If you haven’t yet discovered the perfect combination of soft, pillowy buns with spicy, crispy chicken, then you are in for a treat with this Korean Chicken Bao Buns Recipe. Imagine biting into a fluffy steamed bao bun enveloping tender chicken thighs, fried to golden perfection and glazed with a vibrant gochujang sauce that delivers just the right amount of heat and sweetness. This dish easily brings together bold Korean flavors and comforting textures, making it an instant favorite for gatherings or a fun weeknight dinner that feels special. Get ready to impress your taste buds and anyone lucky enough to share this delight with you!
Ingredients You’ll Need
The magic of this Korean Chicken Bao Buns Recipe lies in its simple yet essential ingredients. Each element plays a key role, from the tender chicken and crispy coating to the punchy gochujang glaze, ensuring every bite is packed with flavor and texture.
- 6 bao buns (frozen or homemade): Soft, fluffy buns that serve as the perfect vessel for the filling.
- 500g boneless chicken thighs: Juicy and flavorful, ideal for frying and coating with glaze.
- 1/2 cup cornstarch: Creates that irresistible crispy crust on the chicken.
- 1/2 teaspoon salt: Enhances the chicken’s natural flavors.
- 1/4 teaspoon black pepper: Adds a subtle heat to balance the dish.
- 2 cups vegetable oil (for frying): Needed for getting that perfect golden crunch.
- 2 tablespoons gochujang: The Korean chili paste that brings a spicy-sweet kick.
- 1 tablespoon soy sauce: Adds umami depth and savoriness to the glaze.
- 1 tablespoon honey: Balances the heat with a natural sweetness.
- 2 cloves garlic (minced): Infuses the glaze with aromatic warmth.
- 1 tablespoon rice vinegar: Provides a bright acidity that lifts the flavors.
- 1 teaspoon sesame oil: Brings a nutty fragrance and richness.
- 2 stalks green onions (sliced): Fresh, crisp topping that adds color and texture.
- 1 tablespoon toasted sesame seeds: Adds a subtle crunch and visual appeal.
How to Make Korean Chicken Bao Buns Recipe
Step 1: Prepare and Coat the Chicken
Start by cutting your boneless chicken thighs into bite-sized pieces—perfect for popping into a bao bun without any fuss. Season generously with salt and pepper, then toss the chicken in cornstarch until each piece is evenly coated. This step is crucial for achieving that crispy, golden crust once fried.
Step 2: Fry the Chicken to Crispy Perfection
Heat your vegetable oil to about 350°F (175°C) in a deep pan or fryer. Fry the chicken pieces in batches for roughly 4 to 5 minutes, until they look beautifully golden and irresistibly crispy. Remember to drain them on paper towels to get rid of excess oil—crispy but not greasy is the goal.
Step 3: Simmer the Flavor-Packed Gochujang Glaze
In a saucepan set over medium heat, combine gochujang, soy sauce, honey, minced garlic, rice vinegar, and sesame oil. Let the mixture simmer gently for about 3 to 5 minutes, stirring occasionally, until it thickens up into a rich glaze. This sauce is the soul of your Korean Chicken Bao Buns Recipe, delivering layers of sweet, spicy, and tangy flavors.
Step 4: Coat the Chicken with the Glaze
Once the glaze is ready, toss your fried chicken right into the pan to coat every piece evenly. The glossy sauce clings to the crispy chicken, creating that signature flavor punch that makes Korean Chicken Bao Buns so addictively good.
Step 5: Steam the Bao Buns
Steam your bao buns for about 5 to 7 minutes until soft and fluffy. It’s important not to over-steam here to avoid soggy buns—just enough to warm and fluff them up to perfection.
Step 6: Assemble and Garnish
Gently open each steamed bun and stuff it generously with the glazed chicken. Top with sliced green onions and a sprinkle of toasted sesame seeds. Serve immediately while everything is warm and the flavors are bursting.
How to Serve Korean Chicken Bao Buns Recipe
Garnishes
A sprinkle of sliced green onions and toasted sesame seeds are classics, bringing fresh crunch and a little nutty aroma that complements the spicy chicken beautifully. You can also add thin slices of cucumber or pickled carrots for a refreshing twist that cuts through the richness.
Side Dishes
These buns pair excellently with light, crisp sides like Asian slaw or a simple cucumber salad. For heartier meals, serve alongside steamed jasmine rice or a bowl of miso soup to keep the meal balanced and satisfying.
