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Korean Chicken Bao Buns

Servings: 6 bao buns Prep Time: 30 minutes Cook Time: 25 minutes Total Time: 55 minutes
Print Recipe
Servings: 4
Ingredients Equipment Method Notes

Ingredients
  

  • - 1 lb chicken thighs or chicken breast cut into bite-size pieces
  • - 2 large eggs
  • - 1/2 cup all-purpose flour
  • - 1/2 cup cornstarch
  • - 1 tsp salt
  • - 1/2 tsp black pepper
  • - 1 tsp garlic powder
  • - Vegetable oil for frying
  • - 1/4 cup gochujang Korean chili paste
  • - 2 tbsp soy sauce
  • - 3 tbsp honey or brown sugar
  • - 1 tbsp rice vinegar
  • - 2 cloves garlic minced
  • - 1 tsp sesame oil
  • - 6 steamed bao buns
  • - Pickled cucumbers or pickled radish
  • - Mayonnaise or spicy mayo
  • - Green onions sliced
  • - Sesame seeds for garnish

Equipment

  • - Mixing bowls
  • - Whisk
  • - Deep frying pan or pot
  • - Slotted spoon or tongs
  • - Paper towels or wire rack
  • - Small saucepan
  • - Steamer or bamboo steamer

Method
 

  1. Season the chicken pieces with salt, black pepper, and garlic powder.
  2. In one bowl, whisk the eggs. In another bowl, combine flour and cornstarch.
  3. Dip each piece of chicken into the egg, then coat evenly with the flour mixture.
  4. Heat vegetable oil in a deep pan to 350°F (175°C).
  5. Fry the chicken in batches for 4–5 minutes, until golden brown and crispy. Drain on paper towels.
  6. In a small saucepan over medium heat, combine gochujang, soy sauce, honey, rice vinegar, garlic, and sesame oil.
  7. Simmer the sauce for 3–5 minutes, stirring often, until thick and glossy.
  8. Add the crispy chicken to the sauce and toss until evenly coated.
  9. Steam the bao buns until soft and fluffy.
  10. Assemble the bao buns with glazed chicken, pickled vegetables, mayo, green onions, and sesame seeds. Serve immediately.

Notes

Chicken thighs are recommended for juicier and more flavorful results, but chicken breast works well too. Adjust the spice level by increasing or reducing the amount of gochujang to suit your taste. For extra heat, chili oil or red pepper flakes can be added to the sauce. To keep the chicken crispy, assemble the bao buns just before serving. Leftover chicken can be reheated in the oven or air fryer, while bao buns are best steamed fresh for optimal texture.