You know those cozy nights, when you’re just relaxing. Scrolling through Pinterest and can’t stop thinking about food? That’s exactly how I found this amazing Korean Chicken Bao recipe! I was about to call it a night when the picture of these puffy little buns filled with crunchy chicken caught my eye.
The chicken looked so shiny and saucy that I could practically taste it through my screen. I saved it immediately, thinking it’d be just another pretty food pic I’d never make. But let me tell you when I finally tried cooking it, it turned out even better than those perfect Pinterest photos! The price estimates that I used here are Walmart and Asian market prices, though they may be different when you get yours.
How To Make Korean Chicken Bao
The price estimates that I used here are Walmart and Asian market prices, though they may be different when you get yours.
For 4 servings (8 Baos), you’ll need:
For the chicken:
- Chicken thighs (boneless, skinless) – 1.5 lbs ($8)
- Gochujang paste – 3 tbsp ($3)
- Soy sauce – 2 tbsp ($1)
- Brown sugar – 2 tbsp ($0.50)
- Garlic powder – 1 tbsp ($0.25)
- Ginger powder – 1 tsp ($0.25)
- Cornstarch – 1/2 cup ($0.50)
- All-purpose flour – 1/2 cup ($0.50)
- Vegetable oil for frying – 2 cups ($3)
For the buns:
- Store-bought bao buns – 8 pieces ($6)
- Or make from scratch with:
- All-purpose flour – 2 cups ($1)
- Active dry yeast – 2 tsp ($0.50)
- Sugar – 2 tbsp ($0.25)
- Warm water – 3/4 cup ($0)
- Vegetable oil – 2 tbsp ($0.25)
For the toppings:
- Persian cucumbers – 2 ($1)
- Carrots – 2 medium ($1)
- Rice vinegar – 1/4 cup ($1)
- Sesame seeds – 2 tbsp ($0.50)
- Green onions – 2 stalks ($0.25)
Total estimated cost: $27.75 (approximately $7 per serving)
Let’s get cooking:
- Start with the carrots quickly, because they need time to get their life together. Julienne those carrots into thin strips, and mix with rice vinegar and a pinch of salt. Then let them chill in the fridge for at least 30 minutes. Trust me, this makes all the difference.
- If you’re using store-bought bao buns (no shame in that game), skip to the next step. If making from scratch, mix your yeast with warm water. And sugar, let it get foamy (about 5-10 mins), then mix with flour and oil. Knead until smooth, let rise for an hour, then shape into 8 buns and steam for 10 minutes.
- Cut your chicken thighs into 2-inch pieces. In a bowl, mix gochujang, soy sauce, brown sugar, garlic powder, and ginger powder. Split this mixture into two. One half is for marinating while the other half is for glazing later.
- Marinate the chicken pieces in half the sauce mixture for at least 30 minutes (but honestly, the longer the better. At least, up to 4 hours if enough you’ve got time).
- Mix your cornstarch and flour in a shallow dish. Take each piece of marinated chicken and coat it in this mixture, making sure to get all the nooks and crannies covered.
- Heat your oil in a deep pan or wok to 350°F (if you don’t have a thermometer, drop a tiny bit of flour in it. If it sizzles immediately, you’re good to go). Fry the chicken in batches until golden brown and crispy, about 5 to 6 minutes per batch.
- While the chicken is still hot, toss it in the reserved sauce mixture until every piece is coated and glistening.
- Steam your bao buns until they’re warm and fluffy, about 2 to 3 minutes if they’re store-bought.
- Time to assemble! Split open each bao, add your crispy sauced-up chicken, top with those pickled carrots, cucumber ribbons (just use your vegetable peeler to make these), a sprinkle of sesame seeds, and some chopped green onions.
Cook time: About 45 minutes (not including marination time)
Prep time: 30 minutes
Total time: 1 hour 15 minutes
FAQs On Korean Chicken Bao
Here are the most important things I want you to know about Korean chicken Bao;
1. Can I Make This Recipe Gluten-free?
The answer is yes! You can substitute regular all-purpose flour with rice flour or gluten-free flour. All you have to do is to blend both the bao buns and chicken coating.
For the sauce, use tamari instead of soy sauce, and check that your gochujang is gluten-free (some brands contain wheat).
However, be aware that the texture of the bao buns might be slightly different. They won’t be quite as fluffy but will still taste great. You might need to add a bit of xanthan gum to help with the dough’s elasticity.
2. I Can’t Find Gochujang Paste Anywhere. What an I use Instead?
While gochujang has a unique flavor profile, you can create a substitute by mixing 2 tablespoons of miso paste, 1 tablespoon of Korean red pepper flakes (Gochugaru), 1 teaspoon of honey, and a splash of rice vinegar.
If you can’t find Korean red pepper flakes, use a mix of paprika and cayenne pepper, adjusting the heat level to your preference.
The flavor won’t be the same, but you’ll still get that sweet-spicy-umami combination that makes this dish special.
3. How Can I Make This Recipe Ahead for a Party?
You can prep several components in advance: The pickled carrots can be made up to 3 days ahead and stored in the fridge.
The sauce can be mixed and stored for up to a week.
The bao buns can be made or bought ahead and frozen just steam them straight from frozen when needed.
The chicken is best fried fresh, but you can marinate it up to 24 hours in advance.
If you absolutely must fry ahead, do it no more than 2 hours before serving and keep the chicken warm in a 200°F oven but be aware it won’t be quite as crispy as fresh-fried.
4. What’s the Best Way to Store and Reheat leftovers?
Store the components separately, and keep the fried chicken in an airtight container in the fridge (up to 3 days).
The buns are in a sealed bag at room temperature (1 day) or freezer (1 month), and toppings in the fridge (3-4 days).
To reheat, DO NOT microwave the chicken as it’ll get soggy. Instead, reheat it in a 375°F oven for 8-10 minutes until crispy again.
Steam the buns fresh, and assemble them just before eating. The pickled carrots and cucumber should be added after reheating.
5. My Sauce isn’t getting Thick and Sticky what am I doing wrong?
This is usually due to not reducing the sauce enough or using the wrong heat level.
After mixing your sauce ingredients, cook them in a small saucepan over medium-low heat, stirring constantly until it thickens about 3 to 4 minutes.
If it’s still not thick enough, you can make a slurry with 1 teaspoon cornstarch and 2 teaspoons water, then stir this into the simmering sauce.
Also, remember that the sauce will thicken slightly as it cools.
Be careful not to cook it on too high heat as this can cause the sugar to burn rather than caramelize.