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High Protein Korean Chicken Bao Buns

These high protein Korean chicken bao buns are soft, fluffy, and packed with crispy glazed chicken. Each bun delivers 20g of protein with bold, sweet and spicy flavor, making them perfect for a balanced and satisfying meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 buns
Course: lunch, Snack
Cuisine: Korean
Calories: 250
Ingredients Method Notes

Ingredients
  

Crispy Chicken
  • 500 g chicken breast diced
  • 1 egg
  • 100 g cornflakes crushed
Korean Glaze
  • 60 ml soy sauce
  • 60 ml water
  • 2 tbsp gochujang
  • 2 tbsp ketchup
  • 20 g sweetener
  • 1 tbsp honey
  • Chilli flakes
Bao Buns
  • 300 g plain flour
  • 1 tsp instant yeast
  • 1 tsp baking powder
  • 165 ml fat free milk
Extras
  • Sliced cucumber

Method
 

  1. Preheat air fryer or oven to 200°C.
  2. Coat diced chicken in egg, then roll in crushed cornflakes.
  3. Air fry for 10 to 12 minutes or bake for 15 to 18 minutes until crispy.
  4. In a pan, combine glaze ingredients and simmer until slightly thickened.
  5. Toss cooked chicken in the glaze until fully coated.
  6. Mix flour, yeast, and baking powder. Add milk and knead into a smooth dough.
  7. Divide dough into 8, shape into ovals, fold, and steam for 10 minutes.
  8. Fill buns with cucumber and glazed chicken. Serve warm.

Notes

  • Do not over-knead the dough or the buns may become dense
  • Make sure milk is at room temperature for a better rise
  • Adjust spice level to your preference
  • You can use store-bought bao buns if short on time

Nutrition (Per Bun)

  • Calories: 250
  • Protein: 20g
  • Carbs: 41g
  • Fat: 1g