There’s an undeniable joy that comes from crafting your own delicious meals, especially when they transport you straight to the bustling streets of Seoul. My journey to making these Sticky Korean Chicken Steamed Buns began on a lazy Sunday afternoon, craving something comforting yet far from ordinary. The fragrant aroma of gochujang mingling with tender, juicy chicken filled my kitchen, and I knew I had stumbled upon a treasure.
What I love about this recipe is how effortlessly it combines bold flavors with simple techniques—perfect for both seasoned chefs and novice cooks looking to break free from the routine of fast food. With each fluffy bite, you’ll experience a delightful balance of sweet and spicy that can satisfy any craving. Plus, this dish is incredibly versatile, lending itself to variations based on what you have on hand. Why not dive into a world of flavor and whip up these delightful buns that promise to wow guests or simply provide a comforting meal at home? Let’s get cooking!
Why Will You Love Sticky Korean Chicken Steamed Buns?
Flavor Explosion: Each bite bursts with the sweet and spicy notes of gochujang-glazed chicken that will transport your taste buds to the vibrant streets of Seoul.
Easy to Make: This recipe requires just a few basic ingredients and simple techniques, making it approachable for cooks of all skill levels.
Versatile Fillings: Use leftovers creatively by swapping in your favorite proteins or veggies, turning this recipe into whatever you desire.
Quick Prep Time: Ready in about an hour, you can whip up a satisfying meal after a long day, saving you from fast food temptation.
Crowd-Pleaser: Impress your friends or family with these fluffy, flavorful buns at your next gathering—everyone will be coming back for seconds!
Sticky Korean Chicken Steamed Buns Ingredients
For the Dough
- Plain Flour – Provides structure to the dough; substitute with gluten-free flour for a gluten-free option.
- Baking Powder – Helps the buns rise quickly for a soft texture; no substitutions necessary.
- Instant Yeast – Leavens the dough without long rising times; traditional yeast can be used but requires longer resting.
- Salt – Enhances the flavor of the dough; essential for overall taste and can’t be omitted.
- Neutral Oil (e.g., sunflower or vegetable oil) – Adds moisture to the dough; use any neutral-flavored oil.
- Lukewarm Water – Activates yeast and hydrates the dough; should be around 110°F, avoid boiling water.
For the Chicken Filling
- Boneless Skinless Chicken Thighs – Main protein filling; can substitute with leftover roasted chicken or another protein.
- Salt – Seasoning for the chicken; essential for flavor, optional to reduce based on dietary needs.
- Olive Oil & Sesame Oil – Adds flavor and moisture; must-have ingredients, adjust quantity based on taste.
- Garlic & Ginger – Fresh aromatics contributing to the filling’s flavor; powdered versions can be used in a pinch.
- Gochujang Paste – Provides the signature spicy-sweet flavor; substitute with Sriracha mixed with a touch of honey for easier access.
- Soy Sauce & Rice Vinegar – Enhances umami and balances flavor; low-sodium soy sauce can be used for a healthier option.
- Honey (or Sweet Chili Jam) – Adds sweetness to balance savoriness; maple syrup can be a vegan option; adjust according to desired sweetness.
How to Make Sticky Korean Chicken Steamed Buns
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Cook the Chicken:
Preheat your oven to 480°F (250°C). Season the boneless chicken thighs with salt and roast them until charred, about 20-25 minutes. Once they’re cool, shred them into bite-sized pieces. -
Prepare Gochujang Sauce:
In a bowl, combine gochujang, soy sauce, honey, rice vinegar, minced garlic, and ginger. Toss the shredded chicken in this spicy-sweet sauce until well coated. -
Make the Dough (by Hand):
In a mixing bowl, combine plain flour, baking powder, instant yeast, and salt. Gradually mix in neutral oil and lukewarm water until the mixture becomes shaggy. Knead for approximately 7 minutes until the dough is smooth and soft. -
Form Buns:
Divide the dough into 12 equal pieces. Roll each piece into a circle, then place a good spoonful of the chicken filling in the center. Pleat and pinch to secure the filling inside, setting each bun aside to rise for 30 minutes. -
Cooking Options:
You can steam the buns in a lined steamer for about 10 minutes until they’re puffy. Alternatively, for pan-frying, brown the bases in oil, add water, cover, and steam for 10 minutes. -
Garnish and Serve:
Serve the buns hot, finishing with garnishes like chili oil, sesame seeds, scallions, and fresh cilantro for added flavor and presentation.
