Description
Korean Chicken Bao Buns feature tender fried chicken thigh pieces coated in a sweet and spicy gochujang glaze, nestled inside soft, fluffy steamed bao buns. This fusion dish combines crispy textures with rich Korean flavors, perfect for an impressive appetizer or casual meal.
Ingredients
Scale
Chicken and Coating
- 500g boneless chicken thighs, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups vegetable oil (for frying)
Gochujang Glaze
- 2 tablespoons gochujang
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
Assembly
- 6 bao buns (frozen or homemade)
- 2 stalks green onions, sliced
- 1 tablespoon toasted sesame seeds
Instructions
- Prepare the Chicken: Cut the boneless chicken thighs into bite-sized pieces. Season with salt and black pepper. Toss the chicken thoroughly in cornstarch until each piece is evenly coated to ensure a crispy texture when fried.
- Fry the Chicken: Heat the vegetable oil to 350°F (175°C) in a deep pan or wok. Fry the chicken pieces in batches for 4 to 5 minutes until they turn golden brown and crispy. Remove the chicken and drain on paper towels to remove excess oil.
- Make the Gochujang Glaze: In a saucepan over medium heat, combine gochujang, soy sauce, honey, minced garlic, rice vinegar, and sesame oil. Simmer the mixture for 3 to 5 minutes, stirring occasionally, until the glaze thickens slightly to coat the chicken well.
- Coat the Chicken: Add the fried chicken pieces into the glaze and toss 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 are soft and fluffy. Be careful not to over-steam, as this can cause the buns to become soggy.
- Assemble the Bao Buns: Gently open each steamed bun without tearing. Fill each bun with a generous amount of the glazed chicken. Top with sliced green onions and sprinkle toasted sesame seeds on top. Serve the bao buns hot for the best taste experience.
Notes
- For extra flavor, marinate the chicken in a bit of soy sauce and garlic before coating in cornstarch.
- If fresh bao buns are unavailable, frozen buns work well – just ensure they are fully thawed before steaming.
- Adjust the amount of honey or gochujang in the glaze to suit your preferred level of sweetness and spice.
- Use a deep-fry thermometer to maintain the oil temperature at 350°F for perfectly crispy chicken.
- Serve with pickled vegetables or a side of kimchi for authentic Korean flair.
