If you love handheld food with big flavor, these Spicy Korean Chicken Buns deliver: shatter-crisp chicken tucked into pillowy steamed bao, slicked with a glossy gochujang glaze, finished with cool pickles, scallions, and sesame. This guide walks you through everything—from scratch buns or smart store-bought shortcuts; deep-fry, air-fry, or bake methods; quick pickles; pro assembly; make-ahead; and party-perfect batching. For a short primer on steamed buns: What are bao/baozi?

Table of Contents

Why You’ll Love These Spicy Korean Chicken Buns

Layered texture: crackly chicken + airy buns + snappy pickles
Fast flavor math: gochujang + soy + sweet + acid + aromatics = shiny, sticky glaze
Flexible methods: fry for ultimate crunch, air-fry for convenience, or bake for hands-off
Party-friendly: steam and hold buns warm, sauce chicken to order, assemble in minutes
Custom heat: scale spice with gochujang and a pinch of gochugaru (or pull back with honey)

What Are Spicy Korean Chicken Buns?

Think of them as a modern, crowd-pleasing “gua bao” style sandwich: a split, steamed bun that cradles juicy, bite-sized fried (or baked/air-fried) chicken coated in a sweet-spicy gochujang glaze. The toppings are simple—quick cucumber pickles or crunchy slaw, scallions, and toasted sesame—but the combo hits all the notes: soft, crisp, sweet, spicy, salty, tangy, umami.

Bao = yeast-raised, steamed bread that stays moist and soft
Gochujang = fermented Korean red chili paste with savory depth and slow, lingering heat
Flavor target = sweet heat + savor + tang for balance

Ingredients for Spicy Korean Chicken Buns

For the Bao (homemade option)

All-purpose flour (or bao/low-protein flour)
Instant yeast
Milk or water (lukewarm)
Sugar
Neutral oil
Fine salt
Baking powder (tiny boost for a fluffy finish)

Shortcut: Use frozen or refrigerated gua bao (folded buns) from an Asian grocer. They steam beautifully and save time.

For the Chicken

Boneless, skinless chicken thighs (juicier; cut into 2–3 cm pieces) or breasts (slightly larger pieces work, too)
Soy sauce, garlic, and ginger (for a quick marinade)
Flour + cornstarch (crisp, craggy crust)
Egg (binder)
Neutral frying oil (or an air fryer/oven baking sheet + rack)

For the Gochujang Glaze

Gochujang
Soy sauce
Rice vinegar (or apple cider vinegar)
Honey or brown sugar (gloss + balance)
Garlic + ginger (freshly grated)
Optional: gochugaru (extra kick), a splash of water to thin, a drizzle of sesame oil at the end

Fresh, Crunchy Extras

Quick cucumber pickles (or slaw)
Scallion curls
Toasted sesame seeds
Optional: cilantro or thin-sliced radish

Spicy Korean chicken buns with glossy gochujang glaze in steamed bao

Equipment You’ll Need

Steamer: bamboo basket or metal steamer insert with a lid
Parchment: to prevent sticking (cut squares or perforated rounds)
Instant-read thermometer: for confirming chicken doneness (aim for 165°F/73.9°C)
Bowl + whisk: for glaze mixing
Cooling rack + sheet pan: for draining fried chicken and rewarming

Step-by-Step Preparation: How to Make Spicy Korean Chicken Buns

You can’t beat the texture of freshly steamed buns. Here’s a reliable, forgiving method:

Make the dough (10 minutes):
- Whisk lukewarm milk/water with sugar and yeast in a mixing bowl.
- Add flour, oil, salt, and a pinch of baking powder.
- Mix until shaggy; knead 6–8 minutes until smooth and slightly tacky.
First rise (60–75 minutes):
- Cover and proof in a warm, draft-free spot until doubled.
Portion & shape (20 minutes):
- Divide into golf-ball pieces (about 40–45 g each for small buns; 55–60 g for larger).
- Roll each into an oval, lightly oil surface, fold in half over a parchment strip (hinge is the fold), and lightly roll again to 1 cm thick so the fold seals softly without sticking shut.
Second rise (20–30 minutes):
- Arrange on parchment squares in the steamer (spaced apart) and proof again until puffy.
Steam (8–10 minutes per batch):
- Bring water to a lively boil before adding buns.
- Steam covered; do not peek. Turn off heat at a time, rest 2 minutes before lifting lid to avoid collapse.

