Last Updated on April 25, 2026 by Lisa Keys
It's party time. I'm making Kalbi Chicken Bao recipe. Like this fried chicken sandwich, I absolutely adore bao or steam buns with all kinds of savory or sweet fillings. I order them every chance I get as a first course or appetizer when dining out at our favorite Asian restaurants. Now, we can make them easily at home.
The Lucky Foods Recipe Challenge is on. I am so inspired by these products made in the USA. With simple ingredients, but complex flavor, these sauces make it easy to get the party started. In addition, this company is family owned-and-operated by two generations of women. How cool is that! It makes me feel proud to collaborate with them.
kalbi chicken bao recipe ingredients
- Inexpensive, flavorful chicken thighs are seasoned, browned and braised in Lucky Foods Kalbi Sauce for the most balanced sweet and savory tender protein zinged with ginger. Shred the chicken or leave it in bigger chunks.
- Steam buns are a soft and fluffy yeasted bread that can be stuffed with a variety of fillings. They are readily available in Asian markets, but if you can't find them or don't want to make them home-made, you can use a warm potato bun as a substitute
- Lucky Foods Kimchi Mayo is a creamy vegan mayonnaise with a touch of spice. Slather on as much as you like.
- Pickled red onions can be made in advance. They add a lovely tangy texture. If your onion is especially pungent I recommend rinsing the slices in cold water before pickling.
- Toasted sesame seeds and fresh cilantro leaves are the perfect garnish, but feel free to switch those out to your favorite seeds and herbs.
Chicken Bao
Ingredients
- 6 chicken thighs on the bone with skin
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons grapeseed or avocado oil
- 1 (13.2 oz.) bottle Lucky Foods Seoul Kalbi Sauce
- 6 plain frozen Asian steam buns or 12 smaller size buns
- 1 (12.35 oz.) bottle Lucky Foods Seoul Kimchi Mayo
- 2 tablespoons toasted sesame seeds
- 1 cup pickled red onions, recipe follows in Notes
- Fresh cilantro leaves
Instructions
- Season chicken thighs with salt and black pepper.
- Heat oil over medium-high heat in a cast iron or other heavy skillet until shimmering.
- Place chicken thighs in skillet, skin side down. Cook chicken 4-5 minutes or until skin is nicely browned; turn. Add Kalbi Sauce. Bring to a boil.
- Reduce heat to medium-low and simmer 25-30 minutes or until chicken thighs are thoroughly cooked through and tender.
- Separate chicken from skin and bones. Keep chicken warm. Discard skin and bones.
- Prepare steam buns according to package directions.
- Open steam bun and spread bottom of bun with Kimchi Mayo. Add chicken. Sprinkle chicken with sesame seeds. Top with pickled red onions and cilantro leaves.
Notes
Nutrition
For more inspired Korean recipes do try my recipe for Korean short ribs and Pork Tenderloin. And if you like this recipe please leave a comment.
Lisa Keys says
Crazy good!