Korean Chicken Bao

All the Korean fried chicken energy, tucked into soft, fluffy bao. Crispy chicken, sticky glaze, creamy sesame sauce and fresh toppings – the perfect build-your-own dinner.

Ingredients

Creamy Sesame Sauce

• 125 g whole-egg mayonnaise
• 1 tsp sesame oil
• 1 tsp soy sauce
• 1 tsp rice vinegar

Crispy Chicken

• 500 g boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 egg
• 2 tbsp cold water
• 75 g plain flour
• 60 g cornflour
• 1 tsp garlic powder
• 1 tsp sea salt flakes
• ¼ tsp white pepper
• Neutral oil, for frying

Glaze

• 1 tbsp neutral oil
• 2 tsp freshly minced garlic
• 2 tbsp ketchup
• 2 tbsp gochujang (Korean chilli paste)
• 2 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp rice vinegar
• 2 tbsp water
• 1 tbsp toasted sesame seeds

Bao Assembly

• 12 store-bought bao buns
• 2 small cucumbers, finely sliced into ribbons
• ½ red onion, finely sliced
• ¼ bunch coriander, finely chopped (optional)
• 2 tsp toasted sesame seeds

Method

1. Whisk together all creamy sesame sauce ingredients in a small bowl. Refrigerate until ready to use.
2. Add chicken to a bowl with egg and cold water. Combine well.
3. On baking paper, combine flour, cornflour, garlic powder, salt and white pepper. Coat chicken pieces in the flour mixture.
4. Fry chicken in batches in hot oil for 5–6 minutes until golden and crispy. Drain on a wire rack. (Or air fry at 200°C for 12–14 minutes, shaking halfway.)
5. For the glaze, add oil and garlic to a pan off the heat. Put on low heat and once garlic sizzles, stir in ketchup, gochujang, honey, soy sauce, brown sugar, rice vinegar and water. Simmer for 2–3 minutes until glossy.
6. Add cooked chicken to the glaze and toss to coat evenly.
7. Steam bao buns according to packet instructions. Keep warm.
8. Spread sesame sauce inside each bao. Layer with cucumber, onion, coriander and glazed chicken. Finish with toasted sesame seeds.

Tips

• Gochujang spice levels vary by brand. Start with 1 teaspoon for mild, 1 tablespoon for medium, or 2 tablespoons for hot.
• If you can’t find bao buns, mini flour wraps, tortillas or Chinese pancakes work beautifully.
• You can prep the sauce, chicken pieces, toppings and glaze up to 24 hours ahead. Coat and cook the chicken just before serving.
• The gochujang is the star of the glaze – I recommend O’Food Korean Gochujang as it’s beautifully balanced.