Gochujang Chicken Parm Bao Melts

Ingredients

• bao buns — steamed style, about 50 to 60 g each8 pieces
• boneless chicken thighs — cut into 2 cm strips500 g
• gochujang — about 2 1/2 tbsp45 g
• soy sauce — about 2 tbsp30 ml
• garlic — 4 cloves, finely grated12 g
• ginger — finely grated10 g
• honey — about 1 tbsp15 ml
• black pepper — about 1/2 tsp1 g
• cornstarch — about 3 tbsp25 g
• neutral oil — for pan-frying45 ml
• kimchi — roughly chopped120 g
• tomato passata — smooth tomato puree200 ml
• olive oil — about 1 tbsp15 ml
• dried oregano — about 1 tsp1 g
• mozzarella — low-moisture, shredded180 g
• Parmigiano-Reggiano — finely grated40 g
• spring onions — thinly sliced20 g
• fresh basil — torn, optional but recommended10 g
• salt — or to taste, divided3 g

Nutrition

Nutrition values are estimates and may vary depending on ingredients and brands.

Instructions

1. 1
   Marinate the chicken

   In a bowl, mix gochujang, soy sauce, half the garlic, all the ginger, honey, black pepper, and 1 g salt. Add the chicken and coat well. Let it sit for 15 minutes while you prepare the sauce.

   15 minutes Room temperature

   Cues: The chicken should be evenly glossy red and smell savory, garlicky, and slightly sweet.

   Tip: A short marinade is enough because gochujang and soy are strong, and small chicken strips absorb flavor quickly.
2. 2
   Make the kimchi-tomato sauce

   Heat olive oil in a small pan. Add the remaining garlic and cook for 20 to 30 seconds, stirring, until fragrant but not browned. Add kimchi and oregano; cook for 2 minutes. Pour in the passata and add 1 g salt. Simmer gently, stirring occasionally, until slightly thickened.

   8 minutes Medium heat, then low simmer

   Cues: The sauce should bubble lazily, smell tangy and savory, and leave a brief trail when you drag a spoon across the pan.

   Tip: If your kimchi is very juicy, simmer 1 to 2 minutes longer so the bao do not get soggy.
3. 3
   Coat the chicken

   Sprinkle cornstarch over the marinated chicken and toss until each piece has a thin, sticky coating.

   2 minutes No heat

   Cues: The chicken should look lightly pasty rather than dusty, with no pools of dry starch at the bottom of the bowl.

   Tip: This light coating helps the chicken brown and gives the sauce something to cling to.
4. 4
   Cook the chicken

   Heat neutral oil in a large frying pan. Add the chicken in a single layer and cook, turning every 2 minutes, until browned in spots and fully cooked through.

   8 to 10 minutes Medium to medium-high heat

   Cues: The edges should caramelize, the center should no longer look translucent, and the thickest pieces should reach 74°C internally.

   Tip: Do not overcrowd the pan; cook in two batches if needed so the chicken sears instead of steams.
5. 5
   Steam the bao

   Steam the bao buns according to their style and size, usually in a steamer basket over simmering water, until hot and soft.

   4 to 6 minutes Steaming over simmering water

   Cues: The bao should feel fluffy, spring back lightly when pressed, and be hot in the center without becoming wet on the surface.

   Tip: Line the steamer with parchment or cabbage leaves to prevent sticking.
6. 6
   Fill and melt

   Split or gently open each bao. Spoon 1 to 1 1/2 tbsp kimchi-tomato sauce inside, add chicken, then top with mozzarella and Parmigiano-Reggiano. Arrange on a tray or in a covered pan-safe dish and melt the cheese using a broiler or by covering the pan briefly.

   2 to 4 minutes Broiler on high or covered pan over low heat

   Cues: The mozzarella should be melted and stretchy, and the Parmigiano should look moist and slightly golden at the edges.

   Tip: Keep the cheese mostly inside the bao so it melts onto the chicken instead of spilling away.
7. 7
   Finish and serve

   Top with spring onions and basil, then serve immediately.

   1 minute Warm

   Cues: The finished bao should smell spicy, cheesy, and fresh, with soft buns and hot filling.

   Tip: A tiny extra spoon of sauce on top adds shine, but use it sparingly to keep the buns light.