If you’re craving a dish that’s bursting with vibrant flavors and melt-in-your-mouth texture, then this Korean Chicken Bao Recipe is about to be your new favorite. Picture this: crispy, juicy chicken bites glazed with a glossy, spicy-sweet Korean sauce, nestled inside soft, pillowy bao buns, brightened up with fresh cucumber ribbons and a creamy sesame drizzle. This recipe perfectly balances savory, sweet, spicy, and tangy notes, delivering comfort food with an adventurous twist that will impress everyone at your table.
Ingredients You’ll Need
Getting started with this Korean Chicken Bao Recipe is a breeze thanks to the straightforward and essential ingredients. Each one plays a vital role in building layers of flavor, texture, and color that make this dish unforgettable.
- Whole-egg mayonnaise (½ cup / 125 g): Creates a rich, creamy sesame sauce that adds a smooth contrast to the spicy glaze.
- Sesame oil (1 tsp for sauce + 1 tbsp for glaze): Infuses an authentic nutty aroma and depth to both the sauce and glaze.
- All-purpose soy sauce (various amounts): Brings umami and saltiness to balance the sweetness and spice.
- Rice vinegar (1 tsp + 1 tbsp): Adds a tangy brightness that cuts through the richness nicely.
- Boneless, skinless chicken thighs (500 g / 1 lb): The star protein—juicy and tender pieces, perfect for frying and coating.
- Egg and cold water (1 egg + 2 tbsp): Help the flour mixture stick to the chicken for a crispy crust.
- Plain flour and cornflour (½ cup + ½ cup): Gives the perfect balance of crunch and lightness in the chicken coating.
- Garlic powder, sea salt flakes, white pepper: Season the crispy coating with aromatic and savory touches.
- Neutral frying oil (like light olive oil): For frying the chicken to a perfect golden crisp.
- Freshly minced garlic (2 tsp): Used in the glaze to layer in pungent, garlicky goodness.
- Ketchup and gochujang (2 tbsp each): Combine for that signature spicy, tangy sauce with a hint of sweetness and depth.
- Honey and brown sugar (2 tbsp + 1 tbsp): Sweeten and thicken the glaze for a beautiful shine and flavor pop.
- Water (2 tbsp): Balances and melds the glaze sauces together smoothly.
- Toasted sesame seeds (3 tsp total): Adds an irresistible crunch and nutty flavor both inside the bao and as garnish.
- Store-bought bao buns (12): Soft, fluffy hugs to cradle the flavorful chicken and accompaniments.
- Cucumbers (2 small), red onion (½), coriander (optional): Fresh, crisp, and herbaceous ingredients that add color and brightness.
How to Make Korean Chicken Bao Recipe
Step 1: Make the Creamy Sesame Sauce
Start by whisking together mayonnaise, sesame oil, soy sauce, and rice vinegar in a small bowl. This luscious sauce provides a cooling, creamy backdrop to the spicy chicken and ties all the flavors together beautifully. Refrigerate it to let the flavors meld while you prepare the other components.
Step 2: Prepare the Chicken Coating
In a medium bowl, toss the chicken pieces with the egg and cold water, which helps the flour mixture adhere. On a large sheet of parchment paper, mix the plain flour, cornflour, garlic powder, salt, and white pepper, then spread it flat. Using tongs, dredge the chicken in the flour mixture, making sure each piece is well-coated. This coat becomes irresistibly crispy once cooked.
Step 3: Cook the Chicken
For authentic crispiness, deep-fry the chicken in batches over medium heat until golden and cooked through, roughly 5-6 minutes. Alternatively, for a lighter version, air-fry the chicken at 200°C (400°F) for 12–14 minutes, shaking halfway. Both methods yield tender chicken with delightful texture.
Step 4: Make the Glaze
Heat a tablespoon of oil with minced garlic gently in a pan off heat first to avoid burning. Once the garlic starts to sizzle, add ketchup, gochujang, honey, soy sauce, brown sugar, rice vinegar, and water. Let everything simmer for 2–3 minutes until the sauce is glossy and slightly thickened. This sticky glaze coats the chicken with layers of sweet, spicy, and savory flavors that Korean cuisine is loved for.
