Korean Fried Chicken Bao Buns
Soft, fluffy bao buns filled with crispy Korean fried chicken, tangy gochujang sauce, and bright scallions—this dish is the ultimate fusion of texture and flavor. Making the bao buns from scratch is worth the effort, and paired with the sweet, spicy, and savory fried chicken, these bao buns are a show-stopping treat perfect for dinner parties, food lovers, or just a special night in.
Ingredients
For the Bao Buns:
- 2 ½ cups all-purpose flour
- 2 tbsp sugar
- 1 tsp instant yeast
- ½ tsp baking powder
- ½ tsp salt
- ¾ cup warm water
- 3 tbsp vegetable oil
For Korean Fried Chicken:
- 1 lb boneless chicken thighs cubed
- ½ cup cornstarch
- ½ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp garlic powder
- ½ cup cold water
- 4 cups vegetable oil for frying
For the Korean Sauce:
- ¼ cup gochujang korean chili paste
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 clove garlic minced
- 1 tsp ginger minced
Toppings:
- Fresh cilantro or green onions
Instructions
- In a large bowl, mix 2 ½ cups all-purpose flour2 tbsp sugar, 1 tsp instant yeast, ½ tsp baking powder, and ½ tsp salt. Gradually add ¾ cup warm water and 3 tbsp vegetable oil, mixing until the dough comes together. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.2 ½ cups all-purpose flour, 2 tbsp sugar, 1 tsp instant yeast, ½ tsp baking powder, ½ tsp salt, ¾ cup warm water, 3 tbsp vegetable oil
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise for 1-2 hours or until doubled in size. Divide the dough into 12-15 equal pieces and roll them into balls.
- Flatten each ball into an oval, about 4 inches long. Fold in half, using a small piece of parchment paper between the layers to prevent sticking.
- Arrange the buns in a bamboo steamer lined with parchment paper, leaving space for expansion. Steam over boiling water for 10-12 minutes until the buns are fluffy and cooked through.
- In a bowl, mix ½ cup cornstarch, ½ cup all-purpose flour, 1 tsp baking powder, ½ tsp salt, and ½ tsp garlic powder. Gradually add ½ cup cold water, whisking until smooth.½ cup cornstarch, ½ cup all-purpose flour, 1 tsp baking powder, ½ tsp salt, ½ tsp garlic powder, ½ cup cold water
- Heat 4 cups vegetable oil in a deep skillet or fryer to 350°F (175°C).4 cups vegetable oil
- Dip the cubed 1 lb boneless chicken thighs pieces in the batter, letting excess drip off, and fry in batches until golden and crispy, about 5-6 minutes. Transfer to a wire rack or paper towel to drain.1 lb boneless chicken thighs
- In a small saucepan, combine ¼ cup gochujang korean chili paste, 2 tbsp soy sauce, 2 tbsp brown sugar, 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 clove garlic, and 1 tsp ginger. Cook over low heat, stirring, until smooth and glossy. Toss the fried chicken in the sauce.¼ cup gochujang korean chili paste, 2 tbsp soy sauce, 2 tbsp brown sugar, 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 clove garlic, 1 tsp ginger
- Open the steamed bao buns carefully and fill each with a few pieces of Korean fried chicken.
- Top with Fresh cilantro or green onions for garnish and serve.Fresh cilantro or green onions