Korean Chicken Bao Recipe

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If you’re on the hunt for a show-stopping dish that combines tender, crispy chicken with soft, pillowy buns and a burst of bold flavors, this Korean Chicken Bao Recipe is your new best friend in the kitchen. With every bite, you get the perfect harmony of spicy gochujang glaze, crunchy cucumber ribbons, and a luscious creamy sesame sauce that will have you coming back for more. Whether you’re cooking for a crowd or just want a fun meal to impress your loved ones, this recipe delivers unforgettable taste and texture with every bao.

Ingredients You’ll Need

This Korean Chicken Bao Recipe keeps things straightforward with accessible ingredients that each play a vital role offering texture, flavor, or that gorgeous look. From crispy chicken coated in a seasoned flour mix to a vibrant glaze packed with sweet heat, every component works beautifully together.

• Whole-egg mayonnaise (½ cup / 125 g): The creamy base for that luscious sesame sauce.
• Sesame oil (1 tsp): Adds subtle nuttiness and aroma.
• All-purpose soy sauce (2 tsp total): Brings depth and umami to both sauce and marinade.
• Rice vinegar (2 tsp + 1 tbsp): Brightens flavors with a gentle tang.
• Boneless, skinless chicken thighs (500 g / 1 lb): Perfectly juicy and tender chicken pieces for coating.
• Egg (1): Helps bind the chicken to the flour coating.
• Cold water (2 tbsp): Keeps the egg wash light and easy to work with.
• Plain (all-purpose) flour (½ cup / 75 g): Forms the crispy crust.
• Cornflour (cornstarch) (½ cup / 60 g): Key for extra crispiness in the chicken coating.
• Garlic powder (1 tsp): Delivers subtle garlic flavor in the coating.
• Sea salt flakes (1 tsp): Enhances and balances all the tastes.
• White pepper (¼ tsp): Adds mild heat without overpowering.
• Neutral oil for frying (and 1 tbsp for glaze): Light-flavored oil ensures the crisp chicken shines.
• Freshly minced garlic (2 tsp): The fresh punch you’ll taste in the glaze.
• Ketchup (2 tbsp): Adds sweetness and tang.
• Gochujang (2 tbsp): The Korean chili paste that delivers signature heat and depth.
• Honey (2 tbsp): Balances spice with natural sweetness.
• Brown sugar (1 tbsp): Adds caramel undertones to the glaze.
• Water (2 tbsp): Helps thin the glaze perfectly for coating.
• Toasted sesame seeds (1 tbsp + 2 tsp): Adds crunch and toasty aroma to the chicken and garnish.
• Store-bought bao buns (12): Soft, steamed buns to hold all that goodness.
• Small cucumbers (2): Thin ribbons offer refreshing crunch inside each bao.
• Red onion (½): Thinly sliced for a mild, crisp bite.
• Fresh coriander (cilantro) (¼ bunch, optional): Adds a fresh, herbal note if you like the taste.

How to Make Korean Chicken Bao Recipe

Step 1: Make the Creamy Sesame Sauce

Whisk together mayonnaise, sesame oil, soy sauce, and rice vinegar in a small bowl. This sauce brings a velvety, nutty layer that perfectly complements the spicy chicken, so refrigerate it until you’re ready to assemble the baos.

Step 2: Prepare the Chicken Coating

In a medium bowl, combine chicken pieces with the egg and cold water, making sure each piece is well coated. On a large sheet of baking paper, mix plain flour, cornflour, garlic powder, salt, and white pepper. Spread the flour mix out evenly to create a flat surface that will help coat the chicken evenly and get that irresistible crispy crust.

Step 3: Coat the Chicken

Using tongs, lift the chicken from the egg mixture, letting excess drip off, then place onto the flour mix. Fold the baking paper’s edges to toss and coat every nugget thoroughly in the seasoned flour blend. This step is crucial for that perfect crunchy texture you’re aiming for.

Step 4: Cook the Chicken

For maximum crispiness, deep fry the coated chicken in batches over medium heat for 5 to 6 minutes until golden and cooked through, then drain on paper towels or a wire rack. If you prefer a lighter alternative, air fry at 200°C (400°F) for 12–14 minutes, shaking halfway. Both methods will result in deliciously satisfying chicken bites.

