Jump to Recipe Print RecipeAs I stood in my kitchen, the enticing aroma of ginger and garlic wafted through the air, instantly transporting me to a bustling street food market in Seoul. That’s the magic of Crispy Korean Chicken Bao; it brilliantly captures the essence of vibrant flavors while being a breeze to cook at home. This family-friendly recipe is not only quick to prepare, taking just about 40 minutes, but also wonderfully customizable, catering to the diverse tastes of everyone at your table. Each fluffy bao is filled with juicy, golden chicken and drizzled in a luscious sesame sauce, creating an interactive dining experience that’s perfect for both weekend feasts and special weeknight dinners. Ready to dive into this delicious adventure? Let’s get cooking! Why is Korean Chicken Bao a Must-Try? Flavor Explosion: Each bite of these bao delivers a delightful explosion of flavors, with crispy chicken harmonizing beautifully with a sweet and spicy glaze. Interactive Cooking: It’s more than a meal; it’s an experience! Gather the family and let everyone build their own bao with their favorite toppings, fostering togetherness and fun. Customizable: Whether you prefer tofu or pork, or need to adjust spice levels, this recipe invites you to experiment and cater to every taste. Quick Preparation: In just 40 minutes, you’ll transform basic ingredients into a gourmet feast, making it an ideal option for busy weeknights. Crowd-Pleaser: Perfect for weekend gatherings or family dinners, these bao are sure to impress guests and leave everyone asking for seconds. For additional flavor pairings, try these Cheesy Garlic Chicken or finish the meal with a side of Korean BBQ Steak! Korean Chicken Bao Ingredients For the Sauce Whole-egg mayonnaise – Adds creaminess to the sesame sauce; substitute with vegan mayo for a dairy-free option. Sesame oil – Provides rich, nutty flavor to the sauce; use canola oil for a milder taste if necessary. Soy sauce – Enhances umami flavor; opt for low-sodium varieties for healthier options. Rice vinegar – Balances flavors in the sauce; substitute with apple cider vinegar if unavailable. For the Chicken Boneless, skinless chicken thighs – Main protein for the dish, known for juiciness; can be swapped with chicken breasts for a leaner option. Egg – Binds the chicken coating; substitute with a flax egg for an egg-free version. Plain flour – Coats the chicken for frying; gluten-free flour blends can be used as an alternative. Cornflour (cornstarch) – Creates a crispy texture in the chicken coating; more plain flour can be used, but results will be less crispy. Garlic powder – Adds savory depth; fresh minced garlic can be used instead for stronger flavor. Sea salt flakes – General seasoning for the chicken; reduce regular salt slightly if used. White pepper – Adds mild heat and flavor; black pepper is a feasible substitute. Neutral oil – For frying, contributing to the crispy chicken; use vegetable or canola oil to avoid strong flavors. For the Glaze Gochujang – A spicy Korean chili paste essential for the glaze; adjust to taste. If unavailable, a mixture of miso paste and hot sauce can be a substitute. Honey – Sweetens and thickens the glaze; maple syrup is a great vegan substitute. Brown sugar – Adds sweetness and depth to the glaze; white sugar can be substituted if needed. For Assembly Toasted sesame seeds – Garnish for serving, adding crunch and nuttiness. Optional toppings – Consider adding shredded carrots or avocado slices for an extra layer of flavor! Dive into making these comforting Korean Chicken Bao and turn your kitchen into a delightful culinary adventure! Step‑by‑Step Instructions for Korean Chicken Bao Step 1: Prepare the Sauce In a medium bowl, whisk together whole-egg mayonnaise, sesame oil, soy sauce, and rice vinegar until smooth. Once combined, cover the bowl with plastic wrap and refrigerate for at least 20 minutes, allowing the flavors to meld. This creamy sesame sauce will serve as a delicious accompaniment to your crispy Korean Chicken Bao. Step 2: Prepare Chicken Take your boneless, skinless chicken thighs and place them in a large bowl. Crack an egg into the bowl, then add cold water, mixing well until the chicken is evenly coated. This will help the coating adhere better during