These Korean chicken bao buns are a sensational fusion of Asian street food and comfort cuisine. Featuring crispy, golden fried chicken tossed in a sweet and spicy gochujang glaze, all nestled in soft, fluffy bao buns and topped with fresh garnishes, this dish delivers an irresistible combination of textures and bold flavors. Whether served at gatherings or enjoyed as a fun dinner, these buns are sure to impress.
Why You’ll Love This Recipe
Korean chicken bao buns are the ultimate flavor-packed handheld meal. The contrast between the soft, pillowy bao, the crispy chicken, and the sticky-sweet-spicy glaze creates a delicious bite every time. This recipe combines the rich umami of Korean gochujang sauce with fresh herbs and vegetables for balance and texture. It’s versatile, customizable, and perfect for sharing or serving at casual get-togethers or special occasions.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup cold water
- 1/2 cup gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 12 bao buns (store-bought or homemade)
- Fresh cilantro, shredded carrots, and sesame seeds for garnish
Directions
- Heat oil in a large pan over medium-high heat for frying.
- In a mixing bowl, whisk together the flour, cornstarch, baking powder, and salt. Gradually add the cold water and whisk until a smooth batter forms.
- Dip the chicken pieces into the batter, then fry them in hot oil for 4–5 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- In a separate pan, combine the gochujang, soy sauce, honey, rice vinegar, and sesame oil. Heat over medium heat, stirring until the sauce thickens slightly.
- Add the fried chicken to the sauce and toss until fully coated.
- Steam or warm the bao buns according to package or recipe instructions.
- To assemble, open each bao bun and fill with the glazed chicken. Top with fresh cilantro, shredded carrots, and a sprinkle of sesame seeds.
- Serve immediately while hot and enjoy.
Servings and timing
This recipe makes 4 servings (approximately 3 bao buns per person).
Prep time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Variations
- Vegetarian Option: Substitute the chicken with crispy tofu or cauliflower.
- Extra Heat: Add a pinch of red pepper flakes or drizzle with sriracha for a spicier kick.
- Pickled Toppings: Include quick-pickled cucumbers or radishes for an acidic contrast.
- Different Buns: Use lettuce wraps or slider buns if bao buns aren’t available.
- Crunchy Add-ins: Add thinly sliced cucumbers or cabbage for added crunch.
Storage/Reheating
For best results, store each component separately.
- Chicken: Store in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer to retain crispiness.
- Bao Buns: Keep in the refrigerator for up to 3 days. Reheat by steaming for 1–2 minutes or microwaving briefly wrapped in a damp paper towel.
- Assembled buns: These are best enjoyed fresh, as the buns may become soggy when stored with sauce-coated chicken.
FAQs
Can I use chicken breast instead of thighs?
Yes, chicken breast works well, though thighs are preferred for juiciness and flavor.
Where can I buy bao buns?
Bao buns are often available in the freezer section of Asian grocery stores or international aisles in major supermarkets.
Can I bake the chicken instead of frying?
Frying gives the crispiest texture, but you can bake or air-fry the battered chicken at 400°F (200°C) for about 20 minutes, flipping halfway through.
Is gochujang very spicy?
Gochujang has a medium heat level with a rich, savory flavor. You can adjust the amount to suit your spice preference.
Can I make the bao buns from scratch?
Yes, homemade bao buns are an option if you have time. Steamed yeast dough buns are traditional and can be made ahead and frozen.
Can this recipe be made gluten-free?
Yes, use gluten-free flour and tamari in place of soy sauce. Check that your gochujang and other ingredients are certified gluten-free.
How do I keep the chicken crispy after frying?
Let it rest on a wire rack instead of paper towels to prevent steaming. Add the sauce just before serving to preserve the texture.
What other toppings can I use?
Try sliced green onions, pickled onions, kimchi, or a drizzle of spicy mayo for extra layers of flavor.
Are bao buns healthy?
They are relatively light and low in fat, but the overall nutrition depends on the fillings and preparation method.
Can I serve this as an appetizer?
Yes, serve mini versions or sliced bao buns as sliders or party bites for a crowd-pleasing appetizer.
Conclusion
Korean chicken bao buns are a delightful fusion of flavor and texture, combining crispy fried chicken in a spicy-sweet gochujang glaze with fresh, vibrant toppings all tucked into pillowy bao buns. Perfect for entertaining or elevating a weeknight dinner, these bao buns are easy to assemble and guaranteed to impress. Whether you’re new to bao or a longtime fan, this recipe is a must-try.
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Korean Chicken Bao Buns
- Total Time: 35 minutes
- Yield: 4 servings (about 3 bao per person)
Description
These Korean Chicken Bao Buns are a fusion street food favorite, combining crispy fried chicken coated in a sweet and spicy gochujang glaze with soft, pillowy bao buns. Topped with shredded carrots, cilantro, and sesame seeds, they deliver bold flavor and irresistible texture in every bite.
Ingredients
For the Chicken:
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1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
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1/2 cup all-purpose flour
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1/2 cup cornstarch
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1/2 teaspoon baking powder
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1 teaspoon salt
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1/2 cup cold water
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Oil for frying
For the Korean Sauce:
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1/2 cup gochujang (Korean chili paste)
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2 tablespoons soy sauce
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1 tablespoon honey
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1 tablespoon rice vinegar
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1 tablespoon sesame oil
For the Assembly:
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12 bao buns (store-bought or homemade)
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Fresh cilantro
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Shredded carrots
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Sesame seeds
Instructions
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In a mixing bowl, combine flour, cornstarch, baking powder, and salt. Gradually whisk in cold water to create a smooth batter.
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Dip chicken pieces into the batter and fry in batches for 4–5 minutes or until golden and crispy. Drain on paper towels.
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In a separate pan, mix gochujang, soy sauce, honey, rice vinegar, and sesame oil. Cook over medium heat until slightly thickened.
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Toss the fried chicken in the sauce until evenly coated.
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Steam or warm the bao buns according to package directions.
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Assemble each bao bun with sauced chicken, fresh cilantro, shredded carrots, and a sprinkle of sesame seeds.
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Serve immediately and enjoy warm.
Notes
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Double-fry the chicken for extra crispiness.
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For a vegetarian version, try substituting the chicken with crispy tofu.
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Leftover chicken makes a great rice bowl or salad topping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Street Food
- Method: Frying, Steaming
- Cuisine: Korean Fusion
