Crispy Korean Fried Chicken Bao Buns
Crispy Korean Fried Chicken Bao Buns are golden, juicy, and full of flavor. Make this recipe for any meal. After making this many times, I know the best way to get the perfect texture. Crispy outside, soft inside, and packed with flavor. Try my Crispy Phyllo Rolls with Feta and Sweet Chili Honey for another delicious option. Jump to Recipe If you love recipes like this, you’ll also enjoy Crispy Phyllo Rolls with Feta and Sweet Chili Honey and Sweet Chili Coconut Lime Grilled Chicken with Cauliflower Rice.
Why This Crispy Korean Fried Chicken Bao Buns Is Pure Comfort
- Golden and crispy
- Juicy inside
- Perfect for any meal
- Easy to make
What You'll Need for Crispy Korean Fried Chicken Bao Buns
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 12 bao buns
- 2 cups shredded cooked chicken
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 tablespoon soy sauce
- 1 tablespoon sweet chili sauce
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 2 green onions, sliced
- 1/4 teaspoon red pepper flakes
- Optional: 1/4 cup shredded carrots
- Optional: 1/4 cup pickled radishes
- Optional: 1/4 cup sesame seeds
📝 Ingredient Notes
- baobuns: Use store-bought or homemade bao buns for best results.
- chicken: Use shredded cooked chicken for easy assembly.
- sweet chili sauce: Adjust the amount to taste.
- garlic powder: Fresh garlic is better, but garlic powder works in a pinch.
🛒 Tools & Equipment I Recommend
- Non-stick pan — Prevents bao buns from sticking and ensures even cooking. → See on Amazon
- Measuring spoons — Ensures precise seasoning and sauce amounts. → See on Amazon
How to Make Crispy Korean Fried Chicken Bao Buns
- Step 1: Preheat oven to 375°F (190°C).
- Step 2: In a bowl, mix shredded chicken with garlic powder, ginger powder, soy sauce, sweet chili sauce, sesame oil, rice vinegar, green onions, and red pepper flakes.
- Step 3: Slice bao buns in half and fill with chicken mixture.
- Step 4: Place bao buns on a baking sheet and bake for 10-12 minutes until golden brown.
- Step 5: Serve warm with optional toppings.
Cook's Tips for Perfect Crispy Korean Fried Chicken Bao Buns
- Best technique: Use a non-stick pan for even cooking and a crispy texture.
- Common mistake and fix: Overfilling bao buns can make them messy. Use a moderate amount of filling.
- Secret ingredient: Adding a bit of rice vinegar brightens the flavor and balances the richness.
- Storage tip: Store leftovers in an airtight container in the fridge for up to 3 days.
Storing & Reheating Crispy Korean Fried Chicken Bao Buns
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 3 days. Make-ahead tip: Make up to 24 hours in advance and reheat before serving.
Freezing Crispy Korean Fried Chicken Bao Buns
Freeze for up to 1 month.
How to Reheat Without Drying It Out
Oven: Reheat in a preheated oven at 375°F (190°C) for 5-7 minutes. Microwave: Reheat in the microwave for 30-60 seconds.
Recipe Notes
- Chef tip: Use a non-stick pan to prevent bao buns from sticking.
- Best substitution: Replace chicken with shredded pork or tofu for a different flavor.
- Make-ahead: Bao buns can be assembled and frozen for later use.
- Scaling: Double or triple the recipe for larger groups.
- Troubleshooting: If bao buns are too dry, add extra sauce or a bit of water.
Want to level up this recipe?
Baking sheet — Ensures even heat distribution for perfect bao buns. → Check price on Amazon
Crispy Korean Fried Chicken Bao Buns
Ingredients
Main Ingredients
- 12 bao buns
- 2 cups shredded cooked chicken
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 tablespoon soy sauce
Seasonings
- 1 tablespoon sweet chili sauce
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 2 green onions, sliced
- 1/4 teaspoon red pepper flakes
Optional Toppings
- 1/4 cup shredded carrots
- 1/4 cup pickled radishes
- 1/4 cup sesame seeds
Instructions
- Step 1: Preheat oven to 375°F (190°C).
- Step 2: In a bowl, mix shredded chicken with garlic powder, ginger powder, soy sauce, sweet chili sauce, sesame oil, rice vinegar, green onions, and red pepper flakes.
- Step 3: Slice bao buns in half and fill with chicken mixture.
- Step 4: Place bao buns on a baking sheet and bake for 10-12 minutes until golden brown.
- Step 5: Serve warm with optional toppings.
Notes
- Chef tip: Use a non-stick pan to prevent bao buns from sticking.
- Best substitution: Replace chicken with shredded pork or tofu for a different flavor.
- Make-ahead: Bao buns can be assembled and frozen for later use.
- Scaling: Double or triple the recipe for larger groups.
- Troubleshooting: If bao buns are too dry, add extra sauce or a bit of water.
Storage
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 1 month.
- Oven reheat: Reheat in a preheated oven at 375°F (190°C) for 5-7 minutes.
- Microwave reheat: Reheat in the microwave for 30-60 seconds.
- Make ahead: Make up to 24 hours in advance and reheat before serving.
Nutrition Per Serving
- Calories: 250
- Protein: 12g
- Fat: 10g
- Carbs: 25g
- Fiber: 2g
- Sugar: 2g
- Sodium: 600mg
- Cholesterol: 40mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Korean Fried Chicken Bao Buns FAQs
Yes, you can assemble the bao buns and freeze them for up to 1 month. Reheat in the oven before serving.
Bao buns can become dry if overbaked. Check them after 10 minutes and adjust time as needed.
Yes, shredded cooked chicken works well. Make sure it is fully cooked and not too wet.
You can use a mix of ketchup and a bit of hot sauce for a similar flavor.
Using quality ingredients and proper cooking techniques will give you a better result than store-bought bao buns.
A Warm Final Note
I can’t wait for you to try Crispy Korean Fried Chicken Bao Buns and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
