Korean Fried Chicken Bun

Why Make This Recipe

Korean Fried Chicken Bun is a delicious and fun twist on traditional fried chicken. With its crispy exterior, juicy chicken, and soft steamed buns, this recipe provides a unique flavor experience. The combination of pickled radish and savory sauce adds freshness and a little kick, making it perfect for a family meal or a get-together with friends.

How to Make Korean Fried Chicken Bun

Ingredients

• 8 steamed baos (homemade or store-bought, see note 1)
• 1 lb chicken thighs (boneless & skinless)
• 1/2 cup whole milk
• 1 tsp ginger (minced)
• 2 garlic cloves (grated)
• 1 tsp salt
• 1/4 tsp black pepper
• 1/2 cup (75g) all-purpose flour
• 3/4 cup (110g) cornstarch
• 1/3 cup (40g) rice flour
• 1 tsp baking powder
• 2 tsp salt
• 1/2 tbsp garlic powder
• 1/2 tbsp onion powder
• 1/2 tsp cayenne pepper (substitute with paprika or chili powder)
• 1 cup dredge (from above)
• 2/3 cup cold water
• 2/3 cup ice cold water
• 6 oz Korean radish (thinly sliced)
• 3/4 cup water
• 3/4 cup white vinegar
• 3/4 cup sugar
• 3/4 tsp salt
• 1 tbsp gochujang (Korean red chili paste)
• 1 tbsp soy sauce
• 1 tbsp ketchup
• 2 tsp rice vinegar (substitute with white vinegar)
• 1 tbsp honey
• 1 tbsp sugar
• 1 tsp sesame oil
• 3 garlic cloves (grated)
• scallions
• sesame seeds

Directions

1. Prepare the chicken thighs by cutting them into 2 to 3 pieces. They should be about the same size as the bao buns.
2. For the brine, combine the chicken, milk, garlic, ginger, salt, and black pepper. Set aside for at least 4 hours or overnight.
3. For the pickled radish, peel the radish and slice it into thin ribbons. Then stack the ribbons and slice them into thin strips. Combine water, sugar, white vinegar, and salt, mixing until dissolved. Transfer the radish into a jar and pour the brine over it until fully submerged. Refrigerate for at least 2 hours.
4. For the sauce, mix together gochujang, soy sauce, ketchup, rice vinegar, honey, sugar, sesame oil, and grated garlic. Set aside.
5. Pat dry the chicken pieces with a paper towel and let them air dry at room temperature for 30 minutes.
6. For the dredge, mix cornstarch, flour, rice flour, baking powder, salt, garlic powder, onion powder, and cayenne pepper together.
7. For the wet batter, combine 1 cup of the dredge with 2/3 cup cold water. Mix until just combined; the consistency should be like pancake batter.
8. In a deep pan, heat oil over medium heat to 350°F (175°C).
9. Dip each chicken piece in the dredge, then into the wet batter, allowing excess to drain. Carefully place in the hot oil and fry for 3 minutes, without overcrowding the pan.
10. Remove the chicken and place it on a wire rack or a plate lined with paper towels. Repeat with the remaining chicken.
11. For double frying, increase the oil temperature to 400°F (205°C) and fry for 1 to 2 minutes more until golden brown and crispy.
12. Brush the sauce onto each chicken piece until fully coated.
13. To assemble the baos, layer the chicken, pickled radish, scallions, and sesame seeds.
14. Serve and enjoy!

How to Serve Korean Fried Chicken Bun

Serve these buns warm with extra sauce on the side for dipping. They are perfect as an appetizer or a main dish for a casual meal.

How to Store Korean Fried Chicken Bun

Store leftover chicken and pickled radish in separate airtight containers in the refrigerator for up to 2 days. The steamed baos can be kept in a zip-top bag. Reheat before serving.

Tips to Make Korean Fried Chicken Bun

• For extra crispy chicken, let the chicken pieces air dry longer before frying.
• Adjust the spice level by varying the amount of cayenne pepper or using milder substitutes.
• Experiment with different toppings like avocado or different herbs for added flavor.

Variation

Try using tofu or vegetables for a vegetarian version of the Korean Fried Chicken Bun. Simply replace the chicken with your choice of ingredients and follow the same cooking method.

FAQs

Can I use different cuts of chicken?

