Korean Fried Chicken Bao Recipe
There’s nothing quite like the satisfying crunch of crispy chicken nestled inside a soft, fluffy bun, and that’s exactly the magic you’ll find in Korean Fried Chicken Bao. This fusion favorite brings together savory, ultra-sticky fried chicken coated in punchy gochujang sauce with the airy hug of a warm steamed bao. Each bite is a little festival of texture and flavor: bold, sweet-heat glazed chicken, crisp veggies, pillowy bread, and a scatter of sesame and green onion to keep things bright and fresh. Whether you’re looking to impress your friends or simply make your taste buds happy, these little bao are a game-changer that deserve a top spot in your kitchen lineup.
Ingredients You’ll Need
Korean Fried Chicken Bao is all about embracing simple ingredients that deliver on big, bold flavors. Each component adds its own special touch—from the juicy chicken and tangy marinade to the spicy-sweet sauce and fresh, crisp toppings. Here’s how these essentials come together to create something truly irresistible.
- Chicken thighs: Opt for boneless, skinless thighs for their juicy tenderness when fried, ensuring your bao bursts with flavor.
- Buttermilk: This tenderizes the chicken and adds a subtle tang, making every bite succulent.
- Cornstarch: Essential for creating an ultra-crispy coating that clings perfectly to the chicken.
- All-purpose flour: Works with cornstarch to give the chicken its light, golden crunch.
- Salt, black pepper, and garlic powder: The must-have seasonings that amp up the flavor of your breading.
- Vegetable oil: Use a neutral oil with a high smoke point for reliable, even frying.
- Steamed bao buns: Soft, fluffy clouds that cradle the chicken—ready-made buns are a huge time saver.
- Gochujang (Korean chili paste): The signature ingredient for that unmistakable sweet, spicy, and savory kick.
- Soy sauce: Deepens the umami profile of the sauce and balances sweetness.
- Honey: Adds just the right hit of sticky sweetness to complement the spice.
- Rice vinegar: Lends brightness and tang, preventing the sauce from feeling too heavy.
- Sesame oil: Brings a nutty fragrance that rounds out the flavors.
- Shredded cabbage: Fresh crunch that contrasts beautifully with the saucy chicken.
- Cucumber slices: Cool and crisp, keeping each bao bite ultra-refreshing.
- Sesame seeds: A toasted flourish for texture and visual appeal.
- Green onions: Thin slices add a gentle sharpness and gorgeous pop of color.
How to Make Korean Fried Chicken Bao
Step 1: Marinate the Chicken
Start by placing your chicken thigh pieces in a mixing bowl and covering them completely with buttermilk. Let this sit for at least 30 minutes. The buttermilk bath not only helps tenderize the chicken but also locks in moisture, ensuring every bite is juicy. If you can, give it a little longer for a more flavorful result—this step really makes a difference when crafting your Korean Fried Chicken Bao.
Step 2: Prepare the Breading
While the chicken is soaking up all that tangy goodness, mix together the cornstarch, all-purpose flour, salt, black pepper, and garlic powder in a separate bowl. This mixture forms the golden, crisp jacket on your chicken. Don’t skip the cornstarch—it’s the secret to that signature shattering crunch.
Step 3: Heat the Oil
Pour your vegetable oil into a deep pan or Dutch oven, making sure there’s enough to allow the chicken pieces to float as they fry. Heat the oil to 350°F (use a thermometer for best results). A steady, hot oil temperature gives your chicken a perfectly golden exterior without getting greasy, key for irresistible Korean Fried Chicken Bao.
Step 4: Dredge and Fry the Chicken
Once the chicken is marinated, lift each piece from the buttermilk and coat generously in your seasoned flour mixture. Fry in batches to prevent overcrowding, turning as needed until golden brown and crisp—about 5 to 6 minutes per batch. Set the fried chicken on a plate lined with paper towels to drain. The irresistible aroma is a preview of the deliciousness to come!
Step 5: Make the Spicy-Sweet Gochujang Sauce
Grab a small saucepan and whisk together the gochujang, soy sauce, honey, rice vinegar, and sesame oil. Place over medium heat and stir until the sauce is smooth, glossy, and gently warmed through. This sauce is the flavor powerhouse of the Korean Fried Chicken Bao and comes together in mere minutes.
Step 6: Toss Chicken in the Sauce
Add your fried chicken straight into the saucepan and gently toss to coat every piece with that sticky, gleaming gochujang glaze. The glaze should hug the crispy coating but not overwhelm it—you want that perfect sweet-heat balance in every bite.
Step 7: Warm the Bao and Assemble
Heat your steamed bao buns according to the package instructions—usually, a steamer basket or quick microwave does the trick. Open each pillowy bun and layer in pieces of saucy fried chicken, a generous handful of shredded cabbage, and cucumber slices. Scatter sesame seeds and green onion slices over the top to finish.
