Korean Fried Chicken Bao Buns
Soft and fluffy Korean Fried Chicken Bao Buns are a delightful treat that brings together the crispy, savory goodness of Korean fried chicken and the comforting texture of steamed bao buns. Perfect for any occasion, these bao buns are sure to impress guests at parties or family gatherings. The unique blend of flavors and textures makes each bite a memorable experience.
Why You’ll Love This Recipe
- Easy to Make: With clear instructions, even novice cooks can master these bao buns.
- Flavor Explosion: The combination of crispy chicken and savory sauces creates a mouthwatering taste.
- Versatile Serving Options: Enjoy them as appetizers or main dishes; they fit any meal.
- Customizable Ingredients: Feel free to tweak the fillings to suit your preferences.
- Impressive Presentation: Serve them up for an eye-catching dish that’s sure to wow your friends and family.
Tools and Preparation
Preparation is key when making Korean Fried Chicken Bao Buns. Having the right tools will make the process smoother and more enjoyable.
Essential Tools and Equipment
- Mixing bowl
- Rolling pin
- Steamer basket
- Frying pan or deep fryer
- Whisk
Importance of Each Tool
- Mixing bowl: A large mixing bowl is essential for combining dough ingredients evenly.
- Steamer basket: This tool is crucial for cooking the bao buns to achieve that soft, pillowy texture.
- Frying pan or deep fryer: A reliable frying pan or deep fryer ensures your chicken gets perfectly crispy.
Ingredients
Ingredients:
– 3 ¾ cups 450g all-purpose flour
– 2 tablespoons caster sugar
– ½ teaspoon salt
– 2 teaspoons 7g instant dried yeast
– 3 tablespoons full-fat milk
– ¾ cup + 2 tablespoons (210 ml warm water)
– 3 tablespoons unsalted butter (soft)
– 1 tablespoon olive oil
– 4 chicken breasts (sliced into bite-size chunks)
– 1 cup (240ml buttermilk)
– ½ teaspoon salt
– ¼ teaspoon white pepper
– ¼ teaspoon garlic salt
– 1 ½ cups 180g all-purpose flour (or 00 flour substitute)
– 1 teaspoon salt
– 1 teaspoon ground black pepper
– ½ teaspoon garlic salt
– ½ teaspoon celery salt
– 1 teaspoon dried thyme
– 1 teaspoon paprika
– 1 teaspoon baking powder
– 1 teaspoon chilli flakes
– 4 cups vegetable oil for deep frying
– 1 tablespoon sesame oil
– 1 tablespoon vegetable oil
– 2 tablespoons gochujang paste
– 2 tablespoons honey
– 4 tablespoons brown sugar
– 4 tablespoons soy sauce
– 2 cloves garlic peeled and minced
– 2 teaspoons minced ginger
– ½ cup green onion (chopped thinly sliced)
– ½ cup lettuce or cabbage (roughly chopped)
– ¼ cup Korean spicy mayo sauce
– 2 teaspoons black and white sesame seeds
– ¼ cup pickled radishes (optional)
How to Make Korean Fried Chicken Bao Buns
Step 1: Prepare the Dough
Start by mixing the all-purpose flour, caster sugar, salt, and instant dried yeast in a large mixing bowl.
Gradually add warm water, milk, unsalted butter, and olive oil while stirring until a dough forms.
Knead the dough on a floured surface for about ten minutes until smooth.
Place it in a greased bowl, cover it with a damp cloth, and let it rise for about an hour until doubled in size.
Step 2: Prepare the Chicken
While the dough is rising, marinate the chicken pieces in buttermilk mixed with salt, white pepper, and garlic salt.
Let them soak for at least thirty minutes to enhance flavor.
Step 3: Coat and Fry Chicken
Prepare your coating by mixing all-purpose flour with salt, black pepper, garlic salt, celery salt, thyme, paprika, baking powder, and chilli flakes in another bowl.
Remove chicken from buttermilk and coat each piece evenly with the flour mixture.
Heat vegetable oil in a frying pan or deep fryer over medium-high heat.
