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Bao & Gochujang Chicken

From the kitchen of Emily Ross

Steamed bao buns filled with gochujang chicken and a cabbage cucumber slaw.

Added September 29, 2026

Prep
~40 min
Cook
~32 min to 38 min
Wait
~30 min
Total
~1 hr 42 min
Oven
480°F

~ Times are estimates where the original recipe did not say.

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Bao Buns

  1. Mix the flour, yeast, baking powder, salt, oil, and water. Stir to combine until a rough shaggy dough forms.

  2. Roll the dough into a ball and knead for 5 minutes, until smooth and supple.

  3. Roll the dough into a log and divide into 12 equal pieces.

  4. Roll each piece into a ball and then flatten into an oval.

  5. Brush the exposed side of the dough with a little sesame oil, then fold it onto itself.

  6. Let rest for 30 minutes.

  7. Place the dough into the steamer and steam for 12 minutes. Do not let the bao touch or they will stick together.

Gochujang Chicken

  1. Marinate the chicken with the gochujang paste, soy sauce, sesame oil, rice vinegar, and chili jam.

  2. Cook the chicken at 480°F for 20-26 minutes.

  3. Shred or slice small when cooked.

Slaw

  1. Add everything together in a bowl and toss to combine well.

Serving

  1. Spread a little aioli and chili sauce onto the bao.

  2. Add some of the chicken and slaw.

  3. Top with sesame seeds and cilantro. Serve immediately.

Notes & tips

  • Cooked bao can be frozen. To warm them, steam for 10 minutes.

You'll need

steamer
ChickenVegetables

From the family table

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