This Korean Chicken Bao comes together in about 30 minutes and uses a simple steam method for a quick weeknight meal that your family will love! Switch up the ingredients to suit your taste or even use it as a ‘clean out the fridge’ meal to get rid of those odds and ends. Trust me, you’re going to want to add this to your regular dinner rotation!
Ingredients Breakdown
- All-Purpose Flour
- Baking Powder
- Salt
- 3/4 cup of warm water
- Boneless, Skinless Chicken Thighs
- Korean Chili Sauce (Gochujang)
- Soy Sauce
- Honey
- Sesame Oil
- Vegetable Oil for Frying
- Sliced Green Onions and Sesame Seeds for Garnish
Let’s Get Cooking!
Step-by-Step Instructions
Mix the Dough (10 minutes): In a bowl, combine 2 cups of all-purpose flour, 2 teaspoons of baking powder, and a 1/2 teaspoon of salt. Gradually add 3/4 cup of warm water until a soft dough forms. Knead the dough for about 5 minutes until it’s smooth and elastic, then cover it with a damp towel and let it rest while you prep the chicken.
Marinate the Chicken (minimum 30 minutes, but longer is better): In another bowl, mix together 1/2 cup of gochujang, 2 tablespoons of soy sauce, 2 tablespoons of honey, and 1 tablespoon of sesame oil. Toss your 1 pound of boneless, skinless chicken thighs in this marinade, coating them well. Let them soak up all that goodness for at least 30 minutes!
Cook the Chicken (15 minutes): Heat up a few tablespoons of vegetable oil in a skillet over medium-high heat. Once hot, add the marinated chicken, cooking until it’s crispy and cooked through (about 5-7 minutes), flipping the pieces occasionally. You want that gorgeous golden color on the outside, so don’t be shy about giving it some love on the hot skillet!
Shape the Bao (10 minutes): While your chicken is sizzling away, roll out the dough on a lightly floured surface to about 1/4 inch thick. Use a round cutter or a glass to cut out circles. Place a generous spoonful of your crispy chicken in the center of each circle. Fold the dough over the chicken and pinch the edges firmly to seal. Just like making little pillows!
Steam the Bao (10-15 minutes): Prepare your steamer by lining it with parchment paper to prevent sticking. Add the bao in batches, steam them for about 10-15 minutes until they are fluffy and cooked through. You can check them by lifting the lid and seeing that they have expanded nicely.
Serve Hot!: Serve the bao hot, garnished with sliced green onions and a sprinkle of sesame seeds for that extra taste and a lovely crunch. These are best enjoyed fresh!
Why I Love This Recipe
This Korean Chicken Bao is my go-to recipe when I need something comforting yet so very easy to whip up for dinner. I’m a real sucker for how customizable it is; you can use whatever you have on hand and still get that incredible flavor. The best part is, my whole family goes back for seconds and even thirds! It’s just the perfect mix of crunchy, chewy, and oh-so-yummy! Seriously, you might find yourself craving these Little Asian-style buns more often than you’d expect.
If you loved this Japanese-inspired treat, be sure to check out my Easy Korean BBQ Meatballs, my Black Bean Noodles, or my Korean Spinach Salad (Sigeumchi Namul)!
Why This Recipe Works
Quick & Easy
This Korean Chicken Bao literally comes together in under 30 minutes, making it perfect for busy weeknights when you don’t want to slave away in the kitchen. Prep, cook, and eat, all without the fuss!
Crowd-Pleaser
The whole family will love it. Seriously, kids will gobble these up! There’s something about holding a bao that turns dinner into a delightful experience.
Customizable
One of my favorite things about this recipe is its versatility. Don’t have chicken thighs? Use whatever chicken you’ve got. Swap in a different protein altogether or even vegetables, there’s no wrong way to go!
Comfort Food
These bao are packed with comfort food goodness! With the warm, fluffy dough enveloping that spicy chicken, it’s like a warm hug after a long day. Plus, you can enjoy them fresh out of the steamer while they’re still warm, which makes everything better!
Serving and Storage Tips
What to Serve With These Delicious Bao
These Korean Chicken Bao are perfect on their own, but feel free to serve them alongside some steamed veggies, a fresh cucumber salad, or even some spicy kimchi to really elevate the meal!
Storage
Leftovers will keep in the refrigerator for about 2-3 days. Just make sure to store them in an airtight container to keep them fresh.
Reheating Instructions
To reheat, I suggest steaming them for about 5 minutes, or if you’re in a hurry, you can zap them in the microwave for 30 seconds, but it won’t quite have the same texture, cooked bao like to be warm and fluffy!
Freezer Friendly
Yes! These bao freeze well. Allow them to cool completely after steaming, then store them in an airtight container or zip-top bag for up to 2 months. Just steam them again when you’re ready to enjoy!
Food really is about bringing people together, and this Korean Chicken Bao does just that! Share it with your loved ones, trust me, it’ll be a dinner conversation starter. Enjoy cooking, and happy eating! Follow us on Pinterest for daily inspiration that brings warmth to your table!
Korean Chicken Bao
Ingredients
Method
- In a bowl, combine 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Gradually add 3/4 cup of warm water until a soft dough forms.
- Knead the dough for about 5 minutes until smooth and elastic, then cover it with a damp towel and let it rest.
- In another bowl, mix together 1/2 cup of gochujang, 2 tablespoons of soy sauce, 2 tablespoons of honey, and 1 tablespoon of sesame oil.
- Add 1 pound of boneless, skinless chicken thighs to the marinade, coating them well. Let them marinate for at least 30 minutes.
- Heat a few tablespoons of vegetable oil in a skillet over medium-high heat.
- Once hot, add the marinated chicken, cooking until crispy and fully cooked (about 5-7 minutes), flipping occasionally.
- Roll out the dough on a lightly floured surface to about 1/4 inch thick.
- Use a round cutter or a glass to cut out circles. Place a spoonful of crispy chicken in the center of each circle, fold, and pinch edges to seal.
- Prepare your steamer lined with parchment paper. Add bao in batches, and steam for about 10-15 minutes until fluffy.
- Serve the bao hot, garnished with sliced green onions and sesame seeds.