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
Scale
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.
