If you’re craving the ultimate combination of crunchy, spicy, sweet, and pillowy soft, you absolutely need to try these Korean Fried Chicken Bao. Imagine golden, crispy chicken tossed in glossy gochujang glaze, tucked inside warm bao buns with fresh cabbage and a shower of savory garnishes. This recipe is a mouthwatering journey through iconic Korean flavors, made totally approachable in your own kitchen. The perfect size for sharing (or not!), these bao are as fun to assemble as they are to eat, and once you’ve had one, you’ll understand why Korean Fried Chicken Bao are an obsession worth every bite.
Ingredients You’ll Need
Let’s talk ingredients! You don’t need an overflowing pantry or specialty stores for these Korean Fried Chicken Bao. Every item here pulls its weight: keeping the chicken juicy, boosting that irresistible crunch, adding vibrant color, or bringing just the right tang and heat to the sauce.
- Chicken thighs: Choose boneless, skinless thighs for maximum juiciness and rich flavor in every bite.
- Buttermilk: This tenderizes the chicken, ensuring it stays moist and infuses subtle tanginess.
- Cornstarch: Mixed with flour, it creates a super light and crispy crust—the magic of perfect fried chicken!
- All-purpose flour: Partnered with cornstarch, it brings structure and crunch to the coating.
- Salt: Essential for seasoning and bringing all the flavors together.
- Black pepper: Just enough to give a little underlying warmth to the crust.
- Vegetable oil: A neutral oil with a high smoke point, ideal for deep frying until golden.
- Steamed bao buns: The cloud-like, slightly sweet base that makes each bite of Korean Fried Chicken Bao so special.
- Gochujang (Korean chili paste): The heart of the sauce, lending sweet heat and unmistakable umami.
- Honey: Balances the gochujang with mellow sweetness and creates a luscious glaze.
- Soy sauce: Adds savoriness and depth to the glaze—don’t skip it!
- Rice vinegar: Brightens the sauce and balances richer flavors with gentle acidity.
- Sesame oil: Just a drizzle infuses a nutty aroma that’s so uniquely Korean.
- Minced garlic: Delivers sharp, aromatic punch to the sauce.
- Shredded cabbage or slaw mix: Provides fresh crunch and a burst of color, cutting through the richness.
- Sliced green onions: For garnish, they add fresh green bite and a pop of color.
- Sesame seeds: A finishing touch that brings subtle crunch and a visual flourish.
How to Make Korean Fried Chicken Bao
Step 1: Marinate the Chicken
Start by tossing your bite-size chicken thigh pieces with buttermilk in a large bowl. If you can, use your hands to make sure every single piece gets a good soak! Let this marinate for at least 30 minutes. The buttermilk doesn’t just add flavor; it’s the secret to tender, juicy Korean Fried Chicken Bao that don’t dry out, even after crisping in hot oil.
Step 2: Prepare the Gochujang Glaze
While your chicken marinates, it’s time to make magic in a pan. In a small saucepan, whisk together the gochujang, honey, soy sauce, rice vinegar, sesame oil, and minced garlic. Place the pan on low heat and stir steadily until everything melts together and the sauce thickens slightly—about 2 to 3 minutes. The glaze should be silky and just sticky enough to cling to fried chicken pieces. Set it aside; you’ll want to keep it warm for tossing later!
Step 3: Dredge the Chicken
In a new bowl, blend cornstarch, flour, salt, and pepper. This mixture is crucial for that signature crispy shell. Take the chicken out of its marinade and shake off excess buttermilk, then thoroughly coat each piece in the dry mix. Don’t rush this step—a good dredge ensures shatteringly crisp Korean Fried Chicken Bao filling.
Step 4: Fry the Chicken
Heat 2 inches of vegetable oil in a deep pot or skillet to 350°F. Work in small batches so the oil stays hot and the chicken fries evenly. Each piece should bubble energetically—let them cook for 5 to 6 minutes until deeply golden and irresistible. Drain on paper towels and resist the urge to sneak one (or two)! For extra crunch, you can even double-fry the chicken by giving it a quick second dip once the first round is done.
Step 5: Toss with Gochujang Sauce
Add your freshly fried chicken straight into the warm gochujang glaze. Gently toss so each piece is thoroughly coated in that spicy-sweet goodness; this is where Korean Fried Chicken Bao earns their reputation. The sauce turns the crispy bites into glossy flavor bombs just waiting for their fluffy bun.
Step 6: Assemble the Bao
Open up each steamed bao bun (warm bao are the best bao!) and line the bottom with a little handful of shredded cabbage or slaw. Next, add several pieces of that sticky, spicy chicken, then top with a sprinkle of sliced green onions and sesame seeds. Serve your Korean Fried Chicken Bao right away for the perfect mix of hot, cold, crunchy, and soft in every mouthful.
How to Serve Korean Fried Chicken Bao
Garnishes
Don’t skip the final sprinkle! Green onions and sesame seeds aren’t just for looks—they add color, freshness, and a delicate nuttiness that takes your Korean Fried Chicken Bao to the next level. A few optional extras: a quick pickle of radish or carrot for zing, or a dash of fresh cilantro if you love herbs.
