Korean Chicken Bun
Enjoy soft steamed bao filled with sticky, spicy-sweet shredded chicken, crisp cucumber, and bright pickles in this quick and delicious recipe.
I first tried this Korean chicken bun on a rainy weeknight and it instantly became a go-to: soft steamed bao filled with sticky, spicy-sweet shredded chicken, crisp cucumber, and bright pickles. It’s the kind of recipe that feels restaurant-worthy but is doable on a worknight. If you want something hands-on but not fussy, this delivers both comfort and bold flavor—similar in convenience to a quick chicken weeknight meal I often make.
Why you’ll love this dish
This Korean chicken bun hits several notes at once: tender steamed buns, rich gochujang-glazed chicken, and crunchy, acidic garnishes for balance. It’s perfect for weeknight dinners, casual entertaining, or a make-ahead component for a lunchbox. The recipe is wallet-friendly (flour and chicken thighs are affordable) and approachable for cooks of all levels.
Reasons to try it:
- Fast midweek option once dough is proofed.
- Flexible: use store-bought buns to shave time.
- Kid-friendly when you tame the heat or swap in a milder sauce.
Preparing Korean Chicken Bun
Step-by-step overview so you know what to expect: mix and proof a simple dough, steam small bao until pillowy, marinate and pan-cook shredded chicken in gochujang, then assemble with scallions, cucumber, and pickles. The entire process splits naturally: dough, chicken, steam, assemble—so you can multitask and save time.
- Dough: mix, knead, rest (about 1 hour).
- Steam: portion dough and steam buns ~15 minutes.
- Chicken: marinate briefly, pan-cook, shred.
- Assemble: fill warm buns and add garnishes.
What you’ll need
- 2 cups all-purpose flour (substitute half whole wheat for nuttier flavor; more water may be needed)
- 1 teaspoon instant yeast
- 1/4 cup sugar
- 1/2 cup warm water (about 105–115°F / 40–46°C)
- 1 tablespoon vegetable oil (or neutral oil)
- 1 pound boneless chicken thighs (thighs stay juicier than breasts)
- 1/4 cup gochujang sauce (adjust to taste; use gochujang mixed with a bit of honey for milder sweetness)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1/4 cup scallions, chopped
- Cucumber slices, for garnish
- Pickled vegetables, for garnish (store-bought quick pickles or kimchi both work)
Notes: Instant yeast is forgiving and skips needing to bloom. If you’re short on time, buy premade bao or mantou and skip the dough step.
Step-by-step instructions
- Combine the flour, instant yeast, and sugar in a bowl. Add the warm water and vegetable oil. Mix until it forms a shaggy dough.
- Knead the dough on a lightly floured surface for about 8–10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise until doubled, about 1 hour.
- Divide the dough into small portions, shape into buns, and let rest 10 minutes. Steam the buns in a steamer basket for about 15 minutes until puffy and springy. Remove and keep covered so they don’t dry.
- While buns steam, marinate the chicken: mix gochujang, soy sauce, and sesame oil. Toss the chicken thighs in the marinade and let sit 10–15 minutes to absorb flavor.
- Cook the chicken in a skillet over medium heat until it reaches 165°F (74°C) and is cooked through, about 6–8 minutes per side depending on thickness. Remove, let rest briefly, then shred with two forks. Toss shredded chicken in any pan sauce to glaze.
- Assemble each bun: open steamed bao, add a generous pile of shredded chicken, then top with chopped scallions, cucumber slices, and pickled vegetables. Serve warm.
01Ingredients
Dough
Filling
Garnishes
02Method
- Dough Preparation
- Bun Steaming
- Chicken Preparation
- Assembly
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0 OF 11 DONE03Recipe notes
- 01If you’re short on time, buy premade bao or mantou and skip the dough step. For variations, use shredded chicken in tacos or bowls.
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Best ways to enjoy it
Serve these buns as handheld snacks at a casual party or as the centerpiece of a relaxed weeknight meal. Pair with:
- A simple cabbage slaw dressed with rice vinegar to cut the richness.
- Steamed edamame or a light miso soup for an Asian-inspired spread.
- Cold alcohol-free beer or a slightly sweet pear spritzer to balance the gochujang heat.
For a family-style table, set out bowls of extra scallions, chilies, and pickles so guests can customize.
Also try using the filling style and flavors in other dishes—this shredded chicken makes a great filling for tacos or a bowl similar to a richer take on protein-packed chicken enchiladas.
Storage and reheating tips
Refrigerate leftovers in an airtight container for up to 3 days. Store chicken separate from buns if possible to preserve texture.
To reheat buns: steam or microwave briefly wrapped in a damp paper towel (20–30 seconds) to soften.
To reheat chicken: warm gently in a skillet with a splash of water to loosen sauce, or in a microwave covered.
Freezing: cooked shredded chicken freezes well up to 3 months in freezer-safe bags. Thaw in the fridge overnight and reheat fully to 165°F (74°C) before serving.
Food safety: always cook chicken to 165°F (74°C) and refrigerate within two hours of cooking.
Creative twists
- Mild version: replace some gochujang with sriracha-mayo for a creamier, less intense profile.
- Vegetarian: swap shredded chicken for pulled jackfruit braised in the same sauce.
- Crunch upgrade: add pickled daikon and carrot slaw for more texture.
- Fusion: top with quick sesame-coleslaw and kimchi mayo for a Korean-American hybrid.
- Heat play: finish with a drizzle of garlic-chili oil for extra depth.
Your questions answered
Can I use chicken breast instead of thighs?
A: Yes. Breasts are leaner and will cook faster; watch closely to avoid drying and shred while still warm. Thighs stay juicier and are more forgiving.
How long does the dough take if my kitchen is cold?
A: In a cool room, proofing can take 1.5–2 hours. Place dough in a warm spot (like an oven with the light on) to speed it up. Alternatively, use a warm (not hot) proofing drawer if available.
Can I make the buns ahead and freeze them?
A: Yes—steam, cool, then freeze buns in a single layer before transferring to a bag for up to 1 month. Re-steam from frozen for a few minutes until soft.
Is gochujang very spicy?
A: Gochujang has heat but also sweetness and umami. Heat level varies by brand; adjust amount or add honey to mellow it.
Conclusion
If you want a hands-on dinner that reads like a restaurant specialty but comes together with pantry-friendly ingredients, these Korean chicken buns are a great pick. For more ideas, check out Korean Chicken Bao from Nicky’s Kitchen Sanctuary and my Best Keto Chicken Recipes.
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Skillet Dinners
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