Bao met krokante kip

Bao with crispy spicy sticky chicken

It's a whole mouthful but I don't really have another name for this dish and this really explains what is it.


You could buy the buns at the oriantal supermarket. I make my own, the recipe is in Vers Deeg, my cookbook but that's only in Dutch unfortunately.

Pickled red onion and cucumber

As you can see I served picled red onion and cucumber with it. It brings something fresh to this dish. The chicken is a bit spicy and a bit sweet so this breaks it all up. It's very easy to make your pickled veggies, take a look at this recipe., I make pickled red onion in this recipe but you can use the same preparation for cucumber, jalapeno, radish, chili peppers.. you name it.


You do need a little trip to the oriantal supermarket for this dish because you need gochujang. That's a fermented chili paste.

Bao with crispy spicy sticky chicken

Bao with crispy spicy sticky chicken
cooking time30 min
total cooking time1 uur
servings: 6 bao


For the wet mix

  • 500 ml buttermilk
  • 1 teaspoon salt
  • 1 teaspoon garlic powder

For the dry mix

  • 200 grams flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika powder
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder

For the sauce

  • 2 tablespoon gochujang
  • 4 tablespoon brown sugar
  • 4 tablespoon Soy sauce
  • 1 tablespoon honey
  • 1 tablespoon sunflour oil


  • 3 chicken fillets, diced.
  • 1 liter sunflour oil (or frying pan)
  • 6 bao's
  • Pickled red onion and cucumber
  • mix of black and white sesame seeds
  • fresh coriander


  • For the wet mix, combine the buttermilk, salt, garlic powder and chicken and let it sit for 30 minutes.
  • For the dry mix, combine the flour, salt/pepper, paprika powder, chili poweder and garlic powder.
  • Heat up the oil to around 1880 degrees celcius. I usually get a castiron pot for frying. Get the chicken piece by piece from the wet mix, coat well in the dry mix anf fry until goldenbrown and cooked, about 4 to 5 minutes. Be carefull not to overcrowd the pan.
  • Let the chicken drip off briefly on a cooling wire.
  • In the meantine make the sauce by mixing the gochujang with the brown sugar, soy sauce, honey and oil. Heat up until the sugar has melted.
  • Mix the chicken with the sauce.
  • Serve the bao with the picled cucumber, chicken and pickled red onion. Garnish with the sesame seeds and fresh coriander.

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