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Quick Fluffy Bao Buns with Gochujang Chicken and Slaw Recipe

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4.3 from 5 reviews

  • Author: Sara
  • Total Time: 52 minutes
  • Yield: 12 bao buns

Description

Quick, Fluffy Bao Buns that can be prepared in under an hour, featuring soft steamed buns filled with spicy gochujang-marinated chicken, fresh crunchy slaw, and topped with flavorful sauces and sesame seeds. This recipe blends steaming and roasting techniques to create an irresistible fusion of textures and flavors perfect for a party or family meal.

Ingredients

For the Bao Buns Dough

  • 350g (2 ⅓ cups) all-purpose flour
  • 2 teaspoons instant yeast
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 tablespoons neutral oil (vegetable, canola, or peanut oil)
  • 180g (approximately ¾ cup) lukewarm water
  • 3 tablespoons sesame oil, for brushing

For the Chicken Filling

  • 1lb (500g) boneless, skinless chicken thighs, diced
  • 1 tablespoon gochujang paste
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sweet chili jam (plus more to serve)
  • 1 tablespoon sesame oil

For the Slaw

  • ¼ head red or white cabbage, thinly sliced
  • ½ cucumber, finely diced
  • 3 scallions (spring onions), finely sliced
  • A handful of cilantro (coriander) leaves
  • 1 tablespoon sesame seeds
  • ½ teaspoon salt
  • 1 tablespoon rice vinegar
  • ½ tablespoon sesame oil
  • 1 teaspoon fish sauce

For Assembly and Garnish

  • ¼ cup egg-free garlic aioli (or two-minute gochujang aioli)
  • ¼ cup sweet chili jam
  • 1 tablespoon sesame seeds
  • A handful of cilantro (coriander) leaves, chopped
  • Rolling pin
  • Parchment paper for lining
  • Steamer – either a bamboo steamer or any standard steaming basket

Instructions

  1. Mix the dough: In a large bowl, combine the flour, instant yeast, baking powder, salt, neutral oil, and lukewarm water. Stir with a large spoon until a rough, shaggy dough forms. Use your hands to bring it together into a ball, scraping up any leftover bits of flour.
  2. Knead the dough: On a lightly floured surface, knead the dough by pushing it away with the heel of your hand, folding it back over itself, and turning it a quarter turn. Repeat this for about five minutes until the dough becomes smooth and supple. Alternatively, use a stand mixer with a dough hook.
  3. Prepare your steamer: Cut 12 small squares of parchment paper, about 5cm squared, or line the steamer basket with a parchment circle with slits for steam circulation. This prevents the bao buns from sticking.
  4. Divide the dough: Roll the dough into a 12-inch long log and divide into 12 equal pieces (about 50g each). Shape each piece into a small ball and cover remaining pieces with a kitchen towel to prevent drying.
  5. Shape the bao buns: Flatten each ball into a small oval about 3 inches long and ¼ inch thick with a rolling pin. Brush the exposed side with sesame oil, then fold it over onto itself. Place each bun on parchment paper or directly into the lined steamer with about an inch of space between each bun.
  6. Let the bao rest: Allow the buns to rest in the steamer for around 30 minutes to puff up and rise slightly.
  7. Steam the bao: Bring a large pot of water to a boil. Place the steamer over the pot and steam the buns for 12 minutes until they puff up and become glossy.
  8. Marinate the chicken: Preheat oven to 450°F (250°C) fan and line a baking sheet with parchment. In a bowl, toss diced chicken thighs with gochujang paste, soy sauce, sesame oil, rice vinegar, and sweet chili jam until thoroughly coated.
  9. Cook the chicken: Spread the chicken onto the prepared baking sheet in a single layer. Roast in the oven for 20 minutes until charred at the edges. Alternatively, air fry at 400°F (200°C) for 10 minutes.
  10. Make the slaw: Combine sliced cabbage, scallions, cucumber, and sesame seeds in a bowl. Add rice vinegar, sesame oil, fish sauce, and salt. Toss well to combine.
  11. Fill the bao buns: Spread garlic aioli onto the base of each steamed bao bun. Top with a generous spoonful of slaw, followed by pieces of charred chicken. Drizzle with additional sweet chili jam, then garnish with sesame seeds and chopped cilantro.

Notes

  • If you don’t have a steamer, you can use a large heatproof colander over a pot of boiling water, covered tightly with a lid or foil.
  • For extra flavor, let the dough rest longer if time allows—it will develop more softness and flavor.
  • The chicken can be grilled or pan-fried instead of roasted for different textures.
  • Substitute chicken thighs with tofu or mushrooms for a vegetarian version.
  • Adjust the amount of gochujang paste and sweet chili jam to control the heat level.
  • Ensure buns have enough space in the steamer to expand without sticking.
  • Prep Time: 20 minutes
  • Cook Time: 32 minutes
  • Category: Main Dish
  • Method: Steaming
  • Cuisine: Asian Fusion

Find it online: https://saraflavors.com/quick-fluffy-bao-buns-with-gochujang-chicken-and-slaw-recipe/