I paired crispy Korean fried chicken with Homemade Bao Buns, spicy mayo and crisp veggies to create a visually striking recipe that’s ready in just over an hour.

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I love turning an idea into something a bit wild, like my Soft and Fluffy Korean Chicken Bao Buns. They borrow the punch of gochujang and creamy mayonnaise for a spicy sweet hit, with scallions for a pop of green I cant stop eating.

They sit somewhere between Chicken Katsu Bao Buns and classic Gua Bao Buns, but with a Korean kick that makes you double take. Comes together faster than you’d think, looks like a restaurant steal, and always starts conversations at the table.

If you like bold flavors and pillowy buns, you’re gonna want to try these.

Ingredients

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Chicken thighs: rich in protein and iron, juicy, gives savory, slightly fatty mouthfeel.
All purpose flour: provides carbs for fluffy bao, not much fibre, tender crumb.
Gochujang: spicy, sweet, fermented depth, adds umami and a sticky glaze quality.
Rice vinegar: bright sour note cuts richness, helps quick pickles stay crisp.
Mayonnaise: creamy fat, mellows heat, boosts calories so use sparingly if watching weight.
Sesame oil: toasted aroma, little goes far, adds nutty finish and aroma punch.
Cucumber pickles: hydrating, crunchy, low calorie, brightens dish with sweet tang.
Cornstarch: creates super crisp coating, mostly starch so adds crunch not much nutrition.

Ingredient Quantities

250 g all-purpose flour (about 2 cups)

1 tbsp sugar (about 12 g)

1 tsp instant dry yeast

1 tsp baking powder

1/2 tsp salt

120 ml warm milk (1/2 cup)

30 ml warm water (2 tbsp)

1 tbsp vegetable oil

600 g boneless skinless chicken thighs cut into chunks (about 1.3 lb)

1 tbsp soy sauce

1 tbsp sesame oil

1 tbsp rice wine or mirin

2 cloves garlic, minced

1 tsp grated ginger

1/2 tsp black pepper

1/2 cup cornstarch (about 65 g)

1/2 cup all-purpose flour (about 60 g)

1/2 tsp baking powder (for the fry batter)

1/2 tsp salt (for the batter)

1 large egg, beaten

80 ml cold water (about 1/3 cup) for batter

Vegetable oil for frying (about 1 litre or enough for deep/shallow frying)

3 tbsp gochujang (Korean chili paste)

2 tbsp soy sauce (for glaze)

2 tbsp rice vinegar (for glaze)

2 tbsp honey or brown sugar

1 tbsp sesame oil (for glaze)

1 clove garlic, minced (for glaze)

1/2 cup mayonnaise (about 120 g)

1-2 tbsp gochujang or sriracha (for spicy mayo)

1 tsp rice vinegar or lime juice (for spicy mayo)

1/2 cup rice vinegar (for quick pickle)

1/2 cup water (for quick pickle)

2 tbsp sugar (for quick pickle)

1 tsp salt (for quick pickle)

1 small cucumber, thinly sliced (or 1 small carrot or daikon)

2 scallions, thinly sliced

1 tbsp toasted sesame seeds

Fresh cilantro leaves, optional

How to Make this

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1. Make the bao dough: whisk together 250 g all purpose flour, 1 tbsp sugar, 1 tsp instant yeast, 1 tsp baking powder and 1/2 tsp salt in a bowl. Warm 120 ml milk and 30 ml water so it feels like warm bath water, stir in 1 tbsp vegetable oil then pour into the dry mix. Knead 5 to 7 minutes until smooth, form a ball, oil lightly, cover and proof in a warm spot about 40 minutes or until doubled. Tip: if you need speed, put the bowl in a turned off oven with the light on.

2. While dough proofs, marinate the chicken: toss 600 g boneless skinless chicken thighs chunks with 1 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp rice wine or mirin, 2 cloves minced garlic, 1 tsp grated ginger and 1/2 tsp black pepper. Let sit at least 15 minutes, you can do this while making the batter and pickles.

3. Make the quick pickle: combine 1/2 cup rice vinegar, 1/2 cup water, 2 tbsp sugar and 1 tsp salt in a jar, stir until dissolved, add thin cucumber slices (or carrot or daikon) and chill while you cook. This is best if it sits at least 10 minutes.

4. Prepare spicy mayo and glaze: mix 1/2 cup mayonnaise with 1 to 2 tbsp gochujang or sriracha and 1 tsp rice vinegar, set aside. For glaze whisk together 3 tbsp gochujang, 2 tbsp soy sauce, 2 tbsp rice vinegar, 2 tbsp honey or brown sugar, 1 tbsp sesame oil and 1 minced clove garlic.

5. Make the fry batter and coat the chicken: in a bowl mix 1/2 cup cornstarch and 1/2 cup all purpose flour with 1/2 tsp baking powder and 1/2 tsp salt. In another bowl beat 1 large egg with 80 ml cold water. Dredge marinated chicken in the dry mix, then dip into the egg batter so each piece is well coated. Tip: cold water and cold batter help make a super crispy crust.

6. Fry the chicken: heat vegetable oil in a deep pot to about medium hot, you want steady bubbling but not smoking. Fry pieces in batches until golden and cooked through about 4 to 6 minutes per batch depending on size. Drain on a rack or paper towel. For extra crispness you can double fry: remove briefly, let oil recover, then fry again quickly.

7. Glaze the chicken: warm a skillet, add the glaze, simmer a minute then toss the fried chicken in the glaze so it is evenly coated. Do this fast so the crispiness stays. Sprinkle with 1 tbsp toasted sesame seeds and stir in thinly sliced scallions.

