Description
Crispy, twice-fried Korean-style chicken chunks coated in a sweet, spicy, and savory gochujang glaze, served in soft steamed bao buns with crunchy pickled vegetables.
Ingredients
- 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
Instructions
- In a bowl, combine chicken chunks, buttermilk, salt, pepper, and garlic powder. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
- In a large bowl or bag, mix the flour, cornstarch, baking powder, salt, and pepper for the dredge.
- Heat 3 inches of oil in a heavy pot or deep fryer to 325°F (165°C). Drain chicken from buttermilk and dredge thoroughly in the flour mixture.
- Fry chicken in batches for 6-7 minutes until lightly golden and cooked through. Remove and drain on a rack. Let rest for 5 minutes.
- Increase oil temperature to 375°F (190°C). Fry the chicken a second time in batches for 2-3 minutes until deeply golden and extra crispy. Drain again.
- In a saucepan, combine gochujang, soy sauce, honey, rice vinegar, brown sugar, garlic, ginger, and sesame oil. Simmer for 3-4 minutes until slightly thickened.
- Toss the hot fried chicken in the gochujang glaze until evenly coated.
- To assemble, open a steamed bao bun. Add a spoonful of pickled vegetables, then 2-3 pieces of glazed chicken. Garnish with sesame seeds and green onions. Serve immediately.
Notes
For the dredge, you’ll need 1.5 cups all-purpose flour, 0.5 cup cornstarch, 1 tsp baking powder, 1 tsp salt, and 0.5 tsp pepper. For the glaze, combine 0.25 cup gochujang, 2 tbsp soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tbsp brown sugar, 2 minced garlic cloves, 1 tsp grated ginger, and 1 tsp sesame oil. Serve with store-bought or homemade steamed bao buns, quick-pickled carrots/radishes/cucumbers, toasted sesame seeds, and sliced green onions. The double-fry is key for maximum crispiness. Keep the glaze warm for easier coating.
- Prep Time: 45 minutes (plus marinating)
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 232
- Sugar: 3
- Sodium: 348
- Fat: 21
- Saturated Fat: 6
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 9
- Fiber: 1
- Protein: 3
- Cholesterol: 5