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Recipe Korean Style Fried Chicken Bao

Korean Style Fried Chicken Bao

  • Difficulty Level: 2
  • Serves Serves: 14
  • Preparation

    150 mins

  • Cooking

    30 mins

Recipe Video Asian Food Vegetable Chicken Lunch Dinner Appetizer Over 60 mins

What You Will Need

Ingredients

  • 1 ½ lb. chicken breasts, sliced into bite-size chunks
  • ---- For Breading ----
  • 1 ½ cups all-purpose flour
  • 1 tsp. salt
  • 1 tsp. Lee Kum Kee Coarse Ground Black Pepper
  • ½ tsp. garlic salt
  • ½ tsp. celery salt
  • 1 tsp. dried thyme
  • 1 tsp. paprika
  • 1 tsp. baking powder
  • 1 tsp. chili flakes
  • vegetable oil, for deep frying
  • ---- To Serve ----
  • bao buns, steamed according to package directions
  • 1 small red onion, thinly sliced
  • ¼ cucumber, chopped into small pieces
  • 1 small bunch cilantro, roughly chopped
  • 2 tsp. black sesame seeds

Marinade

  • 2 cup buttermilk
  • 2 Tbsp. Lee Kum Kee Sriracha Chili Sauce
  • 2 Tbsp. Lee Kum Kee Minced Garlic
  • 1 tsp. salt
  • ½ tsp. Lee Kum Kee White Pepper Powder

Sauce Mix

  • 1 Tbsp. vegetable oil
  • 2 Tbsp. gochujang paste
  • 2 Tbsp. honey
  • 4 Tbsp. brown sugar
  • 2 Tbsp. Lee Kum Kee Panda Brand Cooking Soy Sauce
  • 1 Tbsp. Lee Kum Kee Chili Garlic Sauce
  • 1 tsp. Lee Kum Kee Minced Garlic
  • 2 tsp. Lee Kum Kee Minced Ginger

Made with
Lee Kum Kee products

Bottle of Lee Kum Kee Sriracha Chili Sauce, a bold and spicy sauce ideal for adding heat to your favorite dishes

Sriracha Sauces, Chili Sauces

Sriracha Chili Sauce (Gluten Free & Non-GMO)
Garlic

Other Specialty Sauces

Minced Garlic
Lee Kum Kee Chili Garlic Sauce 13oz

Chili Sauces

Chili Garlic Sauce
Minced Ginger, 7.5 oz (213 g), Jar

Other Specialty Sauces

Minced Ginger
White Pepper Powder 0.95 oz (27 g), Bottle

Spices

White Pepper Powder
Coarse Ground Black Pepper 1.1 oz (30 g), Bottle

Spices

Coarse Ground Black Pepper

How to make it

  1. https://www.youtube.com/embed/DNs6Mub65VM
  2. Combine all marinade ingredients together and mix well. Add chicken to the marinade and place in the fridge for 2-4 hours.
  3. Remove chicken from the fridge. Heat a large pan of vegetable oil until it has reached 330°F.  Mix together the breading ingredients in a small bowl. Lift a piece of chicken from the buttermilk mixture and allow the excess to drip off. Dredge the chicken in the breading mixture – ensuring it’s fully coated. Place on a tray and repeat until all of the chicken is coated.
  4. Preheat oven to 200°F. Once the oil is at the proper temperature, add in 10-12 of the chicken pieces, making sure not to overcrowd the pan. Cook for 3-5 minutes until golden brown and reaches an internal temperature of 165°F. Place on a tray in the oven to keep warm whilst you cook the rest of the chicken.
  5. While the chicken is cooking, make the sauce. Place all sauce mix ingredients in a saucepan and stir together. Bring to a boil, then simmer for 5 minutes until thickened.
  6. Place all of the cooked chicken in a bowl and pour the sauce over the chicken. Toss together to coat.  Carefully open the steamed bao buns and stuff with the chicken. Top with slices of red onion, cucumber, cilantro and sesame seeds before serving. Enjoy!

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