Mouthwatering Korean Fried Chicken Bao Buns for Your Next Party

Enjoy delicious Korean Fried Chicken Bao Buns that are perfect for events or a special treat.

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Prep Time 2

Cook Time 30

Resting Time 1 30

Total Time 4

Servings: 20 buns

Course: Dinner

Cuisine: Korean

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Bao Buns

4 cups all-purpose flour Consider whole wheat for a healthier alternative.
1/4 cup caster sugar Granulated sugar works just as well.
1 teaspoon salt Enhances overall flavor.
2 teaspoons instant dried yeast Use active dry yeast if proofed first.
1 cup full-fat milk Substitute with plant-based milk for dairy-free.
1/4 cup warm water Keep temperature between 100°F to 110°F.
1/4 cup unsalted butter Use dairy-free margarine for lactose-free.

For the Chicken Filling

1 pound chicken breasts Cut into bite-sized pieces.
1 cup buttermilk Mix regular milk with vinegar or lemon juice for a substitute.
1 teaspoon salt For flavor.
1 teaspoon white pepper For seasoning.
1 teaspoon garlic salt For seasoning.

For the Crispy Coating

1 cup crispy coating flour mixture Combine all-purpose flour, salt, black pepper, garlic salt, celery salt, dried thyme, paprika, baking powder, chili flakes.
As needed vegetable oil Ideal for deep frying; peanut oil adds flavor.

For the Sweet and Spicy Glaze

2 tablespoons gochujang paste For a spicy kick.
1/4 cup honey Adds sweetness.
1/4 cup soy sauce Provides umami depth.
2 cloves garlic Minced.
1 teaspoon ginger Grated.

For Toppings

As needed green onion Fresh garnish.
As needed lettuce/cabbage Crunchy freshness.
As needed sesame seeds For a crunchy finish.
As needed Korean spicy mayo Enhances each bite.

Equipment

Mixing bowl
steamer pot
deep skillet
Rolling Pin
measuring cups
measuring spoons
Slotted spoon

Method

Step-by-Step Instructions

In a large mixing bowl, whisk together the dry ingredients for the bao buns. Combine the wet ingredients in a separate jug, then gradually mix into the dry ingredients and knead.
Marinate chicken pieces in buttermilk and spices in a bowl, cover, and refrigerate for at least 1 hour.
Transfer the risen dough to a floured surface, divide it into 20 pieces, shape into buns, and let rise again.
Heat oil to 350°F; prepare crispy coating, coat marinated chicken, and fry until golden brown.
Simmer glaze ingredients in a saucepan, then toss cooked chicken in glaze.
Steam buns in a steamer pot for about 10 minutes until fluffy.
Assemble buns with glazed chicken and desired toppings.

Nutrition

Serving: 1bunCalories: 250kcalCarbohydrates: 30gProtein: 15gFat: 9gSaturated Fat: 4gCholesterol: 50mgSodium: 400mgPotassium: 250mgFiber: 1gSugar: 6gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1.5mg

Notes

Customize fillings and toppings to create your perfect bao buns. Serve immediately for the best texture.

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