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:
- 8–10 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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