8. Shape and steam the buns: punch the dough down, divide into 8 equal pieces, roll into balls and flatten into ovals about 10 cm across. Brush lightly with oil on one side, fold over to make a half moon and place on small parchment squares. Steam over boiling water for 8 to 10 minutes covered, use a clean kitchen towel under the lid to catch condensation if you can. Tip: do not open the steamer while they cook.

9. Assemble and serve: open a warm bao, spread a little spicy mayo, add a glazed chicken piece, a few quick pickles, extra scallions, sprinkle more toasted sesame seeds and optional cilantro leaves. Serve immediately so the contrast between fluffy bun and crispy chicken is at its best.

Equipment Needed

1. Digital kitchen scale, for the 250 g flour and accurate portions — makes life easier.
2. Mixing bowls (one large for dough, one medium for batter and marinade).
3. Whisk, wooden spoon and a silicone spatula, for mixing and scraping.
4. Rolling pin and bench scraper or sharp knife, to divide and shape the buns.
5. Steamer (bamboo or metal) with lid and a clean kitchen towel to catch condensation.
6. Heavy deep pot or fryer plus a candy/fry thermometer, for safe steady frying.
7. Wire cooling rack and paper towels, to drain and keep chicken crisp.
8. Small skillet and tongs, to warm and toss the chicken in the glaze.
9. Cutting board, sharp chef knife, and a pastry brush or small spoon for oiling/steaming prep.

FAQ

Q: Why are my bao buns dense instead of soft and fluffy?

A: Most likely underproofing or too much flour. Make sure the milk is warm not hot (about 98 to 104 F / 37 to 40 C) so yeast wakes up, knead until smooth, then let rise in a warm place until doubled. If dough feels dry add tiny splashes of milk, dont dump a bunch of flour in. Also, dont skip the short second rest after shaping.

Q: Can I use chicken breast instead of thighs?

A: Yes, but breasts cook faster and can dry out. Cut into even bite sized pieces, watch frying time, and check internal temp 165 F / 74 C. For juicier results, marinate a little longer or add a tablespoon of oil to the marinade.

Q: How do I get extra crispy chicken that stays crunchy under the glaze?

A: Use the cornstarch + flour batter with cold water and ice if you can, dont overmix, and fry at steady oil temp 340 to 360 F (170 to 180 C). Fry in small batches so oil temp holds. After frying, let pieces rest on a rack before tossing in glaze so they dont steam and go soggy.

Q: How spicy is the gochujang glaze and can I make it milder or hotter?

A: Gochujang is moderately spicy and savory. To mild it, add more honey or brown sugar and a little extra rice vinegar. To amp it up, add extra gochujang or a splash of sriracha. Taste as you go, it's easy to balance with soy and vinegar.

Q: Can I make parts ahead or freeze the buns and chicken?

A: Yes. You can make dough ahead and refrigerate after first rise for up to 24 hours, then shape later. Steamed buns freeze well if wrapped tight, up to a month, reheat by steaming 10 to 12 minutes from frozen. Cooked chicken stores in fridge 3 to 4 days, or freezer up to 2 months. Reheat chicken in oven or air fryer to keep crisp.

Q: My quick pickles turned out bland, how to fix them fast?

A: Make sure sugar and salt fully dissolve in the warm vinegar-water before pouring over cukes or carrots. Use a 1:1 vinegar to water ratio with the listed sugar and salt, let slices sit at least 15 to 30 minutes to brighten. For more tang, add extra vinegar, for sweeter pickles add a bit more sugar.

Korean Chicken Bao Buns In Soft Fluffy Bao Buns ☝ Recipe Substitutions and Variations

250 g all-purpose flour: swap with bread flour for a chewier bao, or cake flour for an even softer, pillowy bun. If you use bread flour you might add 1–2 tbsp more liquid; with cake flour the dough may feel stickier so sprinkle a touch more flour while shaping.
600 g boneless chicken thighs: you can use boneless chicken breast for a leaner result, or pork shoulder cut into bite sized pieces for a richer, slightly fattier bite. Ground chicken or turkey works too but cooks faster and changes the texture.
3 tbsp gochujang: try 2 tbsp sriracha mixed with 1 tbsp miso or honey for depth, or use sambal oelek thinned with a little soy and honey. keep in mind heat and sweetness will change so taste and adjust.
1/2 cup mayonnaise: swap with plain Greek yogurt (or half mayo half yogurt) to cut richness, or use vegan mayo for a dairy free option. if you use yogurt stir in 1 tsp rice vinegar or lemon to mimic mayo tang.

Pro Tips

1) Keep the batter cold and the chicken dry. Cold egg water makes a super crisp crust, but if the chicken is wet the batter will slide off and get greasy. Pat pieces very dry after marinating, press cornstarch onto them, then shake off the excess before dipping. Chill the coated pieces 10 minutes on a rack if you have time.

2) Control oil temp and double fry for best crunch. Aim for steady medium hot oil, not smoking. Fry in small batches so the temp doesn’t crash, drain on a rack not paper, then let the oil come back up and flash-fry the pieces for 30 to 60 seconds to lock in crunch. A candy or probe thermometer helps, but a small bit of batter should sizzle and float right away.

3) Dont oversteam the baos and avoid condensation. Steam only until just puffed, 8 to 10 minutes usually, and put a clean cloth under the lid to catch drops. If you open the steamer too soon or let water drip on the buns they go soggy fast. Let them rest a minute out of the steamer before opening.

4) Glaze fast and serve right away. Heat the glaze briefly so it coats evenly, but toss the chicken off the heat quickly so it stays crispy. Assemble the sandwiches immediately after glazing, and add pickles right before serving so their crunch and brightness balance the rich sauce.