Korean Chicken Bao

Introduction

Korean Chicken Bao is the ultimate fusion of bold flavors and irresistible textures. Imagine crispy, golden Korean-style fried chicken, coated in a sticky, spicy-sweet glaze, nestled inside soft, pillowy bao buns. Each bite delivers the perfect balance of crunch, heat, and tenderness, with fresh garnishes like pickled vegetables, sliced scallions, and a drizzle of creamy sauce to tie it all together. Whether you’re serving them for a special dinner, a party, or simply treating yourself, these bao are guaranteed to impress.

The first time I made these, I was blown away by how easy it was to achieve restaurant-quality results at home. Frying the chicken to crispy perfection and tossing it in that glossy, flavorful sauce felt like a mini celebration in the kitchen. As soon as I assembled the bao and took my first bite, I knew this dish was going to be a staple in my recipe collection.

What I love most about Korean Chicken Bao is how customizable they are. You can turn up the heat with extra gochujang, add a touch of sweetness with honey, or even swap in grilled chicken for a lighter version. Top them with sesame seeds, shredded cabbage, or a dollop of kimchi for an extra punch of flavor. However you make them, these bao are a fun, flavor-packed way to bring a taste of Korean street food into your home.

Perfect for:

• Street food lovers
• Asian fusion dinners
• Party appetizers
• Game day snacks
• Quick gourmet meals

Why You’ll Love This Korean Chicken Bao Recipe

Here’s why Korean Chicken Bao will become your new favorite dish:

• Crispy and Soft: The crunchy Korean fried chicken contrasts beautifully with the fluffy bao buns.
• Flavor Explosion: Sweet, spicy, tangy, and umami flavors come together in each bite.
• Restaurant-Quality at Home: Recreate a gourmet street food experience in your own kitchen.
• Customizable Fillings: Add pickled vegetables, slaw, or different sauces to match your preferences.
• Perfect for Sharing: Serve as an appetizer or main dish for a crowd-pleasing meal.

Preparation and Cooking Time

• Total Time: 45 minutes
• Preparation Time: 20 minutes
• Cooking Time: 25 minutes
• Servings: 4 servings (8 bao buns)
• Calories per serving: Approximately 400-450 calories
• Key Nutrients: Protein: 35g, Carbs: 45g, Fat: 18g

Ingredients

Gather these ingredients to make your Korean Chicken Bao:

For the Chicken:

• 1 ½ lbs boneless, skinless chicken thighs (cut into bite-sized pieces)
• 1 cup cornstarch
• ½ cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 egg
• ½ cup cold sparkling water
• Vegetable oil (for frying)

Korean Sauce:

• ¼ cup gochujang (Korean chili paste)
• 2 tablespoons honey
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• 2 teaspoons sesame oil
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1 teaspoon cornstarch (mixed with 1 tablespoon water)

Bao Buns:

• 8 store-bought or homemade bao buns
• ½ cup shredded purple cabbage
• ½ cup thinly sliced cucumbers
• 2 tablespoons pickled red onions
• 2 tablespoons chopped green onions
• 1 teaspoon toasted sesame seeds
• Optional: Sriracha mayo for extra spice

Ingredient Highlights

• Chicken Thighs: More tender and flavorful than chicken breast, perfect for frying.
• Cornstarch & Flour: Creates a light, ultra-crispy coating when fried.
• Gochujang Sauce: A signature spicy-sweet Korean sauce that brings bold flavor.
• Bao Buns: Soft and fluffy steamed buns that complement the crispy chicken.
• Pickled Vegetables: Adds crunch and acidity to balance the richness.

Step-by-Step Instructions

Prepare the Chicken:

1. Cut the Chicken: Slice the chicken thighs into bite-sized pieces for even cooking.
2. Make the Batter: In a bowl, whisk together cornstarch, flour, garlic powder, onion powder, salt, and pepper.
3. Add Wet Ingredients: In a separate bowl, whisk the egg with cold sparkling water. Gradually mix into the dry ingredients to create a smooth batter.
4. Coat the Chicken: Dip each piece of chicken into the batter, ensuring full coverage.

Fry the Chicken:

5. Heat the Oil: In a deep skillet or fryer, heat vegetable oil to 350°F (175°C).
6. Fry in Batches: Fry the chicken for 5-6 minutes, turning occasionally, until golden brown and crispy. Remove and drain on paper towels.
7. Double Fry for Extra Crispiness: Fry the chicken again for another 2-3 minutes to enhance the crunch.

Prepare the Korean Sauce:

8. Combine Sauce Ingredients: In a small saucepan, mix gochujang, honey, soy sauce, rice vinegar, brown sugar, sesame oil, garlic, and ginger.
9. Thicken the Sauce: Stir in the cornstarch slurry and simmer for 2-3 minutes until slightly thickened.
10. Coat the Chicken: Toss the crispy fried chicken in the warm sauce until fully coated.

Assemble the Korean Chicken Bao:

11. Steam the Bao Buns: If using store-bought buns, steam them for 3-5 minutes until soft and fluffy.
12. Layer the Fillings: Open each bao bun and layer with shredded purple cabbage, cucumbers, and pickled onions.
13. Add the Chicken: Place the saucy Korean fried chicken inside each bun.
14. Garnish: Sprinkle with green onions, sesame seeds, and drizzle with sriracha mayo if desired.

