Description
Korean Chicken Bao Buns are a delicious fusion dish featuring crispy fried chicken thighs coated in a spicy-sweet gochujang glaze, served inside soft, fluffy steamed bao buns. This recipe balances bold Korean flavors with the comforting texture of steamed buns, enhanced by fresh green onions and toasted sesame seeds for a perfect handheld treat.
Ingredients
Scale
Bao Buns
- 6 bao buns (frozen or homemade)
Chicken and Coating
- 500g boneless chicken thighs
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups vegetable oil (for frying)
Sauce/Glaze
- 2 tablespoons gochujang
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 2 cloves garlic (minced)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
Garnish
- 2 stalks green onions (sliced)
- 1 tablespoon toasted sesame seeds
Instructions
- Prepare the chicken: Cut boneless chicken thighs into bite-sized pieces. Season them evenly with salt and black pepper. Then toss the pieces thoroughly in cornstarch until each piece is fully coated to ensure a crispy texture when fried.
- Fry the chicken: Heat vegetable oil to 350°F (175°C) in a deep pan suitable for frying. Fry the chicken pieces in batches for 4 to 5 minutes each, or until they are golden brown and crispy. Remove and drain the fried chicken on paper towels to remove excess oil.
- Make the glaze: In a saucepan over medium heat, combine gochujang, soy sauce, honey, minced garlic, rice vinegar, and sesame oil. Let the mixture simmer for 3 to 5 minutes, stirring occasionally, until the glaze thickens and becomes slightly sticky.
- Coat the chicken: Add the fried chicken pieces into the saucepan with the glaze, tossing well to ensure every piece is evenly coated with the flavorful sauce.
- Steam the bao buns: Steam the bao buns for 5 to 7 minutes until they become soft and fluffy, careful not to over-steam which may cause sogginess.
- Assemble the buns: Gently open each steamed bao bun. Fill them generously with the glazed chicken, then top with sliced green onions and a sprinkle of toasted sesame seeds. Serve the buns hot for the best taste experience.
Notes
- For best results, use fresh chicken thighs for juicier meat.
- If you prefer less spice, reduce the amount of gochujang in the glaze.
- You can make the bao buns yourself or purchase frozen pre-made ones; just adjust steaming time accordingly.
- Keep an eye on the oil temperature to avoid greasy chicken; maintain at 350°F while frying.
- Serve immediately after assembling to enjoy the contrast between crispy chicken and soft buns.
