If you’re searching for the ultimate showstopper for your next gathering, look no further than this Korean Chicken Bao Buns Party. Fluffy homemade bao buns cradle juicy, crispy fried chicken coated in a tantalizing sticky-sweet, spicy gochujang sauce, then topped with fresh crunchy veggies for the perfect bite. This recipe is more than just finger food—it’s interactive, fun, and absolutely irresistible, making every bite a reason to celebrate with friends and family.

Korean Chicken Bao Buns Party Recipe - Recipe Image

Ingredients You’ll Need

You’re going to be amazed by how a handful of everyday pantry staples and a few special seasonings turn into the sensational star of your Korean Chicken Bao Buns Party. Each ingredient here has a part to play, from pillowy buns you’ll want to brag about to that perfectly crisp, juicy chicken—plus all the zesty toppings and stickiest, most crave-worthy sauce around!

Plain (all-purpose) flour (450g): Essential for creating those light, fluffy bao buns.
Caster sugar (2 tablespoons): Gives the buns just a hint of sweetness that pairs so well with everything else.
Fine salt (0.5 teaspoon + 1.5 teaspoons, divided): For flavor in both the buns and chicken.
Instant dried yeast (2 teaspoons, about 7g): Makes those buns rise to cloud-like perfection.
Whole milk (3 tablespoons): Adds a rich tenderness to the dough.
Warm water (210ml): Helps the yeast activate and brings the dough together.
Unsalted butter, very soft (3 tablespoons): Enriches and softens the bao texture.
Olive oil (1 tablespoon): Brushed onto the dough to help with folding and flavor.
Chicken breasts (4, cut into bite-sized pieces): The main protein, ready to soak up flavor and crunch.
Buttermilk (240ml): Marinate for juicy, tender chicken every time.
White pepper (0.25 teaspoon): Delicate spice that keeps things interesting.
Garlic salt (0.75 teaspoon, divided): Extra depth in both the marinade and coating.
Plain (all-purpose) flour (180g – for coating): For an ultra-crispy chicken crust.
Ground black pepper (1 teaspoon): Rounds out the spice blend in the coating.
Celery salt (0.5 teaspoon): Adds a savory secret ingredient to the chicken coating.
Dried thyme (1 teaspoon): Gives the chicken a herby lift.
Paprika (1 teaspoon): Adds a touch of smoky warmth.
Baking powder (1 teaspoon): Makes your chicken coating light and crisp.
Chilli flakes (1 teaspoon): A bit of heat to liven up the chicken.
Vegetable oil (minimum 1 litre): For deep frying golden, crunchy chicken.
Gochujang paste (2 tablespoons): The unmistakable Korean kick in your sauce.
Honey (2 tablespoons): Sweetens and balances the heat of the gochujang.
Brown sugar (4 tablespoons): Deepens the caramel flavor of your sauce.
Soy sauce (4 tablespoons): Adds salty, umami goodness to the glaze.
Garlic (2 cloves, minced): Gives authentic, punchy flavor to the sauce.
Fresh ginger (2 teaspoons, minced): Lifts the sauce with a vibrant zing.
Vegetable oil (1 tablespoon, for sauce): Helps blend and develop flavors in the pan.
Sesame oil (1 tablespoon): Adds toasty richness you don’t want to skip.
Red onion (1 small, thinly sliced): For a sweet, crisp topping.
Cucumber (1/4, chopped): Refreshes the bao with crunch and color.
Fresh coriander/cilantro (small bunch, roughly chopped): Lively herb finish for the buns.
Black and white sesame seeds (2 teaspoons): Nutty garnish for crunch and beauty.

How to Make Korean Chicken Bao Buns Party

Step 1: Combine Dry Ingredients for Bao

Start your Korean Chicken Bao Buns Party by getting the dough just right. In a large bowl, blend together the flour, caster sugar, salt, and instant dried yeast. This foundation ensures your buns come out as fluffy and flavorful as possible, soaking up all the beautiful tastes they’ll soon meet.

