Description
These Korean Chicken Bao are soft, steamed buns packed with gochujang-glazed chicken, crunchy pickled veggies, and a drizzle of creamy mayo. It’s an irresistible combo of spicy, savory, sweet, and tangy—street food heaven in your kitchen!
Ingredients
For the Bao Buns (store-bought or homemade):
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8 steamed bao buns (available frozen or from Asian markets)
For the Korean Chicken:
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1 lb chicken thighs or breast, cut into bite-sized pieces
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1 tbsp vegetable oil
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2 tbsp gochujang (Korean chili paste)
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1 tbsp soy sauce
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1 tbsp honey or brown sugar
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1 tbsp rice vinegar
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1 garlic clove, minced
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1 tsp sesame oil
For Toppings:
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Pickled cucumber or carrot (quick pickle: soak thin slices in rice vinegar + sugar + salt)
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Shredded cabbage or lettuce
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Sriracha mayo or spicy mayo
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Sesame seeds
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Sliced green onions
Instructions
1️⃣ Cook the chicken: Heat oil in a skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 7–8 minutes.
2️⃣ Make the sauce: In a bowl, mix gochujang, soy sauce, honey, vinegar, garlic, and sesame oil. Pour over cooked chicken. Simmer for 2–3 minutes until thick and glossy.
3️⃣ Steam the buns: Steam bao buns according to package instructions (usually 5–6 minutes in a bamboo steamer or regular steamer).
4️⃣ Assemble: Fill each bao bun with Korean chicken. Add pickled veggies, cabbage, and a drizzle of sriracha mayo. Garnish with sesame seeds and green onions.
5️⃣ Serve: Best enjoyed warm with extra napkins—these are deliciously messy!
Notes
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Use tofu or mushrooms for a vegetarian version.
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Make extra sauce to drizzle over rice or noodles.
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Great for parties or DIY bao bars!
- Prep Time: 15 min
- Cook Time: 15 min