If you’ve never bitten into a warm, pillowy bao bun filled with spicy, sticky chicken—oh, friend, you’re in for a treat. This Korean Chicken Bao recipe is the perfect marriage of sweet, savory, and just the right touch of heat. Imagine the bold flavors of Korean street food tucked inside soft, cloud-like steamed buns. It’s the kind of dish that makes you close your eyes for a moment and say, “Wow, that’s good.”
Whether you’re cooking for a cozy night in or trying to impress at your next gathering, this recipe hits all the right notes. It’s quick enough for a weeknight (hello, 45-minute meal!) yet fancy enough to wow your family or friends. And let’s be honest—who doesn’t want a meal that looks restaurant-worthy but requires zero fancy culinary skills? Grab your apron, and let’s make something that’ll make your taste buds dance.
Why You’ll Love This Korean Chicken Bao
These Korean Chicken Bao buns are the perfect combination of comfort and excitement. The soy-honey-garlic marinade gives the chicken a deep umami flavor, while the pickled veggies add a refreshing crunch. Plus, the steamed buns? Soft, fluffy perfection that soaks up every delicious drop of sauce.
It’s a Korean street food experience you can recreate right at home—no plane ticket (or food truck line) required.
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Korean Chicken Bao
- Total Time: 45 minutes
- Yield: 8 bao buns (4 servings) 1x
- Diet: Halal
Description
Korean Chicken Bao is a sweet, savory, and slightly spicy Asian fusion dish that combines juicy soy-honey-garlic marinated chicken with crisp pickled vegetables, all tucked into soft, pillowy steamed bao buns. Each bite is bursting with bold Korean-inspired flavors and balanced textures—perfect for an easy weeknight dinner or an impressive meal to share with guests.
Ingredients
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450 g (1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces
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3 cloves garlic, minced
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2.5 cm (1 in) piece fresh ginger, grated (about 10 g)
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60 ml (¼ cup) low-sodium soy sauce
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30 ml (2 tbsp) honey
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15 ml (1 tbsp) vegetable oil (for cooking)
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240 g (1 cup) pickled vegetables (carrots and cucumbers)
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8 bao buns (store-bought or homemade)
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Optional toppings: sesame seeds, sliced green onions
Instructions
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Make the Marinade: In a medium bowl, whisk together soy sauce, honey, garlic, and ginger until well blended.
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Marinate the Chicken: Add chicken pieces to the bowl and toss to coat. Cover and refrigerate for at least 30 minutes (up to 2 hours for deeper flavor).
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Cook the Chicken: Heat oil in a skillet over medium-high heat. Add marinated chicken (discard excess marinade) and cook for 6–8 minutes until golden brown and fully cooked (165°F internal temperature).
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Warm the Pickled Veggies: In a separate pan, gently heat the carrots and cucumbers for 1–2 minutes.
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Steam the Bao Buns: Steam according to package directions (typically 5–8 minutes) until soft and fluffy.
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Assemble the Bao: Open each steamed bun, add a generous scoop of chicken, and top with pickled vegetables. Drizzle with extra sauce if desired.
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Garnish & Serve: Sprinkle sesame seeds and green onions on top. Serve immediately while warm.
Notes
Don’t skip the marinating step—it develops rich, deep flavor.
Add gochujang or sriracha to the marinade for a spicy kick.
Use chicken breast if preferred; just reduce cooking time slightly.
For extra freshness, serve with a cucumber salad or kimchi on the side.
Keep leftovers in airtight containers and reheat by steaming buns and warming chicken in a skillet with a splash of water.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-Fried + Steamed
- Cuisine: Korean Fusion
Ingredients
-
450 g (1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces
-
3 cloves garlic, minced
-
2.5 cm (1 in) piece fresh ginger, grated (about 10 g)
-
60 ml (¼ cup) low-sodium soy sauce
-
30 ml (2 tbsp) honey
-
15 ml (1 tbsp) vegetable oil for cooking
-
240 g (1 cup) pickled vegetables (carrots and cucumbers)
-
8 bao buns (store-bought or homemade)
Instructions
-
Make the marinade: In a medium bowl, whisk together soy sauce, garlic, ginger, and honey until smooth.
