Korean BBQ Fried Chicken Bao Buns
About This Recipe
These Korean BBQ Fried Chicken Bao Buns are everything: crispy, saucy, sweet, spicy, tangy, and honestly… addictive. The chicken is extra craggy and crunchy, tossed in a sticky gochujang BBQ glaze, layered onto soft pillowy bao, and finished with pickled cucumbers and a ginger-lime crema that pulls the whole thing together. It’s a total flavor bomb and such a fun (and impressive!) meal to make at home.
Why You’ll Love It
Ultra-crispy chicken with a craggy, flavorful coating
Sticky Korean-style glaze that hits sweet, salty, spicy, and umami
Refreshing quick-pickled cucumbers to balance the richness
Fluffy bao buns You’ll impress yourself if you make these
Make-ahead friendly: prep the pickles + sauce early
Perfect for dinner parties, date nights, or an elevated weekend meal
Ingredients You’ll Need
For the chicken:
Chicken thighs, buttermilk, hot sauce, garlic powder, salt, flour, cornstarch, cayenne, black pepper, and neutral oil
For the Korean BBQ sauce:
Gochujang, soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, honey
For the pickled cucumbers:
Persian cucumbers, rice vinegar, sugar, salt, chili crisp
For the ginger-lime sauce:
Mayo, sour cream, lime zest + juice, ginger, sesame oil, honey, salt
For assembly:
Bao buns, chives, extra chili crisp (optional)
How to Make It
Marinate chicken strips in buttermilk, hot sauce, and salt. Mix together quick-pickled cucumbers and let them sit. Simmer the Korean BBQ glaze until thickened. Make the ginger-lime sauce and refrigerate. Dredge chicken in a seasoned flour mixture with added brine for extra cragginess. Fry until golden and crispy, then toss in the warm glaze. Fill warm bao buns with chicken, cucumbers, sauce, and chives. Serve immediately.
Tips for Success
Add buttermilk brine to the flour — that’s how you get the shaggy, crispy bits.
Keep the chicken pieces similar in size for even frying.
Don’t skip the pickles — the acidity balances the glaze beautifully.
Warm the bao buns so they stay soft and pillowy.
If the sauce thickens too much, loosen with a splash of water.
Frequently Asked Questions
Can I use chicken breast?
Yes — slice into strips similar in size to thighs so they cook evenly.
Can I bake or air fry the chicken?
You can air-fry, but it won’t be as crispy. Baking is not recommended for this style.
Are store-bought bao buns okay?
Absolutely. I use frozen bao all the time—just steam or microwave briefly.
How spicy is this?
Medium. Reduce the gochujang or chili crisp for mild heat.
Can I make any components ahead?
Yes — the pickles and sauce can be made 1–2 days ahead. Fry chicken right before serving.
What to Serve With
Crispy roasted broccoli
Simple jasmine rice
Asian cucumber salad
Kimchi
Pickled daikon + carrots
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Korean BBQ Fried Chicken Bao Buns
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch wide strips
- 1 cup buttermilk
- 2 tablespoons hot sauce
- 2 teaspoons garlic powder
- 1 teaspoon kosher salt
- 1 ½ cups all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper
- 1 teaspoon kosher salt
- Freshly cracked black pepper
- A few spoonfuls of the buttermilk brine
- Neutral oil, for frying (vegetable, peanut, canola)
- ¼ cup gochujang
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, grated
- 2 teaspoons grated fresh ginger
- 2 tablespoons honey
- 1 tbsp water (to loosen, optional)
- 2 Persian cucumbers, thinly sliced
- 1/4 cup rice vinegar
- 1½ tablespoons sugar
- 1/2 teaspoon kosher salt
- 1 teaspoon chili crisp oil
- 1/4 cup mayo
- 1/4 cup sour cream
- Juice of 1 lime (1½ tablespoons)
- Zest of 1 lime
- 2 teaspoons freshly grated ginger
- 1/2 teaspoon sesame oil
- 1½ tablespoons honey
- Pinch of salt
Instructions
- In a bowl, mix buttermilk, hot sauce, and salt. Add chicken strips, cover, and marinate for at least 1 hour (or overnight).
- Combine all cucumber ingredients in a bowl. Toss and let sit for at least 30 minutes. Drain slightly before using.
- Add all glaze ingredients to a small saucepan. Simmer over medium-low heat for 3–5 minutes until slightly thickened. Add 1+ tablespoons of water to loosen the sauce (optional). Set aside.
- Heat oil in a deep pan to 375°F.
- In a shallow bowl, mix flour, cornstarch, garlic powder, cayenne, salt, and pepper.
- Drizzle 2–3 spoonfuls of buttermilk brine into the flour and mix with a fork or fingers to create shaggy bits.
- Dredge each piece of chicken, pressing to coat thoroughly with the craggy bits.
- Fry in batches until golden and cooked through (about 4–5 minutes) until internal temperature is 165°F. Drain on a rack.
- While still hot, gently toss fried chicken strips in the glaze until coated.
- Warm the bao buns. Fill each with chicken, a few slices of marinated cucumbers, a drizzle of ginger lime sauce, and chives.