Pro tips for cloud-soft buns

Keep dough slightly tacky—not dry—so it steams plush.
Proofs should be puffy, not over-risen.
Always place buns on parchment to prevent sticking.
If tops wrinkle, extend steam 1–2 minutes or rest covered, off heat, so pressure equalizes.

The Chicken (Fry, Air-Fry, or Bake)

Quick Marinade (15–30 minutes)

Toss the chicken pieces with soy sauce, minced garlic, grated ginger, and a pinch of sugar.
Pat dry before dredging for superior crunch.

Crispy Coating

Whisk 1 egg with a splash of water.
In a bowl, mix flour + cornstarch (about 2:1), salt, and a pinch of white pepper.
Dip chicken in egg, then dredge. Press to create crags; shake off excess.

Fry Method (Max Crunch)

Heat neutral oil in a deep pot to 170–175°C (338–347°F).
Fry in small batches 4–5 minutes until crisp and golden; drain on a rack.
For extra shatter: double-fry—rest 5 minutes, then fry again 1–2 minutes hotter.

Air-Fryer Method (Convenient & Crisp)

Lightly oil the basket.
Arrange chicken with space; mist lightly with oil.
Cook ~10–14 minutes at 200°C (400°F), turning once, until crisp.

Oven-Bake Method (Hands-Off)

Place on a rack over a sheet pan.
Bake at 220°C (425°F) ~16–22 minutes, turning once, until crisp.

Doneness: Verify an internal temperature of 165°F (73.9°C); avoid overcooking so the meat stays juicy.

**Sticky Gochujang Glaze**

Whisk: gochujang, soy, honey or brown sugar, rice vinegar, grated garlic and ginger, and a splash of water.
Simmer: Bring to a gentle bubble in a small saucepan, whisking until smooth and shiny—2–4 minutes.
Adjust:
- Too thick? Add 1–2 tsp water.
- Want more shine? Reduce another minute or add 1 tsp of honey.
- Need extra heat? Stir in a pinch of gochugaru.
- Round it out with a tiny drizzle of sesame oil off the heat.

Sauce like a pro

Toss just before serving so the crust stays crisp.
If batching for a crowd, keep glaze warm on the lowest setting; toss portions to order.

Five-Minute Pickles (or Slaw)

Cucumber Quickles

Thinly slice cucumbers.
Toss with a pinch of salt and sugar; drizzle 1–2 tbsp rice vinegar.
Rest 5–10 minutes, then pat lightly dry.

Crunchy Slaw

Shred napa or green cabbage.
Add slivers of carrot and scallion.
Season lightly with rice vinegar, sugar, and a tiny pinch of salt.

Both options bring snap and coolness without stealing the show.

Assembly: Layer Like a Pro

Warm buns: Steam or re-steam until soft and bouncy. Keep covered.
Sauce the chicken: Toss crisp pieces with warm glaze until thinly coated and gleaming.
Build:
- Open bun, lay a few pickle slices or a pinch of slaw.
- Add sauced chicken (2–3 pieces per small bun).
- Finish with scallion curls and toasted sesame.
Serve immediately for peak texture.

Batching for parties

Hold buns in a closed steamer off heat (or over barely steaming water).
Keep chicken hot and unsauced. Toss in glaze right before hitting the platter.

Flavor Variations & Smart Substitutions

Extra-Spicy “Buldak-ish”: Increase gochujang, add gochugaru, and a tiny knob of butter to round edges.
Sweet-Soy BBQ: Swap part of the gochujang for a thicker Korean BBQ sauce base; add a spoon of ketchup for sheen.
Honey-Garlic Mild: Cut gochujang by one-third, add more honey and a squeeze of lemon for brightness.
Cheesy Pull: Melt a little low-moisture mozzarella over hot sauced chicken (torch or broiler flash).
Protein Swaps: Shrimp (quick-fry or air-fry), extra-firm tofu (press, starch-coat, air-fry), or king oyster mushroom bites.
Gluten-Free Path: Use GF soy/tamari and a GF flour blend for dredging; serve in lettuce wraps or GF buns.
No Steamer?: Use a metal steaming rack in a large pot or an oven with a steam setting; or pan-steam in a lidded skillet with a small rack.

