Crispy Korean Fried Chicken Bao Buns for Cozy Meals
Crispy Korean fried chicken bao buns deliver golden, juicy bites you can enjoy at home. Many find takeout versions soggy or greasy, but this recipe solves that. After making this many times, the trick I discovered is double frying the chicken for true crispiness. The result is juicy, crispy chicken tucked in soft bao with fresh flavors. For a simple side, try my Easy Slow Cooker Cabbage Recipe for Simple Weeknight Dinners. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Slow Cooker Cabbage Recipe for Simple Weeknight Dinners and Crispy Thousand Layer Potatoes Recipe for Easy Dinner.
Why This Crispy Korean Fried Chicken Bao Buns for Cozy Meals Is Pure Comfort
- Double frying guarantees crispy, juicy chicken every time
- Soft, pillowy bao buns balance crispy texture perfectly
- Fresh garnishes add bright, layered flavors
- Better than takeout with clear, reliable steps
What You'll Need for Crispy Korean Fried Chicken Bao Buns for Cozy Meals
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 lb chicken wings or drumettes
- 8-10 bao buns
- 1 cup all-purpose flour
- 1 cup cornstarch
- 2 eggs
- Vegetable oil for frying
- Green onions for garnish
- Salt and pepper
- Garlic powder
- Gochujang sauce
- Soy sauce
- Rice vinegar
- Honey
- Sesame oil
- Optional: Pickled cucumbers
- Optional: Fresh cilantro
- Optional: Sliced jalapenos
- Optional: Toasted sesame seeds
📝 Ingredient Notes
- Chicken: Use wings or drumettes for best texture and flavor.
- Bao buns: Steam fresh or thaw frozen buns before assembling.
🛒 Tools & Equipment I Recommend
- Cast Iron Skillet — Promotes even heat and prevents sticking for perfect frying → See on Amazon
- Digital Food Thermometer — Ensures oil stays at the ideal temperature to avoid soggy chicken → See on Amazon
How to Make Crispy Korean Fried Chicken Bao Buns for Cozy Meals
- Prepare the chicken: Pat chicken dry and season with salt, pepper, and garlic powder.
- Make the batter: Whisk eggs, then combine flour and cornstarch in a bowl.
- Coat the chicken: Dip chicken in eggs, then dredge in the flour mixture, pressing to stick.
- First fry: Heat oil to 320°F and fry chicken in batches for 5 minutes. Remove and drain.
- Rest and double fry: Let chicken rest 10 minutes. Increase oil to 375°F and fry until golden and crispy, about 3 minutes.
- Prepare the sauce: Mix gochujang, soy sauce, rice vinegar, honey, and sesame oil.
- Coat the chicken: Toss fried chicken in sauce until evenly coated.
- Steam bao buns: Steam buns according to package instructions until soft and warm.
- Assemble and serve: Fill steamed bao with sauced chicken and garnish with green onions and optional toppings.
Cook's Tips for Perfect Crispy Korean Fried Chicken Bao Buns for Cozy Meals
- Crisping technique: Double frying at different temperatures locks in moisture, delivering crunch without dryness.
- Common mistake and fix: Soggy chicken happens if oil temperature is too low. Use a thermometer to maintain 320°F then 375°F for crisping.
- Bun prep: Steam buns just before serving to keep them soft and prevent drying out.
- Sauce balance: Adjust honey and vinegar to balance heat and sweetness to your taste.
Storing & Reheating Crispy Korean Fried Chicken Bao Buns for Cozy Meals
Short-Term Storage
Store in an airtight container in the fridge. Store fried chicken and steamed buns separately in airtight containers for up to 3 days. Make-ahead tip: Prep chicken and sauce up to 24 hours in advance; fry and assemble just before serving.
Freezing Crispy Korean Fried Chicken Bao Buns for Cozy Meals
Freeze cooked chicken and buns separately in freezer bags for up to 1 month.
How to Reheat Without Drying It Out
Oven: Reheat chicken in a 375°F oven for 8–10 minutes for crispiness; steam buns lightly. Microwave: Microwave buns in a damp paper towel; avoid microwaving chicken to prevent sogginess.