How to Serve Korean Fried Chicken Bao
Garnishes
A sprinkle of toasted sesame seeds and a shower of finely sliced green onions are classic finishing touches for Korean Fried Chicken Bao. For extra flair, add a few cilantro leaves or a drizzle of sriracha mayo. The garnishes don’t just look gorgeous—they add freshness, crunch, and an aromatic pop to every bite.
Side Dishes
Pair your bao with crisp Asian slaw, tangy pickled radish, or a simple cucumber salad to balance the richness of the chicken. Light sides keep the meal feeling vibrant and allow the star flavors of the Korean Fried Chicken Bao to shine, making your meal feel both fun and complete without any fuss.
Creative Ways to Present
If you’re serving a crowd, arrange the stuffed bao on a large platter lined with banana leaves, or set up a “bao bar” with different toppings—think kimchi, quick-pickled veggies, and spicy aioli. Mini bao versions make epic party bites, while serving them deconstructed as a DIY station keeps it interactive and exciting!
Make Ahead and Storage
Storing Leftovers
Got leftovers? Store your fried chicken and bao buns separately. Place the cooled chicken in an airtight container and keep it in the fridge for up to 3 days. Keep any unused toppings like cabbage, cucumber, and garnishes in separate containers to preserve their crisp, fresh texture for your next Korean Fried Chicken Bao fix.
Freezing
For longer storage, freeze the fried (unsauced) chicken pieces on a baking sheet until solid, then transfer to a freezer-safe bag or container. The chicken will keep well in the freezer for up to two months. Bao buns can also be frozen; simply thaw and steam before serving for the best texture.
Reheating
To recapture that crunchy magic, reheat the chicken in a 375°F oven or air fryer for 8 to 10 minutes, until hot and crisp. Microwave the bao buns for a few seconds or steam until soft. Toss reheated chicken in fresh sauce before assembling, and your Korean Fried Chicken Bao will taste as vibrant as the day you made them.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! While chicken thighs are juicier and less likely to dry out during frying, chicken breast works wonderfully if you prefer a leaner option. Just be careful not to overcook, as breast meat can become dry more quickly.
Is there a substitute for gochujang if I can’t find it?
If gochujang isn’t available, try combining a mild chili paste with a touch of miso and a dash of honey or sugar to capture some of its sweet, fermented flavor. While not identical, it provides a helpful stand-in for making Korean Fried Chicken Bao in a pinch.
Can I make these gluten-free?
Yes! Simply swap the all-purpose flour for a gluten-free blend and double-check that your gochujang is certified gluten-free. Most bao buns contain wheat, but gluten-free alternatives are out there or can be made at home.
How spicy is the sauce?
The heat level depends mostly on your gochujang and personal preference. If you like it milder, reduce the amount of gochujang or mix in more honey for sweetness. Taste the sauce before tossing it with the chicken, and adjust as needed.
What can I do if I don’t have a steamer for the bao buns?
No steamer? No worries! You can place a metal colander over a pot of simmering water and cover, or simply microwave the buns with a damp paper towel until puffy and warm for your Korean Fried Chicken Bao.
Final Thoughts
Once you’ve tasted these irresistible Korean Fried Chicken Bao, you’ll be hooked—guaranteed! They’re playful, bold, and endlessly customizable, perfect for a casual weeknight or an unforgettable party spread. Don’t wait for takeout night—gather your favorite people and give this recipe a try. Your kitchen will be the new favorite spot for Korean fusion delights!
Print
Korean Fried Chicken Bao Recipe
- Total Time: 50 minutes
- Yield: 10 bao 1x
- Diet: Non-Vegetarian
Description
Delight your taste buds with these Korean Fried Chicken Bao buns, a fusion of crispy fried chicken tossed in a spicy gochujang sauce, nestled in steamed bao buns with crunchy veggies.
Ingredients
For Fried Chicken:
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup buttermilk
- 1 cup cornstarch
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Vegetable oil for frying
For Assembly:
- 10 steamed bao buns
- 1/2 cup gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 cup shredded cabbage
- 1 small cucumber, thinly sliced
- 1 tablespoon sesame seeds
- 2 green onions, thinly sliced
Instructions
- Marinate Chicken: Place chicken in buttermilk, marinate for 30 minutes.
- Prepare Coating: Mix cornstarch, flour, salt, pepper, and garlic powder.
- Fry Chicken: Dredge marinated chicken, fry until golden brown.
- Make Sauce: Combine gochujang, soy sauce, honey, vinegar, and sesame oil.
- Coat Chicken: Toss fried chicken in sauce.
- Assemble Bao: Fill bao with chicken, cabbage, cucumber, sesame seeds, and green onions.
- Serve: Enjoy while hot!
Notes
- Thighs keep chicken juicier when fried.
- Adjust gochujang for preferred heat level.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Korean Fusion
Nutrition
- Serving Size: 1 bao
- Calories: 290
- Sugar: 6 g
- Sodium: 560 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 45 mg
