Savor the bold flavors of this Gochujang Chicken with Bao Buns. A perfect blend of spicy, sweet, and savory, this dish offers tasty Korean flavors perfect for summer. Serve with fresh vegetables, sriracha mayo and lime wedges.
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These spicy gochujang chicken breasts are made by tossing crispy chicken tenders in a rich, umami-packed gochujang sauce. The tender, juicy chicken strips pair perfectly with the soft, pillowy bao buns to make a crowd-pleasing dish!
Serve this Gochujang chicken recipe with honey sriracha sauce, Asian cucumber salad, Asian carrot salad and spring rolls.
Why This Recipe Works
- The vibrant colors and elegant assembly make it a showstopper for any gathering.
- Combining Korean gochujang and Chinese bao buns creates a delicious Asian fusion dish.
- The crispy chicken coated in a sticky sauce works perfectly with the soft, fluffy bao buns.
- Adjust the ingredients in the gochujang sauce to suit your taste.
Gochujang Chicken with Bao Buns Ingredients
See the recipe card for full information on ingredients and quantities.
- Chicken fillets: Bash the fillets with a blunt object to tenderize them. This will also help them to cook faster. Cut chicken fillets into two. If you are a fan of chicken tenders you will enjoy these Hot Chicken Tenders.
- Salt: To enhance the natural flavors of the chicken.
- Paprika: To add heat to the dish.
- Eggs: Whisked, they form the base of the chicken's coating.
- Milk: Mixed with the eggs to create a smooth, rich batter.
- Plain flour: Dredges the chicken, ensuring a golden, crispy exterior upon frying.
- Garlic: Use garlic powder or grated fresh garlic for flavor.
Gochujang Chicken Marinade:
- Gochujang paste: This is a spicy Korean paste that can be found in most Asian supermarkets or online.
- Soy sauce: Adds umami flavor to the gochujang sauce.
- White wine vinegar: Adds a tart taste to the sauce.
- Brown sugar: For sweetness. If you don't have brown sugar use white sugar instead.
- Garlic: Use garlic powder or grated fresh garlic for flavor.
- Ginger: Adds sweet, spicy notes to the chicken.
- Sesame oil: Loosens the sauce and adds more Asian notes to the dish.
For Serving:
- Bao buns: I serve these Korean chicken tenders with shop-bought bao buns.
- Cucumbers and carrots: Add a refreshing crunch to each bite.
- Lime wedges: For a burst of zesty flavor.
- Cilantro or parsley: Garnish this dish with fresh herbs for more flavor.
- Sriracha mayo or honey sriracha sauce.
Tips and Substitutions
- Marinade: For deeper flavor, marinate the chicken overnight in the fridge.
- Steam: Ensure your bao buns are perfectly steamed by not overcrowding the steamer for the best results.
- Sauce: Adjust the gochujang sauce to your preferred heat level by adding more or less paste.
- Oil: Ensure the oil is on medium heat before frying to ensure the chicken cooks through. You can also use a meat thermometer to check the internal temperature of the chicken.
- Variations: For a vegetarian option, swap chicken for crispy tofu or tempeh and follow the same recipe. You can also use shrimp or fish instead of chicken for a pescatarian-friendly version. You can also serve it with veggies like lettuce, spring onions, or celery.
How to Make Gochujang Chicken with Bao Buns
- Chop chicken fillets in half, then add them to a bowl. Season with salt and paprika to taste and rub ingredients into the chicken.
- Next, whisk eggs and milk in a separate bowl.
- Pour whisked eggs and milk into the chicken and mix until well combined. Cover the chicken with plastic wrap and let it sit in the fridge as you prepare the flour.
- To prepare the flour mixture, add flour, salt, paprika, pepper, and garlic powder to a bowl and mix well.
- Once the chicken tenders have finished marinating, coat them in the flour mixture.
- Heat oil in a deep fryer or pan and fry on both sides for 6-8 minutes.