Recipe Notes
- Chef tip: Dry chicken thoroughly before battering to prevent oil splatter and soggy crust.
- Best substitution: Chicken thighs can be used but adjust frying time; thighs may retain more moisture.
- Make-ahead: Double fry chicken only before serving for best crisp texture.
- Scaling: Ingredients scale well; maintain oil temperature and fry in batches to avoid crowding.
- Troubleshooting: If chicken isn’t crispy, check oil temperature and pat dry chicken before coating.
Want to level up this recipe?
Heavy-bottomed Frying Pan — Prevents oil temperature fluctuations for even, crisp frying → Check price on Amazon
Crispy Korean Fried Chicken Bao Buns for Cozy Meals
Ingredients
Main Ingredients
- 1 lb chicken wings or drumettes
- 8-10 bao buns
- 1 cup all-purpose flour
- 1 cup cornstarch
- 2 eggs
- Vegetable oil for frying
- Green onions for garnish
Seasonings
- Salt and pepper
- Garlic powder
- Gochujang sauce
- Soy sauce
- Rice vinegar
- Honey
- Sesame oil
Optional Toppings
- Pickled cucumbers
- Fresh cilantro
- Sliced jalapenos
- Toasted sesame seeds
Instructions
- Prepare the chicken: Pat chicken dry and season with salt, pepper, and garlic powder.
- Make the batter: Whisk eggs, then combine flour and cornstarch in a bowl.
- Coat the chicken: Dip chicken in eggs, then dredge in the flour mixture, pressing to stick.
- First fry: Heat oil to 320°F and fry chicken in batches for 5 minutes. Remove and drain.
- Rest and double fry: Let chicken rest 10 minutes. Increase oil to 375°F and fry until golden and crispy, about 3 minutes.
- Prepare the sauce: Mix gochujang, soy sauce, rice vinegar, honey, and sesame oil.
- Coat the chicken: Toss fried chicken in sauce until evenly coated.
- Steam bao buns: Steam buns according to package instructions until soft and warm.
- Assemble and serve: Fill steamed bao with sauced chicken and garnish with green onions and optional toppings.
Notes
- Chef tip: Dry chicken thoroughly before battering to prevent oil splatter and soggy crust.
- Best substitution: Chicken thighs can be used but adjust frying time; thighs may retain more moisture.
- Make-ahead: Double fry chicken only before serving for best crisp texture.
- Scaling: Ingredients scale well; maintain oil temperature and fry in batches to avoid crowding.
- Troubleshooting: If chicken isn’t crispy, check oil temperature and pat dry chicken before coating.
Storage
- Fridge: Store fried chicken and steamed buns separately in airtight containers for up to 3 days.
- Freezer: Freeze cooked chicken and buns separately in freezer bags for up to 1 month.
- Oven reheat: Reheat chicken in a 375°F oven for 8–10 minutes for crispiness; steam buns lightly.
- Microwave reheat: Microwave buns in a damp paper towel; avoid microwaving chicken to prevent sogginess.
- Make ahead: Prep chicken and sauce up to 24 hours in advance; fry and assemble just before serving.
Nutrition Per Serving
- Calories: 450
- Protein: 25g
- Fat: 25g
- Carbs: 35g
- Fiber: 2g
- Sugar: 6g
- Sodium: 650mg
- Cholesterol: 80mg
- Sat. Fat: 5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Korean Fried Chicken Bao Buns for Cozy Meals FAQs
You can prep the chicken and sauce a day ahead. For crispiness, fry the chicken fresh just before serving and steam buns when ready.
Soggy chicken usually means oil temperature was too low during frying. Keep oil at 320°F for the first fry and 375°F for the second to prevent sogginess.
Yes, freeze the fried chicken and buns separately in airtight bags. Reheat chicken in the oven for crispiness and steam buns gently.
Air frying is possible but may not achieve the same double-fry crispiness. Adjust time and temperature to prevent drying out.
If you don’t have gochujang, use a mix of miso paste and chili paste to mimic the spicy-sweet flavor.
A Warm Final Note
I can’t wait for you to try Crispy Korean Fried Chicken Bao Buns for Cozy Meals and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
