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Sticky Korean Chicken Steamed Buns

Irresistible Sticky Korean Chicken Steamed Buns at Home

Sticky Korean Chicken Steamed Buns are delightfully fluffy with tender chicken marinated in savory gochujang sauce, perfect for weeknight dinners.
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Prep Time 30 minutes
Cook Time 35 minutes
Resting Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 12 buns
Course: APPETIZERS
Cuisine: Korean
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dough
  • 350 g plain flour Using good quality flour yields the softest buns.
  • 2 teaspoons baking powder Helps create the fluffy texture of the dough.
  • 2 teaspoons instant yeast Essential for allowing the dough to rise perfectly.
  • 2 teaspoons salt Enhances the flavor of the dough.
  • 1.5 tablespoons neutral oil Keeps the dough tender and prevents sticking.
  • 180 g lukewarm water Activates the yeast for optimal rising.
Filling
  • 500 g boneless, skinless free-range chicken thighs Guarantees a juicy protein base for the dish.
  • 1 teaspoon salt Season your chicken for better flavor.
  • 2 tablespoons olive oil Adds richness to the roasted chicken.
  • 1 tablespoon sesame oil Infuses a nutty flavor that complements the dish.
  • 2 cloves garlic, crushed Provides aromatic depth to the filling.
  • 1 tablespoon ginger, grated Adds a fresh, zesty kick.
  • 2 tablespoons gochujang paste The star of the show in achieving that signature sticky Korean flavor.
  • 2 tablespoons soy sauce Balances sweetness and saltiness beautifully.
  • 1 tablespoon rice vinegar Aids in cutting through the richness with a touch of acidity.
  • 3 tablespoons honey Sweetens the filling while enhancing the stickiness.
  • 1 tablespoon chili oil Gives an extra kick for spice lovers.
  • 1 tablespoon toasted sesame seeds For an added crunch and flavor.
  • a handful fresh cilantro Offers a refreshing note that ties everything together.

Equipment

  • Mixer
  • Steamer
  • oven
  • Baking Tray

Method
 

Cooking Steps
  1. Preheat the oven to 480°F (250°C) with fanbake. Line a tray with parchment paper.
  2. Arrange the chicken thighs on the tray, sprinkle with salt and pepper, and drizzle with olive oil. Roast for 20-25 minutes, then shred or chop the chicken.
  3. In a bowl, whisk together gochujang paste, soy sauce, honey, rice vinegar, garlic, and ginger. Add the chicken and toss to coat.
  4. In a mixer bowl, combine plain flour, baking powder, instant yeast, salt, neutral oil, and lukewarm water. Knead for about six minutes.
  5. For hand-kneading, mix dry ingredients and stir in oil and warm water to form a rough dough. Knead for about seven minutes.
  6. Roll the dough into a long sausage and cut into 12 equal pieces. Shape each piece into a ball and flatten into a circle about 4 inches in diameter.
  7. Place a heaped teaspoon of the chicken mixture in the center of each circle. Pleat and seal the dough around the filling.
  8. Place the buns in a lined steamer basket or on a parchment-lined plate. Allow them to rest for 30 minutes.
  9. To steam, place the buns over boiling water and steam for 10 minutes. For pan-frying, heat oil in a large pan, add water, cover, and steam for 10 minutes.
  10. Serve the hot buns with chili oil, sesame seeds, scallions, and cilantro.

Nutrition

Serving: 1bunCalories: 300kcalCarbohydrates: 40gProtein: 20gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 50mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 5gVitamin A: 2IUVitamin C: 15mgCalcium: 5mgIron: 10mg

Notes

These buns can be served as appetizers or for family gatherings, offering a delightful experience packed with flavor.

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