2. Gochujang-Glazed Korean Fried Chicken Bao

Crispy, golden-brown pieces of fried chicken are coated in a glossy, sweet, and spicy gochujang glaze. This flavorful chicken is nestled inside soft, pillowy steamed bao buns. The dish is garnished with crunchy pickled vegetables and fresh scallions for a perfect balance. It’s a handheld fusion meal that’s bursting with Korean-inspired flavors and satisfying textures.

What You’ll Need: Ingredients List

Gather your ingredients before you start. Having everything prepped, or “mise en place,” makes the cooking process smooth and enjoyable.

For the Chicken & Marinade:

• 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1.5-inch chunks
• 1 cup buttermilk
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder

For the Frying Batter & Coating:

• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon Korean chili powder (gochugaru) or paprika
• 1 cup ice-cold water (more if needed)
• Neutral oil for frying (like vegetable or canola)

For the Gochujang Glaze:

• 1/4 cup gochujang (Korean red chili paste)
• 3 tablespoons honey or maple syrup
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• 2 cloves garlic, minced
• 1 teaspoon freshly grated ginger
• 1 tablespoon sesame oil

For Assembly:

• 8-10 store-bought or homemade steamed bao buns
• 1/2 cup quick-pickled carrots and cucumbers (thinly sliced and soaked in 1/4 cup rice vinegar, 1 tbsp sugar, and a pinch of salt for 15 mins)
• 2 scallions, thinly sliced
• Toasted white sesame seeds, for garnish

Crafting Your Masterpiece: Step-by-Step Instructions

Step 1: Marinate the Chicken

In a medium bowl, combine the chicken chunks, buttermilk, salt, pepper, and garlic powder. Stir until every piece is well-coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or ideally up to 4 hours. This tenderizes the chicken and adds foundational flavor.

Step 2: Prepare the Glaze

While the chicken marinates, make the glaze. In a small saucepan, combine the gochujang, honey, soy sauce, rice vinegar, brown sugar, minced garlic, and grated ginger. Whisk over medium-low heat until the mixture is smooth, bubbly, and slightly thickened, about 4-5 minutes. Remove from heat and stir in the sesame oil. Set aside.

Step 3: Create the Batter & Heat the Oil

In a large mixing bowl, whisk together the flour, cornstarch, baking powder, salt, and gochugaru. Gradually pour in the ice-cold water, whisking until you have a smooth batter with the consistency of heavy cream. It should coat the back of a spoon. If it’s too thick, add a tablespoon more cold water.

Pour oil into a heavy-bottomed pot or Dutch oven to a depth of about 2 inches. Heat over medium-high heat to 350°F (175°C). Use a cooking thermometer for accuracy—this is key for crispy, non-greasy chicken.

Step 4: Fry the Chicken to Perfection

Remove the chicken from the buttermilk marinade, letting any excess drip off. Dip each piece into the batter, letting the excess drip back into the bowl for a moment. Carefully lower the battered chicken into the hot oil. Do not overcrowd the pot; fry in batches of 5-6 pieces.

Fry for 6-8 minutes, turning occasionally, until the chicken is deeply golden brown, crispy, and cooked through (internal temperature of 165°F/74°C). Transfer to a wire rack set over a baking sheet. Repeat with remaining chicken.

Step 5: Glaze and Assemble

Once all chicken is fried, you can do a quick second fry for extra crispiness: bring the oil back to 350°F and fry the pieces again for 1-2 minutes. This step is optional but highly recommended for ultimate crunch.

Place the hot, crispy chicken in a large bowl. Pour the prepared gochujang glaze over the top. Using a spatula or large spoon, gently toss until every piece is evenly and generously coated.

Lightly steam or warm your bao buns according to package instructions. Open each bun and layer with pickled carrots and cucumbers. Add 2-3 pieces of glazed chicken, garnish with sliced scallions and a sprinkle of sesame seeds. Serve immediately.

Kitchen Wisdom: Basics & Tips for Beginners

Don’t Skip the Thermometer: The oil temperature is crucial. If it’s too low, the chicken will be greasy and soggy. If it’s too high, the outside will burn before the inside cooks. A simple clip-on thermometer is a game-changer.