Yes, you can use chicken breasts or wings if preferred, just cut them into appropriate sizes.

Can I make the sauce ahead of time?

Yes, the sauce can be made a day ahead and stored in the fridge. Just give it a stir before using.

Is this recipe spicy?

The spice level can be adjusted based on your preference. Reduce or eliminate the cayenne pepper for a milder dish.

Korean Fried Chicken Bun

A delicious twist on traditional fried chicken featuring crispy chicken, soft steamed buns, and a tangy pickled radish.

Print Recipe Pin Recipe

Prep Time 4 hours hrs

Cook Time 30 minutes mins

Total Time 4 hours hrs 30 minutes mins

Course Appetizer, Main Course

Cuisine korean

Servings 4 servings

Calories 350 kcal

Ingredients

  

1x2x3x

For the Chicken

• 1 lb chicken thighs (boneless & skinless)
• 1/2 cup whole milk
• 1 tsp ginger (minced)
• 2 cloves garlic (grated)
• 1 tsp salt
• 1/4 tsp black pepper
• 8 steamed baos (homemade or store-bought) See note 1

For the Dredge and Batter

• 1/2 cup (75g) all-purpose flour
• 3/4 cup (110g) cornstarch
• 1/3 cup (40g) rice flour
• 1 tsp baking powder
• 2 tsp salt For dredging
• 1/2 tbsp garlic powder
• 1/2 tbsp onion powder
• 1/2 tsp cayenne pepper (substitute with paprika or chili powder)
• 1 cup dredge (from above)
• 2/3 cup cold water
• 2/3 cup ice cold water

For the Pickled Radish

• 6 oz Korean radish (thinly sliced)
• 3/4 cup water
• 3/4 cup white vinegar
• 3/4 cup sugar
• 3/4 tsp salt

For the Sauce

• 1 tbsp gochujang (Korean red chili paste)
• 1 tbsp soy sauce
• 1 tbsp ketchup
• 2 tsp rice vinegar (substitute with white vinegar)
• 1 tbsp honey
• 1 tbsp sugar
• 1 tsp sesame oil
• 3 cloves garlic (grated)

Garnishes

• scallions To taste
• sesame seeds To taste

Instructions

 

Preparation

• Prepare the chicken thighs by cutting them into 2 to 3 pieces. They should be about the same size as the bao buns.
• For the brine, combine the chicken, milk, garlic, ginger, salt, and black pepper. Set aside for at least 4 hours or overnight.
• For the pickled radish, peel the radish and slice it into thin ribbons. Then stack the ribbons and slice them into thin strips. Combine water, sugar, white vinegar, and salt, mixing until dissolved. Transfer the radish into a jar and pour the brine over it until fully submerged. Refrigerate for at least 2 hours.
• For the sauce, mix together gochujang, soy sauce, ketchup, rice vinegar, honey, sugar, sesame oil, and grated garlic. Set aside.
• Pat dry the chicken pieces with a paper towel and let them air dry at room temperature for 30 minutes.
• For the dredge, mix cornstarch, flour, rice flour, baking powder, salt, garlic powder, onion powder, and cayenne pepper together.
• For the wet batter, combine 1 cup of the dredge with 2/3 cup cold water. Mix until just combined; the consistency should be like pancake batter.

Cooking

• In a deep pan, heat oil over medium heat to 350°F (175°C).
• Dip each chicken piece in the dredge, then into the wet batter, allowing excess to drain. Carefully place in the hot oil and fry for 3 minutes, without overcrowding the pan.
• Remove the chicken and place it on a wire rack or a plate lined with paper towels. Repeat with the remaining chicken.
• For double frying, increase the oil temperature to 400°F (205°C) and fry for 1 to 2 minutes more until golden brown and crispy.

Assembly

• Brush the sauce onto each chicken piece until fully coated.
• To assemble the baos, layer the chicken, pickled radish, scallions, and sesame seeds.

Notes

For extra crispy chicken, let the chicken pieces air dry longer before frying. Adjust the spice level by varying the amount of cayenne pepper or using milder substitutes. Experiment with different toppings like avocado or different herbs for added flavor.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 30gFat: 10gSaturated Fat: 2gSodium: 600mgFiber: 1gSugar: 5g

Keyword Baos, Fried Chicken, Korean Fried Chicken, Pickled Radish, Recipes for Sharing

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