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
