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All the Korean fried chicken energy, tucked into soft, fluffy bao. Easy to make at home. Outrageously good. Fun to eat.

If you’ve ever ordered Korean fried chicken bao at a restaurant and wished you could recreate that same crispy-sticky-pillowy magic at home, this recipe will absolutely make your night. It’s one of those meals that feels like a full experience – the kind you set down in the middle of the table and everyone gets a little too excited about – but it’s surprisingly achievable, even if you’ve never cooked anything like this before!

Korean Chicken Bao Recipe Close Up
Soft, warm bao, crunchy glazed chicken, creamy sesame sauce, fresh cucumber and red onion – every bite is a perfect mix of textures.

Here in Australia, bao – those soft, fluffy steamed buns – are easy to find in the freezer section of most major supermarkets (see the FAQ section to find out where to find them in your country). But if you can’t track them down, don’t stress – Chinese pancakes, mini flour wraps, or even soft wheat tortillas work beautifully. The most important part of this recipe is the crispy Korean chicken itself: juicy, golden and coated in the glossiest, most outrageously delicious glaze.

Korean Chicken Bao Recipe Sauce Ingredients
It looks like a lot, but it’s really just pantry staples coming together, all stuffed into bao buns. The gochujang is the star here – I usually buy O’Food Korean Gochujang as it’s beautifully balanced and easy to find.
Korean Chicken Bao Recipe Ingredients
Simple supermarket ingredients: flour, cornflour (cornstarch), garlic powder, a few seasonings – but together they make the crispiest, crunchiest coating for the chicken.

This is the kind of dinner I love making on a Friday night or over the weekend. There is a tiny bit of fuss involved – especially if you fry the chicken (which I personally prefer because the crunch is unmatched) – but it’s the fun kind of fuss, the “put some music on, pour a drink, and enjoy the process” kind. And the whole process only takes 40 minutes – but I’ve also provided lots of make-ahead tips. You can air fry the chicken for a lighter option too, and the results are still amazing.

Korean Chicken in Egg Mixture
You can use boneless, skinless chicken thigh or breast here – thigh is extra juicy, but breast works perfectly too. Use whatever you’ve got on hand.

For the toppings, I keep it fresh and simple – creamy sesame mayo, cool cucumber ribbons, sliced red onion and coriander (cilantro) if that’s your thing. Everything piles into the warm bao for the perfect bite: crispy chicken, sticky glaze, creamy sauce, crunchy veggies, soft bun. It is unbelievably good. It’s also ideal if you have fussy eaters (big or little), as you can let everyone build their own bao.

Chicken in flour coating
Little shortcut: I line the bowl with baking (parchment) paper and use it to “lift and shake” the chicken through the flour. Faster, less mess and every piece gets coated evenly.
Korean Chicken being fried in oil
For that extra-crispy finish, frying in a neutral oil (I use light olive oil) is hard to beat – but there’s an air fryer option in the recipe too if you want to keep it lighter.
Korean Chicken Recipe freshly cooked
Golden, crispy and so crunchy when you bite in. This is the moment you know these bao are going to be incredible.
Korean Chicken Recipe served in Bowl with Sauce
Sweet, sticky, glossy Korean-style glaze clinging to every piece of chicken. You can dial the heat up or down with the gochujang – check the notes for mild, medium and spicy versions.

Meals like this remind me why I cook the way I do. When my kids were little, and eating out wasn’t something we could afford, I made a promise to myself that we’d still create fun, memorable, delicious moments at home that made the week feel special. This is one of those dinners. A little playful, a little indulgent, and something the whole family will talk about for days.

Mr Chens Bao Buns Box
These are the bao I buy in Australia – Mr Chen’s from the freezer section of the supermarket. Soft, fluffy and ready in minutes (and often half price!). If you can’t find them where you live, Chinese pancakes, mini wheat tortillas or mini wraps work really well too.

What are bao?

Bao are soft, fluffy steamed buns traditionally found across many Asian cuisines. They’re light, pillowy, slightly sweet and perfect for stuffing with saucy, crispy fillings like this Korean chicken. Here in Australia you’ll find them in the freezer section of Coles and Woolworths. In the US, UK and Europe, look in Asian grocers, Costco, Trader Joe’s, Whole Foods, or the freezer aisle of larger supermarkets. If you can’t find them, see the next FAQ for great alternatives.

Korean Chicken Bao Recipe with Dipping Sauce
The kind of plate you put down on the table and everyone leans in at once. Build-your-own fakeaway night at home – my favourite kind.

I can’t find bao – what can I use instead?

The crispy Korean chicken is the hero, and it works beautifully with:

  • Mini wheat tortillas. 
  • Soft taco-sized wraps.
  • Small flatbreads (warm them so they fold easily).
  • Basically, anything soft and foldable works. You’ll still get that delicious “build-your-own” vibe.

What should I serve with these Korean Chicken Bao?

