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Korean Fried Chicken Bao Buns

Crispy Korean Fried Chicken Bao Buns You'll Love to Make

Delight in these Korean Fried Chicken Bao Buns with a crunchy texture and spicy glaze, perfect for a comforting meal.
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Prep Time 30 minutes
Cook Time 45 minutes
Proofing Time 1 hour 30 minutes
Total Time 2 hours 45 minutes
Servings: 4 buns
Course: Dinner
Cuisine: Korean
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bao Buns
  • 3 cups Plain Flour You can use bleached flour for a whiter appearance.
  • 1 cup Cornflour (Cornstarch) No substitutions needed.
  • 1 tablespoon Caster Sugar Granulated sugar may work, but texture will slightly differ.
  • 2 teaspoons Instant Dried Yeast Substitute with dried yeast activated in warm water if necessary.
  • 1 teaspoon Baking Powder No substitutions needed.
  • 1 cup Warm Water Use warm but not boiling water.
  • 2 tablespoons Vegetable Oil Keep extra for dough handling.
For the Chicken
  • 1 pound Chicken Thighs or Breasts Thighs are recommended for juiciness.
  • to taste Sea Salt/Pepper No substitutions needed.
  • 2 tablespoons Soy Sauce Use low-sodium if desired.
  • 1 tablespoon Shaoxing Cooking Wine Substitute with rice vinegar or dry sherry.
  • 1 large Egg White No substitutions recommended.
  • as needed Vegetable Oil (for frying) No substitutions needed.
For the Spicy Glaze
  • 2 tablespoons Gochujang Substitute with another hot pepper sauce but flavor will vary.
  • 2 tablespoons Light Muscovado Sugar You can use brown sugar if needed.
  • 1 tablespoon Honey Adjust to taste; agave syrup may work as a substitute.
  • 2 cloves Garlic Garlic powder or shallots could also work as substitutes.
For Serving
  • 1 cup Cucumber Substitute with pickled cucumbers for a tangy contrast.
  • to taste Spring Onions/Chives Green onions can be a good substitute.
  • as needed Toasted Sesame Seeds Omit if allergies are a concern.

Equipment

  • Mixing bowl
  • Steamer
  • Deep pan
  • Saucepan
  • cookie cutter
  • Slotted spoon

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine the flour, cornflour, caster sugar, instant dried yeast, and baking powder. Gradually add warm water and vegetable oil. Mix until a soft dough forms, then knead for about 10 minutes until smooth. Let it proof in a warm area for 1 to 1.5 hours, until doubled in size.
  2. Once the dough has risen, gently punch it down. Roll it out to about 1/2 inch thick and cut round shapes. Place them on parchment paper squares and cover with a kitchen towel, letting them rise for an additional 30 minutes.
  3. Prepare your steamer, bringing water to a gentle simmer. Arrange the bao buns in the steamer, cover with a lid, and steam for 10 to 12 minutes until fluffy.
  4. In a bowl, combine the marinating ingredients for the chicken. Mix well and let it marinate for at least 30 minutes.
  5. Heat vegetable oil in a deep pan. Coat the marinated chicken with flour and fry in batches for about 5 to 7 minutes until golden brown.
  6. For the glaze, combine gochujang, light muscovado sugar, honey, and minced garlic in a saucepan. Heat over medium-low until thick and bubbly.
  7. To assemble, open each steamed bun, spread spicy glaze, add fried chicken, cucumber slices, and spring onions. Serve immediately.

Nutrition

Serving: 1bunCalories: 320kcalCarbohydrates: 38gProtein: 15gFat: 12gSaturated Fat: 2gCholesterol: 70mgSodium: 600mgPotassium: 250mgFiber: 1gSugar: 5gIron: 2mg

Notes

Store leftover bao buns in an airtight container for up to 3 days. For longer storage, freeze them individually wrapped. Reheat by steaming from the freezer for best results.

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