The Best Korean Fried Chicken Bao Buns

Get ready to experience a flavor explosion with The Best Korean Fried Chicken Bao Buns! Imagine biting into a pillowy-soft bao, revealing crispy, savory fried chicken cloaked in a sweet-spicy sauce. It’s a culinary hug that brings warmth to family gatherings, perfect for cozy winter evenings. Fun fact: did you know that bao buns originated in China and have taken the world by storm, transforming every dinner table into a culinary adventure?

These delightful buns are a showstopper, much like my popular stuffed peppers recipe that has graced many family dinners. Whether you’re new to cooking or a seasoned chef, these bao buns are simple yet special—not only will they impress your guests, but they’ll also satisfy everyone’s cravings. The way to a family member’s heart is definitely through their stomach! So, let’s dive into the deliciousness of The Best Korean Fried Chicken Bao Buns!

What are The Best Korean Fried Chicken Bao Buns?

You might be asking yourself, “What exactly are these bao buns everyone raves about?” Well, think of them as fluffy pillows holding succulent fried chicken, prepared with an authentic Korean twist. Does the name sound exotic? It should! With rich flavors and fun textures, these buns are a delightful bridge between East and West. Plus, they can make anyone swoon—because what do they say? The way to a man’s heart is through his stomach! Ready to tackle your own batch? I promise you, they’ll be the hit of your next family gathering.

Why You’ll Love The Best Korean Fried Chicken Bao Buns

When it comes to culinary highlights, The Best Korean Fried Chicken Bao Buns truly take center stage. Imagine sinking your teeth into the crunchy, crispy fried chicken, all hugged by that lovely, soft bao. And here’s the kicker: making them at home is a fantastic way to save your hard-earned money! No need for pricey takeout when you can whip these beauties up right in your kitchen.

Let’s talk toppings! The combination of tangy pickled vegetables and fresh cilantro harmonizes perfectly, balancing the bold flavor of the gochujang sauce that coats the chicken. Think of it as Korean-inspired sliders—but way more fun! Ready to create a culinary masterpiece that would put any restaurant to shame? Let’s get started!

How to Make The Best Korean Fried Chicken Bao Buns

Quick Overview

Making The Best Korean Fried Chicken Bao Buns is not only easy but oh-so-satisfying! With their unique texture and delightful flavors, you’re bound to make this dish a household favorite. The preparation time is approximately one hour, but trust me, the results are worth every minute.

Ingredients

• For the Bao Buns:
  • 2 cups all-purpose flour
  • 1 tsp active dry yeast
  • 1/2 cup warm water
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 1 tbsp vegetable oil
• For the Fried Chicken:
  • 1 lb chicken thighs, boneless and skinless
  • 1/2 cup cornstarch
  • 1/2 cup buttermilk or a plant-based alternative
  • 1/2 cup gochujang sauce
• For Toppings:
  • 1 cup pickled vegetables (such as cucumbers and carrots)
  • Fresh cilantro
  • Sesame seeds

Step-by-Step Instructions

1. Prepare the Bao Dough:
   • In a mixing bowl, combine warm water, sugar, and yeast. Let it sit for about 5 minutes until bubbly.
   • Add flour, salt, and vegetable oil to the yeast mixture. Stir until it forms a dough.
   • Knead the dough on a floured surface for about 5-10 minutes until smooth. Place it in a greased bowl and cover it with a damp cloth. Allow it to rise for about 30 minutes or until doubled in size.
2. Prepare the Chicken:
   • While the dough is rising, cut the chicken thighs into strips. In a bowl, soak the chicken in buttermilk (or a plant-based alternative) for at least 15 minutes.
   • Coat the soaked chicken pieces in cornstarch, making sure they are evenly coated. Set aside.
3. Fry the Chicken:
   • Heat vegetable oil in a deep skillet over medium-high heat. When hot, add the chicken pieces, frying them in batches.
   • Cook until golden brown and crispy, about 5-7 minutes. Drain on paper towels and drizzle with gochujang sauce while still hot.
4. Steam the Bao Buns:
   • Divide the risen dough into small portions and shape them into little discs. Place each disc on a piece of parchment paper.
   • Steam the bao in a steamer basket lined with parchment paper for about 10-12 minutes until they puff up beautifully.
5. Assemble Your Bao Buns:
   • To assemble, take a bao bun, fill it with the fried chicken, and top with pickled vegetables, fresh cilantro, and sesame seeds.