Step 2: Prepare Warm Liquid for Dough

In a jug, combine your whole milk, warm water, and very soft butter. Stir gently until the butter is melted into the mixture. The warmth not only helps the butter blend but also activates the yeast, jumpstarting your bao dough’s journey to a pillow-soft texture.

Step 3: Mix and Knead Dough

Pour the warm milk-butter mixture into your dry ingredients. Stir until a shaggy dough forms, letting everything just come together. Tip it onto a floured surface and knead by hand for around ten minutes, or use a stand mixer if you’ve got one, until it’s smooth and elastic. A good knead builds strength—and that means buns you can fill to bursting!

Step 4: First Dough Proof

Shape your dough into a ball and place it in an oiled bowl. Cover with cling film or a damp towel and let it rest somewhere cozy until doubled in size, about 90 minutes to 2 hours. This proofing step is what puffs up the dough, so don’t rush it!

Step 5: Marinate Chicken

While your dough rises, toss the chicken pieces with buttermilk, a sprinkle of salt, white pepper, and garlic salt. Give it a good mix and pop the bowl in the fridge for at least an hour. The buttermilk marinade is pure magic—it tenderizes your chicken and loads it with flavor.

Step 6: Shape Bao Buns

Once your dough is ready, punch it down and turn it out onto a floured surface. Give it a quick knead, then divide into 20 equal balls. Roll each one into a 6-by-9 cm oval on squares of baking parchment. Each bun gets its own piece—this makes steaming later a breeze!

Step 7: Fold and Second Proof

Brush each dough oval lightly with olive oil. Place a chopstick across the center and fold the bun over it, pressing gently. Give the chopstick a little twist and slide it out, leaving a neat fold. Transfer your folded buns, with their parchment, onto trays, getting ready for their final proof.

Step 8: Final Proof for Bao

Cover the shaped buns gently with cling film and let them proof for another hour until puffed and pillowy. This second rise ensures your buns will be impossibly soft and beautifully steamed once cooked.

Step 9: Prepare Oil and Coating

Get your chicken station ready! Preheat your oven to low (for keeping fried chicken pieces warm later), and heat at least a litre of vegetable oil in a deep pan. In a bowl, mix together flour, salt, black pepper, garlic salt, celery salt, dried thyme, paprika, baking powder, and chilli flakes—this is the crispy coating that takes your chicken over the top.

Step 10: Coat the Chicken

Remove the marinated chicken from the fridge. Let any excess buttermilk drip off, then dredge each juicy piece in the seasoned flour mix until thoroughly coated. Arrange all your coated chicken pieces on a tray so they’re ready to hit the oil.

Step 11: Deep Fry the Chicken

Working in batches, fry 10 to 12 chicken pieces at a time in the hot oil for 3 to 5 minutes, until golden and crisp outside and perfectly cooked within. Keep the finished pieces warm in the oven so everyone gets hot, crunchy chicken in their bao.

Step 12: Steam the Bao Buns

Bring water to the boil in a large steamer. Pop the buns (keeping them on their parchment) into the steamer in batches, cover tightly, and steam for about 10 minutes. They’ll puff up and become soft, tender pillows—keep any waiting buns covered so they stay warm.

Step 13: Prepare Korean Sauce

Combine gochujang paste, honey, brown sugar, soy sauce, minced garlic, ginger, vegetable oil, and sesame oil in a saucepan. Heat gently and simmer for 5 minutes—your kitchen will smell heavenly. The sauce should thicken slightly and gloss up for the ultimate sticky glaze.

Step 14: Coat Chicken in Sauce

Pop all the fried chicken into a big bowl. Pour the warm, spicy-sweet Korean sauce over and toss until every piece is glossy and covered. You want each bite at your Korean Chicken Bao Buns Party to pack that irresistible, bold flavor!

