Description
Delight in the crispy, flavorful Korean Fried Chicken Bao, featuring tender bite-sized chicken thighs battered and deep-fried to a golden crisp, tossed in a spicy-sweet gochujang sauce, and served in soft, steamed bao buns with a refreshing cabbage slaw. This recipe combines the addictive crunch of Korean fried chicken with the soft pillowy texture of bao, perfect for a satisfying appetizer or main course.
Ingredients
Scale
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)
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)
Slaw
- 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)
Assembly and Garnish
- 8-10 bao buns (store-bought or homemade)
- Sesame seeds
- Chopped cilantro or green onions
Instructions
- Prepare the Chicken Batter: In a large bowl, combine all-purpose flour, cornstarch, baking powder, garlic powder, ginger powder, salt, and black pepper. Gradually whisk in cold water until a smooth batter forms that is thick enough to coat the chicken but not too heavy.
- Coat the Chicken: Add the bite-sized chicken thigh pieces to the batter, mixing well to ensure each piece is evenly coated with the batter.
- Heat the Oil: Pour vegetable oil into a large pot or deep fryer and heat it to 350°F (175°C), ensuring there is enough oil for deep frying the chicken pieces.
- Fry the Chicken: Carefully drop the battered chicken pieces into the hot oil in batches to avoid overcrowding. Fry each batch for 4-5 minutes until golden brown and crispy. Remove with a slotted spoon and place on paper towels to drain excess oil.
- Prepare 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 has thickened, toss the fried chicken pieces in it until they are fully coated with the flavorful sauce. Set aside.
- Make the Slaw (Optional): In a small bowl, combine shredded cabbage, julienned carrot, rice vinegar, sesame oil, salt, pepper, and optional sugar. Toss well and allow the slaw to sit for a few minutes so the flavors meld.
- Steam the Bao Buns: Steam the bao buns according to package instructions, typically 5-7 minutes, or steam homemade bao buns as per your recipe directions until soft and warm.
- Assemble the Bao: Place the steamed bao buns on a plate. Spoon a generous portion of the Korean fried chicken into each bun, followed by a small amount of slaw if desired.
- Garnish and Serve: Sprinkle with sesame seeds and chopped cilantro or green onions to garnish. Serve immediately while the buns are warm and the chicken remains crispy.
Notes
- Adjust the batter consistency with cold water to ensure it coats the chicken evenly without being too thick.
- Fry chicken in batches to maintain oil temperature and crispiness.
- The slaw is optional but adds a fresh, crunchy contrast to the rich fried chicken.
- You can substitute honey with maple syrup for a vegan-friendly sauce.
- If you do not have a deep fryer, use a deep pot with a thermometer to maintain oil temperature.
- For a spicier kick, add extra gochujang or a pinch of cayenne to the sauce.
- Store leftovers separately to keep the chicken crispy and reheat in an oven or air fryer.