Enjoy your cooking adventure with these incredibly delicious Korean Fried Chicken Bao Buns!

Top Tips for Perfecting The Best Korean Fried Chicken Bao Buns

1. Substitutions: If you cannot find gochujang sauce, a mix of red chili powder, honey, and soy sauce will work in a pinch!
2. Timing: Ensure the oil is hot enough before frying, as that will guarantee extra crunchiness.
3. Avoiding Mistakes: Don’t overcrowd the pan while frying; it can lower the oil’s temperature and make the chicken soggy.

Storing and Reheating Tips

If you find yourself with leftover Korean Fried Chicken Bao Buns, don’t worry! To store, place them in an airtight container. They can be refrigerated for up to 3 days or frozen for up to a month.

When it’s time to reheat, do so in a steamer or microwave, covering them to maintain moisture. For the fried chicken, reheat in an oven at 375°F (190°C) for about 10-15 minutes to restore its crispiness.

Now that you have the recipe for The Best Korean Fried Chicken Bao Buns, it’s time to gather your family, roll up your sleeves, and enjoy an incredible cooking experience together! Happy cooking!

Korean Fried Chicken Bao Buns

Deliciously fluffy bao buns filled with crispy fried chicken and drizzled with a sweet-spicy sauce, perfect for family gatherings.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 20 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 4 servings

Course: Main Course, Snack

Cuisine: Asian, Korean

Calories: 450

Ingredients Method Notes

Ingredients

  

For the Bao Buns

• 2 cups all-purpose flour For a light and fluffy texture.
• 1 tsp active dry yeast Helps the dough rise.
• 1/2 cup warm water Should be about 110°F (43°C).
• 1 tbsp sugar Enhances the yeast activation.
• 1/2 tsp salt Balances the flavors.
• 1 tbsp vegetable oil For moisture in the dough.

For the Fried Chicken

• 1 lb chicken thighs, boneless and skinless For juicy and tender meat.
• 1/2 cup cornstarch For a crispy coating.
• 1/2 cup buttermilk or a plant-based alternative To marinate the chicken.
• 1/2 cup gochujang sauce For a spicy and savory flavor.

For Toppings

• 1 cup pickled vegetables Such as cucumbers and carrots.
• Fresh cilantro For garnish.
• Sesame seeds For garnish.

Method

 

Prepare the Bao Dough

1. In a mixing bowl, combine warm water, sugar, and yeast. Let it sit for about 5 minutes until bubbly.
2. Add flour, salt, and vegetable oil to the yeast mixture. Stir until it forms a dough.
3. Knead the dough on a floured surface for about 5-10 minutes until smooth. Place it in a greased bowl and cover it with a damp cloth. Allow it to rise for about 30 minutes or until doubled in size.

Prepare the Chicken

1. While the dough is rising, cut the chicken thighs into strips. In a bowl, soak the chicken in buttermilk (or a plant-based alternative) for at least 15 minutes.
2. Coat the soaked chicken pieces in cornstarch, making sure they are evenly coated. Set aside.

Fry the Chicken

1. Heat vegetable oil in a deep skillet over medium-high heat. When hot, add the chicken pieces, frying them in batches.
2. Cook until golden brown and crispy, about 5-7 minutes. Drain on paper towels and drizzle with gochujang sauce while still hot.

Steam the Bao Buns

1. Divide the risen dough into small portions and shape them into little discs. Place each disc on a piece of parchment paper.
2. Steam the bao in a steamer basket lined with parchment paper for about 10-12 minutes until they puff up beautifully.

Assemble Your Bao Buns

1. To assemble, take a bao bun, fill it with the fried chicken, and top with pickled vegetables, fresh cilantro, and sesame seeds.

Notes

Substitutions: If you cannot find gochujang sauce, a mix of red chili powder, honey, and soy sauce will work in a pinch! Timing: Ensure the oil is hot enough before frying, as that will guarantee extra crunchiness. Avoiding Mistakes: Don’t overcrowd the pan while frying; it can lower the oil's temperature and make the chicken soggy.