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Korean Fried Chicken Bao Buns

Korean Fried Chicken Bao Buns: Fluffy, Crispy Bliss Awaits

Delight in Korean Fried Chicken Bao Buns, a fusion of crispy chicken enveloped in fluffy buns, perfect for gatherings.
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Prep Time 2 hours
Cook Time 30 minutes
Rising Time 30 minutes
Total Time 3 hours
Servings: 12 buns
Course: Dinner
Cuisine: Korean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bao Buns
  • 3 cups all-purpose flour Substitute with gluten-free flour for a gluten-free version.
  • 2 tablespoons caster sugar Granulated sugar works in a pinch.
  • 1 teaspoon salt Essential for flavor balance.
  • 2 teaspoons instant dried yeast Fresh yeast may require adjustments.
  • 1 cup full-fat milk Nut milk can be substituted for dairy-free option.
  • 1/4 cup unsalted butter Melted, coconut oil can be a dairy-free option.
  • 1 tablespoon olive oil Used for brushing the buns.
For the Fried Chicken
  • 1 pound chicken breasts Replace with tofu or tempeh for vegetarian option.
  • 1 cup buttermilk Use plant-based milk with vinegar to tenderize.
  • 1 cup crispy coating flour mixture Replace with 00 flour for different texture.
  • Vegetable oil for deep frying High-heat oils like canola can be substituted.
  • 2 tablespoons gochujang paste Sriracha can be an alternative for heat.
For the Glaze and Toppings
  • 1/4 cup honey Maple syrup is a vegan option.
  • 2 tablespoons soy sauce Tamari can replace it for gluten-free.
  • 1 teaspoon sesame oil Use both fresh and powdered ginger.
  • Green onion, lettuce/cabbage, sesame seeds for garnish Other pickled vegetables are also delightful.

Equipment

  • Mixing bowl
  • steamer pot
  • Deep frying pan
  • Whisk
  • Measuring cups
  • Measuring spoons
  • Slotted spoon
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, whisk together flour, sugar, salt, and yeast. Combine warm milk and melted butter, stirring until a smooth dough forms. Knead for about 10 minutes, cover, and let rise for 1.5-2 hours until doubled in size.
  2. Marinate chicken in buttermilk and spices for at least 1 hour.
  3. Once dough has risen, punch it down, divide into 12 pieces, roll each into a ball, and flatten into a disc. Brush with olive oil, fold, and place on parchment. Let rise for another 30 minutes.
  4. Heat vegetable oil to 350°F. Dredge marinated chicken in flour mixture and deep fry for 5-7 minutes until golden and crispy.
  5. In a saucepan, combine gochujang, honey, soy sauce, and sesame oil. Heat until thickened, then toss fried chicken in glaze.
  6. Steam bao buns for about 10 minutes until fluffy, then assemble by filling with glazed chicken and topping with green onions and sesame seeds.

Nutrition

Serving: 1bunCalories: 350kcalCarbohydrates: 45gProtein: 20gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 8gVitamin A: 100IUVitamin C: 1mgCalcium: 100mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze assembled buns for longer storage, reheating from frozen when needed.

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