Korean BBQ Fried Chicken Bao Buns

Korean BBQ Fried Chicken Bao Buns

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Yield: 4-6

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Ingredients

Fried Chicken

• 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)

Korean BBQ Sauce

• 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)

Pickled Cucumbers

• 2 Persian cucumbers, thinly sliced
• 1/4 cup rice vinegar
• 1½ tablespoons sugar
• 1/2 teaspoon kosher salt
• 1 teaspoon chili crisp oil

Ginger Lime Sauce

• 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

Fried Chicken

1. In a bowl, mix buttermilk, hot sauce, and salt. Add chicken strips, cover, and marinate for at least 1 hour (or overnight).

Pickled Cucumbers

1. Combine all cucumber ingredients in a bowl. Toss and let sit for at least 30 minutes. Drain slightly before using.

Korean BBQ Sauce

1. 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.

Fried Chicken

1. Heat oil in a deep pan to 375°F.
2. In a shallow bowl, mix flour, cornstarch, garlic powder, cayenne, salt, and pepper.
3. Drizzle 2–3 spoonfuls of buttermilk brine into the flour and mix with a fork or fingers to create shaggy bits.
4. Dredge each piece of chicken, pressing to coat thoroughly with the craggy bits.
5. Fry in batches until golden and cooked through (about 4–5 minutes) until internal temperature is 165°F. Drain on a rack.

Assembly

1. While still hot, gently toss fried chicken strips in the glaze until coated.
2. Warm the bao buns. Fill each with chicken, a few slices of marinated cucumbers, a drizzle of ginger lime sauce, and chives.

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