Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs (cut into 1-inch pieces)
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 4 cups vegetable oil (for deep frying)
- 1/4 cup Gochujang (Korean chili paste)
- 3 Tbsp honey or corn syrup
- 2 Tbsp soy sauce
- 8–10 steamed bao buns
Instructions
- Step 1: Prepare the chicken coating by whisking together the flour and cornstarch in a shallow dish. Dredge the chicken pieces thoroughly in the mixture, ensuring they are fully coated, then set aside while the oil heats.
- Step 2: Heat the vegetable oil in a deep pot or wok to 350°F (175°C). Fry the chicken pieces in batches for 4-5 minutes until lightly golden. Remove the chicken, increase the oil temperature to 375°F (190°C), and perform a second fry for 2-3 minutes until deeply golden brown and extremely crispy. Drain well on a wire rack.
- Step 3: While the chicken drains, prepare the glaze. Combine the Gochujang, honey, and soy sauce in a small saucepan and heat over medium-low heat, stirring constantly until the mixture thickens slightly and bubbles (about 2 minutes). Remove from heat immediately.
- Step 4: Gently toss the freshly fried chicken pieces in the Korean glaze until they are fully coated. Simultaneously, steam the bao buns according to package directions (usually 5-7 minutes over boiling water) until soft and fluffy.
- Step 5: To assemble the bao buns, open each steamed bun and place 2-3 pieces of glazed Korean Fried Chicken inside. Garnish generously with quick pickled radishes or cucumbers and a sprinkle of toasted sesame seeds before serving immediately.
Notes
- For the best texture, always commit to the double-fry method; the first cook ensures the chicken is done internally, and the second, higher-heat fry blasts off moisture for that characteristic intense crispness before glazing.
- If you have leftover glazed chicken, store it in an airtight container in the fridge for up to three days, but keep the unused bao buns separate at room temperature or frozen until you are ready to steam and assemble.
- To revive leftover glazed chicken, skip the microwave and place pieces on a parchment-lined baking sheet or in an air fryer at 350°F (175°C) for 6-8 minutes until the coating is warm and slightly sticky again.
- Don't skimp on the toppings; the bright acidity of the quick pickled radishes or a scatter of finely shredded cabbage is essential to cut through the richness of the fried chicken and balance the sticky Gochujang glaze.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American