If you haven’t yet experienced the mouthwatering magic of a Korean Fried Chicken Bao, you are truly in for a treat with this Korean Fried Chicken Bao Recipe. Imagine crispy, golden chicken pieces perfectly coated in a spicy-sweet gochujang sauce, nestled inside soft, fluffy bao buns with a fresh, tangy slaw topping. It’s a harmonious blend of textures and bold flavors that feels like a warm hug in every bite, perfect for gatherings or a cozy night in. Let me take you through every delicious step of making this unforgettable dish!
Ingredients You’ll Need
This Korean Fried Chicken Bao Recipe relies on a handful of simple, yet essential ingredients that come together beautifully. Each one plays a critical role, from creating that irresistibly crispy chicken to crafting the vibrant sauce that packs a punch of flavor.
- Chicken thighs (1 lb, boneless and skinless): Tender and juicy, perfect for frying and absorbing sauce.
- All-purpose flour (1/2 cup): Provides structure to the crispy batter coating.
- Cornstarch (1/4 cup): Essential for that light, crunchy texture on the outside.
- Baking powder (1 teaspoon): Helps the batter puff up just right for crunchiness.
- Garlic powder (1 teaspoon) & Ginger powder (1 teaspoon): Infuse the batter with warm, aromatic undertones.
- Salt (1/2 teaspoon) & Black pepper (1/4 teaspoon): Basic seasoning to enhance the flavors.
- Cold water (1/2 cup): Keeps the batter light and easy to coat the chicken evenly.
- Vegetable oil: For deep frying until perfectly crispy.
- Gochujang (1/4 cup): The star Korean chili paste that brings smoky heat and umami.
- Soy sauce (2 tablespoons): Adds a salty depth that balances the spice.
- Honey or maple syrup (2 tablespoons): Delivers a touch of sweetness to mellow the heat.
- Rice vinegar (1 tablespoon): Brightens the sauce with acidity.
- Sesame oil (1 tablespoon): Adds a nutty fragrance that’s unmistakably Korean.
- Grated ginger (2 teaspoons) & Minced garlic (2 cloves): Fresh aromatics ground the sauce in classic Korean flavor profiles.
- Brown sugar (1 tablespoon, optional): For extra depth of sweetness if desired.
- Bao buns (8-10): Soft, pillowy vessels to hold your deliciously saucy chicken.
- Shredded cabbage (1 cup): Provides a crisp freshness to balance richness.
- Julienned carrot (1/2): Adds color, crunch, and a hint of natural sweetness.
- Rice vinegar (1 tablespoon) & Sesame oil (1 teaspoon): Tossed with the slaw for bright, fragrant notes.
- Salt, pepper, and sugar (to taste): To perfect the balance of the slaw.
- Sesame seeds & Chopped cilantro or green onions: Final garnishes that add texture and freshness.
How to Make Korean Fried Chicken Bao Recipe
Step 1: Prepare the Batter and Chicken
Start by combining the flour, cornstarch, baking powder, garlic powder, ginger powder, salt, and black pepper in a large bowl. This blend is the foundation for the crispiness you’re aiming for. Slowly whisk in the cold water until you create a smooth batter that’s thick enough to cling to every bite-sized chicken piece you add.
Step 2: Coat the Chicken
Next, toss your chicken pieces into the batter, making sure they are completely and evenly coated. Each piece should be blanketed in batter to ensure a perfect crust once fried. This step is crucial for that signature crunch we all crave!
Step 3: Fry to Crispy Perfection
Heat your vegetable oil to 350°F (175°C) in a deep fryer or heavy-bottomed pot. Working in batches, carefully lower the battered chicken pieces into the hot oil. Fry them for about 4 to 5 minutes until they turn golden brown and develop that irresistible crunch. Use a slotted spoon to remove them and drain on paper towels to keep them light and crispy.
Step 4: Whip Up the Signature Korean Sauce
While the chicken is resting, make the sauce by combining the gochujang, soy sauce, honey, rice vinegar, sesame oil, grated ginger, minced garlic, and optional brown sugar in a small saucepan. Simmer over medium heat, stirring now and then until the sauce thickens just enough to coat the chicken beautifully—about 3 to 5 minutes.
Step 5: Toss the Chicken in Sauce
Place your crispy fried chicken in a bowl and pour the luscious sauce over it. Toss gently to coat each piece evenly, making sure every bite bursts with that spicy, sweet, and tangy flavor that defines this Korean Fried Chicken Bao Recipe.
Step 6: Prepare the Slaw
For a fresh contrast, whip up a simple slaw by tossing shredded cabbage and julienned carrot with rice vinegar, sesame oil, salt, pepper, and a pinch of sugar. Letting it sit for a few minutes helps the flavors meld and adds a refreshing crunch to the bao.
Step 7: Steam the Bao Buns
Steam your bao buns according to package instructions or your homemade recipe until they puff up soft and warm. These buns are the perfect fluffy base to hold your flavorful chicken and crunchy slaw.
Step 8: Assemble Your Korean Fried Chicken Bao Recipe
Finally, open each bao bun and nestle in a generous helping of the saucy Korean fried chicken. Add a spoonful of slaw on top, sprinkle with sesame seeds, and garnish with chopped cilantro or green onions for that fresh pop of flavor and color.
How to Serve Korean Fried Chicken Bao Recipe
Garnishes
When serving your Korean Fried Chicken Bao, don’t forget the little touches like toasted sesame seeds and fresh herbs like cilantro or green onions. These garnishes add visual appeal, a nutty crunch, and a fresh, herbal brightness that elevates the entire dish.
