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Korean Chicken Bao is a culinary delight that perfectly marries the flavors of Korea with the comforting texture of bao buns, making it a popular choice for food enthusiasts and home cooks alike. This fusion dish combines tender, spicy Korean chicken with pillowy soft bao, creating a mouthwatering experience that is both satisfying and adventurous. As the popularity of bao buns grows in Asian cuisine, this recipe provides an exciting opportunity for those looking to expand their culinary repertoire while indulging in vibrant flavors.

Korean Chicken Bao

Discover the delicious fusion of Korean Chicken Bao, a dish that combines spicy Korean chicken with soft, fluffy bao buns for an unforgettable meal. This easy-to-follow recipe lets you explore vibrant flavors while making a satisfying dish perfect for family dinners or gatherings. With a mix of tender chicken, zesty slaw, and the unique texture of bao, this dish serves as a wonderful introduction to Asian cuisine. Elevate your cooking skills and impress your guests!
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Ingredients
  

For the Bao Buns:

2 cups all-purpose flour

1 tsp baking powder

2 tbsp sugar

1/2 tsp salt

1/2 cup warm water

1 tsp instant yeast

1 tbsp vegetable oil

For the Korean Chicken Filling:

1 lb chicken thighs, boneless and skinless

1/4 cup gochujang (Korean red chili paste)

2 tbsp soy sauce

1 tbsp sesame oil

2 tbsp brown sugar

2 cloves garlic, minced

1 inch ginger, grated

1 tbsp rice vinegar

1 tsp black pepper

For the Slaw:

1 cup napa cabbage, finely shredded

1/2 cup carrots, julienned

1/4 cup green onions, chopped

1 tbsp sesame seeds

1 tbsp rice vinegar

1 tsp sesame oil

Salt to taste

For Garnish:

Fresh cilantro or parsley

Extra sesame seeds

Instructions
 

Prepare the Bao Buns:

    - In a mixing bowl, combine flour, baking powder, sugar, and salt.

      - In a separate bowl, mix warm water and instant yeast. Allow it to activate for about 5 minutes until foamy.

        - Combine the dry ingredients with the yeast mixture and mix until a dough forms.

          - Knead the dough on a floured surface for about 5-7 minutes until smooth. Add in vegetable oil and knead until well incorporated.

            - Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

              Make the Korean Chicken Filling:

                - In a bowl, mix gochujang, soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, rice vinegar, and black pepper to create the marinade.

                  - Cut the chicken thighs into bite-sized pieces and marinate them in the sauce for at least 30 minutes (or overnight in the fridge for more flavor).

                    - In a skillet over medium heat, cook the marinated chicken for about 8-10 minutes until fully cooked and slightly caramelized. Set aside.

                      Prepare the Slaw:

                        - In a mixing bowl, combine shredded napa cabbage, julienned carrots, chopped green onions, and sesame seeds.

                          - Drizzle with rice vinegar, sesame oil, and a pinch of salt. Toss well and set aside.

                            Assemble and Cook the Bao:

                              - Once the dough has risen, punch it down and divide it into 12 equal pieces. Roll each piece into a ball and flatten into a round disc.

                                - Place each disc on a small square of parchment paper to prevent sticking during steaming.

                                  - Prepare a steamer basket and steam the buns over boiling water for about 10 minutes until fluffy.

                                    Assemble the Bao:

                                      - Once the bao buns are cooked, take them out and gently open each one. Fill with a generous scoop of Korean chicken, top with the slaw, and garnish with fresh cilantro or parsley, along with extra sesame seeds.

                                        Serve:

                                          - Enjoy the Korean Chicken Bao warm, perfect for a snack or a meal!

                                            Prep Time, Total Time, Servings:

                                              30 minutes | 1 hour 30 minutes | Serves 4-6