Korean Chicken Bao

5 from 15 votes

Author: Nicole Maguire

Servings: servings

Calories: 998kcal

These Korean Chicken Bao taste like something you’d order out, but they’re surprisingly doable at home and also family-friendly. Crispy chicken, sticky glaze, soft bao and fresh toppings – the perfect build-your-own dinner for Friday nights or fun weekends in. Mild, customisable and outrageously delicious. Makes 12 buns to serve 4.

Prep Time20

Cook Time20

Total Time40

Ingredients

CREAMY SESAME SAUCE

125 g whole-egg mayonnaise
1 tsp sesame oil
1 tsp all-purpose soy sauce
1 tsp rice vinegar

CRISPY CHICKEN

500 g boneless, skinless chicken thighs, cut into bite-sized pieces (can be substituted with chicken breast)
1 egg
2 tbsp cold water
75 g plain (all-purpose) flour
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)

GLAZE

1 tbsp neutral oil of choice (I used light olive oil)
2 tsp freshly minced garlic
2 tbsp ketchup
2 tbsp gochujang (Korean chilli paste), see note 1 for spice levels and more info
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

FOR THE BAO ASSEMBLY

12 store-bought bao buns (see note 2 for steaming options and more info)
2 small cucumbers, finely sliced into ribbons
½ red onion, finely sliced
¼ bunch coriander (cilantro), finely chopped (optional)
2 tsp toasted sesame seeds

Instructions

Make the creamy sesame sauce – Whisk together all the ingredients in a small bowl. Refrigerate until ready to use.
Prepare the chicken coating – Add the chicken to a medium bowl, followed by the egg and cold water. Use tongs to combine well.
On a large sheet of baking (parchment) paper, combine the plain flour, cornflour, garlic powder, salt and white pepper. Spread the flour mix out so it’s as flat as possible.
Using the tongs, remove the chicken from the egg mixture, allowing any excess to drip off. Place the chicken on the flour and lift up the sides of the baking paper to help coat the chicken in the flour mixture.
Cook the chicken
To fry (for maximum crispiness):
Heat the oil in a deep, heavy-based pan over medium heat. Fry the chicken in batches for 5–6 minutes, or until golden, crispy and cooked through. Drain on a wire rack or paper towel.b)
To air fry (lighter option):
Lightly spray the coated chicken with neutral oil. Air fry at 200°C (400°F) for 12–14 minutes, shaking halfway. It won’t be quite as crispy, but still delicious.
Make the glaze – Add the oil and garlic to a small saucepan or non-stick frying pan off the heat (this stops the garlic burning and the sauce splattering).
Then put the pan on the stove over low heat and, as soon as the garlic starts sizzling gently, stir in the ketchup, gochujang, honey, soy sauce, brown sugar, rice vinegar and water. Simmer for 2–3 minutes until glossy and slightly thickened.
Coat the chicken – Add the freshly cooked chicken to the glaze and toss until each piece is evenly coated.
Steam the bao – Steam the bao according to the packet instructions or using one of the methods in note 2. Keep warm until ready to assemble. (To keep them warm: transfer the steamed bao to a plate, cover with a clean tea/dish towel, and cover loosely with a “tent” of foil. They’ll stay soft and warm for up to 20–25 minutes without drying out.)
Assemble the bao – Spread a little creamy sesame sauce inside each warm bao. Layer with the cucumber, onion, coriander (if using) and the glazed chicken.
Serve – Finish with a sprinkle of toasted sesame seeds. Serve immediately.

Notes

Note 1 – Adjusting the gochujang spice level is a Korean fermented chilli paste that’s rich, savoury and naturally sweet with a punch of heat. It’s the backbone of this glaze. You can find it easily in Australia (Coles, Woolworths, Asian grocers), and it’s widely available overseas too – try H-Mart, Whole Foods, Trader Joe’s, Walmart, Tesco, Sainsbury’s, Waitrose or your local Asian grocer. Spice levels vary by brand, so start with the guide below:

Very mild – 1 teaspoon gochujang (great for kids or beginners).
Medium – 1 tablespoon gochujang.
Hot – 2 tablespoons gochujang (restaurant-style kick).