frying, resulting in a crispy finish for your Asian-inspired delight. Step 3: Coat Chicken On a large piece of parchment paper, combine plain flour, cornflour, garlic powder, sea salt flakes, and white pepper. Toss the marinated chicken thighs in the flour mixture to thoroughly coat each piece. Make sure the chicken is evenly covered for that perfect crunch when frying, preparing it for the next exciting cooking step in your Korean Chicken Bao experience. Step 4: Cook Chicken Heat a generous amount of neutral oil in a deep skillet over medium-high heat until it reaches around 180°C (350°F). Fry the coated chicken pieces in batches for about 5-6 minutes, flipping occasionally, until they turn golden brown and crispy. Alternatively, for a healthier option, air-fry the chicken at 200°C (400°F) for about 12-15 minutes, checking for that desired crunch. Step 5: Make the Glaze In a saucepan over medium heat, add a splash of oil and minced garlic, sautéing for roughly 1 minute until fragrant. Stir in ketchup, gochujang, honey, soy sauce, brown sugar, rice vinegar, and a splash of water. Bring the sauce to a simmer, allowing it to thicken for about 5-7 minutes until glossy and vibrant. This glaze will enhance the flavor of your crispy chicken. Step 6: Glaze Chicken Once the chicken is cooked and crispy, transfer it to a large mixing bowl. Pour the prepared glaze over the chicken, tossing gently until each piece is well-coated. This sticky, sweet glaze will transform your golden chicken into an irresistible filling for your homemade Korean Chicken Bao. Step 7: Steam Bao Prepare your bao buns according to package instructions or set up a steamer basket over boiling water. Steam the bao for 6-8 minutes until fluffy and warmed through, ensuring they maintain that soft and pillowy texture that complements the crispy chicken perfectly. Step 8: Assemble Bao To assemble your crispy Korean Chicken Bao, open a warm bao bun and spread a generous layer of the refrigerated sesame sauce inside. Add sliced cucumber and onion for freshness, followed by the glazed chicken. Finish with a sprinkle of toasted sesame seeds for added crunch and serve immediately, embarking on a delightful culinary journey with your loved ones! What to Serve with Crispy Korean Chicken Bao Elevate your dining experience with these delightful side dishes that complement the vibrant flavors of your bao. Kimchi: A classic Korean side dish that adds a spicy and tangy punch, perfectly balancing the rich flavors of the bao. Cucumber Salad: Light and refreshing, this salad provides a crisp contrast to the tender bao, enhancing each bite with its cool crunch. Pickled Vegetables: These tangy, crunchy bites offer a zingy flavor that cuts through the richness, creating a harmonious experience. Steamed Edamame: Simple and healthy, the light saltiness of these pods makes them an ideal pairing, adding a lovely texture to the meal. Teriyaki Brussels Sprouts: These caramelized veggies provide a sweet and savory taste, rounding out the meal with an extra layer of flavor. Miso Soup: Warm and soothing, this traditional soup complements the bao’s deliciousness and brings warmth to your table. Sweet Potato Fries: Crispy, sweet, and satisfying, these fries offer a unique twist while enhancing the overall crunchiness of the meal. Fruit Skewers: For a refreshing dessert, these light and colorful skewers can cleanse the palate, making them the perfect sweet finish to your bao feast. Iced Green Tea: Refreshing and slightly earthy, this drink is an excellent way to cleanse your palate between bites, enhancing your dining experience. How to Store and Freeze Korean Chicken Bao Fridge: Store leftover Korean Chicken Bao in an airtight container for up to 3 days. Keep the chicken and bao separate to maintain freshness. Freezer: For longer storage, freeze assembled bao (without glaze) for up to 1 month. Wrap each bao tightly to prevent freezer burn. Reheating: Reheat frozen bao by steaming for about 10 minutes until warm and fluffy. If you’ve stored glazed chicken, reheat it gently in a skillet over low heat to retain crispiness. Make-Ahead: Prepare components a day in advance; keep the sauce, chicken, and bao in the fridge until you’re ready to enjoy your delightful meal! Make Ahead Options These