Description
Korean Chicken Bao is a flavorful and satisfying fusion recipe that combines crispy fried or air-fried chicken coated in a spicy-sweet gochujang glaze, served inside soft steamed bao buns with refreshing cucumber, red onion, and creamy sesame sauce. This crowd-pleaser balances textures and bold Asian-inspired flavors, perfect for casual gatherings or weeknight dinners.
Ingredients
Scale
Sesame Sauce
- ½ cup (125 g) whole-egg mayonnaise
- 1 tsp sesame oil
- 1 tsp all-purpose soy sauce
- 1 tsp rice vinegar
Chicken and Coating
- 500 g (1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces (can substitute with chicken breast)
- 1 egg
- 2 tbsp cold water
- ½ cup (75 g) plain (all-purpose) flour
- ½ cup (60 g) cornflour (cornstarch)
- 1 tsp garlic powder
- 1 tsp sea salt flakes
- ¼ tsp white pepper
- Neutral oil of choice, for frying (light olive oil recommended)
Glaze
- 1 tbsp neutral oil of choice (light olive oil recommended)
- 2 tsp freshly minced garlic
- 2 tbsp ketchup
- 2 tbsp gochujang (Korean chili paste)
- 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
Bao Assembly
- 12 store-bought bao buns
- 2 small cucumbers, thinly sliced into ribbons
- ½ red onion, thinly sliced
- ¼ bunch coriander (cilantro), finely chopped (optional)
- 2 tsp toasted sesame seeds for garnish
Instructions
- Make the creamy sesame sauce: In a small bowl, whisk together mayonnaise, sesame oil, soy sauce, and rice vinegar until smooth. Refrigerate until ready to use to allow flavors to meld.
- Prepare the chicken coating: Place chicken pieces in a medium bowl. Add egg and cold water and use tongs to mix thoroughly ensuring chicken is evenly coated.
- Mix flour coating: On a large sheet of parchment paper, combine all-purpose flour, cornflour, garlic powder, sea salt, and white pepper. Spread the mixture flat on the paper to create an even layer.
- Coat the chicken: Using tongs, lift each piece of chicken from the egg wash, letting excess drip off, then place it onto the flour mixture. Fold the parchment edges up and gently toss to coat chicken evenly with the flour blend.
- Cook the chicken: For frying – heat neutral oil in a heavy-based deep pan over medium heat. Fry chicken in batches for 5–6 minutes until golden, crispy, and cooked through. Drain on a wire rack or paper towel. For air frying (lighter option) – lightly spray coated chicken with oil and air fry at 200°C (400°F) for 12–14 minutes, shaking halfway through cooking.
- Make the glaze: Place oil and minced garlic in a small saucepan or non-stick pan off the heat. Turn on low heat and as garlic begins to sizzle, stir in ketchup, gochujang, honey, soy sauce, brown sugar, rice vinegar, and water. Simmer gently for 2–3 minutes until the sauce is glossy and slightly thickened.
- Coat the chicken with glaze: Toss the freshly cooked chicken pieces in the glaze until each piece is thoroughly coated with the sticky sauce.
- Steam the bao: Steam bao buns according to package instructions or preferred steaming method until warmed through and soft. Keep warm by covering with a clean towel and loosely tenting with foil to maintain softness.
- Assemble the bao: Spread some creamy sesame sauce inside each warm bao bun. Layer with cucumber ribbons, thinly sliced red onion, coriander if using, and a generous portion of the glazed chicken.
- Serve: Sprinkle toasted sesame seeds on top and serve immediately while warm for best texture and flavor.
Notes
- Gochujang can vary in spiciness; adjust quantity according to your heat preference.
- Store-bought bao buns are convenient; steam according to package instructions or use a bamboo steamer, stovetop steamer basket, or microwave with a damp cloth to keep them soft.
- For crispier chicken, frying is recommended; air frying offers a lighter alternative with slightly less crispiness.
- Keep steamed bao warm by covering with a clean kitchen towel and foil tent to prevent drying out before serving.
