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Korean Chicken Bao

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Korean Chicken Bao features soft steamed buns filled with tender chicken coated in a sweet and spicy Korean-style sauce. Topped with fresh vegetables and sesame seeds, these handheld bites are packed with bold flavor and irresistible texture.

Ingredients

  • 8 bao buns
  • 1 pound boneless chicken thighs or chicken breast, cut into bite-sized pieces
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons soy sauce
  • 1 1/2 tablespoons gochujang
  • 1 tablespoon honey or brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 2 tablespoons vegetable oil for cooking
  • 1 cup shredded carrots
  • 1 cup sliced cucumber
  • 2 green onions, sliced
  • 1 teaspoon sesame seeds

Instructions

  1. Pat the chicken dry and season with salt and black pepper.
  2. Toss the chicken in cornstarch for a light, even coating.
  3. Heat vegetable oil in a skillet over medium-high heat and cook the chicken until golden and cooked through. Remove and set aside.
  4. In the same pan, sauté garlic and ginger until fragrant.
  5. Stir in soy sauce, gochujang, honey or brown sugar, rice vinegar, and sesame oil. Simmer for 2 to 3 minutes until slightly thickened.
  6. Return the cooked chicken to the pan and toss to coat evenly in the sauce.
  7. Steam the bao buns according to package or recipe instructions until soft and warm.
  8. Fill each bun with sauced chicken and top with shredded carrots, sliced cucumber, green onions, and sesame seeds.
  9. Serve immediately while warm.

Notes

  • Adjust the amount of gochujang to control the spice level.
  • Add kimchi or drizzle with spicy mayo for extra flavor.
  • Store cooked chicken and toppings separately in the refrigerator for up to 3 days.
  • Steam bao fresh before serving, as assembled buns can become soggy if stored.

Nutrition

Find it online: https://thefamilycooking.com/korean-chicken-bao/