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Korean Fried Chicken Bao


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  • Author: Olivia
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Description

Korean Fried Chicken Bao combines crispy, flavorful fried chicken with soft, pillowy bao buns, creating the ultimate fusion dish. Marinated in a sweet and spicy Korean sauce, the fried chicken is coated in a crispy batter, then paired with a tangy and fresh slaw, all tucked inside a steamed bao bun. This dish is perfect for appetizers, a fun dinner, or any party!


Ingredients

Scale

For the Korean Fried Chicken:

  • 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)

For the Korean Sauce:

  • 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)

For the Bao Buns:

  • 810 bao buns (store-bought or homemade)

For the Slaw (optional but recommended):

  • 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)

For Garnish:

  • Sesame seeds
  • Chopped cilantro or green onions

Instructions

  1. Prepare the Chicken:
    • In a large bowl, mix together the flour, cornstarch, baking powder, garlic powder, ginger powder, salt, and black pepper.
    • Gradually add the cold water, whisking until a smooth batter forms. The batter should be thick enough to coat the chicken pieces but not too heavy.
    • Add the chicken pieces to the batter, ensuring each piece is evenly coated.
  2. Fry the Chicken:
    • Heat vegetable oil in a large pot or deep fryer to 350°F (175°C).
    • Carefully drop the battered chicken pieces into the hot oil, frying in batches to avoid overcrowding. Fry for 4-5 minutes, or until golden brown and crispy. Remove the chicken with a slotted spoon and drain on paper towels.
    • Set aside while you prepare the sauce.
  3. Make the Korean Sauce:
    • In a small saucepan, combine gochujang, soy sauce, honey, rice vinegar, sesame oil, grated ginger, minced garlic, and brown sugar (if using).
    • Bring the sauce to a simmer over medium heat, stirring occasionally, until it thickens slightly, about 3-5 minutes.
    • Once the sauce is ready, toss the fried chicken pieces in the sauce until evenly coated. Set aside.
  4. Prepare the Slaw (Optional):
    • In a small bowl, toss together the shredded cabbage, julienned carrot, rice vinegar, sesame oil, salt, pepper, and sugar. Let it sit for a few minutes to allow the flavors to meld.
  5. Steam the Bao Buns:
    • Steam the bao buns according to the package instructions (usually around 5-7 minutes). If you’re making homemade bao buns, follow the recipe for steaming.
  6. Assemble the Korean Fried Chicken Bao:
    • Place the steamed bao buns on a plate.
    • Spoon a generous amount of the Korean fried chicken into each bao bun, ensuring they are filled with crispy, saucy chicken pieces.
    • Top with a small spoonful of the slaw (optional), and garnish with sesame seeds and chopped cilantro or green onions.
  7. Serve:
    • Serve immediately while the bao buns are warm and the chicken is crispy. Enjoy your Korean Fried Chicken Bao as an appetizer or a main dish!

Notes

  • Gochujang is the key ingredient for the distinctive flavor in this dish, bringing a balance of spice and umami. You can adjust the amount based on your heat preference.
  • For a lighter version, you can bake the chicken instead of frying it, but frying gives the chicken that perfect crispy exterior.
  • If you can’t find bao buns, you can use small steamed buns or slider rolls as an alternative.
  • You can adjust the slaw ingredients to your liking—add cucumbers or radishes for extra crunch and freshness.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Korean, Asian Fusion

Nutrition

  • Serving Size: 2 bao buns with chicken and slaw
  • Calories: 550 kcal
  • Sugar: 12 g
  • Sodium: 900mg
  • Fat: 30g
  • Saturated Fat: 4g
  • Unsaturated Fat: 24g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 3g
  • Protein: 26g
  • Cholesterol: 70mg