Korean Fried Chicken Bao Buns Recipe with Crispy Flavor and Soft Buns

Why You’ll Love This Fried Chicken Buns

Fried Chicken Buns bring together the best of crispy fried chicken and soft, steamed buns in a way that’s fun and flavorful. This recipe is simple enough for busy weeknights yet offers a satisfying crunch that makes every bite exciting. Whether you’re feeding a family or enjoying a solo meal, it’s adaptable and full of taste that keeps you coming back.

From the ease of preparation to the health benefits, Fried Chicken Buns stand out as a go-to choice. These buns combine lean protein from the chicken with fresh veggies, supporting your wellness goals without sacrificing flavor. Imagine a dish that’s quick to make but feels like a treat every time you eat it.

You’ll appreciate how versatile this recipe is for different dietary needs. It’s easy to tweak for gluten-free options or lighter versions, making it perfect for everyone from students to seniors. This blend of textures and tastes creates a meal that’s both comforting and exciting, setting it apart from everyday snacks.

Essential Ingredients for Fried Chicken Buns

• 300 g all-purpose or bleached flour (for steamed bao buns)
• 125 g cornstarch (for steamed bao buns)
• 60 g superfine sugar (for steamed bao buns)
• 3 ½ g instant or dry yeast (for steamed bao buns)
• 12 g baking powder (for steamed bao buns)
• 180 ml warm water (for steamed bao buns)
• 60 ml vegetable oil, plus extra for rubbing (for steamed bao buns)
• 700 g chicken breasts or thighs (for chicken marinade)
• ½ teaspoon salt (for chicken marinade)
• ½ teaspoon freshly cracked black pepper (for chicken marinade)
• 30 ml soy sauce (for chicken marinade)
• 15 ml sesame oil (for chicken marinade)
• 1 egg white (for chicken marinade)
• 300 g all-purpose flour (for fried chicken)
• Vegetable oil for shallow frying (for fried chicken)
• 125 ml gochujang (for spicy sauce)
• 4 tablespoons soy sauce (for spicy sauce)
• 80 g light brown sugar (for spicy sauce)
• 3 to 4 tablespoons rice vinegar, adjusted to taste (for spicy sauce)
• 4 teaspoons finely chopped garlic, or to taste (for spicy sauce)
• Thinly sliced cucumber (to serve)
• Chopped spring onions or chives (to serve)
• Sesame seeds (to serve)

These ingredients make up the full recipe for Fried Chicken Buns, ensuring you have everything needed for soft buns and crispy chicken. For a healthier twist, consider swapping in plant-based options where possible. Remember, precise measurements help achieve the best results in your kitchen.

How to Prepare the Perfect Fried Chicken Buns: Step-by-Step Guide

First, gather and measure all your ingredients to streamline the process. For the chicken, cut 700 g of chicken breasts or thighs into bun-sized pieces or 2 cm cubes, then marinate them with ½ teaspoon salt, ½ teaspoon black pepper, 30 ml soy sauce, 15 ml sesame oil, and 1 egg white for at least 30 minutes. This step infuses flavor and keeps the meat juicy.

Next, prepare the steamed bao buns by combining 300 g all-purpose or bleached flour, 125 g cornstarch, 60 g superfine sugar, 3 ½ g instant or dry yeast, and 12 g baking powder in a large bowl. Mix 180 ml warm water with 60 ml vegetable oil and add it to the dry ingredients, using a dough hook on medium speed until a sticky dough forms. Knead for about 10 minutes in a mixer or 5 minutes by hand until soft and smooth, then cover and proof in a warm spot for 60 to 90 minutes until doubled in size.

After proofing, punch down the dough and knead for another 5 minutes, then roll it out to 1 cm thickness. Cut rounds with an 8 cm cutter, oil the surface, place them on baking paper, fold over, flatten into bun shapes, cover, and proof for 30 more minutes until puffy. Steam in batches over boiling water for 10 to 12 minutes until cooked through. For more ideas on wrapping tasty fillings, check out our savory chicken lettuce wraps.

