Name: Korean Chicken Bao Buns
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Korean-Fusion
Ingredients: 500g boneless chicken thighs; 4 tablespoons cornstarch; 2 tablespoons gochujang (Korean chili paste); 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 2 tablespoons honey or brown sugar; 2 cloves garlic, minced; 1 teaspoon grated ginger; 8 bao buns (store-bought or homemade); 2 cups vegetable oil (for frying); 2 green onions, chopped; 1 tablespoon toasted sesame seeds; 1/2 cup pickled cucumbers or carrots (optional)

Soft, fluffy bao buns stuffed with crispy, sticky Korean-style chicken — this is one of those recipes that never fails to impress. The moment I tasted the perfect harmony of spicy, sweet, and savory chicken nestled inside a warm steamed bun, I knew I had to recreate it at home. Whether it’s for a dinner party or a cozy night in, these Korean Chicken Bao Buns are a game-changer.

I love how the gochujang-glazed chicken delivers just the right amount of heat while the garnishes like scallions and sesame seeds add freshness and texture. It’s a combination that feels gourmet but comes together easily in your own kitchen. Once you make these, you’ll find yourself looking for excuses to do it again — they’re that good.

Why You’ll Love This Korean Chicken Bao Buns Recipe

These bao buns are an irresistible fusion of Korean and Taiwanese flavors. The buns are pillowy soft, the chicken is perfectly crispy and coated in a sticky-sweet Korean glaze, and the toppings bring a fresh crunch. It’s the kind of meal that feels restaurant-worthy, but you can make it easily at home with simple ingredients. Ideal for appetizers, parties, or even a fun dinner — this is a flavor-packed dish that’ll become a regular in your rotation.

What Kind of Bao Buns Should I Use?

You can either make the bao buns from scratch (if you’re feeling adventurous) or use store-bought frozen ones from an Asian market — they steam up beautifully and save time. Look for “gua bao” or folded steamed buns. They should be light, airy, and soft enough to cradle the saucy chicken without falling apart.

Options for Substitutions

Chicken: Swap out chicken for tofu, mushrooms, or tempeh if you’re looking for a vegetarian or vegan option.
Gochujang: No gochujang? Use sriracha mixed with a bit of miso or soy sauce as an emergency stand-in.
Bao buns: If you can’t find bao buns, soft slider rolls or even lettuce wraps can work in a pinch.
Toppings: Cucumber slices, pickled carrots, or daikon can be great additions or replacements for a refreshing crunch.

Ingredients for Korean Chicken Bao Buns

Boneless Chicken Thighs: Juicier than breast meat and ideal for achieving crispy, flavorful bites.
Cornstarch: Creates that irresistible crispy coating when frying the chicken.
Gochujang (Korean chili paste): The heart of the Korean glaze — spicy, slightly sweet, and deeply umami.
Soy Sauce: Adds a salty, umami depth to balance the spice.
Rice Vinegar: Brings a tangy sharpness that brightens the glaze.
Honey or Brown Sugar: For the perfect sticky sweetness that balances out the heat.
Garlic and Ginger: Essential aromatics that boost flavor and authenticity.
Bao Buns (store-bought or homemade): Soft, pillowy carriers for the saucy chicken.
Vegetable Oil: For frying the chicken to a golden crisp.
Green Onions (scallions): For a fresh bite and color contrast.
Toasted Sesame Seeds: Add nuttiness and crunch.
Optional: Pickled cucumbers or carrots: To add brightness and balance the richness.

Step 1: Prepare the Chicken

Cut the boneless chicken thighs into bite-sized pieces. Pat them dry to ensure maximum crispiness when frying. Toss them in a bowl with cornstarch until well coated. Let the coated chicken rest while you prepare the glaze.

Step 2: Make the Korean Glaze

In a small saucepan over medium heat, combine gochujang, soy sauce, rice vinegar, honey (or brown sugar), minced garlic, and grated ginger. Stir continuously until the mixture thickens slightly — about 5–7 minutes. Set aside.

Step 3: Fry the Chicken

Heat vegetable oil in a deep skillet or wok. Once the oil is hot (around 350°F or 175°C), fry the chicken pieces in batches until golden and crispy — about 4–5 minutes per batch. Drain on a paper towel-lined plate.

