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Korean Chicken Bao Buns Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 86 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://slsrecipes.com/korean-chicken-bao-buns-recipe/