Make-Ahead, Storage, and Reheating

Buns: Steam, cool, and freeze in zip bags. Re-steam 3–5 minutes to refresh.
Dough: Freeze portioned dough balls after first rise; thaw overnight in the fridge, then shape, proof, and steam.
Chicken:
- Prep to the just-fried stage, cool on a rack, and refrigerate.
- Re-crisp in a 220°C (425°F) oven or 200°C (400°F) air fryer, then toss in warm glaze.
Glaze: Make up to 1 week ahead; thin with a splash of water when reheating.

Troubleshooting

Wrinkly bun tops: Steam 1–2 minutes longer; rest 2 minutes off heat before opening lid.
Buns sticking: Always use parchment squares or perforated liners.
Dense buns: Dough was too dry or under-proofed—aim for slightly tacky dough and puffy proof.
Soggy chicken: Sauce too early or too heavily; toss right before assembly and drain well on a rack.
Glaze dull/not shiny: Reduce an extra minute or add a teaspoon of honey for sheen.
Too spicy: Replace a spoon of gochujang with ketchup or add honey; a squeeze of lemon or more vinegar can also soften perceived heat by balancing sweetness and salt.
Not spicy enough: Add gochugaru or a touch more gochujang; simmer 30–60 seconds to integrate.

Serving Ideas & Pairings

Fresh sides: lightly dressed cucumber salad, quick kimchi bowl, or sesame-scented greens
Starches: extra buns (they go fast), sticky rice for any leftover chicken
Drinks: ice-cold barley tea, ginger beer, crisp lager, or sparkling water with lemon

FAQs (People Also Ask)

1) What is gochujang and how spicy is it?
Gochujang is a fermented Korean chili paste with rich savory depth and slow, lingering heat. Spice varies by brand; you can moderate intensity by adding honey or vinegar, or by using a smaller amount.

2) Can I use store-bought bao buns?
Absolutely. Frozen or refrigerated gua bao are widely available in Asian markets. Steam straight from the package until fluffy.

3) Can I air-fry or bake the chicken instead of deep-frying?
Yes. Air-fry at 200°C (400°F) until crisp, or bake at 220°C (425°F) on a rack. Flip once for even color and crunch.

4) Thighs vs breasts—what’s best?
Thighs stay juicier and more forgiving, but breasts work fine if you avoid overcooking and keep pieces uniform.

5) My buns wrinkle or collapse—what went wrong?
Usually, over-proofing or steam/lid issues. Steam fully, rest off heat 1–2 minutes before lifting the lid, and don’t crowd the basket.

Conclusion

These Spicy Korean Chicken Buns are a miniature masterclass in balance: soft and crisp, sweet and spicy, savory and bright. Whether you go all-in with homemade buns or take the store-bought shortcut, the steps above stack the deck in your favor—high crunch, glossy glaze, and that irresistible handheld finish.

Spicy Korean Chicken Buns Recipe

Author: Velma
Total Time: PT45M
Yield: 8 buns 1x

Print Recipe

Description

These Spicy Korean Chicken Buns are a flavor explosion — tender chicken glazed in gochujang sauce, tucked into soft buns, and topped with crunchy sesame slaw. Sweet, spicy, and savory in every bite, they’re perfect for game day, lunch, or an Asian-inspired dinner night.

Instructions

Prepare the slaw:
- In a medium bowl, combine cabbage, carrot, and green onions. Add rice vinegar, sesame oil, and mayo (if using). Toss and refrigerate until ready to serve.
Cook the chicken:
- Heat oil in a large skillet over medium-high heat.
- Add chicken, season with salt and pepper, and cook until golden and cooked through (6–8 minutes).
Make the sauce:
- In a small bowl, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
- Pour over the chicken and stir well. Cook 2–3 minutes until thickened and glossy.
Assemble the buns:
- Warm your bao buns or slider buns.
- Add a spoonful of spicy chicken to each, top with slaw, and sprinkle sesame seeds and cilantro.
Serve immediately:
- Enjoy warm with extra sauce or a side of pickled cucumbers.

Prep Time: PT20M
Cook Time: PT25M
Category: Main Dish
Method: Pan-Fried
Cuisine: Korean Fusion

Nutrition

Serving Size: 1 filled bun
Calories: 290kcal
Sugar: 8g
Sodium: 720mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 2g
Protein: 20g
Cholesterol: 65mg

Spicy Korean Chicken Buns – Irresistible Gochujang Bao