Optional: Drizzle extra chili oil on top for an extra kick!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Sticky Korean Chicken Steamed Buns
Room Temperature: Store uncovered at room temperature and consume within 1 day for the best texture; they tend to get stale quickly.
Fridge: Place in an airtight container and refrigerate for up to 3 days; reheat in a steamer or microwave to restore moisture.
Freezer: Freeze cooked buns on a tray first, then transfer to a ziplock bag for storage up to 2 months; steam from frozen for about 12-15 minutes for a quick meal.
Reheating: For fresh or refrigerated buns, use a steamer or microwave covered with a damp paper towel to gently reheat without drying out the Sticky Korean Chicken Steamed Buns.
Variations & Substitutions for Sticky Korean Chicken Steamed Buns
Feel free to get creative and make this recipe your own with delightful twists and turns!
- Gluten-Free: Use a gluten-free flour blend in place of plain flour to make the buns suitable for gluten-sensitive guests without compromising texture.
- Vegetarian Delight: Swap the chicken for marinated and roasted tofu or sautéed mushrooms for a delicious plant-based option that’s full of flavor.
- Protein Packed: Use leftover shredded rotisserie chicken or pulled pork to speed up the cooking process and create a new flavor profile based on what you have at home.
- Spice it Up: Add diced red chili peppers or a splash of chili oil to the filling for a spicy kick that will have your taste buds dancing!
- Sweet and Tangy: Experiment with the sauce by mixing in a touch of pineapple juice for a sweet, tropical twist that complements the savory elements beautifully.
- Herb Infusion: Add fresh herbs like cilantro or basil to the chicken filling before assembling. They will brighten the flavor and add a pop of color!
- Nutty Addition: Incorporate some chopped peanuts or sesame seeds into the filling for an extra crunch and delightful texture contrast with the fluffy buns.
- Savory Vegan Option: Replace honey with agave syrup or maple syrup to make the filling fully plant-based, while still achieving that perfect balance of sweet and savory.
Each variation opens the door to endless possibilities, creating a personalized experience that makes these buns uniquely yours!
Make Ahead Options
These Sticky Korean Chicken Steamed Buns are perfect for busy weeknights or meal prep enthusiasts! You can prepare the dough and the gochujang chicken filling up to 24 hours in advance. Simply cook and shred the chicken, then mix it with the sauce, and refrigerate overnight. For the dough, once you’ve kneaded it, cover it tightly in plastic wrap and store it in the fridge. On the day of serving, let the dough come to room temperature for about 30 minutes before forming the buns, then let them rise for 30 minutes before steaming or pan-frying. This way, you’ll preserve the delightful texture and flavor, delivering restaurant-quality results with minimal effort!
What to Serve with Sticky Korean Chicken Steamed Buns?
Elevate your meal experience with delightful pairings that enhance the fireworks of flavor in each bun.
- Cucumber Salad: A refreshing crunch to balance the spicy chicken; toss fresh cucumber with sesame oil and rice vinegar for a light side.
- Pickled Vegetables: These tangy bites cut through the richness of the buns, adding a delightful zing that cleanses the palate.
- Chili Oil Dip: A drizzle of this spicy condiment adds heat and complements the savory filling perfectly; it’s a simple way to amp up the flavor.
- Steamed Broccoli: Nutritious and lightly seasoned, this veggie dish remains a classic and adds a bright color to your plate.
- Miso Soup: Warm and soothing, this broth adds a cozy touch and rounds out the meal beautifully, perfect for a rainy day.
- Sake or Soju: Enhance your dining experience with a glass of these lovely beverages; their slight sweetness pairs wonderfully with the savory buns.
