There’s nothing quite like biting into a soft, warm bao bun stuffed with juicy, crispy chicken and drizzled with a spicy, tangy sauce. Chicken Bao Buns are a crave-worthy Asian fusion dish that captures the comfort of Chinese street food with a modern twist of bold Korean and Japanese flavors. With their melt-in-your-mouth texture and Instagram-worthy appearance, these buns have taken the culinary world by storm—and for good reason.
Whether you’re exploring Chinese cooking recipes, experimenting with steamer recipes, or planning a homemade dim sum night, this fluffy bao buns recipe is your ultimate guide to creating perfect bao from scratch. In this article, you’ll learn the techniques behind the dough, how to fry the crispiest chicken, and how to balance each element for that unforgettable bite.
📜 What Are Chicken Bao Buns?
Chicken bao buns are a variation of Gua Bao—a Taiwanese street food classic. Traditionally, gua bao is filled with braised pork belly, pickled vegetables, crushed peanuts, and herbs, all stuffed into a fluffy, steamed lotus bun.
This chicken version is inspired by a blend of Asian cuisines:
- Korean Chicken Bao with spicy gochujang drizzle and kimchi
- Chicken Katsu Bao Buns with crispy Japanese-style breaded chicken
- Fried Chicken Bao with Southern-style crunch and creamy sauces
Think of it as an edible cloud hugging a flavor-packed chicken cutlet with crunchy, tangy, and spicy additions. It’s comfort food, elevated.
🧺 Ingredient Breakdown
🔹 For the Bao Buns:
- 2 ½ cups all-purpose flour (or use bread flour for extra chew)
- 2 tablespoons sugar
- 1 teaspoon instant yeast
- ½ teaspoon baking powder
- ¾ cup warm water (adjust as needed)
- 2 tablespoons neutral oil
- Pinch of salt
🔹 For the Chicken:
- 2 boneless, skinless chicken thighs or breasts
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 ½ cups flour for dredging
- Oil for frying
🔹 For the Spicy Gochujang Mayo:
- ½ cup mayonnaise
- 1 tablespoon gochujang (Korean red chili paste) or Sriracha
- 1 teaspoon honey
- 1 teaspoon lime juice
- Optional: dash of soy sauce or sesame oil
🔹 For the Pickled Veggies:
- 1 cup julienned carrots, cucumber, and radish
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- ¼ teaspoon salt
🔹 Optional Toppings:
- Fresh cilantro
- Toasted sesame seeds
- Thinly sliced scallions
- Shredded cabbage or kimchi
- Crushed roasted peanuts
🥣 Step-by-Step Instructions
✅ Step 1: Make the Bao Dough
- In a large bowl, whisk together flour, sugar, salt, yeast, and baking powder.
- Add warm water and oil. Mix until a shaggy dough forms.
- Knead for 8–10 minutes until smooth and elastic. Add water sparingly if dry.
- Place the dough in a greased bowl, cover with a towel or plastic wrap, and let rise in a warm spot for 1–1.5 hours until doubled in size.
🔍 Pro Tip: Place your bowl in an off oven with the light on for a cozy rising environment.
✅ Step 2: Shape and Proof the Buns
- Punch down the dough and divide it into 10 equal pieces.
- Roll each piece into a ball, then flatten and shape into ovals about 4 inches long.
- Lightly oil the surface and fold each oval in half over a piece of parchment paper.
- Place into your steamer (off heat), cover, and let rest 20–30 minutes.
🔥 Steamer Tip: Use a bamboo steamer over a wok or pot of boiling water. Place parchment or cabbage leaves to prevent sticking.
✅ Step 3: Prepare the Chicken
- Slice chicken into bun-sized pieces. Marinate in buttermilk with garlic powder, paprika, onion powder, salt, and pepper for at least 30 minutes.
- In another bowl, season the flour with the same spices.
- Heat oil to 350°F (175°C) in a deep skillet or pot.
- Dredge chicken in the seasoned flour and fry for 4–6 minutes per side, until golden and crispy.
