Go Back
–+ servings
Homemade Korean chicken bao buns filled with crispy glazed chicken, shredded slaw, and topped with sesame seeds, cilantro, and green onions, served on a dark oval plate with extra herbs and sauce in the background.

Korean Chicken Bao Buns

5 from 1 vote
Crispy, spicy Korean Chicken Bao Buns tucked inside fluffy bao buns with crunchy pickled slaw, sesame seeds, and fresh herbs – this street-food inspired dish is an easy homemade favorite packed with flavor and texture.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Marinating Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 12 bao buns
Course: dinner
Cuisine: Asian Fusion, Korean
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken:
  • 1.5 lbs Boneless chicken thighs - Cut into bite-size pieces
  • 1 cup Potato starch - Do not substitute
  • 2 tablespoon Soy sauce - For marinade
  • 1 tablespoon Rice vinegar - For marinade
  • 1 tablespoon Brown sugar - For marinade
  • 2 cloves Garlic - Minced
  • 1 tablespoon Ginger root - Grated
  • 1 teaspoon Sesame oil - Optional but recommended
For the Sauce:
  • 2 tablespoon Gochujang paste - Adjust to taste
  • 1 tablespoon Soy sauce - For sauce
  • 1 tablespoon Rice vinegar - For sauce
  • 1 tablespoon Brown sugar - For sauce
  • 1 teaspoon Sesame oil - For sauce
For the Bao Buns:
  • 12 count Frozen bao buns - Or homemade if desired
For the Slaw:
  • 1 cup Napa cabbage - Thinly shredded
  • 1 Carrot - Julienned
  • 1 Cucumber - Sliced thin
  • 2 Green onions - Sliced
  • 2 tablespoon Rice vinegar - For quick pickle
  • 1 tablespoon Sugar - For quick pickle
  • ½ teaspoon Salt - For quick pickle
  • ½ teaspoon Red pepper flakes - Optional for heat
For Garnish:
  • 2 tablespoon Sesame seeds - Sprinkle over hot chicken
  • ¼ cup Fresh cilantro - Optional

Equipment

  • 1 Heavy-bottomed pot or wok (For frying)
  • 1 Thermometer (To monitor oil temperature)
  • 1 Bamboo steamer or basket (For steaming bao)
  • 1 Tongs (Safer handling during frying)
  • 1 Fine-mesh strainer (For draining fried chicken)

Method
 

  1. Marinate chicken in soy sauce, vinegar, sugar, garlic, ginger, and sesame oil. Let it sit for at least 30 minutes.
  2. Prepare quick pickled slaw by combining rice vinegar, sugar, salt, red pepper flakes, and tossing with shredded vegetables.
  3. Mix gochujang sauce ingredients. Coat chicken in potato starch. Fry at 325°F, then re-fry at 375°F and toss in sauce.
  4. Steam bao buns according to package directions until warm and soft.
  5. Assemble bao by filling each bun with chicken, slaw, and garnishes like sesame seeds and cilantro. Serve immediately.

Nutrition

Serving: 2BunsCalories: 520kcalCarbohydrates: 50gProtein: 28gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 110mgSodium: 950mgPotassium: 450mgFiber: 3gSugar: 9gVitamin A: 2800IUVitamin C: 10mgCalcium: 60mgIron: 3mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.Feel free to add more of your favorite toppings.

Tried this recipe?

Let us know how it was!