If you are craving a dish that combines the fluffy softness of steamed buns with crispy, flavorful chicken coated in a spicy, sweet glaze, then this Korean Chicken Bao Buns Recipe is exactly what you need. It’s a brilliant fusion of textures and bold tastes that will have you and your friends reaching for seconds. The tender boneless chicken thighs are fried to golden perfection, then drenched in a gochujang-based sauce that balances heat and sweetness, all tucked into pillowy bao buns. This recipe is a joyful way to bring a bit of Korean street food magic right into your kitchen.
Ingredients You’ll Need
This recipe comes together with simple, accessible ingredients that each play a vital role in delivering those signature Korean Chicken Bao Buns flavors and textures. Freshness, seasoning, and balance are key, so let’s walk through the essentials:
- 6 bao buns (frozen or homemade): Soft, fluffy, and the perfect vessel to hold all that incredible chicken and toppings.
- 500g boneless chicken thighs: Juicy and tender, these fry up crisp and hold sauce beautifully.
- 1/2 cup cornstarch: Creates a light, crispy coating on the chicken after frying.
- 1/2 teaspoon salt: Enhances the natural flavor of the chicken.
- 1/4 teaspoon black pepper: Adds a gentle heat and depth to the seasoning.
- 2 cups vegetable oil (for frying): Essential for achieving that crunchy, golden crust on the chicken.
- 2 tablespoons gochujang: The star spicy Korean chili paste that brings a perfect kick.
- 1 tablespoon soy sauce: Adds umami and saltiness to balance the sauce.
- 1 tablespoon honey: Brings a natural sweetness to mellow the heat.
- 2 cloves garlic (minced): Infuses the glaze with a delicious savory punch.
- 1 tablespoon rice vinegar: Adds a subtle tang that brightens the sauce beautifully.
- 1 teaspoon sesame oil: Gives a toasty aroma that completes the glaze.
- 2 stalks green onions (sliced): Provide freshness and a mild bite as a topping.
- 1 tablespoon toasted sesame seeds: Sprinkle on top for a delightful nutty crunch.
How to Make Korean Chicken Bao Buns Recipe
Step 1: Prepare the Chicken
Start by cutting your boneless chicken thighs into bite-sized pieces. Season them well with salt and black pepper to build a simple flavor base. Then, toss the chicken thoroughly in cornstarch, making sure each piece is evenly coated. This step is crucial for getting that irresistible crispy texture when fried.
Step 2: Fry the Chicken
Heat your vegetable oil in a deep pan until it reaches about 350°F (175°C). Fry the chicken pieces in batches—overcrowding the pan will lower the oil temperature and result in soggy chicken. Cook each batch for 4 to 5 minutes, or until the chicken is golden and crispy. Drain the fried chicken on paper towels to remove excess oil while maintaining that satisfying crunch.
Step 3: Make the Glaze
While your chicken fries, combine gochujang, soy sauce, honey, minced garlic, rice vinegar, and sesame oil in a saucepan over medium heat. Let this mix simmer for about 3 to 5 minutes, stirring occasionally until the glaze thickens slightly. This luscious sauce is where the bold Korean flavors come alive, balancing spicy, sweet, tangy, and savory notes beautifully.
Step 4: Coat the Chicken in the Glaze
Once the glaze is ready, add the fried chicken pieces into the saucepan. Toss everything together carefully so every crispy bite is generously coated. This step guarantees each bao bite bursts with flavor.
Step 5: Steam the Bao Buns
Steam your bao buns for 5 to 7 minutes just until they’re soft and fluffy—don’t over-steam or they might become soggy. If you’re using frozen buns, follow package instructions but keep the steaming light and gentle for the best texture.
Step 6: Assemble Your Bao Buns
Gently open each steamed bun and fill it with a generous portion of the glazed chicken. Top with sliced green onions and a sprinkle of toasted sesame seeds to add freshness and crunch. Serve immediately while warm to enjoy the full contrast of crispy chicken and pillowy buns.
How to Serve Korean Chicken Bao Buns Recipe
Garnishes
Simple garnishes like thinly sliced green onions and toasted sesame seeds bring texture and a pop of color, creating a visually inviting dish. For an extra zing, you can also add pickled radishes or fresh cucumber slices, which cut through the richness with their cool crispness.
Side Dishes
Complement your bao buns with classic Korean sides such as kimchi to add a fermented tang, or a light Asian slaw made from cabbage, carrots, and a sesame dressing to balance the boldness of the chicken. Steamed or stir-fried vegetables can also provide a refreshing contrast.
