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Korean Fried Chicken Bao Buns Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 12 reviews
  • Author: Evelyn
  • Prep Time: 45 minutes
  • Cook Time: 2 hours 45 minutes
  • Total Time: 3 hours 30 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: Korean Fusion

Description

Korean Fried Chicken Bao Buns combine crispy, crunchy fried chicken coated in a spicy, sweet gochujang-based sauce served inside soft, fluffy steamed bao buns. This fusion dish brings together the irresistible textures and bold flavors of Korean fried chicken with the pillowy softness of traditional Chinese bao buns, garnished with fresh cucumber, spring onions, and toasted sesame seeds for a perfect handheld treat.

Ingredients

Bao Buns

  • 300 g plain flour (all-purpose or bleached flour)
  • 125 g cornflour (cornstarch)
  • 60 g caster sugar (superfine sugar)
  • 3 ½ g instant dried yeast
  • 12 g baking powder
  • 180 ml warm water
  • 60 ml vegetable oil (plus extra for rubbing on dough)

Chicken & Marinade

  • 700 g chicken breasts or chicken thighs
  • ½ teaspoon sea salt
  • ½ teaspoon white pepper (freshly cracked)
  • 30 ml soy sauce
  • 15 ml Shaoxing cooking wine
  • 1 egg white

Coating & Frying

  • 300 g plain flour (all-purpose flour)
  • Vegetable oil for shallow frying (about 2 cm/1 inch depth)

Spicy Sauce

  • 125 ml soy sauce
  • 4 tablespoons gochujang
  • 80 g light muscovado sugar (or light brown sugar)
  • 3-4 tablespoons honey (adjust to taste)
  • 4 teaspoons garlic (finely chopped or to taste)

Garnishes & Serving

  • Cucumber, thinly sliced
  • Spring onions (scallions) or chives, finely chopped
  • Toasted sesame seeds for sprinkling

Instructions

  1. Prepare the bao buns dough: Combine all dry ingredients for the dough in a large mixing bowl or stand mixer. Add warm water and vegetable oil, then mix with a dough hook on medium speed until a sticky dough forms.
  2. Knead the dough: Continue kneading on medium speed with the stand mixer for about 10 minutes until soft and smooth, then knead by hand for a few more minutes on a clean benchtop.
  3. First rise: Place dough in a clean bowl, cover with cling film, and leave in a warm spot for 60 to 90 minutes until doubled in size.
  4. Shape the buns: Punch down the dough to release air, knead lightly by hand, then roll out to about 1 cm thickness. Oil the surface, then use an 8 cm cookie cutter to cut rounds. Re-roll leftover dough as needed.
  5. Fold and flatten: Place rounds on baking paper or flattened cupcake liners, fold each round in half, and gently press with a rolling pin to form bun shapes. Arrange on a tray, cover with a tea towel, and let rise for 30 minutes until puffed slightly.
  6. Steam the bao buns: Prepare a stovetop steamer and steam buns in batches for 10 to 12 minutes until fully cooked and soft. Serve immediately or keep warm.
  7. Marinate the chicken: Cut chicken into pieces suitable for buns (around 2 cm cubes). In a medium bowl, combine chicken with salt, pepper, soy sauce, Shaoxing wine, and egg white. Mix well and marinate at least 30 minutes.
  8. Prepare coating: Pour 300 g plain flour into a wide bowl or tray.
  9. Coat chicken: Add marinated chicken pieces with marinade liquid to the flour. Use your hands to thoroughly coat the pieces, pressing flour onto chicken to form a craggy batter-like coating.
  10. Heat oil: Heat vegetable oil in a large saucepan to 165°C (325°F), or test by bubbling around a wooden chopstick inserted into the oil.
  11. Fry chicken: Fry chicken pieces in batches until golden and crispy. Drain on kitchen paper or wire rack.
  12. Make spicy sauce: In a large skillet or saucepan, whisk together soy sauce, gochujang, muscovado sugar, honey, and garlic over medium-high heat. Simmer gently until thickened and syrupy.
  13. Taste and adjust sauce: Adjust seasoning as gochujang saltiness/spiciness may vary. Dilute with water and simmer further if too intense. Reserve some sauce for spreading inside buns.
  14. Toss chicken in sauce: Add fried chicken to most of the spicy sauce and toss quickly to coat evenly.
  15. Assemble bao buns: Split steamed bao buns open, spread some reserved spicy sauce inside, add sauced fried chicken, cucumber slices, and garnish with chopped spring onions and toasted sesame seeds.
  16. Serve immediately: Enjoy the bao buns fresh for best texture and flavor.

Notes

  • Use lukewarm water for yeast activation; water too hot can kill yeast.
  • If dough is too dry or wet, adjust water quantity slightly.
  • Frying in oil heated to 165°C ensures crispy chicken without overcooking.
  • Steamed bao buns can be kept warm by covering with a clean cloth after steaming.
  • Gochujang spiciness and saltiness vary by brand; adjust sauce seasoning to taste.
  • Using chicken thighs gives juicier fried chicken compared to breasts.
  • Flavorful Shaoxing wine adds authentic aroma but can be substituted with dry sherry.

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