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
Scale
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