Side Dishes
As boldly flavored as these bao are, they shine even brighter with a cool, crunchy companion. Serve with pickled cucumbers or a quick Asian slaw for snap and a palate-cleansing effect between bites. For a heartier spread, add sweet potato fries or edamame—the perfect casual side for a Korean Fried Chicken Bao feast.
Creative Ways to Present
Get playful! Arrange the assembled bao on a board, lined up with extra sauce drizzled artistically over the top. For parties, try a “bao bar” with bowls of garnishes and sauces so everyone can build their perfect Korean Fried Chicken Bao. Stack mini bao for a pint-sized appetizer platter, or tuck each one into colorful parchment for a street food feel at home.
Make Ahead and Storage
Storing Leftovers
If (miraculously) you have leftover Korean Fried Chicken Bao, separate the chicken and buns before storing for the best texture. Keep the crispy chicken in an airtight container in the fridge, and store bao buns wrapped in plastic or in a zipper bag to retain their softness. The sauce can go in its own container too.
Freezing
Both the fried chicken and bao buns freeze well! Place the cooled, cooked chicken on a baking sheet to freeze individually before transferring to a freezer bag—this keeps pieces from sticking together. Bao buns can be frozen in their packaging or in an airtight bag. Thaw everything in the fridge before reheating for your next Korean Fried Chicken Bao night.
Reheating
For maximum crunch, always reheat fried chicken in a 350°F oven or air fryer until hot and crispy—microwaving makes the coating soggy. Warm bao buns in a steamer or microwave under a damp towel until soft and pillowy again. Assemble your Korean Fried Chicken Bao just before serving, and they’ll taste fresh from the kitchen every time.
FAQs
Can I make these Korean Fried Chicken Bao in advance?
You can absolutely prep components ahead! Marinate the chicken and mix the sauce a day before for easy assembly. Fry the chicken just before serving for the crispiest texture—nothing beats fresh-fried goodness in your bao.
What’s the best way to steam bao buns?
If you’re using frozen bao buns, follow the package instructions—they usually steam up perfectly in just a few minutes. No steamer? Place a heatproof dish in a pot over simmering water and cover tightly with a lid for soft, fluffy results.
Can I make these bao vegetarian or vegan?
Absolutely! Swap chicken for crispy tofu or cauliflower pieces, and use plant-based buttermilk (combine a non-dairy milk with a bit of lemon juice) for the marinade. Double-check your bao bun and gochujang labels for full vegan options.
How spicy is the gochujang sauce?
Gochujang has gentle, balanced heat rather than a burning spice. If you’re sensitive or serving kids, use less gochujang and more honey for a milder sauce. Spice-lovers can add a pinch of Korean chili flakes or a few drops of hot sauce.
Can I use chicken breast instead of thighs?
You can, though thighs are juicier and more forgiving during frying. If you opt for breast, just keep an eye on cooking time to avoid drying out, and slice the pieces a bit larger so they stay nice and tender in your Korean Fried Chicken Bao.
Final Thoughts
If you’re looking for that crowd-pleasing, jaw-dropping, flavor-packed dish that brings people together, these Korean Fried Chicken Bao are it. With their addictive crunch, sticky glaze, and soft steamed wrappers, they’re destined to become a new favorite—so go ahead, give them a try and savor every bite!
Print
Korean Fried Chicken Bao Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes (plus marinating time)
- Yield: 8 bao
- Category: Main Course
- Method: Frying
- Cuisine: Korean-Inspired
- Diet: Non-Vegetarian
Description
These Korean Fried Chicken Bao buns are a delicious fusion of crispy, spicy chicken nestled in soft steamed buns, topped with a tangy gochujang sauce and crunchy cabbage. Perfect for a flavorful meal or snack!
Ingredients
For the Chicken:
- 1 pound boneless, skinless chicken thighs (cut into bite-size pieces)
- 1/2 cup buttermilk
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- vegetable oil for frying
For the Bao Buns:
- 8 steamed bao buns
For the Gochujang Sauce:
- 1/4 cup gochujang (Korean chili paste)
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon minced garlic
For Garnish:
- 1 cup shredded cabbage or slaw mix
- sliced green onions and sesame seeds
Instructions
- Marinate the Chicken: Combine chicken pieces with buttermilk and marinate for 30 minutes.
- Prepare the Gochujang Sauce: Whisk together gochujang, honey, soy sauce, rice vinegar, sesame oil, and garlic in a saucepan. Heat until warm and thickened.
- Coat the Chicken: Mix cornstarch, flour, salt, and pepper. Dredge marinated chicken in the flour mixture.
- Fry the Chicken: Heat oil to 350°F, fry chicken in batches until golden and crispy, about 5–6 minutes.
- Toss in Sauce: Coat fried chicken in the warm gochujang sauce.
- Assemble: Fill each bao bun with cabbage, chicken, and garnish with green onions and sesame seeds. Serve hot.
Notes
- Frozen bao buns can be steamed according to package instructions.
- For extra crunch, double-fry the chicken.
- Vegetarian option: Use tofu instead of chicken.
Nutrition
- Serving Size: 1 bao
- Calories: 300
- Sugar: 6g
- Sodium: 540mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 50mg