🍗 Crunch Booster: Double dredge the chicken (dip in buttermilk again, then flour) for extra crispiness.
✅ Step 4: Steam the Bao Buns
- Bring water to a boil in your steaming setup.
- Steam buns (with parchment underneath) for 10–12 minutes in batches, uncovered.
- Remove from heat and let rest 5 minutes before gently opening.
💡 Avoid soggy buns: Never steam over direct rolling water. Keep the heat medium to maintain a gentle boil.
✅ Step 5: Make the Spicy Gochujang Mayo
Mix mayo, gochujang, honey, lime juice, and optional soy or sesame. Taste and adjust heat or sweetness to your preference.
✅ Step 6: Assemble the Bao Buns
- Open each bun and spread a layer of spicy mayo.
- Add crispy chicken.
- Top with pickled vegetables, cilantro, sesame seeds, and any other garnishes.
- Serve immediately and enjoy warm!
🎉 Why You’ll Love This Recipe
- Perfect Texture: The bao is airy and soft, contrasting beautifully with the crispy chicken.
- Balanced Flavors: Tangy pickles, creamy sauce, spicy heat, and savory crunch make every bite dynamic.
- Fun to Make: The dough is easy to master, and steaming feels like a creative adventure.
- Customizable: You can use grilled chicken, tofu, mushrooms, or pulled pork instead.
🌏 Cultural Significance of Bao Buns
Bao originated in Northern China as steamed, leavened bread—often filled with meat or sweet pastes. Over time, regional variations emerged:
- Gua Bao (Taiwan): Folded bun, traditionally filled with braised pork belly.
- Char Siu Bao (Cantonese): Filled with BBQ pork, often served in dim sum.
- Xiaolongbao (Shanghai): Soup dumplings with thin wrappers.
The steamed fold-over style in this recipe mirrors the gua bao but with modern fillings, fusing Japanese and Korean influences. This reflects how global cuisines constantly evolve and inspire one another—especially in modern food culture and street food scenes.
🧂 Substitutions & Dietary Variations
✅ Gluten-Free:
- Use gluten-free flour blends for the dough.
- Use gluten-free breadcrumbs or rice flour for dredging the chicken.
✅ Dairy-Free:
- Replace buttermilk with coconut milk + vinegar.
- Use a plant-based mayo alternative.
✅ Vegetarian:
- Use crispy tofu or mushrooms instead of chicken.
- Swap spicy mayo with sesame-ginger tahini.
✅ Spicy Addict’s Version:
- Add sliced jalapeños or kimchi slaw inside.
- Drizzle extra gochujang or chili crisp over the top.
🍽️ How to Serve Chicken Bao Buns
🍱 Plating Ideas:
- Serve on a wooden board or bamboo steamer tray for authenticity.
- Add a small ramekin of dipping sauce (soy + sesame oil + chili) on the side.
- Top with edible flowers or purple cabbage for color.
🍵 Side Dish Pairings:
- Miso Soup or Hot & Sour Soup
- Chilled Edamame with Sea Salt
- Asian Slaw or Wakame Seaweed Salad
- Tempura Veggies or Spring Rolls
🍹 Drink Pairings:
- Iced Jasmine Green Tea
- Ginger-Lime Sparkling Mocktail
- Korean Barley Tea (Boricha)
- Light Beer or Sake
🧊 Storage & Reheating Instructions
- Bao Buns (Steamed Only): Store in an airtight container in the fridge up to 4 days or freeze up to 2 months. Re-steam for 5–8 minutes before serving.
- Fried Chicken: Store separately. Reheat in oven at 375°F until crispy.
- Do Not Microwave: Bao can become rubbery; always steam or use a damp paper towel if microwaving.
📌 Final Thoughts: A Bite of Asia at Home
These Chicken Bao Buns are a harmony of softness, crunch, spice, and tang. Whether you’re introducing Asian cuisine to your family or recreating your favorite street food memory, this recipe captures the soul of comfort food with global flavor. Master the technique once, and you’ll be adding bao to your dinner rotation again and again.
Don’t be surprised if your friends start asking when your bao bun pop-up shop is opening!
