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Bao Bun Tacos with Gochujang Chicken Recipe and Banh Mi Slaw

Bao Bun Tacos with Gochujang Chicken Recipe and Banh Mi Slaw

This Bao Bun Tacos with Gochujang Chicken Recipe and Banh Mi Slaw will be the biggest hit at your next party, so make them today!
Course Appetizer, lunch, Main
Cuisine Chinese, korean, vietnamese
Prep Time 45 minutes
Cook Time 15 minutes
Marinate overnight & let dough sit 2 hours 30 minutes
Total Time 3 hours 30 minutes
Servings 10
Calories 441kcal


For the Chicken:

  • ¼ cup of gochujang
  • 3 tablespoons of honey
  • 2 tablespoons of brown sugar
  • 2 tablespoons of soy sauce
  • 2 tablespoons of rice wine vinegar
  • 1 tablespoon of mirin
  • ½ cup of hoison sauce
  • juice of ½ lime
  • ¼ cup of chopped cilantro
  • ½ tablespoon of sesame seeds
  • 1 pound of chicken tenders

For the Banh Mi Slaw:

  • 2 cups of shredded green cabbage
  • 1 cup of shredded red cabbage
  • 1 cup of matchstick carrots
  • ½ sliced red bell pepper
  • ½ sliced cucumber
  • 1 sliced jalapeño seeds removed
  • 2 to 3 sliced radishes
  • 1 cup of fresh cilantro leaves
  • 2 tablespoons of sesame seeds
  • ¼ cup of rice wine vinegar
  • 1 tablespoon of honey
  • ¼ cup of sesame oil
  • Kosher salt and fresh cracked pepper to taste

For the Bao Buns:

  • 2 cups of warm water 112° to 115°
  • 5 tablespoons of caster sugar
  • 1 tablespoon of active yeast
  • 4 cups of bread flour sifted + more for kneading
  • 1 cup of cornstarch sifted
  • 2 tablespoons of rice wine vinegar
  • 2 tablespoons of sunflower oil
  • 2 teaspoons of baking powder


  • Chicken: Whisk together all ingredients excluding the chicken in a large bowl until combined. Submerge the chicken in the marinade and marinate overnight in the refrigerator.
  • To cook the chicken, remove the tenders from the marinade and cook over medium-high heat in a griddle pan for 3 to 4 minutes on each side or until grill marks are formed and they are cooked through out. Rest for 2 to 3 minutes before thinly slicing.
  • Banh Mi Slaw: Mix together all ingredients in a large bowl and chill until serving time.
  • Bao Buns: Combine the water, sugar and yeast in a large bowl and whisk and let sit for 5 to 7 minutes or until a foamy raft forms on top.
  • Next, stir in the remaining ingredients until combined and then knead for 10 minutes on a clean surface dusted with flour until it becomes a soft white dough. Cover with a damp towel until it doubles in size, about 60 to 90 minutes.
  • Sprinkle the baking powder over top of the dough and gently knead it for 2 to 3 minutes and then cover it again with the damp towel and let it rest for 30 minutes
  • Form 20 small dough balls and place them on a sheet tray lined with parchment paper and cover them with a damp towel and let rest for 15 minutes.
  • Roll out each dough ball until it forms an oval that is about 5 inches long. Brush the top of the rolled out dough with some sunflower oil and fold it over until it looks like a taco shell. Repeat until the dough balls have been rolled up.
  • Steam the bao buns in batches for 4 to 6 minutes or until they are fluffy and cooked through out.
  • To Plate: Place a small amount of the sliced cooked chicken into a bao bun shell and garnish with the banh mi slaw. Note there will most likely be some coleslaw left.


Calories: 441kcal | Carbohydrates: 68g | Protein: 16g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 29mg | Sodium: 513mg | Potassium: 476mg | Fiber: 3g | Sugar: 22g | Vitamin A: 2616IU | Vitamin C: 21mg | Calcium: 89mg | Iron: 1mg