Soft, pillowy bao buns filled with crispy Korean-style fried chicken and coated in a rich, sticky gochujang sauce—this dish is a game-changer for any foodie. The contrast of textures, from the fluffy steamed buns to the crunchy fried chicken, creates an unforgettable bite every time.
Inspired by the flavors of Korean street food, this dish perfectly balances heat, sweetness, and umami. Topped with fresh cucumber, red onion, and sesame seeds, it adds a refreshing crunch that enhances every bite. Whether for a party, weekend indulgence, or just because you’re craving something epic, these Korean Fried Chicken Bao are a must-try!
Full Recipe:
Bao Buns:
- 450g (3 ¾ cups) all-purpose flour
- 2 tbsp caster sugar
- ½ tsp salt
- 2 tsp instant dried yeast
- 3 tbsp whole milk
- 210ml (¾ cup + 2 tbsp) warm water
- 3 tbsp unsalted butter, very soft
- 1 tbsp olive oil
Chicken and Marinade:
- 4 chicken breasts, cut into bite-size pieces
- 240ml (1 cup) buttermilk
- ½ tsp salt
- ¼ tsp white pepper
- ¼ tsp garlic salt
Crispy Coating:
- 180g (1 ½ cups) all-purpose flour
- 1 tsp salt
- 1 tsp ground black pepper
- ½ tsp garlic salt
- ½ tsp celery salt
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp baking powder
- 1 tsp chili flakes
- Vegetable oil for deep frying (at least 1 liter)
Korean Sauce:
- 2 tbsp gochujang paste
- 2 tbsp honey
- 4 tbsp brown sugar
- 4 tbsp soy sauce
- 2 cloves garlic, minced
- 2 tsp minced ginger
- 1 tbsp vegetable oil
- 1 tbsp sesame oil
To Serve:
- 1 small red onion, thinly sliced
- ¼ cucumber, chopped into small pieces
- Small bunch of fresh coriander (cilantro), chopped
- 2 tsp black and white sesame seeds
Directions:
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Make the Bao Buns:
- In a bowl, mix flour, sugar, salt, and yeast.
- In a separate jug, combine warm water, milk, and butter until the butter melts.
- Gradually add the wet mixture to the flour mixture and knead for 10 minutes until smooth.
- Cover the dough and let it rise for 90 minutes until doubled in size.
- Punch down the dough, divide it into 20 balls, roll into ovals, brush with oil, and fold using a chopstick.
- Let them rise for another 60 minutes until puffed up.
- Steam in a steamer for 10 minutes.
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Prepare the Chicken:
- Marinate the chicken in buttermilk, salt, pepper, and garlic salt for at least 1 hour.
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Crispy Coating & Frying:
- In a bowl, mix all crispy coating ingredients.
- Remove the chicken from the marinade, letting excess drip off, then coat thoroughly in the flour mixture.
- Heat vegetable oil in a pan and fry chicken in batches for 3-5 minutes until golden and cooked through.
-
Make the Korean Sauce:
- In a saucepan, combine gochujang, honey, brown sugar, soy sauce, garlic, ginger, vegetable oil, and sesame oil.
- Bring to a boil, then simmer for 5 minutes until thickened.
- Toss fried chicken in the sauce until fully coated.
-
Assemble the Bao Buns:
- Carefully open each steamed bun and fill with crispy Korean chicken.
- Garnish with red onion, cucumber, coriander, and sesame seeds.
Prep Time: 1 hour | Cooking Time: 30 minutes | Total Time: 4 hours
Kcal: 289 kcal per bao | Servings: 20
Korean Fried Chicken Bao: A Flavorful Fusion of Soft and Crispy Delights
Korean Fried Chicken Bao is an irresistible fusion dish that combines the best of Asian street food flavors. It features crispy, golden-fried chicken coated in a rich and sticky gochujang sauce, all wrapped in a soft and pillowy steamed bao bun. This dish is an explosion of textures and flavors, balancing sweet, spicy, and umami notes to create the ultimate handheld bite.
The Inspiration Behind Korean Fried Chicken Bao
Bao buns, originally from China, have been a staple in East Asian cuisine for centuries. They are traditionally filled with braised pork belly, but over the years, chefs and food lovers have experimented with different fillings to create exciting new variations. Korean Fried Chicken Bao takes inspiration from Korean cuisine, specifically from the popular Korean fried chicken that is famous for its ultra-crispy texture and flavorful sauces.
This dish represents the growing global influence of Korean flavors, with gochujang—a fermented chili paste—being a key ingredient that adds depth, spice, and a touch of sweetness. The result is a fusion of cultures, combining the delicacy of Chinese steamed buns with the bold and spicy flavors of Korean fried chicken.
Why This Dish Stands Out
What makes Korean Fried Chicken Bao unique is its incredible contrast of textures. The airy, cloud-like bao bun provides the perfect soft cushion for the crunchy fried chicken. Unlike traditional fried chicken, which is often served on its own or in a sandwich, this dish takes it a step further by incorporating a steamed bread component that enhances the overall eating experience.
