As I pulled apart one of those fluffy, welcoming bao buns, the aroma of crispy, golden chicken wrapped in a luscious, sweetly spicy glaze filled the room—talk about a moment! These Korean Chicken Bao are my go-to quick dinner option, effortlessly combining textures that are both satisfying and fun. They’re customizable, so everyone at the table can add their favorite toppings, from tangy pickled veggies to fresh cucumber slices, making them perfect for family gatherings or a cozy weeknight feast. Plus, with a choice of frying or air frying, you can easily adapt the technique to match your cooking style. Ready to take your taste buds on an exciting journey? Let’s dive into this delightful recipe!
Why Are Korean Chicken Bao So Great?
Delightfully Customizable: Everyone can personalise their bao with toppings like crunchy cucumber or zesty pickled veggies, making each bite unique and fun!
Quick and Easy: With simple ingredients and fast cooking methods (frying or air frying), you’ll have dinner on the table in no time.
Family-Friendly Appeal: This dish’s irresistible flavors and textures appeal to both kids and adults, making it a go-to option for gatherings.
Perfect for Weeknights: Whether you’ve had a long day or just want something special, Korean Chicken Bao fits the bill without sacrificing effort or taste.
Add a side of extra creamy sesame sauce for dipping and you have a meal that’s not just filling, but full of flavor!
Korean Chicken Bao Ingredients
For the Chicken
• Boneless Chicken Thighs (500 g) – Provides moist and tender meat; can be substituted with chicken breast for a leaner option.
• Egg (1) – Binds the flour coating, contributing to a crispy exterior.
• Cold Water (2 tbsp) – Helps achieve the desired batter consistency.
• Plain Flour (½ cup) – Forms the primary coating for frying.
• Cornflour (½ cup) – Adds extra crunch to the fried chicken coating.
• Garlic Powder (1 tsp) – Infuses flavor into the batter.
• Sea Salt Flakes (1 tsp) – Enhances overall taste.
• White Pepper (¼ tsp) – Offers a subtle heat.
• Neutral Oil (for frying) – Essential for cooking the chicken; light olive oil works well.
For the Glaze
• Gochujang (2 tbsp) – A Korean chili paste adding depth and heat; adjust based on spice preference.
• Ketchup (2 tbsp) – Provides sweetness and richness to the glaze.
• Honey (2 tbsp) – Balances flavors with sweetness.
• Soy Sauce (2 tbsp) – Adds umami and saltiness.
• Brown Sugar (1 tbsp) – Enhances sweetness and caramelization.
• Rice Vinegar (1 tbsp) – Balances the glaze with acidity.
For Assembly
• Store-bought Bao Buns (12) – Serve as the base for the filling; alternatives include mini flour wraps or soft wheat tortillas.
• Cucumber (2, thinly sliced) – Adds freshness and crunch.
• Red Onion (½, thinly sliced) – Contributes sharpness and color.
• Toasted Sesame Seeds (2 tbsp) – For garnish, adding crunch and flavor.
• Creamy Sesame Sauce – Adds richness and a subtle nutty flavor; substitute with regular mayonnaise if needed.
• Coriander (optional) – Fresh herb for garnish and extra flavor.
Now that we have our ingredients lined up, it’s time to whisk, coat, fry, and build those delightful Korean Chicken Bao—your new family favorite dinner delight!
Step‑by‑Step Instructions for Korean Chicken Bao
Step 1: Prep Sauce
Begin by whisking together the creamy sesame sauce ingredients in a bowl until smooth and well-combined. Once mixed, cover the bowl with plastic wrap and refrigerate it for at least 30 minutes to let the flavors meld and deepen.
Step 2: Coat Chicken
In a mixing bowl, combine the boneless chicken thighs with one egg and two tablespoons of cold water, stirring until well coated. On a clean surface, mix together the plain flour, cornflour, garlic powder, sea salt, and white pepper. Dip each piece of chicken into the flour mixture, ensuring a thorough coating for that irresistible crunch.
Step 3: Cooking Method
For frying, heat about an inch of neutral oil in a large pan over medium heat until it reaches 180°C (350°F). Carefully add the chicken in batches, frying for 5-6 minutes or until golden brown and cooked through. Alternatively, for air frying, lightly spray the coated chicken with oil and air fry at 200°C (400°F) for 12-14 minutes, turning halfway through for even crispiness.
