Crispy Korean fried chicken baos are a delicious and unique twist on the classic Chinese bao. Crispy fried chicken tossed in a honey gochujang sauce and Korean slaw; these baos are sweet, savory, slightly spicy, and perfectly tangy. The result is a savory and flavorful snack that is sure to please. These baos are perfect for a quick bite, appetizer, or as a meal.
History of Chinese Baos:
The origin of Chinese baos can be traced back to the Song Dynasty (960-1279). During this period, baos were made from steamed dough and filled with various ingredients such as pork, mushrooms, and vegetables. The beautiful dough is typically made with made with wheat flour, yeast, sugar, and baking powder. Over time, the bao has evolved to include a variety of fillings, including sweet and savory options: pork, beef, chicken, vegetables, and red bean paste. Today, baos are a popular street food in China and are enjoyed around the world.
History of Korean Fried Chicken:
Korean fried chicken is a popular dish in Korea, typically made with a double-frying technique that gives the chicken a crunchy texture. The chicken is usually marinated in a mixture of soy sauce, garlic, ginger, and other spices before being coated in a light batter and fried. It is often served with a variety of sauces, such as a sweet and spicy gochujang sauce, and is often accompanied by pickled radish to balance out the meal.
Korean fried chicken is fan favorite street and bar food. People often pair beer with Korean fried chicken on a night out. Other popular drinks to pair with Korean fried chicken include soju, makgeolli, and other types of alcoholic beverages. Non-alcoholic drinks such as soda, tea, and water are also popular accompaniments.
My Inspiration Behind This Recipe:
Korean fried chicken has a special place in my heart. The way the chicken is double fried and coated in a spicy sauce or soy garlic is heaven to my palate. I always ate Korean fried chicken on it's own and always thought that's how it was suppose to be eaten, until one day I saw my friend eating it along side a huge pile of white rice.
Don't get me wrong, I love rice but it was so foreign to me to pair it with Korean fried chicken but at the same time I get it! It's saucy, flavorful, and meaty.. exactly what you want with a steaming bowl of fresh rice. I came up with the idea to sandwich the crispy sweet chicken in between bao bun. A bao bun has a nice neutral flavor that can let the Korean fried chicken still shine. It also has a fluffy and pillowy consistency that helps balance the intense flavors of of the classic Korean Fried chicken.Trust me when I say this combo works, and definitely gives me a new take on eating Korean Frid Chicken.
The Ingredients We’re Working with Today:
Korean Fried Chicken:
Chicken thighs
Buttermilk
Egg
All Purpose Flour
Garlic
Garlic powder
Kosher salt
Canola oil
Sauce:
Korean soy sauce
Honey
Gochujang paste
Ginger powder
Water
Slaw:
Green cabbage
Kosher salt
Commonly Asked Questions:
Can the chicken be air-fried?
Yes! Although the taste and crunch might be a bit altered, it can be done. For best results I would advise you to air fry over baking. Lay the battered and floured chicken in a single, even layer in the air fryer pan. Spray the chicken with a bit of oil for extra crispiness. Air fry on 375F for 6-7 minutes, flip, and repeat.
How long can these be stored for?
If you aren't going to eat these right away, do not assemble the buns or coat the chicken in the sauce. The components of the buns can be stored in the fridge for up to 3 days. When ready to eat, reheat the chicken in the air fryer or oven and coat in sauce. Assemble the buns and enjoy!
Prefer to Watch? Click Here: Irresistible Korean Fried Chicken Baos
Irresistible Korean Fried Chicken Baos
Total Time: 4-10 hours | Servings: 6 baos | Level: Intermediate |
Course: Appetizer, Snack, Lunch, Dinner
Cuisine: Korean, Korean-Chinese Fusion
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Ingredients:
Korean Fried Chicken:
2 large chicken skinless chicken thighs (280 grams)
1 cup buttermilk (224 grams) **Substitution listed below
1 egg
2 tbsps fish sauce (36 grams)
1 tbsp ginger powder (8.5 grams)
2 tbsps sriracha (30 grams)
1 cup flour (120 grams)
1/3 cup rice starch (45 grams)
1 tbsp gochugaru (13 grams)
1 tbsp minced garlic (8.5 grams)
2 tsp garlic powder (3 grams)
2 tsps kosher salt (10 grams)
Canola oil for frying
Steamed bao buns (large)
Sauce:
1/2 cup Korean soy sauce (132 grams)
1/4 cup honey (85 grams)
2 tbsps gochujang paste (36 grams)
1 tbsp gochugaru (13 grams)
1 tsp ginger powder (1.5 grams)
2 tsps sesame oil (9 grams)
2 tbsp sesame seeds (17.7 grams)
1/3 cup water (78.9 grams)
Slaw:
4 cups shredded green cabbage (400 grams)
1/4 cup kewpie mayo (57 grams)
2 tbsps rice wine vinegar (28 grams)
1/2 tsp kosher salt (2.5 grams)
1 tsp gochugaru ( 4 grams)
Directions:
Cut your chicken thighs in to 2 inch cubes.
Combine your chicken, salt, minced garlic, egg, fish sauce, ginger powder, sriracha, and buttermilk to a large bowl and mix all the ingredients together.
Set your chicken aside to marinate for 2 hours minimum (8 hours for optimal flavor).
For the sauce, combine your soy sauce, honey, gochujang paste, gochugaru, ginger powder, sesame oil, sesame seeds, and water in to a pan. On medium-low, cook the sauce until it becomes a syrup like texture ( 8-10 minutes).
For the slaw, combine the cabbage, rice wine vinegar, salt, gochugaru, and mayonnaise to a bowl. Mix the slaw until the cabbage is eventually coated.
In a large ziplock bag, combine the all purpose flour, rice flour, salt, garlic, powder, and gochugaru. Seal the ziplock bag and shake well.
Shake off excuse marinate from the chicken and dip them in to the flour mixture. Seal the ziplock bag and shake well, so the chicken pieces are evenly coated in the flour mixture.
Heat your oil to 350F. Fry 3-4 pieces or chicken at a time (around 4 minutes).
Mix the fried chicken in to the sauce and stir to evenly coat the chicken.
Assemble your baos with the slaw and fried chicken. (I bought frozen baos and steamed them a head of time).
Note: If you don't have buttermilk on had or prefer non diary, any flavorless non diary milk should suffice. I'll list below my easy 10 minute buttermilk substitution!
Buttermilk Substitution:
Combine 1 cup milk (240 grams) with 1 tbsp white vinegar (14.5grams) or lemon juice (14,5 grams). Mix until well combined.
Let the mixture sit for 10 minutes, it should look a bit curdled after.
There you go, it's that easy and one of my favor ingredient hacks!
If you enjoyed this post, check out some of my other Korean Recipes:
Thank you!
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