- Place the chicken tenders on a paper towel to soak up any excess oil.
- As the chicken cools, add gochujang paste, soy sauce, white wine vinegar, brown sugar, ginger, garlic and sesame oil to a pan and stir.
9. Then, pour water into the pan, heat on a low simmer until it bubbles, then remove from the heat.
10. Toss the chicken tenders in the sauce until fully coated.
11. Follow the instructions on the packaging to prepare bao buns. Add gochujang chicken to the bun, along with chopped cucumbers and carrots.
12. Top with fresh cilantro and serve these delicious Gochujang Chicken Bao Buns with sriracha mayo and wedges of lime. You may also enjoy these Korean Buldak Noodles and Sticky Korean Chicken Wings.
Recipe FAQs
Korean chicken is versatile and can be served with various sides such as coleslaw, broccoli, bao buns, steamed veggies, rice or noodles.
The spice level in gochujang paste can vary by brand, but typically, it possesses a moderate heat that is balanced with a savory sweetness.
No, Gochujang and Sriracha are not the same. Gochujang is a sweet and savory paste used in Korean cooking, while Sriracha is a tangy hot sauce originating from Thailand, typically served as a condiment.
Place the chicken in an airtight container and refrigerate for 4 days. Reheat in the microwave when you are ready to serve.
More Delicious Korean Recipes
Gochujang Chicken with Bao Buns
Equipment
- 2 Mixing bowls
- Saucepan
- Pan
- Whisk
Ingredients
- 250 g or 5 chicken breasts
- Salt to taste
- Paprika to taste
- 2 eggs
- ⅓ cup of milk
- 2 cups of plain flour
- ½ teaspoon of garlic powder
Gochujang Chicken Marinade
- ½ cup of Gochujang paste
- 1-2 tablespoon of soy sauce
- 1 tablespoon of white wine vinegar
- 2 tablespoon of brown sugar
- 2 teaspoon of grated garlic
- 1-2 teaspoon of grated ginger
- 1 tablespoon of sesame oil
- ½-3/4 cup of water
For Serving
- 8-10 bao buns
- ¼ cucumber chopped
- ¼ carrots chopped
- ½ lime chopped into wedges
- Cilantro or parsley for garnishing
- Sriracha mayo or honey sriracha sauce
Instructions
- First, halve the chicken fillets and place them in a bowl. Season them with salt and paprika to taste, ensuring the ingredients are well rubbed into the chicken.
- Next, combine whisked eggs and milk with the chicken, mixing until well incorporated. Cover the chicken with plastic wrap and let it marinate in the refrigerator.
- As the chicken marinates, combine flour, salt, paprika, pepper, and garlic powder in a bowl and whisk until evenly combined.
- Once the chicken tenders have finished marinating, coat them evenly in the flour mixture. Heat oil in a deep fryer or pan and fry the tenders on both sides for 6-8 minutes. After frying, place the chicken tenders on a paper towel to absorb any excess oil.
- As the chicken cools, prepare the sauce. In a pan, combine gochujang paste, soy sauce, white wine vinegar, brown sugar, ginger, garlic, and sesame oil, stirring well.
- Then, add water to the pan and heat on a low simmer or until it starts to bubble, then remove from the heat.
- Toss the chicken tenders in the sauce until they are fully coated and serve.
- To prepare the chicken with bao buns, follow the instructions on the packaging. Fill each bun with the gochujang chicken, along with chopped cucumbers and carrots. Top with fresh cilantro and serve with sriracha mayo and lime wedges. Serve for dinner and enjoy.
Video
Notes
- Bao Buns: To ensure your bao buns are perfectly steamed, avoid overcrowding the steamer.
- Sauce: You can customize the heat level of the gochujang sauce to your preference by adjusting the amount of paste used.
- Frying: Before frying, make sure the oil is heated to medium. This ensures that the chicken is cooked thoroughly.
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