Pressure Cooker Korean Chicken Bao You'll Crave
These pressure cooker Korean chicken bao are a perfect combo of crispy fried chicken, fluffy bao buns, and a bold, tangy-sweet Korean-style sauce. Quick, crave-worthy, and cooked all in one pot.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 0.5 cup Whole-egg mayonnaise
- 1 teaspoon Sesame oil
- 1 teaspoon All-purpose soy sauce
- 1 teaspoon Rice vinegar
- 500 g Boneless, skinless chicken thighs
- 1 Egg
- 2 tablespoon Cold water
- 0.5 cup Plain flour
- 0.5 cup Cornflour
- 1 teaspoon Garlic powder
- 1 teaspoon Sea salt flakes
- 0.25 teaspoon White pepper
- Neutral oil for frying
- 2 teaspoon Minced garlic
- 2 tablespoon Ketchup
- 2 tablespoon Gochujang
- 2 tablespoon Honey
- 2 tablespoon Soy sauce
- 1 tablespoon Brown sugar
- 1 tablespoon Rice vinegar
- 2 tablespoon Water
- 12 Bao buns store-bought
- 2 Small cucumbers sliced into ribbons
- 0.5 Red onion thinly sliced
- Coriander optional, for garnish
- Toasted sesame seeds for garnish
Instructions
Instructions
- Whisk together your mayonnaise, sesame oil, soy sauce, and rice vinegar in a small bowl. Set that aside to let the flavors mingle.
- In another bowl, beat the egg with cold water till it's all mixed. That’s your egg wash for chicken.
- Mix the plain flour, cornflour, and garlic powder in a big bowl. This is the coating that makes that crispy crust.
- Dip each chicken piece in egg wash, then roll it well in the flour mix till it's all coated.
- Heat oil in a deep pan over medium-high heat. Fry chicken in batches 6–8 mins until golden and crispy. Drain on paper towels.
- Mix garlic, ketchup, gochujang, honey, soy sauce, brown sugar, vinegar, and water for the sauce.
- Steam store-bought bao buns as per package instructions until soft and fluffy.
- Fill bao with crispy chicken, spoon on sauce, then top with cucumber, onion, coriander, and sesame seeds.
Notes
Store chicken, bao, and sauce separately in fridge. Reheat in skillet and steam/microwave buns to enjoy leftovers tasting fresh.