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–+ servings
Korean Chicken Bao

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.
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Prep Time 20 minutes
Cook Time 20 minutes
Refrigeration Time 20 minutes
Total Time 1 hour
Servings: 4 bao
Course: Chicken
Cuisine: Korean
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1 cup Whole-egg mayonnaise Substitute with vegan mayo for a dairy-free option
  • 2 tbsp Sesame oil Use canola oil for a milder taste if necessary
  • 3 tbsp Soy sauce Opt for low-sodium varieties for healthier options
  • 1 tbsp Rice vinegar Substitute with apple cider vinegar if unavailable
For the Chicken
  • 1 lb Boneless, skinless chicken thighs Can be swapped with chicken breasts for a leaner option
  • 1 large Egg Substitute with a flax egg for an egg-free version
  • 1 cup Plain flour Gluten-free flour blends can be used as an alternative
  • 1/2 cup Cornflour (cornstarch) More plain flour can be used, but results will be less crispy
  • 1 tsp Garlic powder Fresh minced garlic can be used instead for stronger flavor
  • 1 tsp Sea salt flakes Reduce regular salt slightly if used
  • 1/2 tsp White pepper Black pepper is a feasible substitute
  • Vegetable oil Neutral oil For frying, use vegetable or canola oil to avoid strong flavors
For the Glaze
  • 2 tbsp Gochujang Adjust to taste; substitute with a mixture of miso paste and hot sauce if unavailable
  • 1 tbsp Honey Maple syrup is a great vegan substitute
  • 2 tbsp Brown sugar White sugar can be substituted if needed
For Assembly
  • 2 tbsp 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

Equipment

  • Medium bowl
  • Large bowl
  • Deep skillet
  • Saucepan
  • Steamer basket
  • Parchment paper

Method
 

Step-by-Step Instructions for Korean Chicken Bao
  1. In 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.
  2. Take boneless, skinless chicken thighs and mix with egg and cold water in a large bowl until evenly coated.
  3. Combine plain flour, cornflour, garlic powder, sea salt flakes, and white pepper on parchment paper. Toss the marinated chicken in the flour mixture.
  4. 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.
  5. 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.
  6. Transfer the crispy chicken to a bowl, pour the glaze over, and toss gently until well-coated.
  7. Steam bao for 6-8 minutes until fluffy and warmed through.
  8. 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

Notes

Prep 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.

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