Description
Korean Chicken Bao is a delightful fusion dish featuring crispy fried or air-fried chicken thighs coated in a spicy-sweet gochujang glaze, served in soft steamed bao buns with fresh cucumber, red onion, coriander, and a creamy sesame sauce. This recipe balances bold Korean flavors with tender chicken and fluffy buns, perfect for a flavorful meal or party snack.
Ingredients
Scale
Creamy Sesame Sauce
- ½ cup (125 g) whole-egg mayonnaise
- 1 tsp sesame oil
- 1 tsp all-purpose soy sauce
- 1 tsp rice vinegar
Chicken Coating
- 500 g (1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces (can be substituted with chicken breast)
- 1 egg
- 2 tbsp cold water
- ½ cup (75 g) plain (all-purpose) flour
- ½ cup (60 g) cornflour (cornstarch)
- 1 tsp garlic powder
- 1 tsp sea salt flakes
- ¼ tsp white pepper
- Neutral oil of choice, for frying (I used light olive oil)
Glaze
- 1 tbsp neutral oil of choice (I used light olive oil)
- 2 tsp freshly minced garlic
- 2 tbsp ketchup
- 2 tbsp gochujang (Korean chilli paste)
- 2 tbsp honey
- 2 tbsp all-purpose soy sauce
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
- 2 tbsp water
- 1 tbsp toasted sesame seeds
Assembly
- 12 store-bought bao buns
- 2 small cucumbers, thinly sliced into ribbons
- ½ red onion, thinly sliced
- ¼ bunch coriander (cilantro), finely chopped (optional)
- 2 tsp toasted sesame seeds
Instructions
- Make the creamy sesame sauce: Whisk together the mayonnaise, sesame oil, soy sauce, and rice vinegar in a small bowl. Refrigerate until ready to use to let flavors meld.
- Prepare the chicken coating: In a medium bowl, add the chicken pieces, then add the egg and cold water. Use tongs to mix well to coat the chicken evenly.
- Prepare the flour mixture: On a large sheet of parchment paper, combine the plain flour, cornflour, garlic powder, sea salt flakes, and white pepper. Spread the mixture flat.
- Coat the chicken: Using tongs, remove chicken pieces from the egg mixture allowing excess to drip off, then place them onto the flour mixture. Lift the parchment paper sides to coat the chicken evenly in the flour blend.
- Cook the chicken: For frying: heat neutral oil in a deep, heavy-based pan over medium heat. Fry chicken in batches for 5-6 minutes until golden, crispy and cooked through. Drain on a wire rack or paper towel. For air frying: lightly spray coated chicken with neutral oil and air fry at 200°C (400°F) for 12-14 minutes, shaking halfway. The air-fried chicken is less crispy but still delicious.
- Make the glaze: In a small saucepan or non-stick pan off the heat, add 1 tbsp oil and minced garlic. Place on low heat; as garlic starts sizzling gently, stir in ketchup, gochujang, honey, soy sauce, brown sugar, rice vinegar, and water. Simmer for 2-3 minutes until the sauce is glossy and slightly thickened.
- Coat the chicken in glaze: Add the freshly cooked chicken to the glaze and toss thoroughly so each piece is well coated with the glossy sauce.
- Steam the bao: Steam the store-bought bao buns according to packet instructions or using your preferred steaming method. Once steamed, keep them warm by covering with a clean tea towel and loose foil tent to keep them soft and moist for up to 20-25 minutes.
- Assemble the bao: Spread a little creamy sesame sauce inside each bao bun. Layer with cucumber ribbons, red onion slices, coriander (if using), and glazed chicken pieces.
- Serve: Finish by sprinkling toasted sesame seeds on top. Serve immediately to enjoy the bao warm and fresh.
Notes
- Adjust gochujang quantity based on your spice tolerance as it can be quite spicy.
- For steaming bao, you can use a bamboo steamer, metal steaming basket, or even a microwave steaming bag following package instructions.
- Air frying gives a lighter version with less oil but slightly less crispness compared to deep frying.
- Chicken breast can be used as a substitute for chicken thighs but may be less juicy.
- Keeping steamed bao warm under towels and foil prevents drying out before serving.
