Description
Delicious Korean chicken bao buns filled with marinated chicken and crunchy slaw, all wrapped in soft, fluffy dough.
Ingredients
- 1 lb boneless, skinless chicken thighs
- 1/4 cup soy sauce
- 2 tbsp gochujang
- 2 tbsp honey
- 1 tsp minced garlic
- 1 tsp grated ginger
- 1 pack bao bun dough (store-bought or homemade)
- 2 cups cabbage (green or red), thinly sliced
- 1 cup carrots, thinly sliced
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 green onions, sliced (for garnish)
Instructions
- Marinate the chicken: In a bowl, mix soy sauce, gochujang, honey, minced garlic, and grated ginger. Add chicken thighs, coat well, and let marinate for at least 20 minutes.
- Prepare the slaw: Thinly slice the cabbage and carrots. In a separate bowl, mix the rice vinegar, sesame oil, and a pinch of salt. Toss the veggies in the dressing and set aside.
- Bake the chicken: Preheat your oven to 400°F (200°C). Place the marinated chicken on a baking sheet and bake for 20 minutes, or until fully cooked. Shred the chicken once cool enough to handle.
- Prepare the bao dough: While the chicken is baking, follow package instructions or your favorite recipe to prepare the bao dough. Roll into small balls and flatten slightly.
- Steam the buns: Fill each dough piece with shredded chicken and pinch the edges to seal. Steam the filled buns for about 10 minutes until fluffy.
- To serve: Assemble each bun, adding a generous scoop of slaw. Garnish with sliced green onions for an extra pop of flavor.
Notes
For extra flavor, consider adding pickled vegetables or swapping chicken for beef or tofu.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Steaming
- Cuisine: Korean