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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.
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
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.