Fry the chicken pieces until golden brown and cooked through—about five to seven minutes per side.
Step 4: Assemble Bao Buns
Once your dough has risen:
Roll it out into small circles about four inches wide.
Steam each circle in a steamer basket lined with parchment paper for about ten minutes.
After steaming:
Fill each bun with fried chicken pieces.
Drizzle with gochujang paste mixed with honey and soy sauce. Add green onions, lettuce or cabbage, spicy mayo sauce, sesame seeds, and pickled radishes as desired.
Enjoy your delicious homemade Korean Fried Chicken Bao Buns!
How to Serve Korean Fried Chicken Bao Buns
Korean Fried Chicken Bao Buns are not only delicious but also versatile. They can be served in various ways that enhance their flavors and textures. Here are some serving suggestions to make your bao buns even more enjoyable.
With Fresh Vegetables
- Green Onions: Add a sprinkle of chopped green onions for a fresh crunch.
- Pickled Radishes: These add a tangy contrast that complements the savory chicken.
- Lettuce Wraps: Serve with lettuce leaves on the side for a fresh, crisp bite.
Dipping Sauces
- Korean Spicy Mayo: This creamy sauce provides a nice kick that pairs well with the fried chicken.
- Soy Sauce Blend: A simple mix of soy sauce and sesame oil offers a delightful umami flavor.
Garnish Ideas
- Sesame Seeds: Sprinkle black and white sesame seeds on top for visual appeal and extra texture.
- Chili Flakes: For those who love heat, sprinkle chili flakes over the chicken before serving.
How to Perfect Korean Fried Chicken Bao Buns
Perfecting your Korean Fried Chicken Bao Buns involves attention to detail and technique. Here are some tips to ensure they turn out fluffy and flavorful.
- Use Fresh Yeast: Ensure your yeast is fresh for the best rise in your dough.
- Knead Well: Knead the dough until it’s smooth and elastic to create light bao buns.
- Steam Properly: Use parchment paper under each bun while steaming to prevent sticking.
- Avoid Overcrowding: Steam in batches to allow enough space for each bun to expand.
Best Side Dishes for Korean Fried Chicken Bao Buns
Pairing side dishes with your Korean Fried Chicken Bao Buns can elevate the meal experience. Here are some excellent options to consider.
- Kimchi: This fermented dish adds a spicy, tangy element that complements bao buns perfectly.
- Cucumber Salad: A refreshing cucumber salad provides a crunchy contrast to the soft buns.
- Sweet Potato Fries: These are crispy and sweet, making them an ideal companion for fried chicken.
- Edamame Beans: Lightly salted edamame beans offer protein and are easy to prepare as a side.
- Miso Soup: A warm bowl of miso soup balances the meal with its umami flavor and soothing warmth.
- Rice Paper Rolls: Filled with fresh vegetables, these rolls are light and provide a different texture alongside the bao buns.
Common Mistakes to Avoid
Making Korean Fried Chicken Bao Buns can be a fun and rewarding experience, but there are common pitfalls to watch out for.
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Incorrect Flour Measurements: Using too much or too little flour can affect the texture of your bao buns. Always measure accurately with a kitchen scale for best results.
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Not Letting Dough Rise Properly: Skipping the rising time can lead to dense buns. Be patient and let the dough rise until it doubles in size for soft and fluffy results.
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Overcrowding the Frying Pan: Placing too many chicken pieces in the oil at once can lower the temperature, resulting in soggy chicken. Fry in batches to keep the oil hot.
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Ignoring the Marinade Time: Rushing through marinating can lead to less flavorful chicken. Allow at least 30 minutes for the chicken to soak up all those delicious flavors.
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Skipping Steaming Method: Baking instead of steaming the buns will result in a completely different texture. Use a proper steamer to achieve that authentic bao bun softness.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover bao buns in an airtight container.
- They will last in the refrigerator for up to 3 days.
Freezing Korean Fried Chicken Bao Buns
- Place cooked bao buns in a freezer-safe bag or container.
