Korean chicken bao buns served on a plate with fresh vegetables

Korean Chicken Bao Buns

BySavannah Brooks
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Why Make This Recipe

Korean Chicken Bao Buns are a tasty and fun dish. They bring together different flavors and textures that everyone will love. The fluffy steamed buns are soft and warm, while the crispy chicken adds a satisfying crunch. The spicy-sweet Korean sauce gives a burst of flavor, and the fresh herbs and crunchy slaw make every bite exciting. It’s a great dish for gatherings with friends and family or even for a quick weeknight dinner.

How to Make Korean Chicken Bao Buns

Ingredients:

  • Fluffy steamed buns
  • Crispy chicken
  • Spicy-sweet Korean sauce
  • Crunchy slaw
  • Fresh herbs
  • Mayo or gochujang

Directions:

  1. Prepare crispy chicken by frying or air frying until golden.
  2. Toss the chicken in spicy-sweet Korean sauce.
  3. Steam the bao buns according to package instructions.
  4. Assemble the bao by placing the crispy chicken in the steamed bun.
  5. Top with crunchy slaw and fresh herbs.
  6. Drizzle with mayo or gochujang.
  7. Serve immediately and enjoy!

How to Serve Korean Chicken Bao Buns

Korean Chicken Bao Buns are best served hot and fresh. You can put them on a nice platter for everyone to enjoy. They are perfect as a main dish, but you can also serve them as an appetizer. Add some extra dipping sauce on the side for more flavor.

How to Store Korean Chicken Bao Buns

If you have leftovers, you can store the components separately in the fridge. Keep the crispy chicken, bao buns, and slaw in sealed containers. They will stay fresh for about 2-3 days. When you want to eat them again, just reheat the chicken and steam the buns again before assembling.

Tips to Make Korean Chicken Bao Buns

  • Make sure the oil is hot enough before frying the chicken to ensure that it’s crispy.
  • Experiment with different vegetables for slaw, like carrots or radishes, to add more crunch and color.
  • For a fun twist, you can add cheese inside the buns for a creamy texture.

Variation

You can make a vegetarian version by replacing the chicken with crispy tofu or grilled mushrooms. The spicy-sweet sauce and toppings will still make it delicious and satisfying.

FAQs

1. Can I use store-bought buns?
Yes! Store-bought bao buns are a great time-saver and will work just fine in this recipe.

2. Is the spicy-sweet sauce mild?
The spice level can vary. Start with a small amount of sauce and taste adding more as needed.

3. Can I freeze the bao buns?
Yes, you can freeze the buns. Just make sure to wrap them tightly. When you’re ready to eat them, steam or microwave until warm.

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Korean Chicken Bao Buns

  • Author: admin
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Diet: Omnivore
Print Recipe

Description

Delicious fluffy steamed buns filled with crispy chicken and topped with a spicy-sweet Korean sauce, crunchy slaw, and fresh herbs.

Ingredients

  • Fluffy steamed buns
  • Crispy chicken
  • Spicy-sweet Korean sauce
  • Crunchy slaw
  • Fresh herbs
  • Mayo or gochujang

Instructions

  1. Prepare crispy chicken by frying or air frying until golden.
  2. Toss the chicken in spicy-sweet Korean sauce.
  3. Steam the bao buns according to package instructions.
  4. Assemble the bao by placing the crispy chicken in the steamed bun.
  5. Top with crunchy slaw and fresh herbs.
  6. Drizzle with mayo or gochujang.
  7. Serve immediately and enjoy!

Notes

Best served hot and fresh. Leftovers should be stored separately in sealed containers and consumed within 2-3 days. Reheat chicken and steam buns before assembling.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Steaming and Frying
  • Cuisine: Korean

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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