If you’re unsure, start small – you can always whisk in more once the glaze simmers and thickens.

Note 2 – How to steam bao at home Bao are soft, fluffy, steamed buns used across many Asian cuisines. They’re easy to find in Australian supermarkets (freezer section) and are increasingly available in the US, UK and Europe. If you can’t find them, mini flour wraps or tortillas, or Chinese pancakes are great alternatives.

Here’s how to steam them at home:

Method A – Steamer basket (best result):

Bring a pot of water to the boil.
Place the bao into a steamer basket lined with baking (parchment) paper with small holes poked through.
Cover and steam for 6–8 minutes until warm, soft and fluffy.

Method B – Microwave (if you don’t have a steamer):

Place the bao on a microwave-safe plate.
Cover with a damp paper towel (this creates steam).
Microwave on high for 1–2 minutes, checking after 1 minute.
They won’t be quite as fluffy as steamed bao but still work beautifully.

Make Ahead

This recipe has a few moving parts, but the good news is you can prep almost everything ahead to make assembly super quick later.

To prep up to 24 hours ahead:

Creamy sesame sauce – Make, then refrigerate in an airtight container.
Chicken – Cut into bite-sized pieces and store in the fridge. (Coat only just before cooking so it stays crispy.)
Toppings – Slice the cucumber, red onion and coriander (cilantro). Store separately in small airtight containers.
Glaze – Make, then refrigerate in a jar or airtight container. When ready to serve, add the glaze to a small pan with 1–2 tablespoons of water and heat gently until glossy again. Then toss with the hot, freshly cooked chicken.

What should NOT be made ahead:

Coating the chicken – It will turn gummy and won’t crisp properly. Coat just before pan-frying or air frying.
Steaming the bao – Steam right before serving for maximum fluffiness. (They cool quickly, which is why we keep them warm under a tea/dish towel.)

If you want to get ahead on the day:

You can set everything up, almost like a build-your-own bao station. Steam the bao, then glaze the chicken last, and assemble straight away. It’s a fun, interactive dinner that feels a bit special – my kids love it.

Leftovers

Fried chicken bao are definitely best eaten fresh, but leftovers can still be enjoyed the next day with a few adjustments.

How to store leftovers:

Keep all the components separate:

Chicken – Store the unglazed cooked chicken in an airtight container (crispier if you skip the glaze until reheating). Store for up to 2 days in the fridge.
Glaze – Store separately in a small airtight container or jar. Lasts 4–5 days in the fridge.
Bao – Store steamed bao in an airtight container for up to 2 days (best made fresh, they will firm up).
Toppings – Store cucumbers, red onion and coriander (cilantro) separately. Use within 1–2 days for freshness.

Freezing guidance:

Uncooked, coated chicken – Do not freeze as the coating becomes gummy.
Cooked, unglazed chicken – Freezes well for up to 1 month.

How to reheat everything:

Chicken

Oven (best) – 200°C (400°F) (180°C/350°F fan-forced) for 10–12 minutes until crisp.
Air fryer – 180°C (350°F) for 6–8 minutes.
Avoid microwaving chicken if possible – it softens the coating.

Glaze

Warm gently in a pan with a splash of water until glossy. Toss with the reheated chicken.

Bao

Steamer – Steam for 4–5 minutes until soft and warm again.
Microwave – Wrap in a damp paper towel and heat for 30–60 seconds until fluffy.

Next-day option

If you don’t feel like rebuilding bao the next day, chop the reheated chicken and serve it over rice with the glaze and fresh veggies – a delicious little “Korean chicken bowl”.

Nutrition Facts

Korean Chicken Bao

Amount per Serving

Calories

998

% Daily Value*

Fat

Saturated Fat

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

162

Sodium

2140

Potassium

726

Carbohydrates

119

Fiber

Sugar

Protein

Calcium

Iron

* Percent Daily Values are based on a 2000 calorie diet.

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