Name: Gochujang Chicken with Bao Buns
Prep time: 40 min
Cook time: 20 min
Yield: 4
Cuisine: East Asia
Ingredients: - 750 g / 26.5 oz chicken breast, halved; - 5 g / 1 tsp salt; - 2 g / 1 tsp paprika; - 100 g / 3.5 oz eggs (approx. 2 large); - 80 ml / 1/3 cup milk; - 250 g / 2 cups plain flour; - 1.5 g / 1/2 tsp garlic powder; - 1 g / 1/4 tsp black pepper; - 120 g / 1/2 cup gochujang paste; - 15 ml / 1 tbsp soy sauce; - 15 ml / 1 tbsp white wine vinegar; - 25 g / 2 tbsp brown sugar; - 10 g / 2 tsp garlic, grated; - 5 g / 1 tsp ginger, grated; - 15 ml / 1 tbsp sesame oil; - 125 ml / 1/2 cup water; - 500 g / 17.6 oz bao buns (approx. 10 buns); - 50 g / 1/4 cucumber, chopped; - 40 g / 1/4 carrot, chopped; - 1/2 / 1/2 lime, cut into wedges; - 10 g / 1/4 cup fresh coriander leaves; - 60 ml / 1/4 cup sriracha mayonnaise

Gochujang Chicken with Bao Buns

Korean Fried Chicken Bao, Gochujang Chicken Bao

South Korea

The essentials, at a glance

Gochujang Chicken with Bao Buns combines crispy fried chicken with the deep, fermented heat of Korean chilli paste, all wrapped in fluffy steamed Chinese buns. The dish balances sweet, spicy, and savoury notes with the fresh crunch of raw vegetables. This modern East Asian fusion brings together Korean and Chinese culinary traditions in a handheld, shareable format.

East Asia Main Course

High ProteinSpicy

From the Blog All Contributions

Crispy Gochujang Chicken Bao

Yum User

25 Mar 2026

Double-dredging chicken in egg wash and spiced flour creates the shatteringly crisp coating that makes these bao buns utterly irresistible. The marinade of milk and egg tenderises the breast meat whilst paprika and garlic powder build a savoury base that survives the hot oil.

Meanwhile, the gochujang glaze simmers into a sticky, crimson lacquer. Fermented Korean chilli paste melds with brown sugar, soy and vinegar to produce that signature sweet-heat balance that clings to every ridge of the fried chicken. A final drizzle of sesame oil adds nutty depth.

Assembly and Serving

Steam the bao buns until pillowy and warm, then stuff them generously with the sauced chicken. Fresh cucumber and carrot deliver crucial crunch and coolness against the spice, whilst a squeeze of lime brightens the palate. Finish with fresh coriander and a zigzag of sriracha mayo.

Serve immediately whilst the chicken retains its crackle and the buns are still soft. This is street-food comfort best enjoyed with fingers and napkins close at hand.

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