Korean Chicken Bao Buns

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Soft, pillowy bao buns filled with crispy Korean-style chicken are the kind of food that instantly turns an ordinary meal into something memorable. Each bite hits that perfect balance of sweet, savory, spicy, and crunchy, all wrapped in a warm steamed bun that soaks up every drop of sauce.

These Korean Chicken Bao Buns are inspired by street food flavors you’d find at night markets—bold, playful, and deeply satisfying. They’re great for casual dinners, weekend cooking projects, or even party spreads where everyone can build their own.

What Makes Korean Chicken Bao Buns So Addictive?

It’s all about contrast. You get ultra-crispy chicken coated in a glossy gochujang-based sauce, paired with fluffy bao and fresh toppings like crunchy slaw or quick-pickled veggies. Nothing feels heavy, yet the flavors linger in the best way.

Ingredients for the Korean Chicken Bao Buns

• 500 g chicken thighs, boneless and skinless
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tsp garlic powder
• 1 tsp ground ginger
• 1/2 tsp black pepper
• Salt to taste
• Vegetable oil, for frying
• 8–10 steamed bao buns

For the Korean sauce:

• 3 tbsp gochujang
• 2 tbsp soy sauce
• 2 tbsp honey or brown sugar
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 cloves garlic, minced

For topping (optional but recommended):

• Shredded cabbage or slaw mix
• Sliced green onions
• Sesame seeds
• Quick-pickled cucumbers or carrots

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How To Make the Korean Chicken Bao Buns

Step 1: Marinate the Chicken

Cut the chicken into bite-sized pieces and soak them in buttermilk with a pinch of salt. Let it rest for at least 30 minutes to tenderize and build flavor.

Step 2: Prepare the Crispy Coating

In a bowl, mix flour, cornstarch, garlic powder, ground ginger, black pepper, and salt. This blend creates that signature light but crunchy crust.

Step 3: Fry the Chicken

Heat oil to 350°F (175°C). Dredge the marinated chicken in the flour mixture and fry in batches until golden brown and cooked through. Drain on a wire rack.

Step 4: Make the Korean Sauce

In a saucepan over low heat, combine gochujang, soy sauce, honey, rice vinegar, sesame oil, and garlic. Simmer gently until smooth and glossy.

Step 5: Toss and Assemble

Coat the fried chicken in the warm sauce. Fill steamed bao buns with sauced chicken, add slaw, green onions, and finish with sesame seeds.

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Serving and Storing Korean Chicken Bao Buns

Serve these bao buns fresh while the chicken is hot and the buns are soft. For parties, you can keep components separate and let everyone assemble their own. Leftover chicken can be stored in the fridge for up to 3 days and reheated in the oven or air fryer to restore crispiness.

Frequently Asked Questions

Can I bake or air fry the chicken instead?

Yes. While frying gives the crispiest result, air frying works well if lightly sprayed with oil. Bake on a rack at high heat for best texture.

Are bao buns the same as regular bread?

No. Bao buns are steamed, not baked, which makes them softer and slightly chewy compared to standard bread.

How spicy is the sauce?

It’s moderately spicy. You can reduce heat by using less gochujang or add more honey for sweetness.

Can I prepare this in advance?

You can prep the sauce and toppings ahead of time. Fry the chicken just before serving for the best texture.

What other proteins work well?

Crispy tofu, shrimp, or even cauliflower are great alternatives using the same sauce.

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Want More Chicken Dinner Ideas?

If you love these Korean Chicken Bao Buns, you might also enjoy these flavorful favorites:

• Bang Bang Chicken Bowl for creamy heat with bold crunch.
• Hawaiian Chicken Sheet Pan Recipe when you’re craving sweet and savory simplicity.
• Easy Sweet and Sour Chicken Recipe for a classic takeout-style dinner at home.
• One Pan Chicken with Buttered Noodles for cozy, no-fuss comfort.

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If you try these Korean Chicken Bao Buns, let me know how they turned out. Did you go extra spicy or keep it mild? Tag your creations or find more daily recipe inspiration on my Pinterest: https://www.pinterest.com/ninadishes/

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