Step 4: Toss Chicken in Glaze

Place the fried chicken into a large bowl and pour the warm Korean glaze over the top. Toss to coat each piece thoroughly. The heat from the glaze will help the coating cling beautifully.

Step 5: Steam the Bao Buns

If using frozen bao buns, steam them according to package instructions. Usually, this takes about 8–10 minutes over boiling water. If you’re making them from scratch, make sure they’re fluffy and fully cooked through.

Step 6: Assemble the Bao Buns

Gently open each steamed bun and stuff them with the glazed chicken. Top with chopped green onions, a sprinkle of sesame seeds, and optional pickled veggies for contrast. Serve immediately while warm and fluffy.

How Long to Prepare the Korean Chicken Bao Buns

Prep Time: You’ll need around 20–25 minutes to prep everything — that includes chopping the chicken, mixing the glaze, and setting up your frying station. If you’re using store-bought bao buns, you’ll save even more time.

Cook Time: Cooking and assembling will take another 25–30 minutes. This includes frying the chicken in batches, making the glaze, and steaming the buns. All in, you’re looking at a total time of around 50–55 minutes for this impressive meal.

Tips for Perfect Korean Chicken Bao Buns

Pat the chicken dry before tossing in cornstarch — this is crucial for getting that crispy exterior.
Don’t overcrowd the pan when frying; it drops the oil temperature and makes the chicken soggy.
Use freshly steamed buns, not reheated ones — they tend to get chewy.
Toss the chicken in glaze while it’s still warm so it coats evenly and soaks in better.
Assemble just before serving to avoid soggy buns.

Watch Out for These Mistakes While Cooking

Skipping the cornstarch coating: It’s the secret to a light, crispy crust.
Using cold oil: Make sure the oil is properly hot before frying or the chicken will absorb too much oil.
Over-steaming the bao: They can turn gummy if left in the steamer too long.
Making the glaze too early: It can thicken too much. Warm it up again before tossing with chicken if needed.
Undercooking the chicken: Always check for doneness before removing from oil.

What to Serve With Korean Chicken Bao Buns?

1. Quick Pickled Cucumbers

Crisp, tangy, and refreshing — they balance out the richness of the chicken.

2. Asian Slaw

A crunchy cabbage salad with a sesame-soy dressing brings texture and a refreshing bite.

3. Sweet Potato Fries

Their natural sweetness complements the spicy-sweet glaze of the chicken.

4. Edamame with Sea Salt

Simple, protein-packed, and a perfect appetizer or side.

5. Kimchi

Fermented and spicy, it adds authentic Korean flair and cuts through the richness.

Storage Instructions

Refrigeration: Store leftover chicken and buns separately. Chicken can be kept in an airtight container in the fridge for up to 3 days. The buns can be stored in a zip-top bag and reheated via steaming.

Freezing: Fried chicken pieces can be frozen for up to 2 months. Reheat in an oven or air fryer until crispy. Bao buns freeze well too — steam from frozen until soft and heated through.

Reheating: For best texture, reheat the chicken in the oven or air fryer to maintain crispiness. Steam the buns just until soft.

Estimated Nutrition (Per Serving — 2 Buns)

Calories: ~450–500 kcal
Protein: 22g
Carbohydrates: 40g
Sugars: 9g
Fat: 22g
Saturated Fat: 4g
Sodium: 780mg
Fiber: 2g
Cholesterol: 75mg

Frequently Asked Questions

How spicy are these Korean Chicken Bao Buns?

They have a medium heat level thanks to the gochujang. You can adjust it up or down by adding more or less of the chili paste.

Can I make this recipe gluten-free?

Yes! Use tamari or coconut aminos in place of soy sauce, and make sure your gochujang is gluten-free.

Do I have to fry the chicken?

Frying gives the best texture, but you can also bake or air fry the chicken for a healthier version.

Can I make this ahead of time?

You can prep the components ahead — glaze, chopped chicken, and even the steamed buns — and assemble just before serving.

What kind of oil should I use for frying?

Neutral oils like vegetable, canola, or peanut oil work best since they have a high smoke point and don’t affect flavor.

Conclusion

Korean Chicken Bao Buns are the kind of meal that turns a simple dinner into an exciting, flavor-packed experience. The combination of crispy chicken, bold Korean glaze, and soft, warm buns is comfort food at its finest — with a gourmet twist. Whether you’re entertaining or just treating yourself, this recipe brings something special to the table every time.