There’s a unique joy that fills the kitchen when you decide to make your own food from scratch. Recently, I found myself in the mood for something different, something that could transform a regular weeknight dinner into a flavorful culinary adventure. That’s when I discovered the delightful world of Korean Chicken Steamed Buns.
These fluffy bao buns, filled with tender, spicy chicken and topped with a sprinkle of fresh scallions and cilantro, have a way of bringing everyone together—whether you’re sharing them with family on a cozy night in or impressing friends at a gathering. The best part? It may seem like a labor of love, but they come together more easily than you might think.
With just a handful of ingredients and a little bit of love, you’ll create a dish that not only satisfies cravings but also leaves you eager to explore the flavors of Korea right in your own home. So, grab your apron, and let’s dive into this delicious recipe that promises to be a showstopper!
Why Are Korean Chicken Steamed Buns So Irresistible?
Fluffy Perfection: Each bao bun is light, airy, and simply melts in your mouth.
Bold Flavors: The gochujang brings a delightful spice that dances on your palate, perfectly complementing the tender chicken filling.
Easy to Make: With straightforward steps, you’ll whip these up in no time, impressing everyone without breaking a sweat!
Dinner Party Favorite: These buns are crowd-pleasers that work wonders at gatherings or cozy family nights.
Customizable: Feel free to personalize the fillings or toppings to suit your taste!
Quick Prep: In just over an hour, you can transform a regular evening into an extraordinary dining experience. Don’t forget to check out our handy techniques for perfect steamed buns.
Korean Chicken Steamed Buns Ingredients
For the Dough
• 350g plain flour – a staple for a soft, fluffy bao bun base.
• 2 teaspoons baking powder – ensures the buns rise beautifully.
• 2 teaspoons instant yeast – gives your buns that perfect airy texture.
• 2 teaspoons salt – enhances the flavor of the dough.
• 1.5 tablespoons neutral oil – helps keep the dough moist and pliable.
• 180g lukewarm water – ideal for activating the yeast and making the dough smooth.
For the Filling
• 1lb/500g boneless, skinless free-range chicken thighs – tender meat that absorbs flavor beautifully.
• 1 teaspoon salt – to season the chicken perfectly before cooking.
• 2 tablespoons olive oil – provides a rich taste when roasting the chicken.
• 1 tablespoon sesame oil – adds a nutty flavor to the filling.
• 2 garlic cloves, crushed – enhances the overall flavor with aromatic goodness.
• 1 tablespoon ginger, grated – brings a fresh zing that complements the chicken.
• 2 tablespoons gochujang paste – a must-have for that authentic Korean spice kick.
• 2 tablespoons soy sauce – adds depth and umami to the filling.
• 1 tablespoon rice vinegar – balances the richness of the flavors.
• 3 tablespoons honey – for a hint of sweetness that ties everything together.
• 1 tablespoon chilli oil – adds an extra layer of heat if desired.
For the Garnish
• 1 tablespoon toasted sesame seeds – perfect for a crunchy finish on top.
• 2 scallions, finely sliced – provides fresh flavor and a delightful pop of color.
• A handful of fresh cilantro – adds brightness and a hint of freshness to each bite.
Dive into creating these Korean Chicken Steamed Buns and let their irresistible charm work its magic in your kitchen!
How to Make Korean Chicken Steamed Buns
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Preheat the oven to 480°F (250°C) and line an oven tray with parchment paper. Arrange your chicken thighs on the tray, season lightly with salt, and drizzle with olive oil. Bake until golden and charred, then let cool before shredding.
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Mix the gochujang paste, soy sauce, honey, rice vinegar, crushed garlic, and grated ginger in a large mixing bowl. Stir well, then toss in the shredded chicken until fully coated.
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Combine the flour, baking powder, instant yeast, and salt in the bowl of a stand mixer. Add the oil and lukewarm water, then knead on medium speed for about six minutes until the dough is soft and not sticky.
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Knead by hand, if preferred: Combine flour, baking powder, instant yeast, and salt in a large bowl. Mix in oil and lukewarm water until a rough dough forms, then knead on a floured surface for about seven minutes until smooth.
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Shape the dough into a long sausage and cut it into 12 equal pieces. Roll each piece into a ball, then flatten it into a circle about 4 inches (10 cm) in diameter.
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Fill each circle with a heaped teaspoon of the chicken mixture. Pleat and seal the dough around the filling, twisting the top to secure.
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Rest the formed buns in a lined steamer basket or on a parchment-lined plate for 30 minutes, allowing them to rise slightly.