- They can be frozen for up to 2 months for best quality.
Reheating Korean Fried Chicken Bao Buns
- Oven: Preheat your oven to 350°F (175°C). Wrap buns in foil and heat for about 10-15 minutes until warmed through.
- Microwave: Place buns on a microwave-safe plate, covering them with a damp paper towel. Heat for about 30 seconds to 1 minute.
- Stovetop: Steam them over boiling water for about 5 minutes until warm.
Frequently Asked Questions
Here are some common questions about making Korean Fried Chicken Bao Buns.
How do I make Korean Fried Chicken Bao Buns from scratch?
To make Korean Fried Chicken Bao Buns from scratch, prepare the dough using all-purpose flour, sugar, yeast, and water. After letting it rise, shape it into buns and steam them until fluffy.
Can I use other proteins instead of chicken?
Yes! You can substitute chicken with tofu, pork, or beef. Adjust cooking times as needed based on the protein you choose.
What are some good toppings for Korean Fried Chicken Bao Buns?
You can top your bao buns with green onions, pickled radishes, or spicy mayo sauce for added flavor and texture.
How long do Korean Fried Chicken Bao Buns last?
When stored properly, they last up to 3 days in the refrigerator and up to 2 months if frozen.
Final Thoughts
Korean Fried Chicken Bao Buns are not only delicious but also versatile. You can customize these delightful buns by adding your favorite sauces or vegetables. Whether you’re hosting a gathering or enjoying a cozy night in, this recipe is sure to impress!
Korean Fried Chicken Bao Buns
- Total Time: 1 hour 5 minutes
- Yield: Approximately 8 servings 1x
Description
Korean Fried Chicken Bao Buns are a delightful fusion of crispy, savory fried chicken wrapped in soft, fluffy steamed buns. This irresistible treat combines the bold flavors of Korean cuisine with the comforting texture of bao, making it perfect for parties, family gatherings, or a cozy night in. Each bite delivers a satisfying crunch followed by warm, pillowy goodness. Easy to make and fully customizable with your favorite sauces and toppings, these bao buns will impress anyone who tries them.
Ingredients
- 3 ¾ cups all-purpose flour
- 2 tablespoons caster sugar
- ½ teaspoon salt
- 2 teaspoons instant dried yeast
- 3 tablespoons full-fat milk
- ¾ cup + 2 tablespoons warm water
- 3 tablespoons unsalted butter (soft)
- 1 tablespoon olive oil
- 4 chicken breasts (sliced into bite-size chunks)
- 1 cup buttermilk
- ½ teaspoon salt
- ¼ teaspoon white pepper
- ¼ teaspoon garlic salt
- 1 ½ cups all-purpose flour (or 00 flour substitute)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon garlic salt
- ½ teaspoon celery salt
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon baking powder
- 1 teaspoon chilli flakes
- 4 cups vegetable oil for deep frying
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 2 tablespoons gochujang paste
- 2 tablespoons honey
- 4 tablespoons brown sugar
- 4 tablespoons soy sauce
- 2 cloves garlic peeled and minced
- 2 teaspoons minced ginger
- ½ cup green onion (chopped thinly sliced)
- ½ cup lettuce or cabbage (roughly chopped)
- ¼ cup Korean spicy mayo sauce
- 2 teaspoons black and white sesame seeds
- ¼ cup pickled radishes (optional)
Instructions
- Prepare the dough by mixing flour, sugar, salt, and yeast in a bowl. Gradually add warm water, milk, butter, and olive oil until a dough forms. Knead for about ten minutes until smooth.
- Marinate chicken pieces in buttermilk mixed with salt and spices for at least 30 minutes.
- Coat marinated chicken in seasoned flour and fry until golden brown.
- Roll out dough into circles and steam until fluffy.
- Assemble buns by filling with fried chicken and drizzling with gochujang mixture and toppings.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Frying/Steaming
- Cuisine: Korean
Nutrition
- Serving Size: 1 bao bun (150g)
- Calories: 450
- Sugar: 10g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
