Description
Korean Fried Chicken Bao brings crispy, tender chicken nestled in pillowy steamed buns that dance with flavor. Glazed with a tangy-sweet sauce and topped with fresh herbs, these little bites pack a seriously delicious punch for your next gathering or casual dinner craving.
Ingredients
Scale
Protein:
- 2 boneless, skinless chicken thighs
Dry Ingredients:
- ½ cup cornstarch
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Wet Ingredients and Sauce:
- ½ cup buttermilk
- 1 egg
- Vegetable oil for frying
- ¼ cup soy sauce
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1 tablespoon gochujang
- 2 cloves garlic
- 1 teaspoon ginger
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch
- 1 tablespoon water
- 8 store-bought bao buns
- ¼ cup mayonnaise
- 1 teaspoon sriracha
- ¼ cup cucumbers
- 2 green onions
- 1 teaspoon sesame seeds
- Fresh cilantro leaves
Instructions
- Slice chicken thighs into uniform bite-sized chunks measuring roughly 1-inch pieces to guarantee consistent cooking and perfect bao bun fitting.
- Create two separate mixing containers: whisk ½ cup buttermilk with 1 egg in one bowl, and combine ½ cup cornstarch, ½ cup flour, ½ teaspoon baking powder, ½ teaspoon salt, ¼ teaspoon pepper, ½ teaspoon garlic powder, and ½ teaspoon onion powder in another.
- Dunk each chicken chunk into buttermilk mixture, allowing excess liquid to drip off, then thoroughly coat in seasoned dry ingredients until completely covered.
- Let coated chicken rest on wire rack for 10 minutes at room temperature, which helps breading adhere and creates crispier exterior.
- Heat vegetable oil to exactly 350°F (175°C) in deep skillet, filling pot with 2 inches of oil.
- Carefully lower chicken pieces into hot oil, frying 5-6 minutes until golden brown, working in small batches to maintain consistent temperature.
- Remove fried chicken with slotted spoon, placing on wire rack or paper towels to drain excess oil.
- Combine soy sauce, honey, brown sugar, gochujang, minced garlic, grated ginger, sesame oil, and rice vinegar in small saucepan.
- Simmer sauce mixture over medium heat for 3-4 minutes, stirring constantly.
- Mix 1 teaspoon cornstarch with 1 tablespoon water, then stir into sauce to create glossy, thickened glaze.
- Gently toss crispy chicken pieces in prepared sauce, ensuring even coating without destroying crispness.
- Steam store-bought bao buns according to package directions, typically 8-10 minutes until soft and fluffy.
- Mix ¼ cup mayonnaise with 1 teaspoon sriracha for optional spicy spread.
- Spread spicy mayo inside each bao bun, layer with cucumber slices and saucy chicken pieces.
- Finish by sprinkling sliced green onions, sesame seeds, and optional cilantro leaves for fresh garnish.
Notes
- Marinate chicken overnight in buttermilk for extra tenderness and deeper flavor absorption.
- Use cornstarch in the breading mixture to ensure an extra crispy exterior that stays crunchy.
- When frying, maintain oil temperature around 350°F to prevent greasy chicken and achieve golden, crisp coating.
- For a gluten-free version, substitute all-purpose flour with rice flour or a gluten-free blend and use tamari instead of soy sauce in the sauce.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Fried
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 4
- Calories: 489 kcal
- Sugar: 15 g
- Sodium: 812 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.2 g
- Carbohydrates: 49 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 94 mg