Fried Chicken Bao Recipe

Toast sesame and steam baos

Lightly toast sesame seeds in a dry skillet over medium heat until fragrant, about 1–2 minutes; set aside. Steam bao buns in a steamer basket over simmering water for 6–8 minutes until warm and pillowy. Keep covered until assembly.

When assembling each bao, spread 1–1.5 tablespoons Sichuan mayo onto the bottom, add a piece of fried chicken, a spoonful (about 1–2 tablespoons) of golden kimchi, a drizzle (~0.5 tablespoon) of house hot sauce, and finish with 2–3 coriander leaves and a sprinkle of toasted sesame seeds.

Soak and purée chilies

Remove stems from dried chilies and soak in 2 tablespoons hot (not boiling) water for 10 minutes to soften. Drain, reserving the soaking liquid.

In a small blender or food processor, combine softened chilies, garlic slices, soy sauce, rice vinegar, brown sugar, 2 tablespoons neutral oil, 2 tablespoons reserved chili soaking liquid (or water), and salt. Purée to a smooth or slightly coarse texture, depending on preference.

Heat remaining 1 tablespoon neutral oil in a small saucepan over medium heat. Add the chili purée and cook, stirring, for 2–3 minutes to meld flavors and slightly reduce rawness. Adjust seasoning to taste. Remove from heat and cool. This yields about 6 tablespoons; reserve 3 tablespoons for assembly and keep remaining for serving.

Heat 1 teaspoon neutral oil in a small skillet over medium heat. Add chopped kimchi and sauté 2–3 minutes until edges caramelize slightly. Stir in honey and sesame oil, cook another 30 seconds, then remove from heat. Let cool to room temperature before using.

Whisk together mayonnaise, Sichuan chili oil, gochujang, rice vinegar, lime juice, and garlic powder in a bowl until smooth. Taste and adjust heat or acidity as needed. Stir in 3 tablespoons of the cooled house hot sauce to integrate flavors. Refrigerate until assembly.

Prepare chicken

Pat chicken thighs dry with paper towels. If large, halve or butterfly into pieces about 1/2–3/4 inch thick to fit bao. Score the skin lightly in a crosshatch pattern to help marinade penetrate and crisp.

Combine soy sauce, rice wine, brown sugar, grated ginger, minced garlic, white pepper, and five-spice in a bowl. Add chicken, turning to coat. Cover and refrigerate for at least 1 hour, preferably 3–4 hours.

Set up batter and dredge

About 30 minutes before frying, whisk cold water with cornstarch, flour, baking powder and 1 teaspoon salt to form a fairly thick, smooth batter. The batter should cling to the chicken; adjust with a tablespoon more water or cornstarch if too thick or too thin. Place batter in a wide, shallow bowl.

Heat oil in a heavy-bottomed pot or deep fryer to 175°C (350°F). If you don't have a thermometer, test with a small drop of batter: it should sizzle and rise immediately.

Fry

Working in batches (do not overcrowd), remove a piece of marinated chicken, let excess marinade drip off, then dip into the batter coating evenly. Gently lower into hot oil and fry 5–7 minutes until golden brown and cooked through (internal temperature 74°C / 165°F). Adjust time for smaller pieces (4–5 minutes) or larger (8–9 minutes). Transfer to a wire rack set over a sheet pan to drain and keep warm; blot lightly with paper towel if necessary.

For extra crispness, double-fry: after the first fry and a 3–5 minute rest, return chicken to 190°C (375°F) oil for 45–60 seconds to crisp the exterior, then drain.