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Korean Fried Chicken Bao Buns

Crispy Korean Fried Chicken Bao Buns for Flavorful Comfort

Delicious Korean Fried Chicken Bao Buns combine crispy chicken and fluffy buns for an irresistible comfort food experience.
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Prep Time 30 minutes
Cook Time 40 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 40 minutes
Servings: 4 bao buns
Course: Dinner
Cuisine: Asian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bao Buns
  • 500 g Plain Flour Use bleached flour for a whiter bun appearance.
  • 50 g Cornflour (Cornstarch) Adds lightness and fluffiness to the bun texture.
  • 50 g Caster Sugar Substitute with granulated sugar if necessary.
  • 7 g Instant Yeast Add it directly to the dry mix.
  • 1 tsp Baking Powder Aids in the bun's rise.
  • 300 ml Warm Water Ensure it's lukewarm, not hot.
  • 2 tbsp Vegetable Oil Moisture and fat for tenderness.
For the Fried Chicken
  • 500 g Chicken Breasts or Thighs Thighs offer more juiciness.
  • 1 tsp Sea Salt Adjust to taste.
  • 1 tsp White Pepper Adjust to taste.
  • 3 tbsp Soy Sauce Infuses umami flavor.
  • 2 tbsp Shaoxing Cooking Wine Can replace with sherry if needed.
  • 1 Egg White Binds the marinade.
  • 500 ml Vegetable Oil (for frying) Necessary for shallow frying.
For the Spicy Sauce
  • 3 tbsp Soy Sauce Base for the sauce.
  • 2 tbsp Gochujang Adds signature spice.
  • 50 g Light Muscovado Sugar Substitute with brown sugar if unavailable.
  • 1 tbsp Honey Balances the spice.
  • 2 cloves Garlic Adds depth to the sauce.
For Toppings
  • 1 Cucumber Offers freshness and crunch.
  • 2 stalks Spring Onions/Chives Adds flavor and color.
  • 1 tbsp Sesame Seeds Add for texture.

Equipment

  • Steamer
  • mixing bowl
  • Frying pan
  • Rolling Pin
  • Cookie cutter

Method
 

Preparation
  1. In a large mixing bowl, combine plain flour, cornflour, caster sugar, instant yeast, and baking powder.
  2. In a separate bowl, mix warm water and vegetable oil, ensuring the water is lukewarm. Gradually pour into the dry ingredients, stirring until a sticky dough forms.
  3. Knead for about 10 minutes until smooth, then cover and let rise in a warm place for 60–90 minutes, or until doubled.
  4. Once risen, punch down the dough and roll out to about 1 inch thick. Cut into rounds.
  5. Place shaped buns on parchment paper, cover, and allow to rise for another 30 minutes.
  6. Prepare a steamer and steam buns for 10–12 minutes on medium heat.
  7. Marinate chicken pieces in a mix of sea salt, white pepper, soy sauce, Shaoxing cooking wine, and egg white for at least 30 minutes.
  8. Heat oil in a frying pan and fry chicken until golden brown, about 6–8 minutes.
  9. Make the spicy sauce by combining soy sauce, gochujang, light muscovado sugar, honey, and minced garlic, cooking until it thickens.
  10. Assemble the bao buns by filling with spicy chicken, cucumber, spring onions, and sesame seeds.

Nutrition

Serving: 1bao bunCalories: 300kcalCarbohydrates: 40gProtein: 20gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 800mgPotassium: 200mgFiber: 1gSugar: 5gVitamin A: 100IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Serve the bao buns warm right after assembling for the best texture and flavor.

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