The recipe already includes my favourite combination but the bao are incredibly versatile. Other toppings that work beautifully are:

  • Shredded red cabbage.
  • Julienned carrot.
  • Sliced radish.
  • Pickled veggies (quick pickled cucumber, onion or carrot).
  • A squeeze of lime for brightness.

These bao are very “choose-your-own-adventure”, so use what you already have on hand.

Korean Chicken Bao Close Up
Stacked, glossy and ready to go. A little bit of fuss, a lot of reward – definitely one of those “worth it” dinners.

What is gochujang and where do I buy it?

Gochujang is a Korean fermented chilli paste – rich, savoury, sweet and packed with umami. It’s not just “spicy”, it adds depth and body to sauces like this glaze. I include different spice variations and options in the recipe. 

Where to find it:

  • Australia – Coles, Woolworths, Asian grocers.
  • USA – Whole Foods, Trader Joe’s, H-Mart, Walmart, Target.
  • UK – Tesco, Sainsbury’s, Waitrose, Asian grocers.
  • Europe – Large supermarkets, Asian grocers.

If you enjoyed Korean Chicken Bao, I think you’ll love:

Crispy Chicken Bao Buns Recipe
Sticky Pork Bao Recipe
Pork Belly Banh Mi Recipe
Honey Soy Chicken Banh Mi Recipe
San Choy Bow Recipe

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Korean Chicken Bao Recipe Close Up

Korean Chicken Bao

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These Korean Chicken Bao taste like something you’d order out, but they’re surprisingly doable at home and also family-friendly. Crispy chicken, sticky glaze, soft bao and fresh toppings – the perfect build-your-own dinner for Friday nights or fun weekends in. Mild, customisable and outrageously delicious

  • Total Time: 40 minutes
  • Yield: 12 bao (serves 4) 1x

Ingredients

Scale

CREAMY SESAME SAUCE

  • ½ cup (125 g) whole-egg mayonnaise
  • 1 tsp sesame oil
  • 1 tsp all-purpose soy sauce
  • 1 tsp rice vinegar

CRISPY CHICKEN

  • 500 g (1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces (can be substituted with chicken breast) 
  • 1 egg
  • 2 tbsp cold water
  • ½ cup (75 g) plain (all-purpose) flour
  • ½ cup (60 g) cornflour (cornstarch)
  • 1 tsp garlic powder
  • 1 tsp sea salt flakes
  • ¼ tsp white pepper
  • Neutral oil of choice, for frying (I used light olive oil)

GLAZE

  • 1 tbsp neutral oil of choice (I used light olive oil)
  • 2 tsp freshly minced garlic
  • 2 tbsp ketchup
  • 2 tbsp gochujang (Korean chilli paste, see note 1 for spice levels and more info)
  • 2 tbsp honey
  • 2 tbsp all-purpose soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 2 tbsp water
  • 1 tbsp toasted sesame seeds

FOR THE BAO ASSEMBLY

  • 12 store-bought bao buns (see note 2 for steaming options and more info)
  • 2 small cucumbers, thinly sliced into ribbons
  • ½ red onion, thinly sliced 
  • ¼ bunch coriander (cilantro), finely chopped (optional)
  • 2 tsp toasted sesame seeds 

Instructions

  1. Make the creamy sesame sauce – Whisk together all the ingredients in a small bowl. Refrigerate until ready to use. 
  2. Prepare the chicken coating – Add the chicken to a medium bowl, followed by the egg and cold water. Use tongs to combine well. 
  3. On a large sheet of baking (parchment) paper, combine the plain flour, cornflour, garlic powder, salt and white pepper. Spread the flour mix out so it’s as flat as possible. 
  4. Using the tongs, remove the chicken from the egg mixture, allowing any excess to drip off. Place the chicken on the flour and lift up the sides of the baking paper to help coat the chicken in the flour mixture. 
  5. Cook the chicken –
    a) To fry (for maximum crispiness): Heat the oil in a deep, heavy-based pan over medium heat. Fry the chicken in batches for 5–6 minutes, or until golden, crispy and cooked through. Drain on a wire rack or paper towel.
    b) To air fry (lighter option): Lightly spray the coated chicken with neutral oil. Air fry at 200°C (400°F) for 12–14 minutes, shaking halfway. It won’t be quite as crispy, but still delicious.
  6. Make the glaze – Add the oil and garlic to a small saucepan or non-stick frying pan off the heat (this stops the garlic burning and the sauce splattering). Then put the pan on the stove over low heat, and as soon as the garlic starts sizzling gently, stir in the ketchup, gochujang, honey, soy sauce, brown sugar, rice vinegar and water. Simmer for 2–3 minutes until glossy and slightly thickened.
  7. Coat the chicken – Add the freshly cooked chicken to the glaze and toss until each piece is evenly coated.
  8. Steam the bao – Steam the bao according to the packet instructions or using one of the methods in note 2. Keep warm until ready to assemble. (To keep them warm: transfer the steamed bao to a plate, cover with a clean tea/dish towel, and cover loosely with a “tent” of foil. They’ll stay soft and warm for up to 20–25 minutes without drying out.)
  9. Assemble the bao – Spread a little creamy sesame sauce inside each warm bao.
    Layer with the cucumber, onion, coriander (if using) and the glazed chicken. 
  10. Serve – Finish with a sprinkle of toasted sesame seeds. Serve immediately. 

