Korean Fried Chicken Bao Bun Recipe
KIMCHEE, PICKLED FRESNO & KOREAN CHILI AIOLI
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Ingredients
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Bao & Assembly
Korean Fried Chicken
Kimchee & Pickles
Korean Chili Aioli
Method
Kimchee & Pickles
- 1
Quick-pickle Fresnos and season kimchee
Thinly slice the Fresno chilies. In a small bowl combine rice vinegar, sugar and 0.25 tsp kosher salt and stir until sugar dissolves. Add sliced Fresnos and let sit at room temperature for at least 10 minutes (or up to 1 hour refrigerated). Roughly chop kimchee if needed and lightly squeeze out excess liquid. Combine chopped kimchee with the quick-pickled Fresnos and reserve in the fridge until assembly.
Korean Chili Aioli
- 2
Make the aioli
In a small bowl whisk together mayonnaise, gochujang, gochugaru (if using), sesame oil, lime juice, minced garlic and honey until smooth. If the aioli is too thick, add water 1 teaspoon at a time until desired spreadable consistency is reached. Taste and add up to 1/4 tsp additional salt if necessary. Refrigerate until ready to build buns.
Korean Fried Chicken
- 3
- 4
Prepare batter
In a medium bowl whisk together all-purpose flour, cornstarch and baking powder. In a separate bowl whisk the egg with cold water (or cold club soda) then pour into dry ingredients and whisk until a slightly lumpy batter forms — do not overmix. Batter should be thick enough to coat but still a little loose; adjust with a tablespoon more water or 1-2 tablespoons more flour if needed.
- 5
Fry the chicken
Pour oil into a deep skillet or medium pot to a depth of about 1.5–2 inches and heat to 350°F (175°C). While oil heats, dredge seasoned chicken pieces in the batter, letting excess drip off. Fry chicken in batches (do not crowd) until golden brown and cooked through, about 4–6 minutes per batch depending on piece size. Use a thermometer to ensure internal temp reaches 165°F (74°C). Transfer cooked pieces to a wire rack set over a baking sheet to drain and keep warm in a 200°F (95°C) oven if desired. For extra crispiness: after the first fry, rest 5 minutes and fry a second time 1–2 minutes until extra-crispy.
Bao & Assembly
- 6
Steam or warm bao buns
If using store-bought refrigerated/frozen bao, steam according to package instructions until soft and pillowy (typically 6–8 minutes). Alternatively, split buns and very lightly pan-toast cut sides in 1 tbs butter or neutral oil on medium heat until just golden for a lightly crisp interior. Keep buns warm wrapped in a clean towel.
- 7
Assemble each bao
Open a warm bao and spread about 1 tablespoon of Korean chili aioli on the bottom half. Place 1–2 pieces of fried chicken (depending on size) into each bun. Top with about 1–2 tablespoons of kimchee & pickled Fresno mixture. Garnish with thinly sliced green onion and a light sprinkle of toasted sesame seeds. Add a little extra aioli on top if desired. Serve immediately while warm and crispy.
