Canada | English 
United States | English Central & South America
Africa, India, & Middle East
India | English 
China | English 
Southeast Asia | English Central & South America
Africa, India, & Middle East
Korean Fried Chicken Bao
Crispy Korean fried chicken tossed in a sweet and sticky sauce with notes of gochujang, soy, ginger, garlic and scallions; finished with a refreshing kick of heat.
Featuring Custom Culinary® Korean-Style Sweet Heat Sauce
Allergen: Sesame, Soy, Wheat
Made with
- True Foundations® Korean-Style Sweet Heat Sauce
What You'll Need
| Amount | Ingredients |
| For the Korean Fried Chicken: | |
| 1 lb. | boneless, skinless chicken thighs (cut into bite-sized pieces) |
| 1 cup | all-purpose flour |
| 1/4 cup | cornstarch |
| 1 tsp | baking powder |
| 1 tsp | garlic powder |
| 1/2 teaspoon | ginger powder |
| 1/2 teaspoon | gochutgaru (Korean chili flakes) – optional for extra spice |
| salt and pepper, to taste | |
| 1 cup | buttermilk (or milk) |
| oil, for frying (vegetable or peanut oil) | |
| For the Custom Culinary Korean Sweet Heat Sauce: | |
| 1/2 cup | Custom Culinary Korean Sweet Heat Sauce |
| For the Bao Buns: | |
| 12 | mini bao buns (about 3 inches each) |
| Steamed until soft and warm (can use store-bought or homemade) | |
| For Garnishes: | |
| Pickled cucumbers (thinly sliced) | |
| Shredded carrots | |
| Fresh cilantro leaves | |
| Sesame seeds (optional) | |
| Thinly sliced green onions (optional) |
Preparation
1. Prepare the Korean Fried Chicken:
Prep the Chicken: Cut the chicken thighs into bite-sized pieces. Pat them dry with paper towels to remove any excess moisture.
Prepare the Batter: In a large bowl, whisk together the flour, cornstarch, baking powder, garlic powder, ginger powder, gochugaru (if using), salt, and pepper. Slowly add the buttermilk, stirring until a thick batter forms.
Fry the Chicken: Heat the oil in a deep pan or fryer to 350°F (175°C). Dredge each piece of chicken in the batter, making sure it’s evenly coated, then fry in batches until golden brown and crispy, about 6-8 minutes.
Remove the chicken from the oil and drain on a paper towel-lined plate.
2. Prepare the Custom Culinary Korean Sweet Heat Sauce:
Mix the Sauce: In a small saucepan, add Custom Culinary Korean Sweet Heat Sauce and heat.
Coat the Chicken: Once the fried chicken is ready, toss it in the sweet heat sauce until the chicken is well coated. Set aside to keep warm.
3. Prepare the Bao Buns:
Steam the Bao Buns: Steam the mini bao buns until they are warm and soft. If using store-bought bao buns, follow the package instructions for steaming. You can also steam them in a bamboo steamer or on a plate over simmering water for 5-7 minutes.
4. Assemble the Mini Bao Buns:
Fill the Buns: Open each mini bao bun and stuff it with a few pieces of the crispy Korean fried chicken coated in the Korean Sweet Heat Sauce.
Garnish: Top each bao bun with a few slices of pickled cucumber, a small handful of shredded carrots, and fresh cilantro leaves. Optionally, sprinkle sesame seeds or sliced green onions for added texture and flavor.
5. Serve:
Arrange the mini bao buns on a platter, ready to be served as a fun, flavorful, and visually appealing bite-sized dish.
Prep the Chicken: Cut the chicken thighs into bite-sized pieces. Pat them dry with paper towels to remove any excess moisture.
Prepare the Batter: In a large bowl, whisk together the flour, cornstarch, baking powder, garlic powder, ginger powder, gochugaru (if using), salt, and pepper. Slowly add the buttermilk, stirring until a thick batter forms.
Fry the Chicken: Heat the oil in a deep pan or fryer to 350°F (175°C). Dredge each piece of chicken in the batter, making sure it’s evenly coated, then fry in batches until golden brown and crispy, about 6-8 minutes.
Remove the chicken from the oil and drain on a paper towel-lined plate.
2. Prepare the Custom Culinary Korean Sweet Heat Sauce:
Mix the Sauce: In a small saucepan, add Custom Culinary Korean Sweet Heat Sauce and heat.
Coat the Chicken: Once the fried chicken is ready, toss it in the sweet heat sauce until the chicken is well coated. Set aside to keep warm.
3. Prepare the Bao Buns:
Steam the Bao Buns: Steam the mini bao buns until they are warm and soft. If using store-bought bao buns, follow the package instructions for steaming. You can also steam them in a bamboo steamer or on a plate over simmering water for 5-7 minutes.
4. Assemble the Mini Bao Buns:
Fill the Buns: Open each mini bao bun and stuff it with a few pieces of the crispy Korean fried chicken coated in the Korean Sweet Heat Sauce.
Garnish: Top each bao bun with a few slices of pickled cucumber, a small handful of shredded carrots, and fresh cilantro leaves. Optionally, sprinkle sesame seeds or sliced green onions for added texture and flavor.
5. Serve:
Arrange the mini bao buns on a platter, ready to be served as a fun, flavorful, and visually appealing bite-sized dish.