-
Marinate the chicken: Add the chicken pieces, toss to coat, and refrigerate for at least 30 minutes.
-
Cook the chicken: Heat oil in a skillet over medium-high heat. Add the marinated chicken (discard excess marinade) and cook for 6–8 minutes until golden and cooked through (165°F internal temperature).
-
Warm the pickled veggies: In a small pan, gently heat the carrots and cucumbers for 1–2 minutes.
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Steam the bao buns: Steam according to package instructions (usually 5–8 minutes).
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Assemble the bao: Gently open each steamed bun, add a generous scoop of chicken, top with pickled vegetables, and drizzle with extra sauce if desired.
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Serve immediately: Garnish with sesame seeds or sliced green onions.
Cooking Tips for the Best Korean Chicken Bao
Don’t rush the marinating step—it’s where all the magic happens! Those 30 minutes allow the flavors to seep into every tender bite of chicken. If you have time, marinate it for up to two hours for an even deeper flavor.
If you can’t find bao buns at your local store, most Asian grocery stores carry them in the freezer section. Or, go the homemade route—it’s surprisingly easy and so rewarding. Want more heat? Add a squeeze of sriracha or a sprinkle of chili flakes.
And if your sauce looks a little sticky in the pan, don’t panic—it’s supposed to be that way. That glossy, caramelized coating is what gives your spicy chicken its irresistible shine.
A Little Story from My Kitchen
The first time I made this Korean Chicken Bao, it was during one of those “let’s try something new” Fridays. My family gathered around the counter as the aroma of soy, honey, and garlic filled the kitchen. By the time the bao buns came out of the steamer, my husband had already grabbed chopsticks, and the kids were setting the table—voluntarily! That’s how I knew we had a winner.
Now, it’s become a staple in our home. Whenever we crave Asian fusion flavors or want something fun to assemble at the table, these bao buns steal the show. It’s amazing how food can turn an ordinary night into a memory.
What to Serve with Korean Chicken Bao
Keep things light and fresh! These bao pair beautifully with sesame cucumber salad, miso soup, or even a side of crispy sweet potato fries. For drinks, try a chilled jasmine iced tea or a tangy yuzu lemonade to balance the savory flavors.
If you’re serving guests, set up a DIY bao bar—lay out the buns, chicken, and toppings, and let everyone assemble their own. It turns dinner into an experience, not just a meal. And trust me, even the pickiest eaters will have fun building (and devouring) their own creations.
How to Store Korean Chicken Bao
If you have leftovers (though that’s rare), store the cooked chicken and pickled vegetables separately from the buns. Keep them in airtight containers in the fridge for up to three days. The bao buns can be refrigerated or frozen—just reheat by steaming them for a few minutes until soft again.
When ready to serve, warm the chicken in a skillet with a splash of water to bring back its tenderness. Reassemble and enjoy! It’s just as delicious on day two, maybe even better since the flavors meld overnight.
FAQs About Korean Chicken Bao
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works well—just keep an eye on cooking time to avoid drying it out.
Can I make bao buns at home?
Yes! Homemade bao buns are easier than they look. You’ll need flour, yeast, sugar, and milk—plus a little patience for the dough to rise.
Is this recipe spicy?
It’s more sweet-savory than fiery, but if you love heat, add gochujang or sriracha to the marinade for a spicy chicken twist.
Can I make it ahead of time?
Definitely. You can marinate the chicken overnight or cook it in advance, then reheat before assembling your steamed buns.
Bring the Flavor Home
This Korean Chicken Bao recipe is everything you want in comfort food—warm, flavorful, and joyfully messy. Every bite feels like a celebration of Asian fusion cooking, with its balance of textures and tastes. So the next time you’re craving something bold yet comforting, skip takeout and steam up these little pillows of happiness right in your kitchen.
Because really, who needs a fancy restaurant when you can bring Korean street food vibes straight to your dinner table?
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