Step 5: Coat the Chicken and Steam the Bao
Toss the freshly cooked chicken pieces in the glaze until every bite is coated beautifully. Meanwhile, steam the bao buns following the package instructions, keeping them soft and warm. A little trick is to cover them with a clean tea towel and foil tent while waiting to maintain that perfect fluffy texture.
Step 6: Assemble Your Korean Chicken Bao Recipe
Spread a generous smear of creamy sesame sauce inside each bao. Layer in cucumber ribbons, thinly sliced red onion, coriander (if using), and the glossy, glazed chicken. Finish with a sprinkle of toasted sesame seeds for crunch and an eye-catching touch. Serve immediately for the best experience.
How to Serve Korean Chicken Bao Recipe
Garnishes
Garnishes such as toasted sesame seeds add a delightful crunch and nutty contrast to the soft bao and juicy chicken. Fresh coriander brings an optional herbaceous brightness, while the thinly sliced red onion lends a slight bite. These elements elevate every mouthful into a flavor festival.
Side Dishes
This Korean Chicken Bao makes a perfect centerpiece, but pairing it with light, refreshing sides like a crisp Asian slaw or pickled radishes balances the richness and adds a cooling crunch. For a heartier meal, steamed edamame or simple fried rice complements the flavors wonderfully.
Creative Ways to Present
Serve your Korean Chicken Bao Recipe on a rustic wooden board with little ramekins of extra creamy sesame sauce for dipping. Add some colorful edible flowers or finely chopped scallions on top for a gourmet, restaurant-style presentation that’s sure to wow your guests.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover glazed chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Store the steamed bao buns wrapped tightly in foil or a sealed bag at room temperature to maintain softness.
Freezing
Freeze cooked chicken in its glaze in a freezer-friendly container for up to 1 month. Bao buns can also be frozen wrapped in foil to prevent drying out. When ready to eat, thaw overnight in the fridge before reheating.
Reheating
Reheat the glazed chicken gently in a pan over low heat to prevent drying out, adding a splash of water if needed to loosen the sauce. Steam or microwave the bao buns wrapped in a damp paper towel for 30-40 seconds to restore their soft texture.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works as a leaner alternative, though thighs provide more juiciness and tenderness especially after frying. Just be careful not to overcook breast meat to keep it juicy.
What can I substitute for gochujang?
If you can’t find gochujang, mixing a bit of chili garlic sauce with a touch of miso paste and honey can mimic the sweet-spicy umami flavor. However, gochujang lends an authentic depth that’s hard to fully match.
Are bao buns difficult to make from scratch?
Making bao buns at home can be fun but requires extra time and skill. Store-bought buns are perfectly fine and save loads of effort, steaming beautifully at home for a soft, fluffy result.
Can this recipe be made gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend and use tamari instead of soy sauce for a gluten-free version. Just check your gochujang label as some brands may contain gluten.
What’s the best oil to fry the chicken?
Use a neutral oil with a high smoke point such as light olive oil, vegetable, or sunflower oil. This ensures crispiness without overpowering flavors or burning.
Final Thoughts
You really can’t go wrong with this Korean Chicken Bao Recipe if you’re after an exciting, flavor-packed meal that’s both fun to make and devour. The combination of crispy chicken, sticky spiced glaze, creamy sauce, and fresh veg wrapped in fluffy bao buns is truly irresistible. Give it a try, and I promise it will become a star in your recipe rotation!
Print
Korean Chicken Bao Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Korean
Description
Korean Chicken Bao is a flavorful and crispy fried chicken sandwich served in soft, steamed bao buns. This recipe features tender chicken thighs coated in a seasoned flour mixture, fried or air-fried to golden perfection, then glazed with a sweet and spicy Korean-style sauce. Topped with fresh cucumber ribbons, red onion, cilantro, and a creamy sesame mayo, these bao buns offer a perfect balance of textures and bold Asian-inspired flavors in an easy-to-make street food style snack or meal.
