Irresistible Sticky Korean Chicken Steamed Buns Made Easy

Delicious, homemade Sticky Korean Chicken Steamed Buns with savory chicken filling and soft, pillowy dough.

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Prep Time 30

Cook Time 30

Resting Time 30

Total Time 1 30

Servings: 12 buns

Course: APPETIZERS

Cuisine: Korean

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Dough

350 g plain flour the base for a perfectly soft and pillowy bun.
2 teaspoons baking powder helps the buns rise and achieve their signature texture.
2 teaspoons instant yeast ensures a fluffy dough without the long wait time.
2 teaspoons salt enhances flavor, bringing all the ingredients together.
1.5 tablespoons neutral oil keeps the dough moist and pliable.
180 g lukewarm water activates the yeast for optimal rising.

For the Filling

1 lb boneless, skinless free-range chicken thighs tender meat that absorbs flavors beautifully.
1 teaspoon salt seasoning the chicken for a burst of flavor.
2 tablespoons olive oil adds richness and helps with the cooking process.
1 tablespoon sesame oil infuses a delightful nutty aroma into the filling.
2 cloves garlic, crushed provides a fragrant, aromatic taste profile.
1 tablespoon ginger, grated adds warmth and zest to your chicken filling.
2 tablespoons gochujang paste gives that signature spicy flavor that pairs perfectly with sweet.
2 tablespoons soy sauce a depth of umami that enhances the overall taste.
1 tablespoon rice vinegar balances sweetness with a touch of acidity.
3 tablespoons honey adds the perfect sweetness to counter the spice.
1 tablespoon chili oil adapts the level of heat to your liking when serving.

For the Toppings

1 tablespoon toasted sesame seeds adds crunch and visual appeal to your buns.
2 scallions finely sliced provides a fresh and vibrant garnish.
a handful of fresh cilantro brightens the dish with its aromatic flavor.

Equipment

oven
mixing bowl
stand mixer
Dough Hook
Steamer basket
Parchment Paper

Method

Main Instructions

Preheat the oven: Set your oven to 480°F (250°C) and line an oven tray with parchment paper.
Prepare the chicken: Arrange chicken thighs on the tray, seasoning with salt and pepper. Drizzle with olive oil and bake until charred and golden, about 20-25 minutes.
Mix the marinade: In a large mixing bowl, combine gochujang paste, soy sauce, honey, rice vinegar, crushed garlic, and grated ginger. Toss in shredded chicken.
Make the dough using a stand mixer: Combine flour, baking powder, instant yeast, salt, neutral oil, and lukewarm water. Knead with dough hook at medium speed for about 6 minutes.
For hand kneading: Combine flour, baking powder, instant yeast, and salt. Gradually mix in oil and lukewarm water, knead until soft and smooth.
Shape the buns: Roll the dough into a sausage and cut it into 12 pieces. Form each into a ball and flatten into a circle, about 4 inches in diameter.
Fill the buns: Place a heaped teaspoon of the chicken filling in the center of each circle. Pleat edges to seal, twisting at the top.
Rest the buns: Arrange buns in a lined steamer basket or on a parchment-lined plate. Allow to rest for 30 minutes.
Cooking methods: Steam buns over boiling water for 10 minutes or pan-fry until golden, then add water to steam for an additional 10 minutes.
Serve and enjoy: Present buns from the steamer or on a platter. Drizzle with chili oil and sprinkle with scallions, cilantro, and sesame seeds.

Nutrition

Serving: 1bunCalories: 250kcalCarbohydrates: 30gProtein: 20gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 400mgPotassium: 300mgFiber: 1gSugar: 5gVitamin C: 10mgCalcium: 2mgIron: 10mg

Notes

For best results, wrap each bun individually in plastic wrap before freezing to prevent freezer burn and preserve flavor.

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