Korean Fried Chicken Bao Recipe

Combine 1/4 cup rice vinegar, 1/4 cup water, 1 tsp sugar and 1/4 tsp salt in a small bowl or jar and stir until sugar and salt dissolve. Add sliced fresh Fresno chiles, press down so they're submerged and let sit at room temperature for at least 15 minutes (or refrigerate for up to 24 hours). Drain before using.

Pat the chicken thigh pieces dry with paper towels and place in a bowl.

In a small bowl, combine 2 tsp minced garlic, 1 tsp grated ginger, 2 tbsp soy sauce, 1 tbsp rice wine (or mirin), 1/2 tsp sesame oil and 1/4 tsp white pepper. Pour marinade over the chicken and toss to coat evenly.

Cover and refrigerate for 20–30 minutes (you can marinate up to 2 hours). Remove from refrigerator 10 minutes before frying to come closer to room temperature.

In a bowl, whisk together 1/2 cup mayonnaise, 1 1/2 tbsp gochujang, 1 tsp rice vinegar, 1 tsp honey, 1/2 tsp sesame oil and 1/2 tsp minced garlic until smooth.

Adjust salt to taste (about 1/4 tsp). Add up to 1 tsp water if you want a thinner spreadable consistency. Refrigerate until assembly.

Set a heavy-bottomed pot or deep fryer with 3–4 cups neutral oil and heat to 340–350°F (170–175°C). If you don't have a thermometer, oil should shimmer and a small breadcrumb will sizzle and brown slowly.

In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, 1/2 tsp baking powder, 1 tsp salt and 1/2 tsp black pepper.

Stir in 1 lightly beaten egg and 3 tbsp very cold sparkling water to form a loose batter. Batter should cling to the chicken but be relatively airy. If too thick, add up to 1 tbsp more cold water; if too thin, add a little more flour (1 tbsp at a time).

Working in batches (do not overcrowd), dredge each marinated chicken piece through the batter, letting excess drip off, then carefully lower into the hot oil. Fry 3–5 minutes per batch until golden brown and the internal temperature reaches 165°F (74°C). Smaller pieces cook faster—adjust time accordingly.

Using a slotted spoon or spider, transfer fried chicken to a wire rack set over a baking sheet to drain and stay crisp. Keep warm in a 200°F (95°C) oven if making multiple batches.

If using frozen bao buns, steam or reheat according to package directions until soft and warm. If using fresh rolls, warm lightly.

Spread about 1 teaspoon of Korean chili aioli inside each bao bun or on each roll base.

Place one piece of hot fried chicken in each bun.

Top with about 1 tablespoon chopped kimchi per bun and a few slices of pickled Fresno chiles (or quick-pickled slices).

Garnish with a few cilantro leaves, a sprinkle of toasted sesame seeds and a pinch of sliced green onion. Serve immediately while chicken is hot and crisp.