Step 4: Make the Glaze
In a saucepan over medium heat, add a small amount of oil and sauté minced garlic until fragrant, about 30 seconds. Then, add the gochujang, ketchup, honey, soy sauce, brown sugar, rice vinegar, and a little water. Stir well and let the mixture simmer for 2-3 minutes until it thickens slightly and becomes glossy.
Step 5: Coat Chicken in Glaze
Once your chicken is cooked and still hot, transfer it to a large mixing bowl. Pour the freshly made glaze over the chicken and toss gently until every piece is beautifully coated in the sweet and spicy sauce that epitomizes Korean Chicken Bao.
Step 6: Steam Bao
Set up your steamer according to the packet instructions and steam the bao buns until they are fluffy and warm, typically about 6-8 minutes. Make sure to check that they’re soft and springy to the touch before removing them from the steamer.
Step 7: Assemble Bao
To assemble your Korean Chicken Bao, take a warm bun and spread a generous layer of the creamy sesame sauce inside it. Layer in the glazed chicken, followed by fresh cucumber slices, thin strips of red onion, and a sprinkle of toasted sesame seeds. Add cilantro if desired, and serve your delectable bao immediately for the best taste and texture.
How to Store and Freeze Korean Chicken Bao
Fridge: Store the cooked chicken in an airtight container for up to 2 days to maintain its moisture and flavor. Keep the bao buns separate for best results.
Freezer: For longer storage, freeze the cooked chicken in a freezer-safe bag or container, where it can last for up to 3 months. Flash freeze individual pieces first for easier serving.
Reheating: Reheat the chicken in the oven at 180°C (350°F) until warmed through, about 10-15 minutes. Steam the bao buns until warm and fluffy before serving.
Assembly Tips: Assemble the Korean Chicken Bao just before serving to keep everything fresh and crunchy, ensuring the ultimate taste experience.
What to Serve with Korean Chicken Bao?
Add some delightful touches to your meal and watch family and friends come back for seconds!
- Creamy Sesame Sauce: Serve extra sauce on the side for dipping, enhancing the rich, nutty flavor of your bao.
- Crispy Asian Slaw: A fresh mix of cabbage, carrots, and Asian dressing adds crunch and balances the sticky sweetness of the bao.
- Pickled Vegetables: Tangy and sharp, these are ideal for cutting through the richness, giving your meal an authentic Korean touch.
- Steamed Edamame: Lightly salted edamame provides a fun finger food option, full of protein that complements the bao beautifully.
- Miso Soup: A warm, comforting bowl of miso soup works as a soothing starter, preparing your palate for the bold flavors ahead.
- Chilled Soybean Salad: Tender edamame or chickpeas dressed in a light soy vinaigrette offers a refreshing, protein-packed side dish.
- Fizzy Sparkling Water: Balance the meal with a refreshing, bubbly beverage that’s light and keeps the flavors bright.
- Mango Sorbet: For dessert, this refreshing sorbet cleanses the palate with its sweet and tropical flavor, perfectly capping off your feast.
- Lychee or Green Tea: Finish with these subtle drinks to complement the meal’s flavors and provide an aromatic experience.
- Chilled Sake: Enjoy warm or chilled, sake pairs beautifully with the savory notes of the bao, enhancing your dining experience.
Make Ahead Options
These Korean Chicken Bao are perfect for meal prep enthusiasts! You can marinate the chicken thighs and coat them in the flour mixture up to 24 hours in advance, storing them in an airtight container in the refrigerator to maintain their freshness. Additionally, the creamy sesame sauce can be prepared and refrigerated a day ahead, allowing the flavors to develop beautifully. When it’s time to serve, simply fry or air fry the chicken until golden and toss it in the glaze right before assembly. To keep your buns soft, steam them fresh just before serving. With these make-ahead options, you’ll have a delightful, restaurant-quality meal with minimal last-minute effort!
Expert Tips for Korean Chicken Bao
- Get the Right Temperature: Use a thermometer to ensure the frying oil reaches about 180°C (350°F) for perfectly crispy chicken.
- Don’t Overcoat: Avoid over-coating the chicken with flour mixture; a light coating yields the best crunch for your Korean Chicken Bao.
- Timing is Key: For crispy results, coat chicken in glaze just before serving—glazing too early can make the chicken soggy.
