Name: Korean Fried Chicken Bao
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Korean
Ingredients: 1 lb (450g) chicken thighs (boneless and skinless), cut into bite-sized pieces; 1/2 cup all-purpose flour; 1/4 cup cornstarch; 1 teaspoon baking powder; 1 teaspoon garlic powder; 1 teaspoon ginger powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup cold water (adjust for batter consistency); Vegetable oil (for frying); 1/4 cup gochujang (Korean chili paste); 2 tablespoons soy sauce; 2 tablespoons honey or maple syrup; 1 tablespoon rice vinegar; 1 tablespoon sesame oil; 2 teaspoons grated ginger; 2 cloves garlic, minced; 1 tablespoon brown sugar (optional, for extra sweetness); 8-10 bao buns (store-bought or homemade); 1 cup shredded cabbage (green or purple, or a mix); 1/2 carrot, julienned; 1 tablespoon rice vinegar; 1 teaspoon sesame oil; Salt and pepper, to taste; 1 teaspoon sugar (optional); Sesame seeds; Chopped cilantro or green onions

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Hey friend, I’ve got a little something special for you today—Korean Fried Chicken Bao. Picture this: crispy, golden-brown chicken coated in a sticky-sweet sauce, nestled inside a soft, pillowy bao bun. It’s like a flavor explosion in every bite. Trust me, this recipe is going to be your new obsession.

If you’ve ever dreamed of the perfect combination of savory, sweet, and just the right amount of spice, this is it. It’s comfort food with a twist, and it’s perfect for impressing your friends or just treating yourself. Let’s dive in, because you’re going to want to make this, like, now.

Why You’ll Love Korean Fried Chicken Bao

This isn’t just food—it’s an experience. Whether you’re craving something for a casual weeknight meal or looking to wow your guests at a gathering, this dish has you covered. Here’s why it’s an all-time favorite:

Versatile: Whether it’s a chill dinner or a party snack, these bao are perfect for any occasion. Imagine serving them at a get-together, and everyone’s grabbing seconds. You’ll be the hero of the evening.

Budget-Friendly: This recipe won’t break the bank! With just a handful of simple ingredients, you’ll have a dish that tastes like you spent hours in the kitchen, even though it’s quick and easy.

Quick and Easy: The steps are straightforward, so you don’t have to be a pro to pull it off. If you’re usually hesitant about complicated recipes, don’t worry—this one is foolproof.

Customizable: Love spice? Add a dash of heat. Prefer something milder? Just adjust the seasonings. This dish is all about making it your own!

Crowd-Pleasing: Seriously, who wouldn’t love these? Crispy chicken, soft buns, and that delicious sauce… It’s a hit with everyone, from kids to adults.

Ingredients

Let’s get to the good stuff. These are the key ingredients that come together to make Korean Fried Chicken Bao irresistible.

Chicken Thighs: Tender and juicy, boneless chicken thighs are the perfect choice. They fry up crispy on the outside and stay tender on the inside. You can’t go wrong.

Bao Buns: Soft, pillowy bao buns—where all the magic happens. These are the perfect vessel for your crispy chicken.

Cornstarch: This is your secret weapon for getting that crispy coating on the chicken. It’s what makes the fried chicken golden and crunchy.

Gochujang: This fermented Korean chili paste adds a little kick and a lot of flavor. It’s spicy, a little sweet, and absolutely delicious.

Garlic and Ginger: Fresh garlic and ginger bring in that aromatic punch that makes every bite so crave-worthy.

Soy Sauce: For that savory umami that ties everything together. It’s the salty depth you need.

Honey: Sweetness that balances the heat of the gochujang and adds that mouthwatering sticky glaze to the chicken.

Sesame Seeds: For a little crunch and a nutty flavor. They also add a beautiful garnish!

Green Onions: These add a fresh, crunchy element to your bao, cutting through the richness of the fried chicken.

(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)

Instructions

Now, let’s talk about how to put this all together. It’s easier than you think, and the results are totally worth it.

Prepare the Chicken

Start by cutting the chicken thighs into bite-sized pieces. Toss them in a mixture of cornstarch, salt, and pepper. The cornstarch is going to give the chicken that crispy, golden crust we all love.

Fry the Chicken

Heat up some oil in a frying pan over medium-high heat. Once the oil is hot (but not smoking), add the chicken pieces in batches, so they fry evenly. Fry until golden brown and crispy, about 5-6 minutes per batch. Remove the chicken and set it aside on a paper towel-lined plate to drain any excess oil.

Make the Sauce

In a small saucepan, combine the gochujang, honey, soy sauce, garlic, and ginger. Heat over medium-low, stirring constantly, until the sauce thickens and becomes glossy. The smell is going to make you want to dive right in, but hold tight—just a few more steps!

Assemble the Bao

Steam the bao buns according to package instructions, then set them aside. Once your buns are warm and soft, carefully spoon a generous amount of fried chicken into each bun. Drizzle with that glorious sauce you made earlier. Sprinkle sesame seeds on top, and finish with chopped green onions for a burst of freshness.

Serve and Enjoy

Serve these beauties immediately, while the bao is soft, the chicken is crispy, and the sauce is sticky and luscious. You can enjoy these as an appetizer, snack, or even a full meal. You’ll be licking your fingers after the first bite, I promise!

How to Serve Korean Fried Chicken Bao

This dish stands strong on its own, but if you want to elevate the experience even more, try pairing it with some of these:

Fresh Salad: A light, crisp salad with a tangy vinaigrette is the perfect balance to the richness of the fried chicken.

Vegetable Sides: Try roasted or sautéed veggies like carrots or green beans. A little extra crunch and color never hurt!

A Cold Drink: Something refreshing like iced tea or a light beer complements the spicy sweetness of the chicken.

Additional Tips

Prep Ahead: You can prep the chicken and sauce ahead of time. The chicken can be coated and stored in the fridge, and the sauce keeps well for a few days too!

Adjust the Spice: Not a fan of heat? Just use less gochujang or add a little extra honey for sweetness. Customize it to your liking.
Storage Tips: If you have leftovers (though I doubt you will), store them in an airtight container in the fridge for up to 2 days. Reheat the chicken in a pan to keep it crispy.
Double the Batch: You’ll want to make extra—these bao are addictive! They freeze well too, so you can always have them on hand for a quick meal.

FAQ Section

Q1: Can I substitute the bao buns with something else?
A1: Sure! If you can’t find bao buns, you can use slider buns or even lettuce wraps for a lighter version.

Q2: Can I make the fried chicken in advance?
A2: Absolutely! You can fry the chicken ahead of time and reheat it in the oven to bring back that crispy texture.

Q3: How do I store leftovers?
A3: Store the fried chicken and bao buns separately in airtight containers. The chicken stays crispy when reheated in the oven.

Q4: Can I freeze the bao buns?
A4: Yes, you can freeze the bao buns. Just steam them when you’re ready to serve them again.

Q5: Can I make the sauce spicier?
A5: Of course! If you like it extra spicy, add more gochujang or a pinch of red pepper flakes.

Q6: Can I use chicken breasts instead of thighs?
A6: Yes, you can! Just be sure to cook the chicken breasts until they’re fully cooked and still juicy.