Now, for the Korean Fried Chicken, heat vegetable oil to about 2 cm depth at 165°C. Coat the marinated chicken in 300 g all-purpose flour, pressing to create a craggy surface, then fry in batches until golden and crispy. Drain on paper towels. Meanwhile, make the spicy sauce by whisking 125 ml gochujang, 4 tablespoons soy sauce, 80 g light brown sugar, 3 to 4 tablespoons rice vinegar, and 4 teaspoons finely chopped garlic in a pan over medium-high heat, simmering until thick and syrupy.

Finally, toss the fried chicken in most of the spicy sauce, reserving some. Split a bao bun, spread sauce inside, add the sauced chicken, cucumber slices, chopped spring onions, and sprinkle sesame seeds. Serve immediately for the best texture and flavor. This method takes about 3 hours 30 minutes total, including prep and proofing.

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Dietary Substitutions to Customize Your Fried Chicken Buns

Adapting Fried Chicken Buns for different needs is straightforward and keeps the dish enjoyable. For protein swaps, replace chicken with firm tofu or tempeh to make it vegan-friendly, which absorbs flavors well during marination. These changes help maintain the recipe’s appeal while fitting various lifestyles.

When it comes to flour, use gluten-free flour blends instead of all-purpose flour for those with gluten intolerance, adjusting liquid as needed for the dough. For a lighter option, bake the chicken at 200°C instead of frying to cut calories, and swap milk or oil with almond milk. Vegetable and sauce modifications can include using tahini instead of traditional mayo for dairy-free versions, or adding shredded carrots and bell peppers for extra crunch and nutrition.

Experiment with herbs like basil or spices such as smoked paprika to enhance the taste without straying from the original vibe. These tweaks ensure Fried Chicken Buns remain a hit for everyone, from busy parents to health-conscious eaters. For more inspiration, explore our crispy chicken salad for similar substitution ideas.

Mastering Fried Chicken Buns: Advanced Tips and Variations

Pro Cooking Techniques

Marinate the chicken longer with buttermilk or plant-based yogurt for extra tenderness; this step really makes the flavors pop. Always use a thermometer to keep oil at 165°C for that perfect crisp. These tricks turn your Fried Chicken Buns into a standout meal that’s easy to master at home.

Flavor Variations

Try adding Cajun spices or garlic parmesan to the coating for a fresh twist on Fried Chicken Buns. You can also mix in chili powder for some heat, keeping the buns soft and the chicken crunchy. This flexibility lets you tailor the recipe to your tastes without much effort.

Presentation and Make-Ahead Options

Garnish with fresh herbs or sesame seeds to make your Fried Chicken Buns look as good as they taste. For busy days, prepare the chicken or dough ahead and freeze it just thaw and assemble later. Extra buns freeze well for 1 to 2 months and reheat by steaming for 5 minutes, as using bleached flour and cornstarch keeps them light and fluffy.

These advanced tips build on the basic recipe, helping you create variations that suit your style.

How to Store Fried Chicken Buns: Best Practices

Proper storage keeps your Fried Chicken Buns fresh and tasty for later. Store them in an airtight container in the fridge for up to 3 days to lock in flavors. For longer keep, wrap buns individually and freeze in a sealed bag for up to 1 month, then thaw overnight.

When reheating, use an oven at 180°C for 10-12 minutes to keep the crispiness. Avoid the microwave as it can make things soggy; instead, separate components if prepping in batches to maintain quality. Fresh cucumber and other toppings add a nice touch when reassembling.

• Always cool food before storing to prevent condensation.
• Label frozen items with dates for easy tracking.
• Reheat gently to preserve the soft bun texture.

Following these steps ensures your Fried Chicken Buns stay delicious, making meal prep simple and effective.

FAQs: Frequently Asked Questions About Fried Chicken Buns

Fried Chicken Buns

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🐔 Enjoy the perfect combination of crispy Korean fried chicken tucked inside soft, fluffy bao buns.
🌶️ This recipe delivers bold, spicy flavors balanced with fresh, cooling toppings for a satisfying bite every time.