Creative Ways to Present
Try serving your Korean Chicken Bao Buns on a large wooden platter for a communal feel during gatherings. You can place small bowls of extra glaze and pickled vegetables alongside so everyone can customize their bites. For a fun twist, serve sliders-style mini buns, making them perfect finger foods.
Make Ahead and Storage
Storing Leftovers
Keep any leftover glazed chicken and steamed bao buns separately in airtight containers in the refrigerator for up to 2 days. Storing them apart helps maintain the bun’s soft texture and the chicken’s crispy coating after reheating.
Freezing
You can freeze cooked chicken by placing it in a freezer-safe container or bag for up to one month. Bao buns freeze well too—wrap them tightly in plastic wrap and foil to avoid freezer burn. When ready to use, thaw the buns at room temperature and re-steam gently before assembling.
Reheating
For the best texture, reheat chicken in a hot skillet or air fryer to regain crispiness. Steam the bao buns briefly to warm and soften them back up. Avoid microwaving for long periods as it can make the buns chewy and the chicken soggy.
FAQs
Can I use chicken breast instead of thighs?
Absolutely, but chicken thighs tend to stay juicier and more tender when fried. Chicken breast can be used if you prefer leaner meat, just be careful not to overcook it or dry it out.
Where can I buy bao buns?
Frozen bao buns are often available in Asian markets or larger grocery stores in their frozen section. You can also find homemade recipes if you want to try making them from scratch for an authentic touch.
Is gochujang very spicy?
Gochujang has a mild to moderate heat with a unique fermented sweetness and depth, making it more than just spicy sauce—it’s a flavor enhancer. You can adjust the amount to your heat tolerance.
Can I bake the chicken instead of frying?
Baking is an option for a lighter version, but frying delivers the signature crispy exterior that makes this dish special. If baking, coat the chicken well with cornstarch and spray with oil, then bake at a high temperature until crispy.
How do I keep bao buns from getting soggy?
Steam bao buns just until they are warm and soft, avoiding over-steaming. Serve immediately after steaming and assemble the buns just before eating to keep textures fresh and delightful.
Final Thoughts
This Korean Chicken Bao Buns Recipe is a delightful way to bring a bit of fun, flavor, and fuss-free cooking into your kitchen. It’s a crowd-pleaser with its perfect harmony of crispy chicken, bold glaze, and pillowy buns. Whether for a casual night in or a festive gathering, give this recipe a try—you might just find your new favorite! Enjoy every bite and happy cooking!
Print
Korean Chicken Bao Buns Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Korean
Description
Korean Chicken Bao Buns feature tender fried chicken thigh pieces coated in a sweet and spicy gochujang glaze, nestled inside soft, fluffy steamed bao buns. This fusion dish combines crispy textures with rich Korean flavors, perfect for an impressive appetizer or casual meal.
Ingredients
Chicken and Coating
- 500g boneless chicken thighs, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups vegetable oil (for frying)
Gochujang Glaze
- 2 tablespoons gochujang
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
Assembly
- 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. Toss the chicken thoroughly in cornstarch until each piece is evenly coated to ensure a crispy texture when fried.
- Fry the Chicken: Heat the vegetable oil to 350°F (175°C) in a deep pan or wok. Fry the chicken pieces in batches for 4 to 5 minutes until they turn golden brown and crispy. Remove the chicken and drain on paper towels to remove excess oil.
- Make the Gochujang Glaze: In a saucepan over medium heat, combine gochujang, soy sauce, honey, minced garlic, rice vinegar, and sesame oil. Simmer the mixture for 3 to 5 minutes, stirring occasionally, until the glaze thickens slightly to coat the chicken well.
- Coat the Chicken: Add the fried chicken pieces into the glaze and toss well to ensure every piece is evenly coated with the flavorful sauce.
- Steam the Bao Buns: Steam the bao buns for 5 to 7 minutes until they are soft and fluffy. Be careful not to over-steam, as this can cause the buns to become soggy.
- Assemble the Bao Buns: Gently open each steamed bun without tearing. Fill each bun with a generous amount of the glazed chicken. Top with sliced green onions and sprinkle toasted sesame seeds on top. Serve the bao buns hot for the best taste experience.
Notes
- For extra flavor, marinate the chicken in a bit of soy sauce and garlic before coating in cornstarch.
- If fresh bao buns are unavailable, frozen buns work well – just ensure they are fully thawed before steaming.
- Adjust the amount of honey or gochujang in the glaze to suit your preferred level of sweetness and spice.
- Use a deep-fry thermometer to maintain the oil temperature at 350°F for perfectly crispy chicken.
- Serve with pickled vegetables or a side of kimchi for authentic Korean flair.