Notes

Note 1 – Adjusting the gochujang spice level Gochujang is a Korean fermented chilli paste that’s rich, savoury and naturally sweet with a punch of heat. It’s the backbone of this glaze. You can find it easily in Australia (Coles, Woolworths, Asian grocers), and it’s widely available overseas too – try H-Mart, Whole Foods, Trader Joe’s, Walmart, Tesco, Sainsbury’s, Waitrose or your local Asian grocer. Spice levels vary by brand, so start with the guide below: 

  • Very mild – 1 teaspoon gochujang (great for kids or beginners).
  • Medium – 1 tablespoon gochujang.
  • Hot – 2 tablespoons gochujang (restaurant-style kick).

If you’re unsure, start small – you can always whisk in more once the glaze simmers and thickens.

Note 2 – How to steam bao at home Bao are soft, fluffy, steamed buns used across many Asian cuisines. They’re easy to find in Australian supermarkets (freezer section) and are increasingly available in the US, UK and Europe. If you can’t find them, mini flour wraps or tortillas, or Chinese pancakes are great alternatives.

Here’s how to steam them at home:

Method A – Steamer basket (best result):

  1. Bring a pot of water to the boil.
  2. Place the bao into a steamer basket lined with baking paper with small holes poked through.
  3. Cover and steam for 6–8 minutes until warm, soft and fluffy.

Method B – Microwave (if you don’t have a steamer):

  1. Place the bao on a microwave-safe plate.
  2. Cover with a damp paper towel (this creates steam).
  3. Microwave on high for 1–2 minutes, checking after 1 minute.
  4. They won’t be quite as fluffy as steamed bao but still work beautifully.

Make Ahead

This recipe has a few moving parts, but the good news is you can prep almost everything ahead to make assembly super quick later.

To prep up to 24 hours ahead:

  • Creamy sesame sauce – Make and refrigerate in an airtight container.
  • Chicken – Cut into bite-sized pieces and store in the fridge. (Coat only just before cooking so it stays crispy.)
  • Toppings – Slice the cucumber, red onion and coriander (cilantro). Store separately in small airtight containers.
  • Glaze – Make and refrigerate in a jar or airtight container. When ready to serve, add the glaze to a small pan with 1–2 tablespoons of water and heat gently until glossy again. Then toss with the hot, freshly cooked chicken.

What should NOT be made ahead:

  • Coating the chicken – It will turn gummy and won’t crisp properly. Coat just before frying or air frying.
  •  Steaming the bao – Steam right before serving for maximum fluffiness. (They cool quickly, which is why we keep them warm under a tea/dish towel.)

If you want to get ahead on the day:

You can set everything up, almost like a build-your-own bao station. Steam the bao, then glaze the chicken last, and assemble straight away. It’s a fun, interactive dinner that feels a bit special – my kids love it.

Leftovers

Fried chicken bao are definitely best eaten fresh, but leftovers can still be enjoyed the next day with a few adjustments.

How to store leftovers:

Keep all the components separate:

  • Chicken – Store the unglazed cooked chicken in an airtight container (crispier if you skip the glaze until reheating). Store for up to 2 days in the fridge.
  • Glaze – Store separately in a small airtight container or jar. Lasts 4–5 days in the fridge.
  • Bao – Store steamed bao in an airtight container for up to 2 days (best made fresh, they will firm up). 
  • Toppings – Store cucumbers, red onion and coriander (cilantro) separately. Use within 1–2 days for freshness.

Freezing guidance:

  • Uncooked, coated chicken – Do not freeze as the coating becomes gummy.
  • Cooked, unglazed chicken – Freezes well for up to 1 month.

How to reheat everything:

Chicken

  • Oven (best) – 200°C (400°F) (180°C/350°F fan-forced) for 10–12 minutes until crisp.
  • Air fryer – 180°C (350°F) for 6–8 minutes.
  • Avoid microwaving chicken if possible — it softens the coating.

Glaze

Warm gently in a pan with a splash of water until glossy. Toss with the reheated chicken.

Bao

  • Steamer – Steam for 4–5 minutes until soft and warm again.
  • Microwave – Wrap in a damp paper towel and heat for 30–60 seconds until fluffy.

Next-day option

If you don’t feel like rebuilding bao the next day, chop the reheated chicken and serve it over rice with the glaze and fresh veggies — a delicious little “Korean chicken bowl”.

  • Author: Nicole Maguire
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Chicken
  • Method: Stovetop, Frying or Air Fryer
  • Cuisine: Korean-inspired

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