Soft bao buns are filled with battered & fried chicken pieces coated in a beautiful gochujang-soy-honey sauce. Topped with pickled cucumber, a kewpie mayo drizzle, and toasted sesame seeds. The finishing touch is a sprinkle of fragrant coriander.
Korean Chicken Bao Buns
Korean Chicken Bao Buns
with kewpie mayo & pickled cucumber
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Bao Buns
- Black Sesame Seeds
- Chicken
- Chicken Sauce
- Cucumber
- Flour Mix
- Free-range Chicken Mini Fillets
- Fresh Coriander
- Kewpie Mayo
- Rice Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Sugar/Sweetener/Honey
- Egg/s
- Seasoning (salt & pepper)
PREP
In a bowl, combine the vinegar, 5ml [10ml]|#7DA0D7 of sweetener, seasoning, and a splash of warm water. Toss through the Cucumber. Set aside. In a small bowl, slightly loosen the mayo with a splash of warm water. Set aside.
SEEDS
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
COAT
Boil the kettle. In a bowl, whisk 1 egg with 1 tbsp of water. Prepare a second bowl containing the flour mix (seasoned lightly). Toss the Chicken mini fillets in the bowl with the whisked egg, then coat in the seasoned flour mix, shaking off any excess.
BAOS
Place a pot over medium-high heat with 3-4cm of boiling water covering the base. Once the water in the pot is steaming, oil a colander. Place the bao buns in the colander over the pot. Cover and allow to steam until heated through and soft, 5-6 minutes. Alternatively, use a steamer if you have one. Once cool enough to handle, use a knife to gently open each bun.
SAUCY
While the baos are steaming, place the Chicken sauce in a bowl. Return the pan to medium-high heat with enough oil to cover the base. When hot, fry the coated chicken pieces until golden and cooked through, 1-2 minutes per side. Remove the fried chicken from the pan and immediately toss through the bowl with the chicken sauce until coated. Season, if necessary. Drain the pickling liquid from the veg before serving.
DELISH!
Fill each bao bun with the pickled Cucumber and top with the Korean fried chicken. Drizzle over the loosened mayo. Sprinkle over the toasted sesame seeds and garnish with the coriander. Well done, Chef!
PREP
In a bowl, combine the vinegar, 5ml [10ml]|#7DA0D7 of sweetener, seasoning, and a splash of warm water. Toss through the Cucumber. Set aside. In a small bowl, slightly loosen the mayo with a splash of warm water. Set aside.
SEEDS
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
COAT
Boil the kettle. In a bowl, whisk 1 egg with 1 tbsp of water. Prepare a second bowl containing the flour mix (seasoned lightly). Toss the Chicken mini fillets in the bowl with the whisked egg, then coat in the seasoned flour mix, shaking off any excess.
BAOS
Place a pot over medium-high heat with 3-4cm of boiling water covering the base. Once the water in the pot is steaming, oil a colander. Place the bao buns in the colander over the pot. Cover and allow to steam until heated through and soft, 5-6 minutes. Alternatively, use a steamer if you have one. Once cool enough to handle, use a knife to gently open each bun.
SAUCY
While the baos are steaming, place the Chicken sauce in a bowl. Return the pan to medium-high heat with enough oil to cover the base. When hot, fry the coated chicken pieces until golden and cooked through, 1-2 minutes per side. Remove the fried chicken from the pan and immediately toss through the bowl with the chicken sauce until coated. Season, if necessary. Drain the pickling liquid from the veg before serving.
DELISH!
Fill each bao bun with the pickled Cucumber and top with the Korean fried chicken. Drizzle over the loosened mayo. Sprinkle over the toasted sesame seeds and garnish with the coriander. Well done, Chef!
PREP
In a bowl, combine the vinegar, 15ml [20ml]|#7DA0D7 of sweetener, seasoning, and a splash of warm water. Toss through the Cucumber. Set aside. In a small bowl, slightly loosen the mayo with a splash of warm water. Set aside.
SEEDS
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
COAT
Boil the kettle. In a bowl, whisk 2 eggs with 2 tbsp of water. Prepare a second bowl containing the flour mix (seasoned lightly). Toss the Chicken mini fillets in the bowl with the whisked eggs, then coat in the seasoned flour mix, shaking off any excess.
BAOS
Place a pot over medium-high heat with 3-4cm of boiling water covering the base. Once the water in the pot is steaming, oil a colander. Place the bao buns in the colander over the pot. Cover and allow to steam until heated through and soft, 5-6 minutes. Alternatively, use a steamer if you have one. Once cool enough to handle, use a knife to gently open each bun.
SAUCY
While the baos are steaming, place the Chicken sauce in a bowl. Return the pan to medium-high heat with enough oil to cover the base. When hot, fry the coated chicken pieces until golden and cooked through, 1-2 minutes per side. Remove the fried chicken from the pan and immediately toss through the bowl with the chicken sauce until coated. Season, if necessary. Drain the pickling liquid from the veg before serving.
