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Korean Fried Chicken Bao

Korean Fried Chicken Bao

Crispy Korean fried chicken tossed in a sweet and sticky sauce with notes of gochujang, soy, ginger, garlic and scallions; finished with a refreshing kick of heat.

Featuring Custom Culinary® Korean-Style Sweet Heat Sauce

Allergen: Sesame, Soy, Wheat


What You'll Need

Recipe Ingredients
Amount Ingredients
  For the Korean Fried Chicken:
1 lb. boneless, skinless chicken thighs (cut into bite-sized pieces)
1 cup all-purpose flour
1/4 cup cornstarch
1 tsp baking powder
1 tsp garlic powder
1/2 teaspoon ginger powder
1/2 teaspoon gochutgaru (Korean chili flakes) – optional for extra spice
  salt and pepper, to taste
1 cup buttermilk (or milk)
  oil, for frying (vegetable or peanut oil)
  For the Custom Culinary Korean Sweet Heat Sauce:
1/2 cup Custom Culinary Korean Sweet Heat Sauce
  For the Bao Buns:
12 mini bao buns (about 3 inches each)
  Steamed until soft and warm (can use store-bought or homemade)
  For Garnishes:
  Pickled cucumbers (thinly sliced)
  Shredded carrots
  Fresh cilantro leaves
  Sesame seeds (optional)
  Thinly sliced green onions (optional)

 
PREPARATION

1. Prepare the Korean Fried Chicken:

Prep the Chicken: Cut the chicken thighs into bite-sized pieces. Pat them dry with paper towels to remove any excess moisture.

Prepare the Batter: In a large bowl, whisk together the flour, cornstarch, baking powder, garlic powder, ginger powder, gochugaru (if using), salt, and pepper. Slowly add the buttermilk, stirring until a thick batter forms.

Fry the Chicken: Heat the oil in a deep pan or fryer to 350°F (175°C). Dredge each piece of chicken in the batter, making sure it’s evenly coated, then fry in batches until golden brown and crispy, about 6-8 minutes.

Remove the chicken from the oil and drain on a paper towel-lined plate.

2. Prepare the Custom Culinary Korean Sweet Heat Sauce:

Mix the Sauce: In a small saucepan, add Custom Culinary Korean Sweet Heat Sauce and heat.

Coat the Chicken: Once the fried chicken is ready, toss it in the sweet heat sauce until the chicken is well coated. Set aside to keep warm.

3. Prepare the Bao Buns:

Steam the Bao Buns: Steam the mini bao buns until they are warm and soft. If using store-bought bao buns, follow the package instructions for steaming. You can also steam them in a bamboo steamer or on a plate over simmering water for 5-7 minutes.

4. Assemble the Mini Bao Buns:

Fill the Buns: Open each mini bao bun and stuff it with a few pieces of the crispy Korean fried chicken coated in the Korean Sweet Heat Sauce.

Garnish: Top each bao bun with a few slices of pickled cucumber, a small handful of shredded carrots, and fresh cilantro leaves. Optionally, sprinkle sesame seeds or sliced green onions for added texture and flavor.

5. Serve:

Arrange the mini bao buns on a platter, ready to be served as a fun, flavorful, and visually appealing bite-sized dish.