If you’re craving a dish that bursts with texture, flavor, and a little bit of spicy-sweet magic, you’ve got to try this Crispy Korean Fried Chicken Bao Buns Recipe. Imagine golden, ultra-crispy fried chicken coated in a luscious gochujang sauce, tucked inside pillowy soft bao buns, and topped with fresh, crunchy veggies. It’s a beautiful harmony of crunchy, tender, spicy, and sweet that feels like a big, warm hug wrapped up in a bun. Trust me, once you get a bite of these baos, they’ll quickly become a star in your recipe collection.
Ingredients You’ll Need
You’ll love how straightforward and balanced the ingredients list is for this Crispy Korean Fried Chicken Bao Buns Recipe. Each element plays a key role, from providing the perfect crunch on the chicken to offering that signature fluffy softness in the buns, plus the tangy, spicy, and sweet notes from the sauce and fresh toppings.
- 4 soft bao buns: These are your tender, pillowy vessels that soak up all the amazing flavors perfectly.
- 2 boneless skinless chicken thighs (cut into bite-sized pieces): Thigh meat stays juicy and tender, ideal for frying to crispy perfection.
- 1/2 cup all-purpose flour: A staple for coating the chicken and creating that crisp outer crust.
- 1/4 cup cornstarch: Helps boost crispiness in every crunchy bite.
- 1 teaspoon salt: Essential for bringing out all the flavors in the chicken and batter.
- 1/2 teaspoon black pepper: Adds a gentle kick and depth to the seasoning.
- 1/2 teaspoon garlic powder: Infuses subtle savory notes that complement the sauce beautifully.
- 1/2 teaspoon paprika: Adds warmth and color to the flour coating.
- 1/2 cup buttermilk: Tenderizes the chicken and helps the coating stick evenly.
- Vegetable oil for frying: You’ll want enough to properly deep fry for crispy results.
- 1/4 cup gochujang (Korean chili paste): This is the heart of the sauce, delivering that beloved spicy-sweet punch.
- 2 tablespoons honey: Balances the heat with natural sweetness.
- 1 tablespoon soy sauce: Adds umami richness and saltiness.
- 1 teaspoon sesame oil: Provides a nutty aroma and flavor that elevates the sauce.
- 1/2 cup thinly sliced cucumber: Offers a refreshing crunch and cool contrast.
- 1/4 cup shredded carrots: Adds sweetness and a lovely pop of color.
- 2 green onions sliced: Sharp, fresh notes that brighten the flavor.
- Sesame seeds for garnish: A simple finishing touch that adds texture and nutty flavor.
How to Make Crispy Korean Fried Chicken Bao Buns Recipe
Step 1: Prepare the Chicken Coating
Start by combining the flour, cornstarch, salt, pepper, garlic powder, and paprika in a large bowl. This seasoned flour mixture is what creates the amazing crispy crust you’ll crave. Then, dip your bite-sized chicken pieces in buttermilk to help lock in moisture and let the coating adhere flawlessly.
Step 2: Coat the Chicken
Once your chicken is dipped in the buttermilk, dredge each piece in the seasoned flour mixture. Press lightly to ensure every bit of chicken is generously coated, giving you that irresistible crunch after frying. If you love extra crispy chicken, you can double-dredge by repeating the buttermilk and flour steps.
Step 3: Fry the Chicken to Golden Perfection
Heat vegetable oil in a deep skillet or fryer to 350°F. Fry the chicken pieces in batches so they cook evenly without overcrowding. After about 4 to 5 minutes, you’ll notice a perfect golden brown crust that holds crispy goodness inside. Drain the fried chicken on paper towels to remove excess oil.
Step 4: Make the Gochujang Sauce
In a small saucepan, gently warm together gochujang, honey, soy sauce, and sesame oil over low heat. Stir until the sauce is smooth and fragrant, perfectly balanced between spicy, sweet, and savory. This sauce will coat your fried chicken and take it to the next level of flavor excitement.
Step 5: Toss Chicken in Sauce
While the sauce is warm, toss the fried chicken pieces to coat them fully. Every bite will be sticky, flavorful, and packed with that spicy-sweet umami goodness you adore.
Step 6: Steam the Bao Buns
Follow your bao bun package instructions to steam them until soft and fluffy—this fluffy texture is crucial because it provides a gentle contrast to the crispy chicken and crunchy veggies.
Step 7: Assemble Your Bao Buns
Open up each bun and fill it generously with coated Korean fried chicken, followed by fresh cucumber slices, shredded carrots, and green onions. Finish with a sprinkle of sesame seeds on top. These bao buns should be served immediately for the best texture and flavor experience.
How to Serve Crispy Korean Fried Chicken Bao Buns Recipe
Garnishes
Fresh garnishes bring this dish to life. Thinly sliced cucumber gives a refreshing crunch, shredded carrots add vibrant color and a touch of sweetness, while green onions lend a zesty freshness. Don’t forget a sprinkle of sesame seeds—they add a nutty crunch and a beautiful finishing touch every time.
