Korean Fried Chicken Baos Recipe

Thinly shred the savoy and red cabbage and place in a large bowl. Add julienned carrot and thinly sliced red onion.

Whisk together rice wine vinegar, sugar, salt and pepper until sugar dissolves. Pour over cabbage mix and toss to combine. Let sit at least 15 minutes (up to 1 hour) in the refrigerator to soften and pickle lightly. Drain any excess liquid before assembling.

Combine mayonnaise, finely chopped kimchi, kimchi brine, lime juice, sesame oil and sugar in a small bowl. Stir until smooth. Taste and season with salt as needed. Chill until ready to use so flavors meld.

In a small saucepan, whisk together gochujang, honey, soy sauce, mirin, minced garlic, grated ginger and water over medium heat.

Bring to a gentle simmer, then mix cornstarch with 1 teaspoon cold water to make a slurry. Whisk slurry into the simmering glaze and cook 1–2 minutes until thickened to a glossy sauce. Remove from heat and keep warm. If too thick, thin with a splash of water.

Marinate the chicken pieces with 1 tablespoon soy sauce, 1 teaspoon minced garlic, 1 teaspoon rice wine vinegar, 1/2 teaspoon salt and 1/4 teaspoon black pepper for 10–20 minutes while you prepare other components.

In a bowl, whisk together flour, cornstarch, and baking powder. In a separate small bowl, beat the egg with cold club soda (or water). Fold the wet mixture into the dry just until combined — the batter should be cold and slightly lumpy (do not overmix).

Heat neutral oil in a medium skillet or deep pot to 350°F (175°C). If you don't have a thermometer, a drop of batter should sizzle and rise immediately.

One piece at a time, dust marinated chicken lightly with a tablespoon of flour (optional) and dip into the batter, allowing excess to drip off. Carefully lower into hot oil. Fry in batches so pieces do not crowd; cook 4–5 minutes per batch until golden brown and internal temperature reaches 165°F (74°C). Turn as needed for even browning.

Using a slotted spoon, transfer fried chicken to a wire rack or paper towel-lined tray to drain. While still hot, brush each piece generously with the warm gochujang glaze so it adheres and becomes sticky.

Steam or warm bao buns according to package directions or quickly steam in a bamboo steamer for 3–4 minutes until soft and pliable.

Spread about 1 teaspoon of kimchi aioli inside each bao bottom. Place one glazed fried chicken piece into each bun.

Top with a small handful of the shredded savoy/red cabbage slaw, a few cilantro leaves, a sprinkle of toasted sesame seeds and optional sliced cucumber. Add extra glaze or aioli to taste.

Serve immediately while chicken is hot and crispy. Provide napkins — these baos are saucy and deliciously sticky.