Step 5: Make the Glaze

In a small saucepan off the heat, add the oil and garlic, then place it on low heat. This method prevents garlic burning and sauce splattering. As soon as the garlic gently sizzles, stir in ketchup, gochujang, honey, soy sauce, brown sugar, rice vinegar, and water. Let it simmer for 2 to 3 minutes until glossy and slightly thickened. The glaze is the perfect mix of sweet, spicy, and tangy.

Step 6: Coat the Chicken in Glaze

Toss the freshly fried chicken pieces in the glaze until every morsel is beautifully coated, ensuring that each bite bursts with flavor.

Step 7: Steam the Bao

Steam the bao buns according to the packet’s instructions or your preferred method. To keep them warm and soft, transfer to a plate and cover with a clean tea towel, then cover loosely with foil. This keeps them fresh for up to 25 minutes before assembling.

Step 8: Assemble Your Korean Chicken Bao Recipe

Spread a little creamy sesame sauce inside each warm bao, then layer with cucumber ribbons, thinly sliced red onion, fresh coriander if you’re using it, and topped with the glazed chicken. Finish with a sprinkle of toasted sesame seeds for that irresistible final touch.

Step 9: Serve Immediately

Enjoy your Korean Chicken Bao Recipe hot for the best texture contrast. The soft buns, juicy chicken, crunchy veggies, and creamy sauce combine into a mouthwatering bite that promises happiness in every mouthful.

How to Serve Korean Chicken Bao Recipe

Garnishes

Sprinkling extra toasted sesame seeds over your assembled baos adds a lovely crunch and nutty aroma. Fresh coriander brings a bright, herbal contrast to the rich chicken, while the cucumber ribbons and red onion provide refreshing crispness that balances the dish perfectly.

Side Dishes

This Korean Chicken Bao Recipe pairs wonderfully with simple sides like steamed edamame sprinkled with sea salt, a crunchy Asian slaw, or even some crispy sweet potato fries. These subtle accompaniments won’t overpower but will elevate your meal into a full, satisfying feast.

Creative Ways to Present

For a fun and interactive meal, arrange the glazed chicken, garnishes, and sauces separately and let everyone build their own bao. If you’re hosting, serve the baos on a large platter lined with parchment paper and sprinkle extra sesame seeds and chopped coriander over the top for a vibrant, inviting presentation.

Make Ahead and Storage

Storing Leftovers

Place any leftover glazed chicken and sauces in airtight containers in the fridge for up to 2 days. Keep steamed bao buns sealed in plastic wrap or an airtight container to maintain their softness. This way, you can easily enjoy your Korean Chicken Bao Recipe again without sacrificing quality.

Freezing

You can freeze the cooked chicken and the bao buns separately. Wrap the chicken tightly and store in a freezer-safe container for up to 1 month. Freeze bao buns by stacking them with parchment paper in between. Thaw them at room temperature and re-steam to refresh softness before serving.

Reheating

To reheat, gently warm the chicken under medium heat in a pan or the microwave, keeping an eye so it doesn’t dry out. Steamed bao buns are best refreshed by steaming or microwaving wrapped in a damp paper towel to retain their fluffy texture.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! While chicken thighs stay juicier and more tender, chicken breasts work well too. Just be careful not to overcook them to maintain tenderness.

Is gochujang very spicy?

Gochujang has a moderate heat level with a deep, savory sweetness. You can adjust the amount to your taste or choose milder varieties if you prefer less spice.

Can I make bao buns from scratch?

Yes! Making bao buns at home requires some time and practice but is totally rewarding. Store-bought buns are a great shortcut that saves time without compromising on deliciousness.

What’s the best way to keep bao buns soft after steaming?

Cover them immediately with a clean towel and loosely tent with foil to trap moisture and keep the buns soft for at least 20 to 25 minutes.

Can I prepare the glaze in advance?

Definitely. The glaze can be made a day ahead and stored in the fridge. Just warm it slightly before tossing with the chicken for best texture and flavor.

Final Thoughts

This Korean Chicken Bao Recipe is a true crowd-pleaser that brings fun and flavor to your table with ease. Every element, from the crispy chicken to the fresh garnishes and creamy sauce, works in harmony to deliver something truly special. I can’t wait for you to try it and make it your own – once you do, it’ll become a favorite for get-togethers, family dinners, or anytime you want a delicious, comforting meal with a creative twist.

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