- Customize Spice Levels: Adjust the amount of gochujang based on personal preference; start with less for a mild taste and add more for heat.
- Steaming Secrets: Make sure the bao buns are steamed until fluffy, around 6-8 minutes, ensuring a soft base for your filling.
Korean Chicken Bao Variations & Substitutions
Make your Korean Chicken Bao even more exciting and tailored to your taste with these delightful twists!
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Dairy-Free: Swap creamy sesame sauce with a cashew or almond-based sauce for a nutty richness.
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Spicy: Add sliced jalapeños or a drizzle of sriracha for an extra kick. If you love heat, consider doubling the amount of gochujang for that fiery flavor!
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Vegetarian: Replace chicken with tofu or tempeh, marinated and cooked to soak up those delicious flavors—perfect for a meatless option.
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Gluten-Free: Use gluten-free all-purpose flour and tamari instead of soy sauce to maintain that flavor while accommodating dietary needs.
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Toppings Galore: Experiment with toppings like diced avocados or shredded carrots to add even more freshness. Each layer brings a new burst of flavor!
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Flavorful Marinades: Marinate your chicken in a mix of soy sauce, garlic, and ginger overnight for deeper flavor. This small step brings a world of taste!
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Crunchy Additions: Toss in some crispy fried shallots or crushed peanuts as a garnish for that satisfying crunch. It’s a textural delight that everyone will appreciate!
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Quick Pickles: Make quick pickles by soaking cucumber and red onion in rice vinegar for an hour. They add a tangy crunch that brightens every bite.
Feel free to explore these substitutions and variations to create your perfect Korean Chicken Bao! For example, making delicious pickled vegetables helps highlight those rich flavors while keeping things fresh.
Korean Chicken Bao Recipe FAQs
How do I choose ripe ingredients for my Korean Chicken Bao?
Absolutely! For the best flavor and texture, select ripe cucumbers that are firm and smooth, avoiding any with dark spots or wrinkles. When picking red onions, look for ones that are vibrant and have a firm touch, as they’ll provide the best crunch and sharpness in your bao.
How should I store leftover Korean Chicken Bao?
For optimal freshness, store the cooked chicken in an airtight container in the fridge for up to 2 days. Keep the bao buns separate to prevent them from becoming soggy. If you have any assembled buns, they’re best enjoyed fresh; however, any uneaten components can be stored separately for later use.
Can I freeze Korean Chicken Bao components?
Very much so! To freeze the chicken, allow it to cool completely first. Place it in a freezer-safe bag or container and it can last for up to 3 months. For easy serving, flash freeze individual pieces for quick access later. Bao buns can also be frozen by wrapping them tightly and storing them in a freezer-safe bag.
What if my chicken is too greasy or not crispy enough?
If your chicken ends up greasy, it might be due to the oil temperature being too low—ensure it’s at 180°C (350°F) for that perfect crispiness. If it’s not crispy, try lightly dusting the chicken with the coating mixture instead of overcoating, and make sure to glaze just before serving for the best results.
Are there any dietary considerations I should be aware of with this recipe?
Absolutely! If you’re cooking for someone with a gluten allergy, consider using gluten-free flour and tamari instead of soy sauce. Additionally, ensure that any toppings you use, such as the creamy sesame sauce, do not contain allergens. Always check labels to keep your Korean Chicken Bao safe for all guests!
Korean Chicken Bao: Your New Family Favorite Dinner Delight
Ingredients
Equipment
Method
- Prep Sauce: Whisk together the creamy sesame sauce ingredients in a bowl until smooth and combine. Refrigerate for at least 30 minutes.
- Coat Chicken: Combine chicken thighs with egg and cold water in a mixing bowl. Mix together the dry coating ingredients and coat chicken thoroughly.
- Cooking Method: Fry the chicken in neutral oil at 180°C (350°F) for 5-6 minutes until golden brown, or air fry at 200°C (400°F) for 12-14 minutes.
- Make the Glaze: Sauté minced garlic in a saucepan, then add glaze ingredients and simmer until thickened.
- Coat Chicken in Glaze: Toss the hot chicken with the glaze in a mixing bowl until coated.
- Steam Bao: Steam bao buns according to instructions until fluffy, about 6-8 minutes.
- Assemble Bao: Spread creamy sesame sauce in buns, add glazed chicken, cucumber, onion, and sesame seeds. Serve immediately.
