Description
Crispy Korean Fried Chicken Bao Buns Bliss is a flavorful and crunchy dish featuring juicy, marinated boneless chicken thighs fried to a perfect crisp. The chicken is coated in a light, ultra-crispy crust and coated with a sticky, sweet, and spicy gochujang sauce. Served inside soft, steamed bao buns with fresh scallions and pickled cucumbers, this recipe delivers a delightful balance of textures and authentic Korean-inspired flavors. Simple to prepare and customizable, it is ideal for party food or casual dinners.
Ingredients
Scale
Chicken and Marinade
- 1 lb boneless chicken thighs, cut into pieces
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp sugar
Breading
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp baking powder
Gochujang Sauce
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp honey
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp rice vinegar
Toppings and Assembly
- Steamed bao buns (8-10 buns)
- 2 scallions, thinly sliced
- Pickled cucumbers, thinly sliced
- Mayonnaise or sesame seeds (optional)
Instructions
- Prepare the Marinade and Chicken: In a mixing bowl, combine soy sauce, rice vinegar, garlic, ginger, and sugar to make the marinade. Cut boneless chicken thighs into manageable pieces and soak them in the marinade for at least 30 minutes to infuse deep flavor.
- Prepare the Breading: Mix all-purpose flour, cornstarch, salt, black pepper, and baking powder in a bowl to create the crispy coating mixture.
- Fry the Chicken: Heat oil in a deep pan or fryer to 350°F (175°C). Dredge marinated chicken pieces in the flour mixture, then fry in batches for 6-8 minutes until golden brown and crispy. Drain excess oil on a wire rack for optimal crispiness.
- Make the Gochujang Sauce: While the chicken is frying, whisk together gochujang, honey, soy sauce, sesame oil, and rice vinegar until smooth and sticky. This sauce will coat the chicken to add sweet and spicy flavor.
- Steam the Bao Buns: Steam the bao buns for about 5 minutes or until soft and warm, making them pliable enough to hold the chicken and toppings without breaking.
- Assemble the Bao Buns: Brush the fried chicken generously with the gochujang sauce, place pieces inside each steamed bun, then top with sliced scallions, pickled cucumbers, and a drizzle of mayonnaise or sprinkle of sesame seeds if desired.
Notes
- Marinate the chicken for at least 30 minutes to ensure deep flavor.
- Maintain oil temperature at 350°F to prevent soggy chicken and encourage crispiness.
- For extra crunch, consider double frying the chicken for a golden, crisp crust.
- Use fresh bao buns and steam shortly before assembly for softness.
- Drain fried chicken on a wire rack to keep it crispy and avoid sogginess.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Frying and Steaming
- Cuisine: Korean
Nutrition
- Serving Size: 1 bao bun with chicken and toppings
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 65 mg
Keywords: Korean fried chicken, bao buns, gochujang, crispy chicken, Korean cuisine, party food, Asian fusion, fried chicken sandwich