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.
Ingredients
Dough
- 2 cups all-purpose flour Substitute half whole wheat for nuttier flavor; more water may be needed.
- 1 teaspoon instant yeast For quick proofing.
- 1/4 cup sugar
- 1/2 cup warm water (about 105–115°F / 40–46°C)
- 1 tablespoon vegetable oil Or neutral oil.
Filling
- 1 pound boneless chicken thighs Thighs stay juicier than breasts.
- 1/4 cup gochujang sauce Adjust to taste; mix with a bit of honey for milder sweetness.
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
Garnishes
- 1/4 cup scallions, chopped
- slices Cucumber For garnish.
- servings Pickled vegetables Store-bought quick pickles or kimchi both work.
Instructions
Dough Preparation
- 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.
Bun Steaming
- Divide the dough into small portions, shape into buns, and let rest for 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.
Chicken Preparation
- While buns steam, marinate the chicken: mix gochujang, soy sauce, and sesame oil.
- Toss the chicken thighs in the marinade and let sit for 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.
Assembly
- 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.
Notes
If you’re short on time, buy premade bao or mantou and skip the dough step. For variations, use shredded chicken in tacos or bowls.