Creative Ways to Present
If you’re hosting, arrange the Korean Chicken Bao Buns Recipe on a large platter with all the garnishes and sauces on the side so everyone can build their own. For a playful touch, serve mini versions as finger food at parties. You can also place them in bamboo steamers for an authentic feel.
Make Ahead and Storage
Storing Leftovers
Store any leftover glazed chicken and bao buns separately in airtight containers in the refrigerator. The chicken maintains its flavor well, but keeping the buns dry prevents them from becoming chewy or soggy.
Freezing
You can freeze the cooked glazed chicken in a freezer-safe container for up to 2 months. Bao buns freeze beautifully, too—just thaw them completely before steaming to revive their softness.
Reheating
Reheat the chicken gently in a skillet over medium heat to retain the glaze’s intensity and crispness. Steam the bao buns again briefly before serving to bring back that irresistible fluffiness.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken thighs are preferred for their juiciness and flavor, but chicken breast works if you want a leaner option—just be careful not to overcook it to keep it tender.
Where can I find gochujang?
Gochujang is commonly available in Asian grocery stores and larger supermarkets. It usually comes in a red tub or tubed packaging. Online retailers also carry authentic versions.
Can I bake instead of fry the chicken?
Yes! Baking the coated chicken at 425°F (220°C) on a wire rack until crispy can be a healthier option. It won’t be quite as crispy as frying, but still delicious.
How do I make homemade bao buns?
Homemade bao buns involve a simple yeast dough that’s steamed until soft. Many recipes are available if you want to take it a step further, but store-bought frozen buns are a fantastic shortcut.
What drinks pair well with this dish?
A light lager, cold soju, or even a refreshing iced tea complement the spicy and sweet flavors perfectly, balancing the richness of the chicken.
Final Thoughts
I can’t recommend this Korean Chicken Bao Buns Recipe enough! It’s a fun and flavorful way to bring Korean street food vibes right into your kitchen. With a few straightforward steps and some pantry staples, you’ll have a dish that’s bound to impress family and friends. So go ahead, gather your ingredients, and start steaming those buns—you’re about to create a meal that’s as joyful to make as it is to eat!
Print
Korean Chicken Bao Buns Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Korean
- Diet: Halal
Description
Delicious Korean Chicken Bao Buns featuring crispy fried chicken thighs coated in a spicy-sweet gochujang glaze, served in soft, fluffy steamed bao buns and topped with fresh green onions and toasted sesame seeds. Perfect for a flavorful appetizer or a unique main dish that blends crispy textures with savory, tangy flavors.
Ingredients
Chicken and Coating
- 500g boneless chicken thighs
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups vegetable oil (for frying)
Sauce/Glaze
- 2 tablespoons gochujang
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
Bao Buns and Garnish
- 6 bao buns (frozen or homemade)
- 2 stalks green onions, sliced
- 1 tablespoon toasted sesame seeds
Instructions
- Prepare the Chicken: Cut the boneless chicken thighs into bite-sized pieces. Season with salt and black pepper, then toss thoroughly in cornstarch until evenly coated to ensure a crispy texture when fried.
- Fry the Chicken: Heat vegetable oil in a deep pan to 350°F (175°C). Fry the chicken pieces in batches for 4–5 minutes or until they turn golden brown and crispy. Drain the fried chicken on paper towels to remove excess oil.
- Make the Glaze: In a saucepan over medium heat, combine gochujang, soy sauce, honey, minced garlic, rice vinegar, and sesame oil. Simmer for 3–5 minutes until the glaze thickens slightly, developing a rich, flavorful sauce.
- Coat the Chicken: Add the fried chicken pieces into the saucepan and toss well to ensure each piece is evenly coated with the spicy-sweet glaze.
- Steam the Bao Buns: Steam the bao buns for 5–7 minutes until they become soft and fluffy. Be careful not to over-steam to avoid sogginess.
- Assemble the Bao: Gently open each steamed bun and fill with the glazed chicken. Top with sliced green onions and a sprinkle of toasted sesame seeds. Serve immediately while hot for the best flavor and texture.
Notes
- Ensure oil temperature is maintained at 350°F for perfect crispy chicken.
- Do not overcrowd the pan while frying to prevent lowering the oil temperature.
- Adjust honey quantity in glaze for desired sweetness level.
- Use fresh green onions for a crisp, fresh garnish.
- If buns are frozen, fully thaw before steaming to avoid uneven heating.
- Bao buns can be homemade or store-bought depending on availability and time.
