As I was rummaging through my fridge the other day, I stumbled upon some bao buns that I had totally forgotten about. This sparked the inspiration for a deliciously fun meal: Korean Chicken Bao! We’re talking about crispy, golden chicken enveloped in soft, pillowy buns, all drizzled with a creamy sesame sauce that’s easy to whip up. The beauty of this family-friendly recipe is its quick prep time—just 40 minutes—and the chance to customize every bite with your favorite toppings. It’s an exciting, build-your-own dining experience that’s perfect for lively family dinners or weekend gatherings with friends. Are you ready to dive into this delightful twist on a homestyle meal? Let’s get cooking!
Why is Korean Chicken Bao a must-try?
Family-Friendly Delight: Everyone loves a meal that gets everyone involved—these crispy chicken baos make that easy!
Quick Cooking: In just 40 minutes, you’ll serve a glowing platter that feels fancy but is simple enough for a weeknight.
Endless Customization: Mix and match toppings like crispy cucumbers or fresh herbs to satisfy all palates, just like with our Grilled Chicken Pasta.
Savory Crunch: Enjoy a satisfying contrast between crispy chicken and fluffy bao, drizzled with a rich sesame sauce.
Perfect for Gatherings: Create a fun, interactive meal that’s perfect for parties or a cozy family night in. You might also want to try adding some variations, similar to our deliciously fresh Zesty Southwest Chicken Salad Bowl!
Korean Chicken Bao Ingredients
Get ready to create a fun and flavorful meal with these essential components!
For the Creamy Sesame Sauce
• Sesame oil – Adds a rich, nutty flavor that elevates your Korean Chicken Bao.
• Greek yogurt – Substitute for a lighter alternative with a creamy texture.
• Soy sauce – Provides essential umami in the glaze. Tamari is a gluten-free option.
For the Chicken Coating
• Boneless, Skinless Chicken Thighs (500 g) – Juicy and tender, these enhance the flavor of your bao. Chicken breast works too!
• Egg (1) – Binds the flour for a crispy coating; no need for alternatives!
• Plain Flour (½ cup) – Crucial for coating; you can use gluten-free flour if needed.
• Cornflour (½ cup) – Ensures extra crispiness for the chicken; no substitutes recommended.
• Garlic Powder (1 tsp) – Adds depth of flavor; fresh garlic is a great alternative.
For the Spice and Glaze
• Sea Salt Flakes (1 tsp) – Essential for seasoning; regular salt works too.
• White Pepper (¼ tsp) – Provides a mild spice; use black pepper as a substitute.
• Ketchup (2 tbsp) – Contributes sweetness to the glaze; you may swap in tomato sauce or BBQ sauce.
• Gochujang (2 tbsp) – This chili paste gives your bao a delightful kick—adjust as per spice preference!
• Honey (2 tbsp) – Natural sweetness for the glaze; substitute with maple syrup for a vegan option.
• Brown Sugar (1 tbsp) – Adds depth to the glaze; coconut sugar can work as a substitute.
• Rice Vinegar (1 tbsp) – Balances out flavors; apple cider vinegar can be used instead.
For Assembly
• Store-bought Bao Buns (12) – Soft and fluffy, a perfect vessel for your delicious filling; try mini tortillas or steamed pancakes if preferred!
• Toasted Sesame Seeds (2 tbsp) – A delightful garnish, adding texture; they can be omitted if unavailable.
• Cucumber, onion, and coriander – Fresh toppings that provide crunch and flavor; feel free to mix in other favorites!
With these ingredients in hand, you’re all set to whip up mouthwatering Korean Chicken Bao that will impress your family and friends!
Step‑by‑Step Instructions for Korean Chicken Bao
Step 1: Prepare Creamy Sesame Sauce
In a mixing bowl, whisk together sesame oil, Greek yogurt, soy sauce, and any additional seasonings you prefer. Ensure all ingredients are well combined, and then cover the bowl with plastic wrap. Refrigerate the creamy sesame sauce while you work on the other components of your Korean Chicken Bao, allowing the flavors to meld beautifully for about 10 minutes.
Step 2: Coat Chicken
In a large bowl, combine boneless, skinless chicken thighs with one beaten egg and a splash of cold water, mixing until evenly coated. In another bowl, whisk together plain flour, cornflour, garlic powder, sea salt, and white pepper. Now, dredge each chicken piece in this seasoned flour mixture, making sure they are fully coated. This ensures a crunchy exterior when fried.