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Steam the buns over a pot of boiling water for 10 minutes until fluffy. For pan-frying, heat oil in a non-stick pan, add the buns, then pour in water to reach one-third up the sides. Cover and steam for 10 minutes.
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Serve your buns garnished with a drizzle of chilli oil, a sprinkle of scallions, fresh cilantro, and toasted sesame seeds for added texture and flavor.
Optional: Drizzle with extra soy sauce for an additional flavor boost before serving.
Exact quantities are listed in the recipe card below.
Korean Chicken Steamed Buns Variations
Feel free to get creative with this recipe and adapt it to suit your preferences for a delightful culinary experience!
- Gluten-Free: Substitute regular flour with a gluten-free blend to enjoy these buns without gluten.
- Spicy Twist: Add extra gochujang or a pinch of cayenne pepper for a fiery kick; just remember, a little goes a long way!
- Veggie Lover’s: Swap the chicken for sautéed mushrooms or minced tofu, seasoned with soy sauce and sesame oil for a plant-based delight.
- Sweet Sauce: Drizzle teriyaki sauce over the completed buns for a sweeter flavor profile; this pairs surprisingly well with the spicy filling.
- Savory Orange: Incorporate some grated orange zest into the dough for a subtle citrus flavor, brightening up the overall taste remarkably.
- Herbed Delight: Add finely chopped herbs like basil or dill to the filling for an aromatic and fresh twist that elevates the dish.
- Crispy Finish: For a textural contrast, lightly pan-fry the steamed buns after steaming until golden on the outside; the crispiness complements the softness beautifully.
- Heat Levels: Adjust the amount of chili oil in the filling to cater to your heat tolerance; keep it mild for kids or crank it up for adults to enjoy!
Have fun exploring these variations and discover new favorite twists on this delicious recipe!
What to Serve with Korean Chicken Steamed Buns?
Elevate your dining experience and create a memorable meal with delightful pairings that complement the rich flavors of these tender buns.
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Spicy Kimchi: This fermented side dish provides a crunchy and spicy contrast, enhancing the savory chicken filling beautifully. Its tangy kick will excite your taste buds!
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Crunchy Cucumber Salad: A refreshing cucumber salad tossed with sesame seeds and a light soy dressing offers a crunchy, cool counterpart, balancing the warmth of the buns perfectly.
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Dumpling Soup: Incorporate a bowl of savory dumpling soup as a warm, comforting addition. The broth adds soothing flavors and is perfect for dipping those luscious buns.
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Steamed Edamame: These vibrant green soybeans lightly sprinkled with sea salt offer a simple and nutritious touch that complements the buns without overpowering them.
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Mango Sticky Rice: For dessert, indulge in sweet mango sticky rice. The creamy coconut and juicy mango offer a delightful sweet finish, contrasting the spicy buns fabulously.
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Chilled Green Tea: Quench your thirst with a refreshing glass of chilled green tea. Its light, earthy notes cleanse the palate and balance the rich flavors beautifully.
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Sweet Potato Fries: Crispy, slightly sweet potato fries add a satisfying crunch to your meal. Their natural sweetness pairs perfectly with the spicy chicken filling, creating a balanced experience.
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Sesame Noodles: Serve a bowl of cold sesame noodles as an irresistible side. The nutty flavor of sesame complements the buns and offers a delightful twist on your meal.
Embrace these pairings, and watch how they bring a new dimension to your table, turning your Korean Chicken Steamed Buns into a feast everyone will savor!
How to Store and Freeze Korean Chicken Steamed Buns
Fridge: Store leftover Korean Chicken Steamed Buns in an airtight container for up to 3 days. This keeps them soft and delicious for your next meal.
Freezer: Freeze the buns wrapped individually in plastic wrap and then in a freezer bag for up to 3 months. When you’re ready to enjoy them, allow them to thaw in the fridge overnight.
Reheating: To reheat, steam the buns for about 5–7 minutes or microwave them covered with a damp paper towel for 1–2 minutes until warm. Enjoy them fresh!
Room Temperature: If you plan to eat the buns within a few hours, you can store them at room temperature in a covered container, but avoid prolonged exposure to air to keep them soft.
Tips for the Best Korean Chicken Steamed Buns
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Perfect Dough: Always use lukewarm water when making your dough. This is essential for activating the yeast and ensuring your Korean Chicken Steamed Buns rise properly.
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Resting Time Matters: Don’t skip the resting time for the buns before steaming. This allows the dough to relax and makes it easier to shape and pleat.
