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

Brining the Chicken

1. Prepare the Brine

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.

2. Brine the Chicken

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.

Making Housemade Spicy Pickles

3. Slice the Vegetables

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

4. Prepare Pickling Liquid

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.

5. Cool and Refrigerate

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

Preparing the Garlic Gochujang Sauce

6. Make the Sauce Base

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

7. Simmer the Sauce

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.

Frying the Chicken

8. Prepare the Breading Station

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).

9. Bread the Chicken

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

10. Deep-Fry 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.

11. Toss in Gochujang Sauce

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

Steaming the Bao Buns

12. Steam the Bao Buns

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.

Assembling the Baos

13. Assemble the Chicken Baos

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

14. Serve

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

Seoul Hot Chicken Baos Recipe

Recipe information

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General

Brined Chicken Thigh

Frying Batter

Garlic Gochujang Sauce

Spicy Pickles

Assembly