Korean Crispy Chick'n Bao

20 Min
Korean Crispy Chick'n Bao


1 Box Green Rebel Chick’n Karaage
2 Tbsp Gochujang Paste
2 Tbsp Honey
4 Tbsp Brown Sugar
4 Tbsp Soy Sauce
2 Cloves Of Garlic (Minced)
2 Tsp Ginger (Minced)
1 Tbsp Vegetable Oil
1 Tbsp Sesame Oil
4 Mantou Buns
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Korean Crispy Chick'n Bao

20 Min
We’re going rebel with this Chinese and Korean fusion! Sandwich baos became a symbol of victory and barbarities of bad lunch (which we’re also against!), so the simple white buns are filled with a huge variety of delicious meats and vegetables. Our saucy crispy chick’n karaage pairs perfectly with baos, it keeps all the tasty flavors inside while keeping your fingers clean ;)


  • Cook Green Rebel Chick’n Karaage according to the instructions on the package. Chop into smaller pieces and set aside.
  • To make the sauce, mix gochujang, honey, sugar, soy sauce, garlic, ginger, vegetable oil and sesame oil in a bowl. Cook the sauce in a saucepan over medium heat and simmer until thick.
  • Add Chick’n Karaage chunks to the sauce and toss together to coat.
  • Carefully open the steamed bao buns and stuff with the karage. Top with slices of red onion, cucumber, fresh coriander (cilantro) and sesame seeds to serve.
  • Enjoy!