DELISH!
Fill each bao bun with the pickled Cucumber and top with the Korean fried chicken. Drizzle over the loosened mayo. Sprinkle over the toasted sesame seeds and garnish with the coriander. Well done, Chef!
PREP
In a bowl, combine the vinegar, 15ml [20ml]|#7DA0D7 of sweetener, seasoning, and a splash of warm water. Toss through the Cucumber. Set aside. In a small bowl, slightly loosen the mayo with a splash of warm water. Set aside.
SEEDS
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
COAT
Boil the kettle. In a bowl, whisk 2 eggs with 2 tbsp of water. Prepare a second bowl containing the flour mix (seasoned lightly). Toss the Chicken mini fillets in the bowl with the whisked eggs, then coat in the seasoned flour mix, shaking off any excess.
BAOS
Place a pot over medium-high heat with 3-4cm of boiling water covering the base. Once the water in the pot is steaming, oil a colander. Place the bao buns in the colander over the pot. Cover and allow to steam until heated through and soft, 5-6 minutes. Alternatively, use a steamer if you have one. Once cool enough to handle, use a knife to gently open each bun.
SAUCY
While the baos are steaming, place the Chicken sauce in a bowl. Return the pan to medium-high heat with enough oil to cover the base. When hot, fry the coated chicken pieces until golden and cooked through, 1-2 minutes per side. Remove the fried chicken from the pan and immediately toss through the bowl with the chicken sauce until coated. Season, if necessary. Drain the pickling liquid from the veg before serving.
DELISH!
Fill each bao bun with the pickled Cucumber and top with the Korean fried chicken. Drizzle over the loosened mayo. Sprinkle over the toasted sesame seeds and garnish with the coriander. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Korean Chicken Bao Buns?
The preparation time for Korean Chicken Bao Buns with kewpie mayo & pickled cucumber is between 25 and 40 minutes.
What is the total time required to make Korean Chicken Bao Buns with kewpie mayo & pickled cucumber?
The total time required to make Korean Chicken Bao Buns with kewpie mayo & pickled cucumber is between 35 and 50 minutes.
How many servings does Korean Chicken Bao Buns provide?
4 servings
What are the main ingredients in Korean Chicken Bao Buns?
Bao Buns, Black Sesame Seeds, Chicken, Chicken Sauce, Cucumber, Flour Mix, Free-range Chicken Mini Fillets, Fresh Coriander, Kewpie Mayo, Rice Wine Vinegar
What is the nutritional information of Korean Chicken Bao Buns?
Calories: 760, Carbs: 76 grams, Fat: grams, Protein: 44.5 grams, Sugar: 21.5 grams, Salt: 1823 grams
How do I prepare Korean Chicken Bao Buns?
SAUCY: While the baos are steaming, place the chicken sauce in a bowl. Return the pan to medium-high heat with enough oil to cover the base. When hot, fry the coated chicken pieces until golden and cooked through, 1-2 minutes per side. Remove the fried chicken from the pan and immediately toss through the bowl with the chicken sauce until coated. Season, if necessary. Drain the pickling liquid from the veg before serving. PREP: In a bowl, combine the vinegar, 5ml [10ml]|#7DA0D7 of sweetener, seasoning, and a splash of warm water. Toss through the cucumber. Set aside. In a small bowl, slightly loosen the mayo with a splash of warm water. Set aside. SEEDS: Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. COAT: Boil the kettle. In a bowl, whisk 1 egg with 1 tbsp of water. Prepare a second bowl containing the flour mix (seasoned lightly). Toss the chicken mini fillets in the bowl with the whisked egg, then coat in the seasoned flour mix, shaking off any excess. BAOS: Place a pot over medium-high heat with 3-4cm of boiling water covering the base. Once the water in the pot is steaming, oil a colander. Place the bao buns in the colander over the pot. Cover and allow to steam until heated through and soft, 5-6 minutes. Alternatively, use a steamer if you have one. Once cool enough to handle, use a knife to gently open each bun. DELISH!: Fill each bao bun with the pickled cucumber and top with the Korean fried chicken. Drizzle over the loosened mayo. Sprinkle over the toasted sesame seeds and garnish with the coriander. Well done, Chef!
What should be prepared from my kitchen to make Korean Chicken Bao Buns?
Bao Buns, Black Sesame Seeds, Chicken, Chicken Sauce, Cucumber, Flour Mix, Free-range Chicken Mini Fillets, Fresh Coriander, Kewpie Mayo, Rice Wine Vinegar
How many calories does Korean Chicken Bao Buns have?
760 calories
How much fat content does Korean Chicken Bao Buns have?
grams
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