On those quiet evenings when the sun sets just a little earlier, you might find your kitchen becomes a place of gathering and storytelling. This is the perfect time to share a recipe that bridges worlds—the Korean Chicken Bao. Originating from the beautiful blend of Korean flavors and the soft, pillowy Chinese buns, this dish is a celebration of cultures coming together in the heart of your home. A kitchen, after all, is where love often simmers alongside pots and pans. You see, there’s something truly special about preparing a meal that whispers tales of faraway lands, all while standing on the familiar, worn wooden planks of your own kitchen.
Imagine these delectable bao, filled with tender, spicy-sweet chicken, resting on a platter as the centerpiece of your table. They’re a joyful offering on their own but shine just as bright when accompanied by simple sides such as a crisp cucumber salad or a bowl of steaming jasmine rice. For those longing for crunch, a side of kimchi provides a perfect textural contrast, while warming their hearts with its bold flavors.
Korean Chicken Bao
Servings: 4-6
Ingredients
– 1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
– 1/4 cup soy sauce
– 2 tbsp brown sugar
– 1 tbsp sesame oil
– 2 garlic cloves, minced
– 1 inch fresh ginger, grated
– 1 tsp Gochujang paste (Korean chili paste) or to taste
– 12 bao buns (store-bought or homemade)
– 2 green onions, finely sliced
– 1/4 cup pickled vegetables, for garnish
– 1 tbsp sesame seeds, for garnish
– Cooking oil, for pan-frying
Directions