Ingredients
Creamy Sesame Sauce
- ½ cup (125 g) whole-egg mayonnaise
- 1 tsp sesame oil
- 1 tsp all-purpose soy sauce
- 1 tsp rice vinegar
Chicken and Coating
- 500 g (1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces (can be substituted with chicken breast)
- 1 egg
- 2 tbsp cold water
- ½ cup (75 g) plain (all-purpose) flour
- ½ cup (60 g) cornflour (cornstarch)
- 1 tsp garlic powder
- 1 tsp sea salt flakes
- ¼ tsp white pepper
- Neutral oil of choice, for frying (I used light olive oil)
- 1 tbsp neutral oil of choice (for glaze)
- 2 tsp freshly minced garlic
Glaze Sauce
- 2 tbsp ketchup
- 2 tbsp gochujang (Korean chili paste)
- 2 tbsp honey
- 2 tbsp all-purpose soy sauce
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
- 2 tbsp water
- 1 tbsp toasted sesame seeds
Assembly
- 12 store-bought bao buns (see note for steaming options)
- 2 small cucumbers, thinly sliced into ribbons
- ½ red onion, thinly sliced
- ¼ bunch coriander (cilantro), finely chopped (optional)
- 2 tsp toasted sesame seeds
Instructions
- Make the creamy sesame sauce: Whisk together mayonnaise, sesame oil, soy sauce, and rice vinegar in a small bowl. Refrigerate until ready to use.
- Prepare the chicken coating: Place chicken pieces in a medium bowl and add the egg and cold water. Use tongs to mix well until chicken is evenly coated.
- Prepare the flour coating: On a large sheet of baking parchment paper, combine the plain flour, cornflour, garlic powder, sea salt flakes, and white pepper. Spread the flour mixture evenly flat.
- Coat the chicken: Using tongs, remove chicken from the egg mixture allowing excess to drip off. Place pieces onto the flour mixture on the baking paper, then lift the sides of the paper to help coat the chicken evenly in the flour mix.
- Cook the chicken: a) To fry: Heat neutral oil in a deep, heavy-based pan over medium heat. Fry chicken in batches for 5–6 minutes until golden, crispy, and cooked through. Drain on a wire rack or paper towel. b) To air fry: Lightly spray coated chicken with neutral oil and air fry at 200°C (400°F) for 12–14 minutes, shaking halfway through cooking.
- Make the glaze: In a small saucepan or non-stick pan, add the oil and minced garlic off the heat to avoid burning. Place over low heat and as garlic starts sizzling gently, stir in ketchup, gochujang, honey, soy sauce, brown sugar, rice vinegar, and water. Simmer for 2–3 minutes until sauce is glossy and slightly thickened.
- Coat the chicken with glaze: Transfer the cooked chicken to the glaze and toss until pieces are evenly coated.
- Steam the bao buns: Steam the store-bought bao according to package instructions or using steaming methods like a bamboo steamer or metal steamer over boiling water. Once steamed, keep warm covered with a tea towel and foil tent to prevent drying.
- Assemble the bao: Spread a little creamy sesame sauce inside each warm bao bun. Layer with cucumber ribbons, sliced red onion, chopped coriander if using, and the glazed chicken pieces.
- Serve: Sprinkle toasted sesame seeds on top and serve the Korean chicken baos immediately while warm and fresh.
Notes
- Gochujang is a Korean chili paste with varying heat levels. Adjust quantity to taste or substitute with sambal oelek for a different flavor. Store extra in the fridge for future use.
- For steaming bao, you can use a bamboo steamer, a metal steamer basket over a pot of boiling water, or microwave steaming methods. Avoid over steaming to keep them soft and fluffy.
- Using chicken thighs ensures juicy, flavorful results, but chicken breast can be substituted for a leaner alternative.
- Air frying is a lighter option than deep frying but will produce slightly less crispy chicken.
- Keep bao warm covered with a towel and foil tent to maintain softness up to 20–25 minutes before serving.
