Description
Soft, pillowy bao buns stuffed with sticky gochujang-glazed chicken and crunchy quick pickles. This hands-on, romantic recipe is perfect for date night and comes together in under an hour.
Ingredients
- 8 store-bought bao buns (or homemade bao dough: all-purpose flour, yeast, sugar, baking powder, milk, oil)
- 1 lb boneless skinless chicken thighs
- 2 tbsp gochujang paste
- 2 tbsp soy sauce
- 2 tbsp honey (or maple syrup)
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 tbsp cornstarch (optional, for thickening)
- 1 tsp toasted sesame oil
- 1/2 English cucumber, thinly sliced
- 1 small carrot, julienned
- 2 tbsp rice vinegar (for pickles)
- 1 tsp sugar (for pickles)
- 1/4 tsp salt (for pickles)
- Fresh cilantro, for garnish
- Scallions, sliced thin, for garnish
- Sesame seeds, toasted, for garnish
Instructions
- Combine cucumber and carrot in a bowl. Add rice vinegar, sugar, and salt. Toss to coat and let sit while you prep everything else.
- Slice chicken thighs into bite-sized pieces. In a bowl, mix gochujang, soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil. Add chicken and toss until coated. Marinate for at least 10 minutes.
- Heat a large skillet over medium-high. Add a splash of oil, then the chicken and all the marinade. Cook for 6-8 minutes, stirring occasionally, until chicken is caramelized and cooked through. If sauce is thin, mix cornstarch with a tablespoon of water and stir in to thicken.
- Steam bao buns according to package instructions (usually 8-10 minutes over simmering water), using parchment squares to prevent sticking. If making homemade, shape dough into 8 balls, flatten, and steam for 12-15 minutes until puffed and springy.
- Carefully open each bun, fill with a generous scoop of Korean chicken, a handful of pickles, and a sprinkle of cilantro, scallions, and sesame seeds.
- Stack bao on a plate, drizzle with extra glaze if desired, and serve immediately.
Notes
Don’t overcrowd the steamer; use parchment squares to prevent sticking. Chicken thighs are juicier than breasts. Marinate chicken longer for deeper flavor. Taste your sauce before cooking—adjust gochujang and honey to your spice preference. Quick-pickling veggies adds crunch and brightness. Assemble bao just before serving for maximum fluffiness. Garnish generously for flavor and presentation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Korean
Nutrition
- Serving Size: 1 bao bun
- Calories: 210
- Sugar: 6
- Sodium: 480
- Fat: 6
- Saturated Fat: 1.5
- Carbohydrates: 28
- Fiber: 2
- Protein: 11
Keywords: Korean chicken bao, bao buns, gochujang chicken, Valentine’s Day dinner, date night recipe, Asian fusion, quick pickles, steamed buns, easy dinner, chicken thighs