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Crispy Korean fried chicken nestled in pillowy steamed bao buns creates an irresistible textural masterpiece. This recipe transforms classic Asian street food into an elegant homemade feast. The secret lies in double-frying the chicken, ensuring it stays crispy even after being glazed in the caramelized sauce.
This recipe began as an experiment in my kitchen and quickly became a family favorite. The first time I served these bao buns, the quiet appreciation around the table spoke volumes. Now they're our go-to Sunday dinner celebration.
Essential Ingredients
- Chicken thighs (4): More flavorful and juicier than breast meat, perfect for double-frying
- All-purpose flour (232g): Low-protein flour creates the softest bao texture
- Active dry yeast (1/2 tbsp): Fresh yeast ensures proper rise
- Gochujang (1 tsp): Korean chili paste adds authentic heat
- Cornstarch (70g): Creates the signature crispy coating
Step-by-Step Instructions
- 1.
- Begin with the bao dough. Combine yeast, sugar and lukewarm water - temperature is crucial. Too hot kills the yeast, too cold won't activate it. Wait 10 minutes for slight foaming
- 2.
- Mix flour with the activated yeast mixture in a large bowl. Knead for 10 minutes until smooth and elastic
- 3.
- First rise: let dough double in size in a warm spot for one hour
- 4.
- Coat chicken pieces evenly with cornstarch mixture - this creates the perfect crispy shell
- 5.
- First fry at 170°C for 5 minutes. Second fry at 180°C until golden - this double-fry technique ensures ultimate crispiness
Gochujang paste is a pantry staple that instantly adds authentic Korean flavor. Start with a small amount and adjust to your preferred heat level.
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Presentation Tips
Serve bao buns in traditional bamboo steamers for visual impact. The dramatic reveal as steam escapes creates an authentic dining experience.
Serving Suggestions
Set up a DIY bao station with pickled cucumber, shredded carrots, and fresh cilantro for guests to customize their buns.
Final Thoughts:
This recipe brings Seoul street food into your kitchen. Each component requires attention and care, but the result is worth every minute. The combination of tender bao, crispy chicken, and flavorful sauce creates an unforgettable meal that brings people together.
Frequently Asked Questions
- → Can I make the dough ahead of time?
- Yep, you can store it in the fridge for up to 24 hours after the first rise.
- → What’s the trick for extra crispy chicken?
- Double frying it and coating generously in cornstarch does the job.
- → Can the baos be frozen?
- Yes, you can freeze them raw or cooked for up to a month.
- → What if I don’t have a steamer?
- A steaming rack over a pot works as a good substitute.
- → What can I use instead of chili paste like gochujang?
- Sriracha or sweet chili sauce can work as great substitutions.