Description
Korean Fried Chicken Bao Buns are the ultimate fusion of crispy, flavorful chicken and soft, pillowy steamed buns. These buns are filled with crunchy, double-fried chicken coated in a sweet, spicy, and tangy gochujang glaze, then topped with fresh garnishes for a perfect balance of texture and flavor. Whether you’re making them for a special dinner, a party, or just because you’re craving something delicious, these bao buns will be an unforgettable treat.
Ingredients
Scale
For the Bao Buns:
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon instant yeast
- ½ teaspoon baking powder
- ½ cup warm water
- ¼ cup milk
- 1 tablespoon vegetable oil
For the Korean Fried Chicken:
- 2 boneless, skinless chicken thighs, cut into bite-sized pieces
- ½ cup cornstarch
- ½ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 egg
- ½ cup cold water
- Oil for deep frying
For the Gochujang Glaze:
- 2 tablespoons gochujang (Korean red chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger
- 1 tablespoon brown sugar
Toppings & Garnishes:
- ½ cup shredded cabbage or lettuce
- 1 small cucumber, thinly sliced
- 1 green onion, finely chopped
- Sesame seeds, for garnish
- Fresh cilantro, for garnish
Ingredient Highlights
- Gochujang: This fermented Korean chili paste gives the sauce its deep, spicy-sweet flavor.
- Cornstarch & Flour Coating: The combination of cornstarch and flour ensures a super crispy texture when frying the chicken.
- Rice Vinegar: Adds a tangy brightness to balance out the richness of the sauce.
- Bao Buns: These soft, fluffy buns contrast beautifully with the crunchy fried chicken.
Instructions
Making the Bao Buns:
- Prepare the Dough: In a bowl, mix the flour, sugar, yeast, and baking powder.
- Add Wet Ingredients: Stir in warm water, milk, and vegetable oil. Knead for 8-10 minutes until smooth.
- Let it Rise: Cover and let the dough rise in a warm place for 1 hour or until doubled in size.
- Shape the Buns: Roll out the dough and cut into circles. Fold each circle in half and place on a parchment-lined tray.
- Steam the Buns: Steam in a bamboo steamer or a regular steamer for 10-12 minutes until fluffy.
Making the Korean Fried Chicken:
- Prepare the Batter: In a bowl, mix cornstarch, flour, salt, pepper, and garlic powder. In another bowl, whisk together the egg and cold water.
- Coat the Chicken: Dip each piece of chicken into the egg mixture, then dredge in the dry mix. Repeat for an extra crispy layer.
- First Fry: Heat oil to 350°F (175°C) and fry chicken pieces for 4-5 minutes. Remove and let rest.
- Second Fry: Fry the chicken again for another 2-3 minutes until golden and extra crispy. Drain on a wire rack.
Making the Gochujang Glaze & Assembling the Bao Buns:
- Make the Sauce: In a saucepan, combine gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and brown sugar. Simmer for 2-3 minutes until slightly thickened.
- Coat the Chicken: Toss the fried chicken in the sauce until fully coated.
- Assemble the Bao Buns: Open each steamed bun and fill with shredded cabbage, gochujang-glazed chicken, cucumber slices, and green onions. Garnish with sesame seeds and fresh cilantro.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 350-400 kcal
- Fat: 15g
- Carbohydrates: 45g
- Protein: 20g