Additionally, the balance of flavors sets this dish apart. The sweetness from honey and brown sugar, the heat from gochujang, and the umami from soy sauce and garlic create a sauce that is bold yet well-rounded. When drizzled over the crispy chicken, it caramelizes slightly, adding a layer of sticky goodness that keeps you coming back for more.
The Secret to Perfect Korean Fried Chicken
The hallmark of Korean fried chicken is its signature crispiness. This is achieved by using a light but flavorful batter, often containing a combination of flour, cornstarch, and seasonings. Unlike traditional American fried chicken, which is coated in a thick batter, Korean fried chicken is known for its thinner, extra-crunchy exterior.
Another key factor is double frying. Many Korean fried chicken recipes use this technique to remove excess moisture and ensure the chicken remains crispy even after being coated in sauce. While this particular recipe does not require double frying, the batter and frying technique still create an incredibly crisp texture.
The Role of Gochujang in Korean Cuisine
Gochujang is a crucial ingredient in this dish, adding a deep, smoky spice that sets it apart from other fried chicken varieties. This fermented chili paste has been a staple in Korean cooking for centuries, used in dishes like bibimbap, tteokbokki, and marinades for grilled meats.
In this recipe, gochujang is mixed with honey, brown sugar, soy sauce, garlic, and ginger to create a sauce that is thick, glossy, and perfectly balanced. The fermentation process in gochujang gives it a complex flavor profile, adding umami and depth that elevate the dish beyond a simple spicy sauce.
How to Serve and Enjoy Korean Fried Chicken Bao
Korean Fried Chicken Bao is best enjoyed fresh, with the buns still warm and the chicken freshly coated in the sticky glaze. To enhance the flavors and add freshness, the dish is topped with crunchy cucumber, thinly sliced red onion, and a sprinkle of sesame seeds. These toppings provide contrast to the rich and savory chicken, making every bite more exciting.
This dish is perfect for a variety of occasions:
- Party Appetizers: The small, bite-sized portions make these bao buns an excellent party food.
- Weekend Indulgence: Whether for brunch, lunch, or dinner, this dish feels like a special treat.
- Street Food-Inspired Meals: If you love global street food, this is a fantastic way to recreate the experience at home.
For an extra spicy kick, you can serve it with extra gochujang sauce or a side of kimchi. If you prefer a milder version, reducing the gochujang and adding more honey or brown sugar can balance the heat.
Tips for Making the Best Bao Buns
While the chicken is the star of the show, the bao buns play an equally important role in bringing the dish together. Making homemade bao buns might seem intimidating, but with the right techniques, you can achieve soft, fluffy results.
- Give the Dough Time to Rise: Proper fermentation is key to achieving a light and airy texture.
- Use a Steamer for Best Results: Traditional bamboo steamers or multi-layer steamers work best to evenly cook the buns.
- Keep Them Warm Before Serving: If making in advance, reheat in a steamer or microwave to retain their softness.
If you don’t have time to make the buns from scratch, store-bought bao buns are a great alternative. Simply steam them before serving to restore their softness.
Healthier Alternatives
For a lighter version of this dish, consider baking or air-frying the chicken instead of deep frying. While the crispiness won’t be exactly the same, you can still achieve a flavorful and satisfying texture. Here are a few alternative options:
- Baked Chicken: Coat the chicken with a thin layer of oil and bake at 400°F (200°C) for about 20-25 minutes, flipping halfway through.
- Air-Fried Chicken: Spray lightly with oil and cook in an air fryer at 375°F (190°C) for 15-18 minutes.
These methods reduce the amount of oil used while still delivering crispy, juicy chicken.
Pairing Suggestions
To complement the bold flavors of Korean Fried Chicken Bao, consider serving it with refreshing side dishes and beverages. Some great pairings include:
- Kimchi: The tangy and fermented flavors of kimchi balance the richness of the chicken.
- Pickled Vegetables: Quick-pickled daikon or carrots add a sweet and sour contrast.
- Iced Green Tea or Soju: These drinks help cleanse the palate between bites.
- Steamed Edamame: A simple and healthy side that pairs well with the flavors of the dish.
Conclusion
Korean Fried Chicken Bao is an irresistible dish that brings together the best elements of Asian cuisine. With its crispy, saucy chicken and soft, pillowy buns, it offers a unique eating experience that is both comforting and exciting. The combination of bold Korean flavors, fresh toppings, and a perfectly balanced sauce makes this a dish worth trying at home.
Whether you’re looking to impress guests, indulge in a weekend treat, or explore the flavors of Korean street food, this recipe is sure to become a favorite. With the right techniques and ingredients, you can create a restaurant-quality dish in your own kitchen—one that will have everyone asking for seconds!