If you’re on the hunt for a vibrant and comforting dish that bursts with flavor, it’s time to fall in love with the Korean Chicken Bao Buns Recipe. This dish perfectly balances crispy, juicy chicken coated in a spicy-sweet glaze, nestled inside pillowy soft bao buns. Each bite delivers a harmony of textures and flavors that’s simply irresistible, making it an absolute crowd-pleaser whether for a family dinner or a special gathering with friends.
Ingredients You’ll Need
The charm of the Korean Chicken Bao Buns Recipe lies in its use of simple yet essential ingredients that come together to create a dish rich in taste, texture, and vibrant color. Each component plays a crucial role—from the fluffy bao buns to the perfectly seasoned chicken and tangy, spicy glaze.
- 6 bao buns (frozen or homemade): These soft, fluffy buns are the perfect vessel for holding all that delicious chicken and toppings.
- 500g boneless chicken thighs: Juicy and tender, chicken thighs stay moist after frying, making them ideal for this recipe.
- 1/2 cup cornstarch: This creates that irresistible crispy coating around the chicken pieces.
- 1/2 teaspoon salt: Enhances the natural flavors of the chicken.
- 1/4 teaspoon black pepper: Adds a gentle kick and depth.
- 2 cups vegetable oil (for frying): Essential for deep frying to achieve that beautiful golden crispiness.
- 2 tablespoons gochujang: This Korean chili paste delivers a perfect balance of heat, sweetness, and umami.
- 1 tablespoon soy sauce: Adds saltiness and depth to the glaze.
- 1 tablespoon honey: Brings a natural sweetness that balances the spicy gochujang.
- 2 cloves garlic (minced): Infuses the sauce with a rich aroma and flavor.
- 1 tablespoon rice vinegar: Adds a slight tang that brightens the glaze.
- 1 teaspoon sesame oil: Gives a toasty, nutty aroma to the sauce.
- 2 stalks green onions (sliced): Fresh and crisp, perfect for topping.
- 1 tablespoon toasted sesame seeds: Adds crunch and enhances the nutty flavor profile.
How to Make Korean Chicken Bao Buns Recipe
Step 1: Prepare and Coat the Chicken
Start by cutting the boneless chicken thighs into bite-sized pieces, making them easy to eat with your hands. Season these pieces with salt and black pepper for a flavorful foundation. Then toss them thoroughly in cornstarch, which will help create that irresistible crispy crust once fried.
Step 2: Fry the Chicken to Golden Perfection
Heat the vegetable oil in a deep pan until it reaches 350°F (175°C)—this precise temperature is key to getting the chicken perfectly fried without being greasy. Fry the chicken in batches to avoid overcrowding; cook for about 4 to 5 minutes until the pieces turn golden and crispy all over. Once fried, drain them on paper towels to remove excess oil and keep your chicken delightfully crunchy.
Step 3: Prepare the Glaze
While the chicken fries, combine gochujang, soy sauce, honey, minced garlic, rice vinegar, and sesame oil in a saucepan over medium heat. Simmer this mixture gently for 3 to 5 minutes until it thickens into a luscious, sticky glaze packed with layers of flavor.
Step 4: Toss Chicken in the Glaze
Once your glaze has thickened just right, add the crispy chicken pieces and toss them until every single bite is coated in that rich, spicy-sweet sauce. This step ensures maximum flavor in every mouthful.
Step 5: Steam the Bao Buns
Steam the bao buns for 5 to 7 minutes until they become soft and fluffy, the perfect texture to complement the crunchy chicken. Be careful not to over-steam to avoid sogginess, as you want each bun to hold the filling nicely.
Step 6: Assemble Your Korean Chicken Bao Buns Recipe
Gently open each steamed bun and fill it generously with the glazed chicken. Top with sliced green onions and a sprinkle of toasted sesame seeds for a burst of freshness and crunch. Serve immediately while warm and watch these Korean Chicken Bao Buns Recipe creations disappear fast.
How to Serve Korean Chicken Bao Buns Recipe
Garnishes
The perfect garnish elevates the Korean Chicken Bao Buns Recipe to the next level. Freshly sliced green onions add that crisp and slightly sharp contrast, while toasted sesame seeds offer nutty crunch and aroma. For an extra zing, try adding thinly sliced fresh chili or a drizzle of kewpie mayo to balance the heat.
Side Dishes
Serve the bao buns alongside light and fresh side dishes to balance the richness of the chicken. Simple cucumber salad dressed in sesame oil and rice vinegar, or a crunchy Asian slaw can provide a refreshing contrast. Steamed edamame sprinkled with sea salt also works beautifully as a snack or side.