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Shredding Chicken: Ensure your baked chicken has cooled sufficiently before shredding. This makes it easier to handle and helps retain moisture in the filling.
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Don’t Overfill: When adding the chicken filling, be careful not to overfill the buns. A heaped teaspoon is perfect; any more can cause them to burst while cooking!
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Steaming Technique: For the best texture, steam the buns rather than boiling them directly. This helps them stay fluffy and moist, making for the perfect Korean Chicken Steamed Buns!
Make Ahead Options
These Korean Chicken Steamed Buns are perfect for meal prep enthusiasts! You can prepare the dough and chicken filling up to 24 hours in advance, allowing you to simply assemble and cook when you’re ready to enjoy these delightful buns. To do this, make the filling as instructed and refrigerate in an airtight container. For the dough, after kneading, let it rise until doubled in size, then shape it into buns and place them on a parchment-lined plate; cover tightly with plastic wrap and refrigerate. When you’re ready to steam, take the buns out, let them rest at room temperature for about 30 minutes, and then steam them as per the recipe instructions. This prep-ahead method ensures your buns are just as fluffy and flavorful, saving you time on busy weeknights!
Korean Chicken Steamed Buns Recipe FAQs
What type of flour should I use for the dough?
You should use plain flour to achieve the soft and fluffy texture that makes Korean Chicken Steamed Buns irresistible. Avoid using bread flour, as it can make the dough dense.
How can I tell if my chicken is cooked properly?
The chicken should be golden brown and cooked through, with an internal temperature of at least 165°F (75°C). Let it cool, then shred for your buns. If you notice it’s still pink in the center, return it to the oven until cooked through.
What is the best way to store leftover buns?
Store leftover Korean Chicken Steamed Buns in an airtight container in the fridge for up to 3 days. This helps maintain their softness and flavor, but if you want to keep them longer, freezing is your best option.
Can I freeze Korean Chicken Steamed Buns?
Absolutely! To freeze, wrap each bun individually in plastic wrap and then place them in a freezer bag. They can last for up to 3 months in the freezer. When ready to eat, thaw in the refrigerator overnight and steam them for about 5–7 minutes to reheat.
What should I do if my dough is too sticky?
If your dough is sticking to your hands or the counter, try adding a little more flour—start with a teaspoon at a time—until you achieve a soft but non-sticky texture. Remember, the key is to knead it well so it becomes smooth and pliable!
Are there any dietary considerations for this recipe?
Yes! If you’re cooking for someone with dietary restrictions, you can easily adjust the recipe. For a gluten-free version, try substituting with a gluten-free all-purpose flour blend. Always double-check ingredient labels for allergens, especially the gochujang and soy sauce, as they may contain wheat or other allergens.
Korean Chicken Steamed Buns That Will Wow Your Taste Buds
Ingredients
Equipment
Method
- Preheat the oven to 480°F (250°C) and line an oven tray with parchment paper. Arrange your chicken thighs on the tray, season lightly with salt, and drizzle with olive oil. Bake until golden and charred, then let cool before shredding.
-
Mix the gochujang paste, soy sauce, honey, rice vinegar, crushed garlic, and grated ginger in a large mixing bowl. Stir well, then toss in the shredded chicken until fully coated.
-
Combine the flour, baking powder, instant yeast, and salt in the bowl of a stand mixer. Add the oil and lukewarm water, then knead on medium speed for about six minutes until the dough is soft and not sticky.
-
Knead by hand, if preferred: Combine flour, baking powder, instant yeast, and salt in a large bowl. Mix in oil and lukewarm water until a rough dough forms, then knead on a floured surface for about seven minutes until smooth.
-
Shape the dough into a long sausage and cut it into 12 equal pieces. Roll each piece into a ball, then flatten it into a circle about 4 inches (10 cm) in diameter.
-
Fill each circle with a heaped teaspoon of the chicken mixture. Pleat and seal the dough around the filling, twisting the top to secure.
-
Rest the formed buns in a lined steamer basket or on a parchment-lined plate for 30 minutes, allowing them to rise slightly.
-
Steam the buns over a pot of boiling water for 10 minutes until fluffy. For pan-frying, heat oil in a non-stick pan, add the buns, then pour in water to reach one-third up the sides. Cover and steam for 10 minutes.
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Serve your buns garnished with a drizzle of chilli oil, a sprinkle of scallions, fresh cilantro, and toasted sesame seeds for added texture and flavor.