Name: Hawkers Asian Street Foods Seoul Hot Chicken Baos Recipe
Cook time: 24 h
Total time: 24 h
Yield: 4 servings
Ingredients: 0.25 cups Salt; 0.25 cups Sugar; 6 cloves Garlic; 4 cups Water; 1 cups Vinegar; 2 lbs Chicken thighs, boneless and skinless; 0.25 cups Salt; 0.25 cups Sugar; 4 cloves Garlic; 4 cups Water; 1 cups All-purpose flour; 0.5 cups Cornstarch; 1 tsp Salt; 1 cups Cold water; 4 cups Oil (for deep-frying); 0.25 cups Gochujang (Korean chili paste); 2 tbs Soy sauce; 2 cloves Garlic; 2 tbs Honey; 1 tbs Rice vinegar; 1 tsp Sesame oil; 1 cups Cucumber, thinly sliced; 1 cups Vinegar; 2 tbs Sugar; 1 tsp Salt; 1 tsp Chili flakes; 1 cloves Garlic; 6 pieces Steamed bao buns; 6 pieces Fried, sauced chicken; 0.5 cups Spicy pickles

24-hour brined chicken thigh, deep-fried and sauced in garlic gochujang. Topped with spicy housemade pickles.

In a mixing bowl, combine water, salt, sugar, and optional aromatics like garlic, bay leaves, and peppercorns. Stir until the salt and sugar fully dissolve.

Prepare the Brine

Place the chicken thighs in a large sealable container or zip-lock bag. Pour the brine over the chicken, ensuring it is completely submerged. Cover and refrigerate for 24 hours.

Brine the Chicken

Thinly slice cucumbers (and optionally carrots, daikon radish, or jalapeños) and place them in a heatproof bowl or jar.

Slice the Vegetables

In a small saucepan, combine water, rice vinegar, sugar, salt, and crushed red pepper flakes. Bring to a simmer until sugar dissolves, then pour the hot liquid over the vegetables.

Prepare Pickling Liquid

Allow pickles to cool to room temperature, then cover and refrigerate for at least 1 hour before serving. For spicier pickles, let sit overnight.

Cool and Refrigerate

In a small saucepan, combine gochujang, minced garlic, soy sauce, rice vinegar, sugar, and sesame oil. Stir well until smooth.

Make the Sauce Base

Place the saucepan over medium heat and simmer for 5–7 minutes, stirring frequently, until the sauce thickens slightly. Remove from heat and set aside.

Simmer the Sauce

Set up three bowls for breading: one with all-purpose flour, one with beaten eggs, and one with a seasoned flour or cornstarch mixture (you can add paprika, garlic powder, and salt).

Prepare the Breading Station

Remove chicken from brine, pat dry. Dredge each piece in flour, then egg, then seasoned flour mixture for a thick, crispy coating.

Bread the Chicken

Heat oil in a deep fryer or large heavy-bottomed pot to 350°F (175°C). Fry chicken thighs in batches for 5–7 minutes, or until golden brown and internal temperature reaches 165°F (74°C). Drain on a wire rack or paper towels.

Deep-Fry the Chicken

While chicken is still hot, toss fried thighs in the prepared garlic gochujang sauce until evenly coated.

Toss in Gochujang Sauce

Using fresh or frozen bao buns, place them in a steamer basket over boiling water. Cover and steam for 6–8 minutes, or until soft and fully heated.

Steam the Bao Buns

Gently open each steamed bao bun and layer in one piece of sauced hot chicken thigh. Top with a spoonful of spicy housemade pickles.

Assemble the Chicken Baos

Garnish with chopped scallions or toasted sesame seeds if desired. Serve immediately while hot.

Serve

Salt

Sugar

Garlic

Water

Vinegar

Chicken thighs, boneless and skinless

All-purpose flour

Cornstarch

Cold water

Oil (for deep-frying)

Gochujang (Korean chili paste)

Soy sauce

Honey

Rice vinegar

Sesame oil

Cucumber, thinly sliced

Chili flakes

Steamed bao buns

Fried, sauced chicken

Spicy pickles

Seoul Hot Chicken Baos

Make Seoul Hot Chicken Baos Recipe in just 24h . 24-hour brined chicken thigh, deep-fried and sauced in garlic gochujang. Topped with spicy housemade pickles.

Seoul Hot Chicken Baos Recipe

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