Korean Chicken Bao: A Flavor Explosion in a Fluffy Pocket

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Imagine biting into a warm, pillowy bao bun filled with tender chicken coated in a sticky-sweet Korean-style glaze. Each mouthful offers a perfect balance of savory, sweet, and a hint of heat, topped with crunchy sesame seeds and fresh green onions. The contrast between the cloud-like bun and the bold, saucy filling creates an unforgettable bite that will make this a go-to favorite in your kitchen.

This Korean Chicken Bao recipe is ideal for when you’re craving something different yet approachable. It’s a fusion dish that feels like street food comfort meets homemade brilliance. Whether you’re preparing a quick weeknight dinner or looking to impress guests with some creative Asian-inspired bites, this recipe delivers excitement and comfort all in one.

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Ingredients for this Korean Chicken Bao

• For the chicken:
  • 500g boneless, skinless chicken thighs or breast, cut into bite-sized pieces
  • 2 tablespoons soy sauce
  • 1 tablespoon gochujang (Korean chili paste)
  • 1 tablespoon honey or brown sugar
  • 1 tablespoon sesame oil
  • 2 garlic cloves, minced
  • 1 teaspoon grated ginger
• For the glaze:
  • 3 tablespoons hoisin sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon gochujang
  • 1 tablespoon honey
  • 1 teaspoon cornstarch + 2 teaspoons water (for slurry)
• Bao buns (store-bought or homemade)
• Toppings:
  • Sliced green onions
  • Thinly sliced red onions
  • Toasted sesame seeds
  • Pickled cucumbers (optional)

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Step 1: Marinate the Chicken

In a bowl, combine the chicken pieces with soy sauce, gochujang, honey, sesame oil, minced garlic, and grated ginger. Mix well until all the chicken is coated evenly. Cover and marinate in the fridge for at least 30 minutes, or up to 2 hours for a deeper flavor.

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Step 2: Cook the Chicken

Heat a large skillet or wok over medium-high heat. Add a splash of oil and cook the marinated chicken for 6–8 minutes, turning occasionally, until golden brown and fully cooked through. Remove from heat and set aside.

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Step 3: Make the Korean Glaze

In a small saucepan, whisk together hoisin sauce, soy sauce, rice vinegar, gochujang, and honey. Bring to a simmer over medium heat. Once it starts bubbling, stir in the cornstarch slurry to thicken the sauce. Cook for 2–3 minutes until glossy and slightly sticky.

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Step 4: Glaze the Chicken

Add the cooked chicken to the saucepan and stir well to coat it in the thick, rich Korean glaze. Simmer on low heat for another 2 minutes to infuse the flavor.

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Step 5: Warm the Bao Buns

Steam the bao buns according to the package instructions or until soft and fluffy. If you’re making them from scratch, steam fresh for 8–10 minutes over boiling water.

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Step 6: Assemble the Korean Chicken Bao

Gently open each bao bun and fill with a generous spoonful of the glazed chicken. Top with sliced green onions, red onions, sesame seeds, and optional pickled cucumber for extra brightness. Serve immediately while warm.

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Estimated Nutrition (Per Bao with Chicken and Toppings)

• Calories: ~260
• Protein: 18g
• Fat: 8g
• Carbohydrates: 28g
• Sugar: 9g
• Fiber: 1g
• Sodium: 580mg

Note: Values are approximate and may vary depending on bun size and toppings used.

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Frequently Asked Questions

1. Can I use store-bought rotisserie chicken instead?

Yes! Shred it and heat in the glaze for a quick shortcut.

2. What if I don’t have gochujang?

You can substitute with sriracha or a mix of chili paste and a bit of sugar, though the flavor won’t be quite as deep.

3. Are bao buns gluten-free?

Typically no, but you can find or make gluten-free versions using rice flour blends.

4. Can I bake the chicken instead of frying it?

Absolutely. Bake at 400°F (200°C) for 20–25 minutes, then toss in the glaze.

5. What’s the best way to steam bao buns without a steamer?

Use a metal colander over a pot of boiling water, covered with a lid or foil. Just make sure the buns don’t touch the water.

6. Can I make the chicken ahead of time?

Yes, the chicken can be made and glazed up to 2 days in advance—just reheat before assembling.

7. Are there vegetarian alternatives?

Try glazed tofu or mushrooms using the same marinade and glaze.

8. What sides go well with Korean Chicken Bao?

Light salads, Asian slaw, or even sweet potato fries make excellent sides.

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