes
Serve warm for the best texture and flavor.