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”.