Side Dishes
Pair your baos with light sides such as pickled radishes, kimchi, or a crisp cucumber salad. These sides bring acidity and a refreshing balance that plays beautifully against the richness of the fried chicken and soft buns.
Creative Ways to Present
For a fun twist, try arranging your Korean Fried Chicken Bao Recipe on a wooden platter with small bowls of extra sauce for dipping. You can also turn it into a bao slider party, letting everyone build their own with additional toppings like sliced avocado, spicy mayo, or crunchy fried shallots.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the fried chicken separately from the bao buns in airtight containers. This helps maintain the chicken’s crispiness and prevents the buns from becoming soggy. The slaw should also be kept in its own container.
Freezing
You can freeze the leftover fried chicken by laying the pieces out on a baking sheet to freeze individually before transferring them to a freezer-safe bag. Bao buns are best frozen individually wrapped. When ready, thaw and reheat accordingly.
Reheating
Reheat the chicken in a hot oven or air fryer to bring back the crispness without drying it out. Steam the bao buns gently or warm them in the microwave wrapped in a damp cloth to keep them soft and pillowy. Freshen up the slaw before serving.
FAQs
Can I use chicken breast instead of thighs?
Absolutely, but keep in mind chicken thighs are juicier and more forgiving when fried. Breasts can dry out faster, so be sure to cut them into bite-sized pieces and avoid overcooking.
Where can I find gochujang?
Gochujang is commonly available at Asian grocery stores and many well-stocked supermarkets. Online retailers also offer various brands if you want to shop from the comfort of home.
Can I make the Korean sauce milder?
Yes! Simply reduce the amount of gochujang and add a bit more honey or sugar to balance the heat if you prefer a less spicy sauce.
Are bao buns difficult to make at home?
While making bao buns from scratch takes some time and practice, store-bought frozen buns are an excellent and convenient option that steam beautifully and taste fantastic.
What’s the best oil to use for frying?
Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil to get that perfect crispy fry without imparting extra flavors.
Final Thoughts
This Korean Fried Chicken Bao Recipe is truly a celebration of bold flavors and satisfying textures that’s both fun to make and even more enjoyable to eat. Whether you’re sharing with friends or indulging on your own, these baos promise to deliver crispy, saucy, and fresh bites that linger delightfully on your palate. Give it a try and turn your kitchen into a Korean street food haven tonight!
Print
Korean Fried Chicken Bao Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
Description
Korean Fried Chicken Bao is a delicious fusion dish combining crispy, flavorful Korean-style fried chicken coated in a spicy-sweet gochujang sauce, served inside soft, fluffy steamed bao buns with a refreshing crunchy slaw. This recipe yields a perfect balance of textures and flavors, making it an impressive appetizer or satisfying main dish ready in just 40 minutes.
Ingredients
For the Chicken and Batter
- 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 and Slaw
- 8–10 bao buns (store-bought or homemade)
- 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)
- Sesame seeds (for garnish)
- Chopped cilantro or green onions (for garnish)
Instructions
- Prepare the Chicken Batter: In a large bowl, combine flour, cornstarch, baking powder, garlic powder, ginger powder, salt, and black pepper. Gradually whisk in cold water until the batter is smooth and thick enough to coat chicken pieces, but not overly heavy.
- Coat the Chicken: Add the bite-sized chicken thighs to the batter, ensuring each piece is fully and evenly coated with batter.
- Heat Oil for Frying: Heat vegetable oil in a large pot or deep fryer to 350°F (175°C), ensuring there is enough oil to fully submerge the chicken pieces.
- Fry the Chicken: Carefully drop battered chicken pieces into the hot oil in batches, avoiding overcrowding. Fry for 4-5 minutes until golden brown and crispy. Use a slotted spoon to remove the chicken and drain on paper towels. Set aside.
- Make the Korean Sauce: In a small saucepan, combine gochujang, soy sauce, honey (or maple syrup), rice vinegar, sesame oil, grated ginger, minced garlic, and brown sugar if using. Simmer over medium heat, stirring occasionally, until the sauce thickens slightly, about 3-5 minutes.
- Toss Chicken in Sauce: Once the sauce is ready, toss the fried chicken pieces in the sauce thoroughly until each piece is well coated. Set aside.
- Prepare the Slaw (Optional): In a small bowl, mix shredded cabbage, julienned carrot, rice vinegar, sesame oil, salt, pepper, and sugar if using. Allow the slaw to sit for a few minutes for flavors to meld.
- Steam the Bao Buns: Steam the bao buns following package instructions or homemade recipe, usually 5-7 minutes, until soft and warm.
- Assemble the Bao: Open each steamed bao bun and spoon a generous amount of the sauced Korean fried chicken inside. Top with a small portion of the slaw if using.
- Garnish and Serve: Sprinkle sesame seeds and chopped cilantro or green onions over the top. Serve immediately while buns are warm and chicken is crispy.
Notes
- Adjust batter consistency with more or less cold water to ensure it coats chicken pieces well without being too runny.
- Fry chicken in batches to maintain oil temperature and achieve optimal crispiness.
- The slaw is optional but adds a refreshing crunch and balances the spicy, sweet chicken.
- Use store-bought bao buns for convenience, or try making your own for an authentic touch.
- For less heat, reduce the amount of gochujang or substitute with a mild chili paste.
- Leftover sauced chicken is best enjoyed fresh as batter crispiness fades over time.