Step 3: Fry Chicken
In a large, deep skillet or frying pan, heat about an inch of neutral oil over medium heat until it reaches approximately 180°C (350°F). Carefully add the coated chicken in batches to avoid overcrowding. Fry for about 5-6 minutes or until each piece is golden brown and cooked through. Use a slotted spoon to remove the chicken and drain it on paper towels.
Step 4: Make Glaze
In a medium saucepan, heat a tablespoon of oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Then, add ketchup, gochujang, honey, soy sauce, brown sugar, rice vinegar, and a little water. Stir to combine, bringing the mixture to a gentle simmer. Cook for about 3-4 minutes until the glaze thickens and takes on a glossy finish.
Step 5: Coat Chicken in Glaze
Once your glaze is ready, add the fried chicken pieces directly into the saucepan. Using tongs, gently toss the chicken until each piece is evenly coated in the sticky, flavorful glaze. Ensure all sides are well covered for that delectable shine, making your Korean Chicken Bao truly irresistible.
Step 6: Steam Bao Buns
As the chicken absorbs the glaze, prepare the bao buns for assembly. Follow the instructions on the packet for steaming, or place the buns in a bamboo steamer over boiling water. Steam for about 8-10 minutes, or until they are warm and soft. Alternatively, use a microwave with a damp paper towel for 30-45 seconds to achieve that fluffy texture.
Step 7: Assemble Bao
To assemble your Korean Chicken Bao, spread a generous dollop of the creamy sesame sauce on the inside of each steamed bao bun. Fill the buns with the glazed chicken, then top with crunchy cucumber slices, thinly sliced onion, and fresh coriander. Finally, sprinkle toasted sesame seeds over the top to add a delightful crunch, and serve immediately for the best experience!
How to Store and Freeze Korean Chicken Bao
Fridge: Store any leftover assembled Korean Chicken Bao in an airtight container for up to 2 days. Keep the components separate if possible to maintain texture.
Freezer: Freeze unassembled bao and glazed chicken separately in freezer-safe bags for up to 3 months. Allow the chicken to cool fully before sealing.
Reheating: Thaw frozen chicken and bao in the fridge overnight. Reheat the chicken in an oven at 180°C (350°F) for about 10-15 minutes until heated through. Steam the bao for a soft texture.
Avoid sogginess: For the best results, avoid storing already assembled bao together. Instead, keep all elements separate to maintain crispiness and freshness.
Expert Tips for Korean Chicken Bao
• Oil Temperature: Use a thermometer to check that your frying oil is around 180°C (350°F) for optimal crispiness.
• Gochujang Guide: If kids are involved, start with less gochujang in your glaze; this allows you to adjust to taste for spicy levels.
• Warm Buns: Ensure bao buns are warm when assembling; this keeps them soft and easy to bite into.
• Batch Cooking: Fry chicken in small batches to maintain the oil’s temperature; overcrowding can lead to soggy results.
• Customizable Toppings: Feel free to explore toppings like pickled veggies or shredded carrots, adding vibrant flavors to your Korean Chicken Bao!
What to Serve with Korean Chicken Bao
Elevate your mealtime experience by pairing your scrumptious bao with complementary dishes that create a well-rounded feast.
- Crispy Asian Slaw: Light and crunchy, this slaw adds a refreshing contrast to the soft bao, enhancing flavors with its zesty dressing.
- Spicy Korean Pickles: These vibrant, tangy pickles provide a delightful kick, balancing the richness of the glazed chicken beautifully.
- Steamed Veggies: Simple steamed broccoli or bok choy introduces a nourishing, colorful element that pairs well with the bao’s textures.
- Sesame Garlic Noodles: An easy side option, these noodles bring delightful flavor and a fun twist to your meal.
- Miso Soup: A warm bowl of miso soup offers a comforting, savory note that complements the bao’s sweetness.
- Cold Beer or Soju: Pair your meal with these refreshing drinks to enhance the flavors, adding a fun, casual vibe to your dining experience.
Serve up these delicious accompaniments and enjoy a delightful feast that keeps everyone excited about your homemade Korean Chicken Bao!
Korean Chicken Bao Variations & Substitutions
Customize your Korean Chicken Bao to suit your taste buds and dietary needs!
- Gluten-Free: Use gluten-free flour and tamari instead of soy sauce for a celiac-friendly option. The texture will still be delightful!
- Vegan Option: Swap out chicken for crispy tofu and use maple syrup instead of honey for a completely plant-based meal. The creamy sauce will still shine!