Korean Chicken Bao are perfect for meal prep enthusiasts! You can prep the sauce and chicken components up to 24 hours in advance. Simply prepare the sesame sauce and store it in an airtight container in the refrigerator. For the chicken, marinate it in the egg and water mixture, then coat with the flour mixture, covering it tightly before refrigerating. When you’re ready to impress your family, simply fry the chicken to golden perfection and toss it in the glaze. By prepping ahead, you’ll save precious time on busy weeknights while still enjoying crispy, restaurant-quality Korean Chicken Bao right at home. Expert Tips for the Best Korean Chicken Bao Prep Ahead: Gather and prepare your ingredients beforehand. This quickens assembly and allows you to focus on frying the chicken to crispy perfection. Glaze Wisely: For maximum crunch, glaze the chicken right before serving. Allow the chicken to maintain its fried crispiness for that delightful contrast in textures. Spice Adjustment: Start with a small amount of gochujang in the glaze and increase gradually, tailoring the spice level to your family’s preferences, especially for kids. Steaming Bao: Keep your steamed bao covered to stay warm and fluffy while you finish your chicken. They retain heat beautifully for about 20-25 minutes, making assembly a breeze. Experiment with Fillings: Don’t hesitate to mix up the protein! Try pork, tofu, or even veggies, ensuring that every Korean Chicken Bao is a unique creation that suits your taste buds. Korean Chicken Bao Variations Feel free to get creative with your Korean Chicken Bao, as these delicious bites can be tailored to your taste and dietary preferences! Tofu Option: Substitute the chicken with firm tofu, marinating it for deeper flavor. This twist is not only vegetarian-friendly but also delightful with a crispy texture. Spicy Kick: Add extra gochujang or a drizzle of Sriracha aioli to the glaze for those who crave a little more heat. Adjust gradually to suit your spice tolerance; your taste buds will thank you! Veggie Delight: Load up your bao with fresh veggies like shredded carrots, sliced radishes, or even avocado for a refreshing crunch. This variation not only adds flavor but also boosts the nutritional value of your meal. Fruit Fusion: Think outside the box! Pineapple or mango slices can lend a tropical sweetness that pairs nicely with the salty glaze, creating an exciting flavor combination. Sauce Swaps: Instead of the creamy sesame sauce, try a tangy peanut sauce for an entirely different taste experience. This will give your bao a nutty richness that is simply irresistible. Gluten-Free: Use gluten-free bao buns and substitute all-purpose flour with a gluten-free blend to accommodate dietary restrictions, ensuring everyone can indulge in this treat. Crispy Onion Topping: Add a sprinkle of crispy fried onions on top before serving to enhance both the flavor and texture of your bao; it’s a delectable surprise! For a delightful side, consider pairing your bao with a fresh cucumber salad or explore more with your dinner schedule by checking out these Garlic Parmesan Chicken meatloaves for another family-friendly feast! Korean Chicken Bao Recipe FAQs How do I know if my chicken is fresh? Absolutely! When selecting boneless, skinless chicken thighs for your Korean Chicken Bao, look for firm, pink flesh without dark spots or a foul odor. If it feels slimy or has any discoloration, it’s best to choose a different piece. What’s the best way to store leftovers? Very! Store any leftover Korean Chicken Bao in an airtight container and refrigerate for up to 3 days. To maintain optimal freshness, I recommend keeping the filled bao and the glazed chicken separate until you’re ready to enjoy them again. Can I freeze Korean Chicken Bao? How? Yes, for sure! To freeze, simply wrap each assembled bao tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Enjoy them within 1 month for the best quality. When ready to reheat, steam them for about 10 minutes until fluffy. If you have glazed chicken left, gently reheat it in a skillet over low heat, so it stays crispy! What if my chicken coating isn’t crispy? No worries! If your coating isn’t turning out crispy enough, check for a few key factors. Ensure that your oil is hot enough—around 180°C (350°F)—before adding the chicken. If you find it soggy, avoid glazing until just before serving to maintain that crunch. Are there any dietary considerations for this recipe? Definitely! This recipe can cater to various dietary needs by making a few simple adjustments. For a dairy-free version, substitute whole-egg mayonnaise with vegan mayo. If you have a gluten intolerance, use gluten-free flour for coating and buns. Always double-check ingredients like soy sauce for hidden allergens, and when in doubt, I often recommend a low-sodium or gluten-free variant to suit different dietary preferences. Can I customize the spice level in the glaze? Absolutely! The beauty of this Korean Chicken Bao recipe lies in its flexibility. Start with just 1 teaspoon of gochujang in the glaze for a milder heat, and gradually increase as desired. You can also omit it or replace it with a mix of miso and hot sauce if you prefer a different flavor profile! Crispy Korean Chicken Bao for a Fun Family Feast Discover the delightful flavors of Korean Chicken Bao, a family-friendly recipe that’s quick to prepare and fun to customize. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 20 minutes minsRefrigeration Time 20 minutes minsTotal Time 1 hour hr Servings: 4 baoCourse: ChickenCuisine: KoreanCalories: 320 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Sauce1 cup Whole-egg mayonnaise Substitute with vegan mayo for a dairy-free option2 tbsp Sesame oil Use canola oil for a milder taste if necessary3 tbsp Soy sauce Opt for low-sodium varieties for healthier options1 tbsp Rice vinegar Substitute with apple cider vinegar if unavailableFor the Chicken1 lb Boneless, skinless chicken thighs Can be swapped with chicken breasts for a leaner option1 large Egg Substitute with a flax egg for an egg-free version1 cup Plain flour Gluten-free flour blends can be used as an alternative1/2 cup Cornflour (cornstarch) More plain flour can be used, but results will be less crispy1 tsp Garlic powder Fresh minced garlic can be used instead for stronger flavor1 tsp Sea salt flakes Reduce regular salt slightly if used1/2 tsp White pepper Black pepper is a feasible substituteVegetable oil Neutral oil For frying, use vegetable or canola oil to avoid strong flavorsFor the Glaze2 tbsp Gochujang Adjust to taste; substitute with a mixture of miso paste and hot sauce if unavailable1 tbsp Honey Maple syrup is a great vegan substitute2 tbsp Brown sugar White sugar can be substituted if neededFor Assembly2 tbsp Toasted sesame seeds Garnish for serving, adding crunch and nuttinessOptional toppings Consider adding shredded carrots or avocado slices for an extra layer of flavor Equipment Medium bowlLarge bowlDeep skilletSaucepanSteamer basketParchment paper Method Step-by-Step Instructions for Korean Chicken BaoIn a medium bowl, whisk together whole-egg mayonnaise, sesame oil, soy sauce, and rice vinegar until smooth. Cover and refrigerate for at least 20 minutes.Take boneless, skinless chicken thighs and mix with egg and cold water in a large bowl until evenly coated.Combine plain flour, cornflour, garlic powder, sea salt flakes, and white pepper on parchment paper. Toss the marinated chicken in the flour mixture.Heat neutral oil in a deep skillet over medium-high heat. Fry the chicken pieces for about 5-6 minutes until golden brown and crispy.In a saucepan over medium heat, sauté minced garlic in oil for 1 minute, then stir in ketchup, gochujang, honey, soy sauce, brown sugar, rice vinegar, and water. Simmer for about 5-7 minutes.Transfer the crispy chicken to a bowl, pour the glaze over, and toss gently until well-coated.Steam bao for 6-8 minutes until fluffy and warmed through.To assemble, spread a layer of sesame sauce inside a warm bao bun, add sliced cucumber and onion, then the glazed chicken, and finish with toasted sesame seeds. Nutrition Serving: 1baoCalories: 320kcalCarbohydrates: 30gProtein: 18gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 6gVitamin A: 100IUVitamin C: 2mgCalcium: 20mgIron: 1.5mg NotesPrep ahead by gathering ingredients to quicken assembly. Glaze chicken right before serving to maintain its crunch. Adjust spice levels to suit family preferences. Keep steamed bao covered to stay warm and fluffy. Tried this recipe?Let us know how it was!
