Sticky Korean Chicken Steamed Buns: A Flavor Explosion You’ll Crave Again and Again

Few dishes delight quite like a steamed bun filled with tender, juicy chicken bursting with bold, spicy, and slightly sweet flavors. In this recipe, we combine the comforting fluffiness of traditional bao with sticky Korean-style chicken glazed in gochujang and honey, paired with a savory surprise—sundried tomato pesto. The result is a playful, globally-inspired treat you’ll want to make again and again.

Whether you’re a home cook exploring international cuisines or a food lover craving something fun and flavorful, these Sticky Korean Chicken Steamed Buns are sure to become a new favorite.

🌏 The Story Behind This Fusion Favorite

Steamed buns (baozi in Mandarin or jjinppang in Korean) have long been a staple across Asia. In Korea, steamed buns are popular winter snacks—usually filled with red bean paste, pork, or kimchi. They’re sold by street vendors and convenience stores alike, steaming hot in bamboo baskets.

In recent years, the bao has undergone a renaissance in modern kitchens. Chefs and home cooks have started stuffing them with everything from BBQ brisket to tofu satay. This recipe follows that tradition—using Korean-spiced chicken with gochujang and adding a Mediterranean twist with sundried tomato pesto for a burst of tangy, herby richness.

It’s more than just delicious—it’s a cultural conversation between flavors.

🥢 Why You’ll Love These Sticky Korean Chicken Steamed Buns

• Fluffy Dough + Bold Filling: The texture contrast between pillowy buns and savory chicken is addictive.
• Globally Inspired: Combining Korean street food with Italian pesto creates a modern twist.
• Versatile & Customizable: Swap chicken for tofu or beef, and choose your favorite toppings.
• Freezer-Friendly: Make in batches and freeze for later meals or snacks.
• Amusant à Faire: Folding and steaming these buns is a rewarding, hands-on experience.

📝 Ingredients

For the Steamed Bun Dough

• 3 ½ cups (420g) all-purpose flour
• 2¼ tsp instant yeast (1 packet)
• 1 tbsp sugar
• 1 c. à thé de poudre à pâte
• 1 cup warm water (approx. 110°F)
• 2 tbsp neutral oil (e.g., canola or grapeseed)
• ½ tsp salt

For the Sticky Korean Chicken

• 2 boneless skinless chicken thighs (or breasts), diced
• 1 tbsp oil
• 2 gousses d'ail, émincées
• 1 tsp fresh ginger, grated
• 2 tbsp gochujang (Korean fermented chili paste)
• 1 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey or brown sugar
• 1 tsp sesame oil

For the Sundried Tomato Pesto

• ½ cup sundried tomatoes (packed in oil, drained slightly)
• 1 garlic clove
• 2 tbsp pine nuts or walnuts
• ¼ cup grated Parmesan (optional for non-vegan)
• ¼ cup olive oil
• Sel au goût

Optional Fillings & Garnish

• Shredded carrots
• Thin cucumber slices
• Pickled daikon or kimchi
• Fresh cilantro or mint
• Toasted sesame seeds
• Thinly sliced green onions
• Extra gochujang or soy sauce for drizzling

🔪 How to Make Sticky Korean Chicken Steamed Buns

1. Make the Dough

Step-by-Step:

1. Activate yeast by mixing warm water with sugar and yeast in a large bowl. Let sit 5–10 minutes until bubbly.
2. Add flour, baking powder, salt, and oil. Mix until a shaggy dough forms.
3. Knead for 8–10 minutes until the dough is smooth and springy. You can do this by hand or with a stand mixer fitted with a dough hook.
4. Cover with a damp cloth and let rise for 1–1.5 hours in a warm spot, until doubled in size.

💡 Conseil Du Pro: Use the “finger test”—poke the dough, and if the indentation stays, it’s ready.

2. Prepare the Sticky Korean Chicken

While the dough is rising:

1. Heat oil in a skillet over medium heat. Sauté garlic and ginger for 1 minute.
2. Add diced chicken and cook until browned and cooked through (about 6–8 minutes).
3. Stir in gochujang, soy sauce, vinegar, honey, and sesame oil. Let simmer 3–4 minutes until thick and glossy.
4. Set aside to cool before stuffing into the buns.

💡 Make it mild? Use only 1 tbsp gochujang and a bit more honey.

3. Make the Sundried Tomato Pesto

1. Combine sundried tomatoes, garlic, pine nuts, Parmesan, and olive oil in a food processor or blender.
2. Pulse until smooth but still slightly textured. Season with salt.
3. Refrigerate until ready to use. The flavor deepens over time!

4. Shape and Fill the Buns

1. Once dough has doubled, punch down and turn onto a lightly floured surface.
2. Divide into 12 equal pieces. Shape each into a ball, then flatten into 4-inch circles.
3. Spoon 1–2 tbsp sticky chicken in the center of each. Add a ½ tsp of pesto on top.
4. Fold the dough up around the filling, pinch to seal at the top, and place seam side down on parchment paper squares.

💡 For cuteness overload: Add small dough “ears” or eyes for character buns (great for kids!).

5. Steam the Buns

1. Prepare a steamer basket (bamboo or metal). Line with parchment or lettuce leaves to prevent sticking.
2. Let shaped buns rest for 15 minutes while water heats.
3. Steam over boiling water (medium heat) for 12–15 minutes, depending on size. Avoid lifting the lid mid-steam.
4. Remove from heat and let sit 2 minutes before serving.

🧠 Tips for Perfect Steamed Buns

• Don’t over-stuff. Too much filling will make it hard to seal and can cause leaks during steaming.
• Use parchment paper under each bun to prevent sticking to the steamer.
• No steamer? Place a heat-proof plate on a rack inside a deep pot with a lid. Works just as well!

🧄 Flavor Pairings & Toppings

These buns shine on their own but also go great with:

• Quick cucumber salad with rice vinegar, sesame oil, and chili flakes.
• Kimchi slaw with shredded cabbage, carrot, and mayo-kimchi dressing.
• Spicy dipping sauce: mix gochujang, soy sauce, sesame oil, and a touch of maple syrup.

🔄 Variations

🔹 Vegetarian or Vegan:

Swap chicken for sautéed mushrooms or firm tofu. Use vegan gochujang and skip Parmesan in the pesto.

🔹 Gluten-Free:

Use gluten-free soy sauce and a gluten-free bun mix, though texture may vary slightly.

🔹 Kid-Friendly:

Mild version with less gochujang and finely chopped chicken. Kids love helping fold the buns!

🧊 Storage & Freezing Instructions

Fridge:

• Store cooled buns in an airtight container for 3 days.
• Reheat by steaming for 3–5 minutes or microwaving with a damp towel.

Freezer:

• Freeze uncooked buns on a tray until solid. Store in freezer bags up to 1 month.
• Steam directly from frozen, adding 3–5 extra minutes.

🧪 Nutrition Breakdown (Per Bun – Approx.)

• Calories: 240
• Protein: 12g
• Carbs: 30g
• Fat: 8g
• Fiber: 1g
  Note: Varies based on filling and toppings.

💬 Final Thoughts

Sticky Korean Chicken Steamed Buns are more than just a meal—they’re an experience. From the joy of shaping the dough to the rich aroma of gochujang and garlic wafting through the kitchen, every step brings comfort and creativity.

These buns invite a world of fusion—Korean spice, Italian pesto, and Chinese technique all come together in one beautiful bite. Serve them at a party, enjoy them on a cozy night in, or make them with friends for a fun cooking project.

However you eat them, one thing’s certain: they’ll become a recipe worth repeating.