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Korean Fried Chicken Bao Buns Recipe

Korean Fried Chicken Bao Buns Recipe
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★★★★★

4.8 from 16 reviews

These Korean Fried Chicken Bao Buns feature pillowy soft steamed buns filled with crispy, spicy Korean-style fried chicken, drizzled with a sweet and savory gochujang glaze. Fresh green onions, crunchy cabbage, pickled radishes, and a spicy mayo create an irresistible blend of textures and flavors perfect for an Asian-inspired meal or snack.

Ingredients

Scale

Bao Buns Dough

  • 3 ¾ cups (450g) all-purpose flour
  • 2 tablespoons caster sugar
  • ½ teaspoon salt
  • 2 teaspoons (7g) instant dried yeast
  • 3 tablespoons full-fat milk
  • ¾ cup + 2 tablespoons (210 ml) warm water
  • 3 tablespoons unsalted butter, softened
  • 1 tablespoon olive oil

Korean Fried Chicken

  • 4 chicken breasts, sliced into bite-size chunks
  • 1 cup (240ml) buttermilk
  • ½ teaspoon salt
  • ¼ teaspoon white pepper
  • ¼ teaspoon garlic salt
  • 1 ½ cups (180g) all-purpose flour or 00 flour substitute
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon garlic salt
  • ½ teaspoon celery salt
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1 teaspoon baking powder
  • 1 teaspoon chili flakes
  • 4 cups vegetable oil for deep frying

Glaze and Sauce

  • 1 tablespoon sesame oil
  • 1 tablespoon vegetable oil
  • 2 tablespoons gochujang paste
  • 2 tablespoons honey
  • 4 tablespoons brown sugar
  • 4 tablespoons soy sauce
  • 2 cloves garlic, peeled and minced
  • 2 teaspoons minced ginger

Fillings and Garnishes

  • ½ cup green onion, thinly sliced
  • ½ cup lettuce or cabbage, roughly chopped
  • ¼ cup Korean spicy mayo sauce
  • 2 teaspoons black and white sesame seeds
  • ¼ cup pickled radishes (optional)

Instructions

  1. Prepare The Dough and the Chicken Marinade: In a large bowl, combine flour, caster sugar, salt, and instant dried yeast. In a separate jug, mix full-fat milk, warm water, and softened butter until melted. Gradually add the liquid mixture to the flour mixture, beginning with a spoon and then kneading by hand until combined. Transfer dough onto a floured surface and knead for 10 minutes or use an electric mixer with a dough hook. Place dough into an oiled bowl, cover with a damp towel, and let it double in size for 90 minutes to 2 hours. Meanwhile, marinate chicken chunks in buttermilk, salt, white pepper, and garlic salt. Cover and refrigerate for at least 1 hour.
  2. Shape the Bao Buns: Once the dough has doubled in size, transfer it onto a floured surface and knead briefly. Divide the dough into 20 equal balls. Place each on parchment paper and roll into ovals about 6cm by 9cm. Brush each oval with olive oil. Fold each oval over, trapping the oil inside, and place a chopstick in the center to keep a small gap. Remove the chopstick after folding. Arrange buns on parchment paper in trays, cover with clingfilm without touching the dough, and let puff up for another hour.
  3. Cook the Korean Fried Chicken and Prepare the Glaze: Preheat oven on low to keep cooked chicken warm. Heat vegetable oil in a deep pan or fryer to 350°F (175°C). In a bowl, combine flour, salt, black pepper, garlic salt, celery salt, dried thyme, paprika, baking powder, and chili flakes for the crispy coating. Remove chicken pieces from the buttermilk marinade allowing excess to drip off, then thoroughly coat in the flour mixture. Fry 10-12 pieces at a time for 3-5 minutes until golden brown and fully cooked. Transfer cooked chicken to the oven to keep warm. In a saucepan, blend gochujang, honey, brown sugar, soy sauce, garlic, ginger, vegetable oil, and sesame oil. Bring to boil, then simmer 5 minutes until thickened. Toss fried chicken in the glaze until well-coated.
  4. Steam the Buns: Bring a large steamer to boil. Steam the bao buns in batches on parchment paper for about 10 minutes until puffed and soft. Transfer steamed buns to a warm plate.
  5. Assemble and Serve: Carefully open each bao bun. Fill generously with glazed Korean fried chicken, then top with green onions, lettuce or cabbage, pickled radishes (if using), sesame seeds, and a drizzle of Korean spicy mayo sauce. Serve immediately and enjoy the meld of flavors and textures.

Notes

  • For best results, ensure the oil is at the correct temperature (around 350°F or 175°C) to avoid greasy chicken.
  • Marinating chicken in buttermilk tenderizes it and helps the coating adhere better.
  • You can prepare the dough and chicken marinade ahead of time to save cooking day effort.
  • The chopstick keeps the bao buns slightly open to hold fillings nicely.
  • If you don’t have a steamer, a bamboo steamer basket or a metal steamer insert can be used.
  • Adjust chili flakes in the coating and gochujang sauce to your preferred spice level.

Nutrition

Keywords: Korean fried chicken, bao buns, steamed buns, Korean cuisine, gochujang chicken, spicy chicken buns, Asian snack recipe

Find it online: https://reemcook.com/korean-fried-chicken-bao-buns-recipe/