Air Fryer Korean Fried Chicken Bao

You won’t be able to stop eating this Air Fryer Korean Fried Chicken Bao – super soft steamed buns with a deliciously spicy breaded chicken, red onion, and cucumber.

We’ve already expressed how much we love Korean fried chicken – especially how great it turns out in the air fryer. But now we’ve gone and put it in a boa, and it’s threatening to break the internet.

Run, don’t walk, to the store to get some bao, or make it yourself (it’s not THAT hard).

Why You’ll Love It

• Korean flavors: This recipe is a great introduction to the vibrant and diverse world of Korean flavors.
• Healthier: Air frying the chicken reduces the need for excessive oil, making this Korean fried chicken a healthier option than traditional deep-frying. You’ll still get that satisfying crunch without the guilt.
• Customizable: You can easily adjust the spiciness of the sauce or add different vegetables. If you can’t find bao, you can use a slider bun!

Ingredients You’ll Need

For the Chicken:

• Chicken Thighs – It’s best to use boneless, skinless chicken thighs that can easily be cut into smaller pieces.
• Rice Vinegar – This gives the chicken a nice tangy flavor.
• Soy Sauce – Use your favorite brand of soy sauce, I always prefer to use low-sodium to keep the saltiness down.
• Ginger and garlic – Use fresh ginger and garlic, peeled and minced.
• Salt & Ground Black Pepper – You can adjust the seasoning at the end to make it perfect for you.
• All-Purpose Flour – The flour mixed with cornstarch helps give the chicken its crispiness.
• Cornstarch – Cornstarch helps to crisp the chicken. You can use rice flour if you don’t have cornstarch.
• Baking Powder – This also helps achieve maximum crispiness.
• Bao buns – You can find these at Asian stores, usually in the freezer aisle.
• Red onion – Use any onions you like, I like to add green onion as well.
• Cucumber – Make matchsticks of a cucumber to help cool the flavors.

For the Sauce:

• Gochujang Paste – Gochujang paste is a key ingredient in Korean cooking and can be found in Asian grocery stores or online.
• Ketchup – Use reduced sugar ketchup for a less sweet sauce.
• Honey – Adjust the level of sweetness with more or less honey.
• Soy Sauce – Use low-sodium
• Rice Vinegar
• Garlic – Minced
• Garnish – Sesame seeds and green onions.

Helpful Tips

• Avoid overcrowding the air fryer basket. Cook the chicken in batches if necessary, as overcrowding can result in uneven cooking and less crispy results.
• If you like your Korean fried chicken extra spicy, increase the amount of gochujang paste. Conversely, if you prefer a milder flavor, reduce the gochujang or balance it with a bit more honey.
• Chicken thighs are recommended for their juiciness, but you can also use boneless, skinless chicken.
• For the most flavor, allow the chicken to marinate for at least 20 minutes. If time allows, marinate for up to 2 hours in the refrigerator.
• Make sure to spray the air fryer basket well, before you add the chicken, You don’t want the coating to stick to the basket when you try to turn it over.
• Be sure to use freshly steamed bao, which you can do in a steamer basket or the microwave.

How to Make Air Fryer Korean Fried Chicken Bao

Step 1: Marinate the Chicken

Mix the rice vinegar, soy sauce, ginger, garlic, salt and pepper in a sealable plastic bag. Shake to mix well. Add the chicken pieces. Marinate for at least 20 minutes or overnight.

Step 2: Coat the Chicken

In another sealable plastic bag, mix the flour, cornstarch, and baking powder. Transfer the chicken pieces into the flour bag (first shaking off excess marinade). Shake the bag to completely coat the chicken, then place the bag in the refrigerator for 20 minutes.

Step 3: Make the Sauce

Meanwhile, combine all sauce ingredients in a saucepan over medium heat. Stir well and simmer for 5 minutes to thicken slightly.

Step 4: Air Fry

Preheat the air fryer for 5 minutes. After 20 minutes, remove the chicken from the refrigerator. Shake the bag again to coat the chicken with flour. 

Spray the air fryer basket well with cooking oil. Transfer the chicken pieces to the air fryer basket, not touching if possible. Spritz the chicken pieces with oil. Air fry at 400ºF (200ºC) for 8 minutes. Turn the chicken pieces over, spritz with more oil, and cook for another 5-7 minutes. The amount of time it takes will vary based on your air fryer and the size of the chicken pieces.

Step 5: Sauce the Chicken

When the chicken is done, transfer it to a bowl and toss to coat with the sauce.

Step 6: Steam the bao

Bring water to boil in a wok or steamer pot. Carefully place a steamer basket with the bao in it on top of the pot of boiling water. Make sure the water is not touching the bao. Cover and steam them for 8 to 12 minutes. Alternatively, you can put them in the microwave following the instructions on your packet.

Step 7: Assemble

Now put together the bao one by one. Add some chicken with plenty of sauce, then add in some onion and cucumber.

How to Store & Reheat

Storing

Fridge: To store leftovers, it’s best to have the Korean fried chicken separate from the bao so it doesn’t get soggy. So only assemble the ones that you know you will eat right away and leave the rest to be stored separately for later. allow it to cool to room temperature, then transfer it to an airtight container. Properly stored, it will remain good for up to 3-4 days.

Reheating

Air Fryer: For the best results, reheat Korean fried chicken in your air fryer. Preheat the air fryer to 350°F , and then cook for 4-6 minutes, flipping the pieces halfway through. This will help maintain the crispy texture.

Steam the boa the same way you did the first time, either on the stove top or in the microwave.

Questions About the Recipe

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