How to Serve Korean Chicken Bao

• Classic Street-Style – Serve the bao buns warm, stuffed with crispy Korean chicken, drizzled with gochujang mayo, and topped with thinly sliced scallions and sesame seeds.
• Kimchi Crunch – Add a layer of fermented kimchi inside the bao for a tangy, spicy contrast that enhances the chicken’s flavors.
• Pickled Perfection – Balance the rich chicken by adding pickled daikon, carrots, or red onions for a refreshing bite.
• Lettuce Wrap Fusion – Place a crisp butter lettuce or shiso leaf inside the bao before adding the chicken for an extra layer of freshness.
• Spicy-Sweet Glaze – Brush the fried chicken with a mix of gochujang, honey, and soy sauce, letting it caramelize slightly before stuffing it into the bun.
• Loaded with Slaw – Add a Korean-inspired slaw (cabbage, carrots, and radish with a sesame-ginger dressing) for a crunchy, vibrant contrast.
• Fusion Style with Cheese – Melt mozzarella or cheddar over the Korean chicken before assembling the bao for a cheesy, indulgent twist.
• Topped with Fried Egg – For a rich, luxurious bite, top your bao with a soft, runny fried egg, letting the yolk add extra creaminess.
• Plated with Dipping Sauces – Serve the bao alongside small bowls of ssamjang, garlic aioli, or soy-sesame glaze for dipping and customizing flavors.
• Garnished with Crushed Nuts – Sprinkle crushed peanuts or toasted almonds on top for a nutty, crunchy texture that pairs well with the sweet and spicy flavors.

Additional Tips for Korean Chicken Bao

• Keep the Oil Hot: Maintain oil temperature at 350°F for the crispiest chicken.
• Double Frying is Key: The second fry makes the chicken extra crunchy.
• Warm the Bao Buns: Steamed buns taste best when warm and fluffy.
• Customize Toppings: Try adding kimchi, jalapeños, or shredded carrots for more variety.
• Air Frying Option: Cook the battered chicken in an air fryer at 400°F (200°C) for 12-15 minutes, shaking halfway through.

Recipe Variations for Korean Chicken Bao

1. Spicy Bulgogi Chicken Bao: Swap the fried chicken for bulgogi-marinated grilled chicken.
2. Korean BBQ Pork Bao: Replace chicken with crispy Korean BBQ pork belly.
3. Sweet Chili Chicken Bao: Toss the fried chicken in sweet chili sauce instead of gochujang.
4. Teriyaki Chicken Bao: Use a sticky teriyaki glaze for a sweet-savory twist.
5. Vegan Korean Bao: Substitute fried tofu or mushrooms for the chicken.
6. Katsu Chicken Bao: Use Japanese-style panko-fried chicken with tonkatsu sauce.
7. Gochujang Mayo Bao: Mix gochujang with mayo for a creamy, spicy drizzle.
8. Kimchi Chicken Bao: Add chopped kimchi inside the bao for extra flavor.
9. Black Sesame Bao: Use black sesame bao buns for a unique look and taste.
10. Cheese-Stuffed Chicken Bao: Fill the fried chicken with melted cheese before frying.

Freezing and Storage

• Freezing: Freeze the cooked, uncoated chicken pieces on a baking sheet. Store in an airtight container and reheat before tossing in sauce.
• Storage: Keep leftover bao buns and chicken separate in the fridge for up to 3 days. Reheat the chicken in an air fryer or oven to maintain crispiness.

Special Equipment for Korean Chicken Bao

• Deep Fryer or Large Skillet
• Steamer Basket (for bao buns)
• Mixing Bowls
• Tongs
• Small Saucepan

FAQ for Korean Chicken Bao

1. Can I use store-bought bao buns? Yes! Most Asian grocery stores carry pre-made frozen bao buns.
2. What can I use instead of gochujang? Try sriracha mixed with a little miso paste for a similar flavor.
3. Can I bake instead of fry? Yes, but the texture won’t be as crispy. Bake at 400°F (200°C) for 25 minutes.
4. How do I steam bao buns without a steamer? Place them in a covered colander over boiling water.
5. Can I make this gluten-free? Use gluten-free flour and tamari instead of soy sauce.

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Conclusion

Korean Chicken Bao is the ultimate fusion dish, bringing together crispy, flavorful Korean fried chicken with soft, pillowy bao buns for a bite that’s both bold and satisfying. Packed with savory, sweet, and spicy flavors, these bao buns are topped with fresh ingredients like pickled veggies, crunchy slaw, and a drizzle of creamy sauce, making them an irresistible treat for any occasion.

Surprisingly easy to make, this dish lets you enjoy restaurant-quality street food right from your own kitchen in just 45 minutes. Whether you’re serving them as a fun appetizer, a crowd-pleasing party dish, or a delicious dinner, Korean Chicken Bao is guaranteed to impress.

I can’t wait to see your take on this dish! Snap a photo and tag me on Instagram—I’d love to see how you make it your own. Don’t forget to share your favorite toppings and twists in the comments. Happy cooking!