Ice-Cold Water is Key: Using very cold water in the batter inhibits gluten development, resulting in a lighter, crispier coating that doesn’t become tough.

Work in Batches: Crowding the pot drastically lowers the oil temperature. Be patient and fry in manageable batches for the crispiest outcome.

Wire Rack > Paper Towels: Draining fried food on a wire rack prevents the bottom from getting steamy and soft, which can happen if placed directly on paper towels.

Pro Tips & Clever Substitutions

• Protein Swap: Chicken breast can be used, but thighs are more forgiving and stay juicier. For a vegetarian twist, use large king oyster mushroom slices or firm tofu blocks, pressed and cubed.
• Heat Level: Control the spice by adjusting the amount of gochujang. Start with 2 tablespoons and add more to taste. You can also add a teaspoon of gochugaru (Korean chili flakes) to the glaze for more kick.
• No Buttermilk? Make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
• Bao Bun Alternatives: No bao buns? Serve the glazed chicken over a bowl of rice, in a lettuce wrap, or even on a soft burger bun. The chicken is the star.

Serving & Presentation Ideas

For a stunning family-style spread, place the glazed chicken in the center of a platter with a stack of steamed bao buns on the side. Arrange small bowls of the pickled veggies, extra scallions, sesame seeds, and even a drizzle of sriracha mayo (mix mayo with a bit of sriracha and lime juice). Let everyone build their own bao. Serve with ice-cold beer, a crisp lager, or a sparkling lemonade to cut through the richness.

How This Recipe Stands Out

While classic Korean Fried Chicken (KFC) is often served as whole wings or drumsticks with sauce on the side for dipping, this recipe transforms it into a complete, handheld meal. Compared to a regular fried chicken sandwich, the use of gochujang provides a complex, fermented depth of flavor that’s more than just heat—it’s sweet, savory, and umami-rich. The soft bao bun is a distinct departure from a typical brioche or potato bun, offering a delicate, slightly sweet cloud that perfectly complements the bold chicken.

Frequently Asked Questions

Can I bake the chicken instead of frying?

For a healthier version, you can bake. After battering, place the chicken on a wire rack over a baking sheet, spray generously with oil, and bake at 425°F (220°C) for 20-25 minutes, flipping halfway. The texture will be more like a very crispy baked wing rather than a classic deep-fried crunch, but the flavor will still be excellent once glazed.

How do I store and reheat leftovers?

Store components separately. Keep unglazed, cooked chicken in an airtight container in the fridge for up to 3 days. Re-crisp in an air fryer or oven at 375°F (190°C) for 5-8 minutes before glazing. The glaze can be stored separately in the fridge for a week. Assemble fresh when ready to eat.

Where can I find gochujang and bao buns?

Gochujang is found in the international aisle of most well-stocked supermarkets or at any Asian grocery store. Steamed bao buns are commonly found in the freezer section of Asian markets or even in the freezer aisle of larger chain supermarkets.

Can I make the glaze ahead of time?

Absolutely! The glaze can be made up to 5 days in advance and stored in the refrigerator. Gently reheat it in a saucepan or microwave, adding a tiny splash of water if it has thickened too much, before tossing with the chicken.

My batter is sliding off the chicken. What did I do wrong?

This usually happens if the chicken is too wet when it goes into the batter. After removing it from the buttermilk marinade, let the excess drip off thoroughly, or even pat the pieces lightly with a paper towel before dipping them into the batter. This helps the batter adhere.

Final Thoughts

This Gochujang-Glazed Korean Fried Chicken Bao recipe might seem involved, but each step is simple and leads to an incredibly rewarding result. The combination of textures and the bold, balanced sauce is truly special. It’s perfect for a weekend project, a fun dinner party centerpiece, or whenever you’re craving something uniquely delicious. Don’t be intimidated—grab your ingredients and give it a try. Once you taste that crispy, spicy, sweet chicken tucked into a soft bun, you’ll understand why this fusion favorite has earned its spot on menus and in home kitchens everywhere.

We’d love to see your culinary creation! Did you add your own twist? How did your family like it?

Next