Side Dishes
To complement the richness and spice of the bao buns, consider serving light, crisp side dishes like a simple Asian cucumber salad or pickled daikon radishes. Steamed edamame with a sprinkle of sea salt is another excellent choice. These sides balance the meal without overpowering the star of the show.
Creative Ways to Present
For a fun twist, arrange your assembled bao buns on a rustic wooden platter with small bowls of extra gochujang sauce for dipping. You can also line up the buns as sliders for a party-style presentation. If you’re feeling festive, sprinkle extra sesame seeds and chopped fresh herbs like cilantro or Thai basil to add color and flavor complexity.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (though that’s rare!), store the chicken separate from the steamed buns in airtight containers. This prevents the buns from getting soggy and helps the chicken maintain its crispiness.
Freezing
You can freeze the fried chicken for up to a month by placing it on a baking sheet lined with parchment paper, freezing until solid, then transferring to a freezer bag. Avoid freezing the buns as they lose their delicate texture upon thawing.
Reheating
To reheat fried chicken crisply, pop it in the oven at 375°F for about 10 minutes rather than using a microwave. Steam the bao buns fresh before serving, or reheat them gently in a steamer to keep them soft and fluffy.
FAQs
Can I use chicken breast instead of thighs?
You can, but boneless skinless chicken thighs are ideal because they stay juicier and more tender, especially after frying. Chicken breast tends to dry out more easily.
Is gochujang very spicy?
Gochujang has a moderate heat level paired with sweetness and umami. If you’re sensitive to spice, you can start with less and adjust to your taste.
Can I make the sauce ahead of time?
Absolutely! The gochujang sauce can be made and stored in the fridge for up to a week. Warm it gently before tossing with fried chicken.
Are bao buns difficult to steam?
Not at all! Most store-bought bao buns come with simple steaming instructions, and they only take a few minutes to become soft and fluffy.
What’s the best oil for frying the chicken?
Vegetable oil is excellent because it has a high smoke point and neutral flavor, ensuring your chicken fries up crispy without any off-tastes.
Final Thoughts
This Crispy Korean Fried Chicken Bao Buns Recipe is truly a delightful mix of textures and bold flavors that will have everyone asking for seconds. Whether you’re cooking for a casual dinner or a fun get-together, these baos bring an exciting twist that’s surprisingly easy to make. So go ahead, gather your ingredients, and treat yourself and your loved ones to these heavenly little bundles of joy.
Print
Delicious Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings (2 buns per serving)
- Category: Main Course
- Method: Frying
- Cuisine: Korean
Description
These Crispy Korean Fried Chicken Bao Buns feature tender chicken thighs coated in a flavorful, crispy batter and tossed in a spicy-sweet gochujang sauce. Served in soft, fluffy steamed bao buns with fresh cucumber, carrots, and green onions, this dish offers a delicious Asian fusion experience perfect for a main course.
Ingredients
Bao Buns
- 4 soft bao buns
Chicken & Coating
- 2 boneless skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 cup buttermilk
- Vegetable oil for frying
Sauce
- 1/4 cup gochujang (Korean chili paste)
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
Veggie Toppings
- 1/2 cup thinly sliced cucumber
- 1/4 cup shredded carrots
- 2 green onions, sliced
- Sesame seeds for garnish
Instructions
- Prepare the Coating: In a large bowl, combine the all-purpose flour, cornstarch, salt, black pepper, garlic powder, and paprika. Mix well to ensure an even seasoning in the dredging mixture.
- Coat the Chicken: Dip the bite-sized chicken pieces into the buttermilk, ensuring they are thoroughly coated. Then dredge the chicken pieces in the flour mixture, pressing lightly to make sure the coating sticks well to each piece.
- Fry the Chicken: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry the coated chicken pieces in batches, making sure not to overcrowd the pan. Cook for 4 to 5 minutes per batch, or until the chicken is golden brown and fully cooked through. Remove the chicken with a slotted spoon and drain on paper towels to remove excess oil.
- Prepare the Sauce: In a small saucepan, combine gochujang, honey, soy sauce, and sesame oil. Warm the mixture over low heat, stirring occasionally, until smooth and heated through, about 3 to 5 minutes.
- Toss Chicken in Sauce: Place the fried chicken pieces in a large bowl and pour the warm sauce over them. Toss thoroughly until each piece is evenly coated with the spicy-sweet gochujang glaze.
- Steam the Bao Buns: Steam the bao buns according to the package instructions, typically for 5 to 7 minutes, until they are soft and fluffy.
- Assemble the Bao Buns: Carefully open each steamed bao bun and fill with a generous portion of the Korean fried chicken. Top with thinly sliced cucumber, shredded carrots, and sliced green onions. Garnish with a sprinkle of sesame seeds for added texture and flavor.
- Serve Immediately: Serve the baos warm to enjoy the contrast of the crispy chicken with the soft bun and fresh vegetables. Extras sauce can be offered on the side for dipping.
Notes
- For extra crispiness, double-dredge the chicken by dipping it twice into the buttermilk and flour mixture before frying.
- These bao buns are best eaten fresh to enjoy the contrast in textures; avoid storing assembled buns for extended periods.
- Serve with additional gochujang sauce or your preferred dipping sauce on the side for an extra flavor boost.
