Description
Korean Chicken Bao is a delicious fusion recipe featuring tender boneless chicken thighs coated in a crispy batter and glazed with a glossy, spicy-sweet Korean sauce. Served inside soft steamed bao buns and garnished with fresh cucumber ribbons, red onion, coriander, and a creamy sesame sauce, this recipe offers a delightful combination of textures and flavors perfect for a flavorful snack or meal.
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 and 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 (e.g., light olive oil)
Glaze
- 1 tbsp neutral oil of choice (e.g., 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 and Garnishes
- 12 store-bought bao buns (for steaming)
- 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: In a small bowl, whisk together mayonnaise, sesame oil, soy sauce, and rice vinegar until smooth. Refrigerate until ready to use to allow flavors to meld.
- Prepare the chicken coating: Place the chicken pieces into a medium bowl, add the egg and cold water, and use tongs to mix well ensuring all pieces are coated.
- Prepare the flour coating: On a large sheet of parchment paper, combine the plain flour, cornflour, garlic powder, sea salt flakes, and white pepper. Spread evenly to create a flat coating surface.
- Coat the chicken: Using tongs, lift chicken pieces from the egg mixture, allowing excess to drip off. Place the chicken onto the flour mixture on the parchment paper and fold the edges of the paper around the chicken to thoroughly coat each piece in the flour mixture.
- Cook the chicken: Option A (Frying): Heat neutral oil in a deep, heavy-based pan over medium heat. Fry the chicken in batches for 5–6 minutes until golden brown, crispy, and cooked through. Drain on a wire rack or paper towels. Option B (Air Frying): Lightly spray the coated chicken with neutral oil and air fry at 200°C (400°F) for 12–14 minutes, shaking halfway through. This method produces a lighter, though slightly less crispy, result.
- Make the glaze: In a small saucepan or non-stick frying pan, add oil and minced garlic. Heat over low heat just until garlic starts to sizzle gently to prevent burning. Stir in ketchup, gochujang, honey, soy sauce, brown sugar, rice vinegar, and water. Simmer for 2–3 minutes until 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 evenly coated with the sauce.
- Steam the bao: Steam the store-bought bao buns according to packet instructions or via preferred steaming method. After steaming, keep the buns warm by placing them on a plate covered with a clean tea towel and tented loosely with foil to retain softness and warmth for up to 20–25 minutes.
- Assemble the bao: Open each warm bao bun and spread a little creamy sesame sauce inside. Layer with cucumber ribbons, sliced red onion, chopped coriander if using, and top with the glazed chicken pieces.
- Serve: Finish each assembled bao with a sprinkle of toasted sesame seeds and serve immediately to enjoy the fresh flavors and textures.
Notes
- Gochujang varies in spice levels; adjust amount according to your heat preference.
- For steaming bao buns, you can use a bamboo steamer, a metal steamer basket over boiling water, or microwave steam bags depending on convenience.
- To keep bao buns soft and warm after steaming, cover them with a damp cloth and foil as described to prevent drying out.
- Chicken thighs are preferred for juiciness but chicken breast can be used as a leaner substitute.
- For a lighter version, the air frying method is a great alternative though the coating will be slightly less crispy.