- Extra Crunch: Add fried shallots for a savory crunch on top of the glazed chicken, elevating your bao experience with delightful textures.
- Spicy Kick: Increase the gochujang by a tablespoon or add sliced jalapeños into the filling for a fiery twist. Savor the heat and the adventure!
- Different Proteins: Experiment with thinly sliced pork belly or even shredded rotisserie chicken for a faster version. Each option brings its own unique flavor.
- Herb Infusion: Use cilantro, mint, or Thai basil instead of coriander for a refreshing change in taste. Each herb adds a different aromatic layer!
- Pickled Vegetables: Top with pickled radishes or carrots for a tangy contrast to the sweetness of the glaze. The acidity really brightens up the dish!
- Sriracha Drizzle: For those who love heat, drizzle sriracha over the finished bao to kick it up a notch—perfect for spice lovers!
These variations will keep everyone excited and engaged during family dinners or meal prep sessions, just like the variety you’ll find in our Street Corn Chicken Casserole and Chicken Riesling Elegant. Enjoy crafting your perfect bao experience!
Make Ahead Options
These Korean Chicken Bao are a fantastic option for meal prep, allowing you to save time on busy weeknights! You can prepare the creamy sesame sauce up to 24 hours ahead by whisking all the ingredients together and refrigerating them, which helps the flavors meld beautifully. Additionally, coat the chicken in the flour mixture and store it in the fridge for up to 2 days. When you’re ready to enjoy your bao, simply fry the chicken until golden and crispy, prepare the glaze, and steam the buns just before serving. This way, you’ll have an incredibly tasty meal with minimal effort, ensuring that your Korean Chicken Bao remain just as delicious as when freshly made!
Korean Chicken Bao Recipe FAQs
What type of chicken works best for Korean Chicken Bao?
I recommend using boneless, skinless chicken thighs for their juicy texture, which pairs beautifully with the sticky glaze. If you prefer, chicken breast can also be used, although it may be a bit drier. Just ensure you don’t overcook it!
How should I store leftover Korean Chicken Bao?
Store any leftover assembled bao in an airtight container in the fridge for up to 2 days. However, for the best texture, it’s ideal to keep the components—such as bao, chicken, and toppings—separate. This way, the bao stays soft, and the chicken retains its crispy exterior.
Can I freeze Korean Chicken Bao?
Absolutely! To freeze, store the unassembled bao and glazed chicken in freezer-safe bags for up to 3 months. Make sure the chicken is completely cooled before sealing to avoid moisture buildup which leads to freezer burn.
What if my chicken isn’t crispy after frying?
If you find your chicken isn’t crispy, it could be due to overcrowding the pan, causing the temperature to drop. Always fry in small batches! Also, using cold oil can lead to a soggy texture, so ensure your oil is preheated to around 180°C (350°F) before adding the chicken.
Are there any dietary considerations for Korean Chicken Bao?
If you’re preparing this dish for someone with allergies, be aware of common allergens like soy in soy sauce or sesame in sesame oil. You can easily substitute tamari for a gluten-free option and use Greek yogurt for a lighter creamy sauce. Also, always be cautious with gochujang, as it contains chili and may be too spicy for some!
What’s the best way to reheat frozen Korean Chicken Bao?
Thaw the chicken and bao in the fridge overnight. When ready to reheat, warm the chicken in an oven set to 180°C (350°F) for about 10-15 minutes until heated through. For the bao, steam them for a few minutes, which helps keep their texture fluffy and soft.
Irresistible Korean Chicken Bao: Crispy, Saucy, and Fun!
Ingredients
Equipment
Method
- In a mixing bowl, whisk together sesame oil, Greek yogurt, soy sauce, and preferred seasonings. Cover and refrigerate for 10 minutes.
- In a large bowl, mix chicken thighs with egg and water. In another bowl, whisk flour, cornflour, garlic powder, salt, and white pepper. Dredge chicken in the mixture.
- Heat oil in a skillet at 180°C (350°F). Fry chicken in batches for 5-6 minutes until golden brown. Drain on paper towels.
- In a saucepan, heat oil and sauté garlic for a minute. Add ketchup, gochujang, honey, soy sauce, brown sugar, rice vinegar, and water. Simmer until thickened.
- Add fried chicken to the glaze and toss until coated.
- Steam bao buns according to package instructions until warm and soft.
- Spread sesame sauce on the inside of each bun, fill with glazed chicken, and top with cucumber, onion, and coriander. Sprinkle with sesame seeds before serving.
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