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–+ servings
Korean Chicken Bao Buns

Korean Chicken Bao Buns: Irresistibly Fluffy Fusion Treats

Korean Chicken Bao Buns are irresistible fusion treats filled with crispy chicken and rich flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Marination Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 buns
Course: Chicken
Cuisine: Korean
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bao Buns
  • 8 buns Bao Buns Soft and fluffy base that holds the filling; can be made from scratch or store-bought.
For the Chicken Filling
  • 1 pound Korean Fried Chicken Provides crunch and flavor; substitute with tofu or tempeh for a vegetarian option.
  • 1/3 cup Gochujang Sauce Spicy-sweet glaze that enhances depth; substitute with sriracha or a mild chili paste for different spice levels.
  • 2 tablespoons Soy Sauce Boosts umami flavor; use tamari for a gluten-free alternative.
  • 1 tablespoon Sesame Oil Adds nutty flavor; can be omitted but may lessen flavor complexity.
  • 3 cloves Garlic Fresh minced garlic is preferred.
For Serving
  • 1 cup Pickled Veggies Provides crunch and tang; homemade or store-bought.

Equipment

  • deep skillet
  • Mixing bowl
  • Slotted spoon
  • Steamer

Method
 

Step‑by‑Step Instructions
  1. In a mixing bowl, combine gochujang, soy sauce, sesame oil, and minced garlic. Whisk until smooth and set aside.
  2. Take your chicken pieces and marinate in the mixture for at least 30 minutes in the refrigerator.
  3. Heat oil in a deep skillet to 350°F (175°C) and fry marinated chicken in batches for 7-8 minutes until golden.
  4. Prepare bao buns by steaming them for 10-15 minutes until fluffy.
  5. Assemble the buns by placing fried chicken and pickled veggies inside the steamed buns.

Nutrition

Serving: 1bunCalories: 220kcalCarbohydrates: 25gProtein: 15gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 600mgPotassium: 300mgFiber: 1gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

For best results, consider preparing baos and chicken in advance and assembling just before serving.

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