- Dessert Spring Rolls: For a sweet end to the meal, these filled rolls are light yet satisfying, keeping with the Asian theme and offering a delightful crunch.
- Fruit Salad: A mix of tropical fruits, such as pineapple and mango, offers a fresh and juicy contrast that brightens up the meal experience.
- Green Tea: A comforting drink option that aids digestion, making it a perfect companion for the flavorful sticky buns.
Expert Tips for Sticky Korean Chicken Steamed Buns
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Keep it Soft: Ensure the dough isn’t over-kneaded to maintain its fluffy texture—overworking can lead to toughness.
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Use Parchment: When steaming, line your steamer with parchment paper to prevent sticking. This will help you remove the buns easily.
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Perfect Pleats: Practice your pleating technique with each bun; it simplifies over time and ensures the filling stays secure while cooking.
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Flavor Variations: Feel free to experiment with different fillings using leftovers! Beyond chicken, consider pulled pork or sautéed mushrooms for variety.
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Temperature Awareness: Make sure your lukewarm water is at about 110°F; too hot can kill the yeast, ruining your Sticky Korean Chicken Steamed Buns’ potential.
Sticky Korean Chicken Steamed Buns Recipe FAQs
How do I select ripe ingredients for the filling?
Absolutely! When choosing your chicken, opt for boneless, skinless thighs for their juiciness and flavor. Look for thighs that are plump and pink; avoid any that have dark spots or an unpleasant odor. If you’re using produce like garlic or ginger, go for fresh, firm bulbs; make sure they’re not soft or sprouting.
What is the best way to store leftover Sticky Korean Chicken Steamed Buns?
Very simple! Store your buns uncovered at room temperature if you’re consuming them within the day. For longer storage, place them in an airtight container in the refrigerator for up to 3 days. Don’t forget to reheat them in a steamer or microwave to retain their delightful texture!
Can I freeze Sticky Korean Chicken Steamed Buns, and how?
Certainly! To freeze your buns, first place cooked buns on a tray and freeze until they’re solid. Then, transfer them into a ziplock bag, where they can remain stored for up to 2 months. When you’re ready to enjoy them, simply steam from frozen for about 12-15 minutes, and they’ll be just as fluffy!
What if my dough doesn’t rise properly?
That’s a common concern! If your dough doesn’t rise, it might be due to the water temperature being too hot or too cold, which can kill your yeast. Ensure your lukewarm water is about 110°F. Additionally, make sure the instant yeast is fresh. If you suspect your yeast isn’t active, you can test it by mixing it with warm water and a bit of sugar to see if it bubbles after a few minutes.
Are there any dietary considerations for pets or allergies?
Absolutely! While these buns are great for humans, it’s important to keep them away from pets as the ingredients like garlic and soy sauce can be harmful. If you’re cooking for someone with allergies, consider swapping ingredients—using gluten-free flour and low-sodium soy sauce can help accommodate dietary restrictions, making these buns delicious and safe for everyone to enjoy!
Sticky Korean Chicken Steamed Buns for a Cozy Night In
Ingredients
Equipment
Method
- Preheat your oven to 480°F (250°C). Season the boneless chicken thighs with salt and roast them until charred, about 20-25 minutes. Once cool, shred into bite-sized pieces.
- In a bowl, combine gochujang, soy sauce, honey, rice vinegar, minced garlic, and ginger. Toss the shredded chicken in this spicy-sweet sauce until well coated.
- In a mixing bowl, combine plain flour, baking powder, instant yeast, and salt. Gradually mix in neutral oil and lukewarm water until the mixture becomes shaggy. Knead for approximately 7 minutes until the dough is smooth and soft.
- Divide the dough into 12 equal pieces. Roll each piece into a circle, and place a spoonful of the chicken filling in the center. Pleat and pinch to secure the filling inside and let rise for 30 minutes.
- Steam the buns in a lined steamer for about 10 minutes until puffy or pan-fry by browning the bases in oil, adding water, covering, and steaming for 10 minutes.
- Serve the buns hot, garnished with chili oil, sesame seeds, scallions, and fresh cilantro.