Step 15: Assemble and Garnish

To serve, gently open each steamed bao bun and fill with a generous portion of the saucy fried chicken. Top with a handful of red onion slices, chopped cucumber, loads of fresh coriander, and a joyful scattering of black and white sesame seeds. Get ready to taste pure bliss!

How to Serve Korean Chicken Bao Buns Party

Garnishes

Never underestimate the power of the right garnish at your Korean Chicken Bao Buns Party! A final shower of black and white sesame seeds, a sprinkling of vibrant coriander, crisp red onion, and cool cucumber makes each bun pop with color, crunch, and freshness. These finishing touches enhance both the experience and the flavor, giving you (and your guests) something to swoon over with every bite.

Side Dishes

Nothing says party like a table packed with variety! Pair your Korean Chicken Bao Buns Party with fun sides like a zippy Asian slaw, pickled carrots or radish, or a simple cucumber salad dusted with more sesame seeds. Even golden sweet potato fries or edamame pods on the side will keep everyone reaching for seconds (or thirds).

Creative Ways to Present

Go all-out and turn your Korean Chicken Bao Buns Party into a build-your-own experience! Set up a station with steamed buns, mountains of saucy chicken, and little bowls of each garnish and let everyone assemble their perfect bao. Arrange everything family-style on big platters, or pass mini bao on trays for a fun, bite-sized appetizer round. However you serve, your guests will talk about this feast for months.

Make Ahead and Storage

Storing Leftovers

If your Korean Chicken Bao Buns Party results in leftovers (lucky you!), keep the chicken, buns, and garnishes in separate airtight containers in the fridge. The bao buns and coated chicken will both last 2 to 3 days at their best, while the veggies stay crisp and fresh for about a day.

Freezing

Both steamed bao buns and fried chicken freeze surprisingly well! Let everything cool completely, then store the buns and chicken in freezer-safe containers or bags. The buns can be frozen for up to 2 months. The chicken is best used within a month for peak crunch and flavor. Thaw overnight in the refrigerator before reheating.

Reheating

To reheat bao buns, steam them straight from the fridge (or freezer) for 3 to 4 minutes until soft. For chicken, bake in a hot oven (about 180°C/350°F) on a rack until piping hot and crisp—usually 8 to 10 minutes. If possible, reserve the sauce for tossing just before serving to keep the coating ultra-crunchy.

FAQs

Can I make the bao dough in advance?

Absolutely! For the ultimate Korean Chicken Bao Buns Party prep, you can make the dough up to a day in advance. Shape the buns, let them rise, then refrigerate covered overnight. Bring them to room temperature before the final proof and steaming.

What if I don’t have a steamer for the buns?

No steamer? No problem! Use a large pan with a metal colander or sieve set over simmering water (make sure the water doesn’t touch the buns), and cover with a snug-fitting lid. Even an improvised setup will still yield wonderfully fluffy bao for your party.

Is there an alternative to deep frying the chicken?

If you’d rather skip the deep fryer for your Korean Chicken Bao Buns Party, you can oven-bake or shallow-fry the coated chicken pieces. For best texture, spray lightly with oil and cook on a wire rack in a very hot oven until crisp and golden, turning once.

Can I use a different protein or vegetarian filling?

You sure can! Crispy tofu or cauliflower bites tossed in the Korean sauce are a fantastic vegetarian swap. You could also use shrimp, pork belly, or even roasted mushrooms—customize your party buns to suit everyone’s tastes.

How do I keep bao buns soft if serving later?

Keep steamed bao buns warm in a covered steamer or wrapped in a clean towel until you’re ready to serve. If they cool off, just rest them in a steamer insert above simmering water for a couple of minutes to refresh that dreamy softness.

Final Thoughts

There’s pure joy in gathering friends or family around a table stacked with fluffy buns, saucy chicken, and punchy toppings. This Korean Chicken Bao Buns Party has everything you need for an exciting, colorful meal that’s as fun to eat as it is to make. So roll up those sleeves and give this a try—your taste buds (and your guests) will thank you!