Creative Ways to Present
For a fun gathering, place the steamed buns, glazed chicken, and toppings on a platter family-style and let everyone build their own Korean Chicken Bao Buns. You can also wrap each filled bun in parchment paper tied with a string—perfect for an elegant presentation or to take on a picnic without mess.
Make Ahead and Storage
Storing Leftovers
Leftover glazed chicken can be stored in an airtight container in the refrigerator for up to 3 days. Keep the bao buns separate, either steamed and cooled or unsteamed, to preserve their texture.
Freezing
If you want to prepare in advance, freeze the uncooked bao buns and the crispy chicken separately. The buns freeze well wrapped tightly, and chicken can be frozen after frying but before glazing. Thaw fully in the fridge before reheating.
Reheating
To reheat, gently steam bao buns until warm and soft again. Reheat the glazed chicken in a skillet over medium heat to restore crispiness, or briefly in the oven. Avoid microwaving to keep the texture intact and prevent the buns from becoming chewy.
FAQs
Can I use chicken breast instead of thighs?
You certainly can, but chicken thighs tend to stay juicier and more flavorful when fried. Chicken breast might dry out quicker, so consider marinating or being cautious with cooking time if you swap.
Are there alternatives to gochujang?
If you can’t find gochujang, you might try a mix of chili paste or sriracha with a touch of miso or soy paste to mimic its unique flavor profile, though nothing quite matches the original Korean chili paste.
Can these bao buns be made gluten-free?
Traditional bao buns are made with wheat flour, which contains gluten. However, you can find or make gluten-free bao buns using rice or alternative flours if needed. Also, be sure to use gluten-free soy sauce for the glaze.
Is it possible to bake instead of fry the chicken?
Baking the chicken is a healthier alternative, but it won’t be quite as crispy. To improve crispiness, coat the chicken well with cornstarch and bake on a wire rack to allow air circulation. You might finish under a broiler for extra crunch.
Can I prepare the glaze in advance?
Absolutely! The glaze can be made a day or two ahead and stored in the fridge. Reheat gently before tossing with the chicken to keep all those bold flavors fresh and vibrant.
Final Thoughts
There’s something truly special about the Korean Chicken Bao Buns Recipe that makes it an irresistible treat. The combination of crispy chicken slathered in a spicy, sweet glaze tucked inside pillowy buns is nothing short of magical. Whether you’re cooking for a crowd or treating yourself, this recipe promises to deliver joy and satisfaction with every bite. Go ahead, give it a try—you’ll be so glad you did!
Print
Korean Chicken Bao Buns Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Frying
- Cuisine: Korean
Description
Korean Chicken Bao Buns are a delicious fusion dish featuring crispy fried chicken thighs coated in a spicy-sweet gochujang glaze, served inside soft, fluffy steamed bao buns. This recipe balances bold Korean flavors with the comforting texture of steamed buns, enhanced by fresh green onions and toasted sesame seeds for a perfect handheld treat.
Ingredients
Bao Buns
- 6 bao buns (frozen or homemade)
Chicken and Coating
- 500g boneless chicken thighs
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups vegetable oil (for frying)
Sauce/Glaze
- 2 tablespoons gochujang
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 2 cloves garlic (minced)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
Garnish
- 2 stalks green onions (sliced)
- 1 tablespoon toasted sesame seeds
Instructions
- Prepare the chicken: Cut boneless chicken thighs into bite-sized pieces. Season them evenly with salt and black pepper. Then toss the pieces thoroughly in cornstarch until each piece is fully coated to ensure a crispy texture when fried.
- Fry the chicken: Heat vegetable oil to 350°F (175°C) in a deep pan suitable for frying. Fry the chicken pieces in batches for 4 to 5 minutes each, or until they are golden brown and crispy. Remove and drain the fried chicken on paper towels to remove excess oil.
- Make the glaze: In a saucepan over medium heat, combine gochujang, soy sauce, honey, minced garlic, rice vinegar, and sesame oil. Let the mixture simmer for 3 to 5 minutes, stirring occasionally, until the glaze thickens and becomes slightly sticky.
- Coat the chicken: Add the fried chicken pieces into the saucepan with the glaze, tossing 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 become soft and fluffy, careful not to over-steam which may cause sogginess.
- Assemble the buns: Gently open each steamed bao bun. Fill them generously with the glazed chicken, then top with sliced green onions and a sprinkle of toasted sesame seeds. Serve the buns hot for the best taste experience.
Notes
- For best results, use fresh chicken thighs for juicier meat.
- If you prefer less spice, reduce the amount of gochujang in the glaze.
- You can make the bao buns yourself or purchase frozen pre-made ones; just adjust steaming time accordingly.
- Keep an eye on the oil temperature to avoid greasy chicken; maintain at 350°F while frying.
- Serve immediately after assembling to enjoy the contrast between crispy chicken and soft buns.
