Korean Chicken Bao – Crispy, Sweet & Spicy
Crispy chicken tossed in a sweet spicy gochujang glaze.Served in soft bao buns with creamy sesame sauce.A quick and flavorful Korean-inspired meal.
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 (or breast)
- 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 minced garlic
- 2 tbsp ketchup
- 2 tbsp gochujang
- 2 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
- 2 tbsp water
- 1 tbsp toasted sesame seeds
For Assembly
- 12 bao buns
- 2 small cucumbers sliced into ribbons
- ½ red onion thinly sliced
- Fresh coriander optional
- 2 tsp toasted sesame seeds
Instructions
- Make the sauce: Whisk all creamy sesame sauce ingredients and chill.
- Prepare chicken: Mix chicken with egg and water.
- Coat chicken: Combine dry ingredients, then coat chicken evenly.
- Cook chicken:
- Fry: 5–6 minutes until golden and crispy
- Air fry: 200°C for 12–14 minutes
- Make glaze: Gently cook garlic, then stir in all glaze ingredients and simmer until thickened.
- Combine: Toss crispy chicken in glaze until coated.
- Steam bao: Prepare according to package instructions.
- Assemble Korean Chicken Bao: Add sauce, veggies, chicken, and finish with sesame seeds.
Notes
- Swap honey with date syrup for a deeper flavor
- Add shredded carrots or cabbage for crunch
- Great served with fries or a light salad