Fried Chicken Bun Recipe

Marinate the chicken

In a bowl, combine the chicken strips with buttermilk, 1 tablespoon soy sauce, minced garlic, 1/2 teaspoon kosher salt (reserve remaining salt for flour mix) and black pepper. Toss to coat, cover, and refrigerate for 20–30 minutes to tenderize.

Prepare the dredge

In a shallow bowl or wide plate, whisk together all-purpose flour, cornstarch, baking powder, garlic powder, onion powder, remaining 1/2 teaspoon salt, and toasted sesame oil. The cornstarch and baking powder will help create a crisp, crackly crust.

Heat oil

Pour neutral frying oil into a heavy-bottomed pot or deep skillet to a depth of about 1.5" (about 1.5–2 cups). Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of batter sizzles and browns steadily.

Dredge and fry

Remove chicken from marinade, letting excess drip off. One by one, coat each piece thoroughly in the flour mixture, pressing so a good crust adheres. Shake off excess. Fry in batches so pieces have space; do not overcrowd the pot. Fry until golden brown and cooked through, about 4–6 minutes depending on size, turning once. Internal temperature should reach 165°F (74°C). Transfer to a wire rack set over a baking sheet to drain and keep crisp while you finish the rest.

Crisp finish (optional)

For extra-crispy chicken, after all pieces are fried, bring oil back to 375°F (190°C) and flash-fry each piece for 20–30 seconds, then drain on the rack.

In a small saucepan or skillet over low heat, combine gochujang, apricot jam, rice vinegar, soy sauce, honey, grated ginger, sesame oil, and 2 tablespoons water. Warm gently, stirring, until the jam melts and the mixture becomes a glossy, pourable sauce, about 3–5 minutes. Taste and adjust balance: add a pinch more sugar or honey if too spicy, or a splash more vinegar if too sweet. Keep warm and remove from heat once smooth.

Toss the fried chicken lightly in 2–3 tablespoons of the warm sauce to coat evenly for sauced buns, or serve the sauce on the side to keep chicken extra crispy.

Place the julienned daikon in a small bowl. In a separate container, stir together rice vinegar, sugar, salt, and 2 tablespoons water until sugar and salt dissolve. Pour the pickling liquid over the daikon, toss to coat, and let sit at room temperature for at least 10 minutes (or refrigerate for up to 2 hours) to quick-pickle and mellow the daikon's bite.

If using bao or soft buns, steam or warm according to package directions until soft and pliable (about 5 minutes). For a slightly toasted finish, split buns and lightly brush insides with softened butter, then toast in a hot skillet cut-side down 30–60 seconds until golden.

To assemble each bun: open a bun, place one piece of fried chicken (plain or sauced depending on preference), top with a spoonful of pickled daikon, scatter sliced green onion, and add cilantro leaves if using. Drizzle a little extra gochujang-apricot sauce over the top for brightness and more heat, and finish with a sprinkle of toasted sesame seeds and a squeeze of lime if desired.

Serve immediately while chicken is hot and crust is crisp. Offer extra sauce on the side for dipping.