Description
Korean Fried Chicken Bao Buns combine fluffy steamed buns with crispy, spicy fried chicken for a sensational snack or meal. The bao buns are soft and pillowy, complemented by a flavorful, gochujang-infused sauce and fresh cucumber slices for crunch and balance. This recipe offers a delicious fusion of textures and tastes, perfect for sharing and impressing.
Ingredients
Scale
Bao Buns
- 3 cups All-Purpose Flour (or bleached flour for a whiter finish)
- 1 cup Cornstarch (for fluffy texture)
- 2 teaspoons Instant Yeast (or activated dried yeast)
- 2 tablespoons Vegetable Oil (neutral oil like canola or sunflower)
Chicken
- 1 pound Boneless, Skinless Chicken Thighs (can substitute with chicken breasts)
Spicy Sauce
- 3 tablespoons Gochujang (Korean red chili paste)
- 2 tablespoons Soy Sauce
- 1 tablespoon Honey or Sugar
- 1 tablespoon Rice Vinegar
- 1 teaspoon Sesame Oil
- 1 clove Garlic, minced
- 1 teaspoon Ginger, grated
Additional
- 1 cup Cucumber slices (fresh)
- Vegetable oil for frying (about 2 cups)
Instructions
- Prepare the Bao Dough: In a large bowl, combine all-purpose flour, cornstarch, instant yeast, and vegetable oil. Stir and knead the mixture until smooth and elastic, forming a soft dough. Cover and let it proof in a warm spot for about 1.5 hours or until doubled in size.
- Shape and Steam the Buns: Once the dough has risen, divide it into equal pieces and shape each into a round bun. Place each bun on a small square of parchment paper. Steam the buns over boiling water for 10-12 minutes until they are puffy and soft. Remove and keep warm.
- Marinate the Chicken: Cut the boneless chicken thighs into bite-sized pieces. In a bowl, toss the chicken pieces with the gochujang-based spicy sauce. Let it marinate for at least 30 minutes to absorb the flavors.
- Fry the Chicken: Heat vegetable oil in a deep pan or skillet to 350°F (175°C). Fry the marinated chicken pieces until golden brown and crispy, about 4-6 minutes per batch. Remove and drain over paper towels to remove excess oil.
- Prepare the Spicy Sauce: In a small saucepan, combine gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Stir over medium heat until the sauce thickens and flavors meld, about 5 minutes. Adjust seasoning to taste.
- Assemble the Bao Buns: Take a warm steamed bun, open it gently, spread a layer of the spicy sauce inside, add several pieces of crispy fried chicken, and top with fresh cucumber slices for crunch and freshness. Serve immediately.
Notes
- For a fluffier bao bun, ensure the dough proofing is done in a warm, draft-free environment.
- You can substitute chicken thighs with chicken breasts, but thighs remain juicier and more flavorful.
- The spicy sauce ingredients can be adjusted to taste depending on your heat preference.
- Steaming time must not be skipped or shortened to maintain the characteristic soft texture of bao buns.
- Fry chicken in batches to avoid overcrowding the pan and maintain crispiness.
- Leftover buns can be stored and reheated by steaming again.
