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
Scale
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.
