What ingredients do I need to make fried chicken bao buns from scratch?

To make fried chicken bao buns, you will need all-purpose flour, yeast (instant or active dry), sugar, water or milk, and a bit of oil for the bao dough. For the chicken, boneless skinless thighs are ideal due to their juiciness, along with soy sauce, garlic, and gochujang for the marinade and spicy sauce. Cornstarch or flour is used to coat the chicken before frying to achieve a crispy texture. Fresh cucumber slices, spring onions, and sesame seeds are common garnishes.

How do I steam bao buns correctly to get soft and fluffy results?

To steam bao buns properly, fill a pot or wok with about one-third water and bring to a gentle boil. Arrange the shaped buns in a heatproof steamer basket lined with parchment paper, leaving enough space for rising. Cover with a lid and steam over low-medium heat for 10 to 12 minutes. Avoid opening the lid during steaming to prevent the buns from collapsing. Remove carefully and serve immediately for the best texture.

What’s the best way to make the fried chicken crispy for bao buns?

To get crispy fried chicken for bao buns, marinate the chicken pieces first, then dredge them thoroughly in flour or cornstarch, pressing the coating onto the chicken to create a rough surface. Fry the chicken in oil heated to around 165°C (325°F) using shallow frying or deep frying methods. Fry until golden brown on all sides, usually 5-7 minutes, then drain excess oil on paper towels before assembling.

Can I prepare bao buns and fried chicken in advance and reheat them?

Yes, you can make bao buns and fried chicken ahead of time. Freeze steamed bao buns in airtight bags for up to 2 months, then reheat by steaming for about 5 minutes. Fried chicken can be stored in the refrigerator for 2-3 days and reheated in an oven or air fryer at 180°C (350°F) for 5-7 minutes to restore crispiness. Avoid microwaving fried chicken to prevent sogginess.

What toppings and sauces pair best with fried chicken bao buns?

Popular toppings for fried chicken bao buns include fresh cucumber slices for crunch and coolness, thinly sliced spring onions for a mild onion flavor, and toasted sesame seeds for nuttiness. The spicy sauce is typically made from gochujang mixed with soy sauce, sugar, and garlic, simmered until thickened. This sauce balances heat and sweetness, complementing the crispy fried chicken and soft bao buns perfectly.

Fried Chicken Buns Recipe For Crispy Flavorful Bites

Name: Fried Chicken Buns
Prep time: 3 h 30 min
Cook time: 30 min
Total time: 3 h 30 min
Cuisine: Korean
Ingredients: 300 g all-purpose or bleached flour; 125 g cornstarch; 60 g superfine sugar; 3 ½ g yeast; 12 g baking powder; 180 ml warm water; 60 ml vegetable oil plus extra for handling; 700 g chicken breasts or thighs; ½ teaspoon salt; ½ teaspoon black pepper; 30 ml soy sauce; 15 ml rice wine vinegar; 1 egg white; 300 g all-purpose flour; Vegetable oil for frying; 125 ml gochujang; 4 tablespoons rice vinegar; 80 g light brown sugar; 3-4 tablespoons soy sauce; 4 teaspoons finely chopped garlic; Thinly sliced cucumber; Finely chopped spring onions or chives; Sesame seeds for garnish

Ingredients

Scale

300 g all-purpose or bleached flour

125 g cornstarch

60 g superfine sugar

3 ½ g yeast

12 g baking powder

180 ml warm water

60 ml vegetable oil plus extra for handling

700 g chicken breasts or thighs

½ teaspoon salt

½ teaspoon black pepper

30 ml soy sauce

15 ml rice wine vinegar

1 egg white

300 g all-purpose flour

Vegetable oil for frying

125 ml gochujang

4 tablespoons rice vinegar

80 g light brown sugar

3–4 tablespoons soy sauce

4 teaspoons finely chopped garlic

Thinly sliced cucumber

Finely chopped spring onions or chives

Sesame seeds for garnish

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Instructions

1-First Step: Prepare the chicken by trimming excess fat and marinating with soy sauce, sesame oil, and spices for 30 minutes. Adjust marinade ingredients for gluten-free or vegan substitutes.

2-Second Step: Coat the marinated chicken evenly with all-purpose flour or gluten-free alternatives. Ensure proper coverage for crispiness.

3-Third Step: Heat oil in a deep fryer or pan to 350°F (175°C). Fry chicken pieces until golden brown and cooked through, about 6-8 minutes, at around 165°C (325°F) for shallow frying.

4-Fourth Step: Punch down the dough, roll it out to 1 cm thickness, oil the surface, cut into 8 cm rounds, fold and flatten to form buns, and let them rise for another 30 minutes. Steam in batches for 10-12 minutes until puffy.

5-Fifth Step: For the spicy sauce, combine gochujang, rice vinegar, light brown sugar, soy sauce, and garlic in a pan, simmer until thickened, then toss the fried chicken briefly in it, reserving some for the buns.

6-Final Step: Assemble the sandwich by splitting the steamed bao buns, spreading reserved spicy sauce inside, adding fried chicken pieces, cucumber slices, and garnishing with spring onions and sesame seeds. Serve immediately for the best taste and texture.

Last Step:

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Notes

🐔 Use boneless, skinless chicken thighs for juicier fried chicken.
🥟 Homemade bao buns give the best texture but frozen buns are a good quick option.
🥒 Fresh cucumber adds a cool contrast to the spicy chicken filling.

Author: Brandi Oshea
Prep Time: 1 hour
Rising and marinating time: 2 hours 30 minutes
Cook Time: 30 minutes
Category: Snack
Method: Steaming, Frying
Cuisine: Korean
Diet: Pescatarian

Nutrition

Serving Size: 1 bao bun
Calories: 450 kcal
Sugar: 10 g
Sodium: 850 mg
Fat: 18 g
Saturated Fat: 4 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 3 g
Protein: 25 g
Cholesterol: 70 mg