• Total Time: 3 hours 30 minutes
• Yield: 8 bao buns

Ingredients

– 300 g all-purpose or bleached flour for steamed bao buns

– 125 g cornstarch for steamed bao buns

– 60 g superfine sugar for steamed bao buns

– 3 ½ g instant or dry yeast for steamed bao buns

– 12 g baking powder for steamed bao buns

– 180 ml warm water for steamed bao buns

– 60 ml vegetable oil, plus extra for rubbing for steamed bao buns

– 700 g chicken breasts or thighs for chicken marinade

– ½ teaspoon salt for chicken marinade

– ½ teaspoon freshly cracked black pepper for chicken marinade

– 30 ml soy sauce for chicken marinade

– 15 ml sesame oil for chicken marinade

– 1 egg white for chicken marinade

– 300 g all-purpose flour for fried chicken

– Vegetable oil for shallow frying for fried chicken

– 125 ml gochujang for spicy sauce

– 4 tablespoons soy sauce for spicy sauce

– 80 g light brown sugar for spicy sauce

– 3 to 4 tablespoons rice vinegar, adjusted to taste for spicy sauce

– 4 teaspoons finely chopped garlic, or to taste for spicy sauce

– Thinly sliced cucumber to serve

– Chopped spring onions or chives to serve

– Sesame seeds to serve

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Instructions

1-First, gather and measure all your ingredients to streamline the process. For the chicken, cut 700 g of chicken breasts or thighs into bun-sized pieces or 2 cm cubes, then marinate them with ½ teaspoon salt, ½ teaspoon black pepper, 30 ml soy sauce, 15 ml sesame oil, and 1 egg white for at least 30 minutes. This step infuses flavor and keeps the meat juicy.

2-Next, prepare the steamed bao buns by combining 300 g all-purpose or bleached flour, 125 g cornstarch, 60 g superfine sugar, 3 ½ g instant or dry yeast, and 12 g baking powder in a large bowl. Mix 180 ml warm water with 60 ml vegetable oil and add it to the dry ingredients, using a dough hook on medium speed until a sticky dough forms. Knead for about 10 minutes in a mixer or 5 minutes by hand until soft and smooth, then cover and proof in a warm spot for 60 to 90 minutes until doubled in size.

3-After proofing, punch down the dough and knead for another 5 minutes, then roll it out to 1 cm thickness. Cut rounds with an 8 cm cutter, oil the surface, place them on baking paper, fold over, flatten into bun shapes, cover, and proof for 30 more minutes until puffy. Steam in batches over boiling water for 10 to 12 minutes until cooked through. For more ideas on wrapping tasty fillings, check out our savory chicken lettuce wraps.

4-Now, for the Korean Fried Chicken, heat vegetable oil to about 2 cm depth at 165°C. Coat the marinated chicken in 300 g all-purpose flour, pressing to create a craggy surface, then fry in batches until golden and crispy. Drain on paper towels. Meanwhile, make the spicy sauce by whisking 125 ml gochujang, 4 tablespoons soy sauce, 80 g light brown sugar, 3 to 4 tablespoons rice vinegar, and 4 teaspoons finely chopped garlic in a pan over medium-high heat, simmering until thick and syrupy.

5-Finally, toss the fried chicken in most of the spicy sauce, reserving some. Split a bao bun, spread sauce inside, add the sauced chicken, cucumber slices, chopped spring onions, and sprinkle sesame seeds. Serve immediately for the best texture and flavor. This method takes about 3 hours 30 minutes total, including prep and proofing.

Last Step:

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Notes

🍞 Instant yeast can be added directly; dry yeast should be activated in warm water.
🥢 Test oil temperature by inserting a wooden chopstick; bubbles indicate 165°C.
❄️ Extra buns freeze well for 1 to 2 months and can be reheated by steaming for 5 minutes.

• Author: Brandi Oshea
• Prep Time: 1 hour
• Proofing and resting: 2 hours
• Cook Time: 30 minutes
• Category: Main Course
• Method: Steaming, frying
• Cuisine: Korean
• Diet: Non-vegetarian

Nutrition

• Serving Size: 1 bao bun
• Calories: 420 kcal
• Sugar: 10 g
• Sodium: 850 mg
• Fat: 20 g
• Saturated Fat: 4 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 2 g
• Protein: 25 g
• Cholesterol: 90 mg