Soft, fluffy bao buns filled with sticky, sweet, spicy Korean fried chicken? Yes, please. These Korean Chicken Bao Buns are not just ridiculously delicious, they are a full-on flavor party with every bite. The contrast of pillowy steamed buns and crispy, juicy chicken glazed in gochujang sauce makes this street-food-style recipe impossible to resist.

Whether you’re planning an appetizer spread, craving something takeout-style at home, or hosting friends for a fun DIY dinner night, these bao buns bring the wow. Layered with quick-pickled veggies, topped with sesame seeds, and sprinkled with scallions and cilantro, they look as good as they taste.

What Kind of Bao Buns Should I Use?

You can either make your own bao buns from scratch (which is a fun project!) or use store-bought frozen bao buns for convenience. Look for the folded kind, often labeled as “gua bao” or “lotus buns”—they’re soft, fluffy, and perfect for holding saucy fillings. Steam them just before serving for that warm, chewy bite.

Ingredients for the Korean Chicken Bao Buns

Chicken thighs – Juicier than breast meat and holds up beautifully when fried and glazed.

Cornstarch & flour – A mix of both gives the chicken an ultra-crispy crust.

Buttermilk – Tenderizes the chicken and adds tangy richness.

Gochujang (Korean chili paste) – The bold, spicy-sweet heart of the sauce.

Soy sauce, garlic, brown sugar & rice vinegar – These round out the sauce with depth, sweetness, and acidity.

Pickled carrots & cucumbers – Add brightness and crunch to balance the rich chicken.

Bao buns – Soft, steamed, and the perfect handheld vessel for all the goodness.

Scallions, cilantro & sesame seeds – For topping with fresh flavor and a bit of texture.

How To Make the Korean Chicken Bao Buns

Step 1: Marinate the Chicken

Cut boneless chicken thighs into bite-sized pieces and place them in a bowl. Pour over the buttermilk, a pinch of salt, and let it marinate in the fridge for at least 1 hour (or overnight if you have time). This step ensures ultra-tender chicken.

Step 2: Make the Sauce

In a saucepan, combine gochujang, soy sauce, brown sugar, minced garlic, and rice vinegar. Simmer until slightly thickened, about 5 minutes. Set aside to cool—it will thicken more as it sits.

Step 3: Bread and Fry the Chicken

Mix cornstarch and flour in a shallow bowl. Remove chicken from the marinade, dredge each piece in the dry mix, and press to coat well. Heat oil in a deep skillet to 350°F (175°C) and fry in batches until golden and crispy. Drain on a wire rack or paper towels.

Step 4: Toss in Sauce

While still hot, toss the crispy chicken in the gochujang glaze until fully coated. The sticky sauce clings beautifully to the crispy crust.

Step 5: Steam the Bao Buns

Steam store-bought bao buns according to the package instructions (usually 6–8 minutes). Make sure they’re soft and warm when serving.

Step 6: Assemble the Buns

Open each bun and layer with pickled carrots and cucumbers. Add a generous spoonful of saucy Korean chicken, then top with sliced scallions, fresh cilantro, and a sprinkle of sesame seeds. Serve immediately and enjoy the best flavor explosion ever.

How to Serve and Store Korean Chicken Bao Buns

Serve Korean Chicken Bao Buns fresh and hot right after assembling. They’re best enjoyed immediately when the bao buns are fluffy and the chicken is crisp. Arrange them on a wooden platter for a casual dinner party or stack them high for a street-food-inspired feast.

For storing, it’s best to keep components separate:

Chicken: Store leftover fried chicken (before saucing) in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to regain crispiness.
Sauce: Keep in a jar in the fridge for up to a week.
Pickled veggies: These can last for 1–2 weeks in the fridge.
Bao buns: Store frozen and steam only what you’ll eat.

Avoid assembling in advance, as the buns can get soggy from the sauce.

Frequently Asked Questions

How spicy are these bao buns?

That depends on your gochujang and how much you use. Most gochujang pastes are medium-spicy. You can dial it down by using less or mixing with ketchup for a milder glaze.

Can I use chicken breast instead of thighs?

Yes, but thighs are recommended for juiciness and flavor. If using breast, be extra careful not to overcook.

Are there gluten-free options?

Yes! Use a gluten-free flour blend for frying and gluten-free soy sauce (like tamari). Make sure your bao buns are GF or serve over rice.

What veggies can I swap for the pickled ones?

Shredded red cabbage, radishes, or lightly dressed slaw also work great.

Can I bake the chicken instead of frying?

You can, but it won’t be as crispy. Coat with oil and bake at 425°F until golden, flipping halfway through.

How do I steam bao buns without a steamer?

Place a metal sieve over a pot of simmering water and cover with a lid, or microwave them wrapped in a damp paper towel for about 45 seconds.

Want More Chicken Dinner Ideas?

If these Korean Chicken Bao Buns hit the spot, you’ll love trying some of these other bold and satisfying recipes too:

Sweet Garlic Chicken in the Crockpot for a slow-cooked sweet-savory meal.
Grilled Chicken Broccoli Bowls with Creamy Garlic Sauce when you’re craving hearty but healthy.
Creamy Cajun Steak Alfredo for a spicy southern twist.
Chicken Crescent Roll Casserole when comfort food calls.
Texas Roadhouse Butter Chicken Skillet for creamy richness with crispy edges.

📌 Save this recipe to your Pinterest board so it’s ready for your next flavor-packed dinner night.

And tell me in the comments—did you go full spicy with the gochujang? Try it with slaw instead of pickles?

I love hearing your takes on these recipes. Drop your ideas, questions, or share pics of your bao bun creations. And if you’re looking for more dinner inspiration, check out my Pinterest board here: Life with Jam on Pinterest