Air Fryer Korean Fried Chicken Bao
Air Fryer Korean Fried Chicken Bao is a tasty steamed bun filled with spicy Korean fried chicken, onion, and cucumber.
Equipment
- Kitchen Tongs
- Meat thermometer
- Mixing bowl medium
- Sauce pan small
- Whisk
Ingredients
For the chicken:
- 1 pound (454 g) chicken thighs cut into chunks
- 2 tablespoons (30 ml) rice vinegar
- 1 tablespoon (15 ml) soy sauce
- 1 teaspoon (2 g) fresh ginger minced
- 1 clove garlic minced
- 1/2 teaspoon (3 g) salt
- 1/4 teaspoon (0.5 g) ground black pepper
- 1/4 cup (31 g) all-purpose flour
- 2 tablespoons (16 g) cornstarch
- 1/2 teaspoon (2 g) baking powder
- 8 bao
- 1/2 cucumber sliced into matchsticks
- 1 slice red onion cut into fourths
For the sauce:
- 2 tablespoons (32 g) gochujang paste
- 2 tablespoon (30 g) ketchup
- 2 tablespoon (42 g) honey
- 1/2 tablespoon (7 ml) soy sauce low sodium
- 1/2 teaspoon (3 ml) rice vinegar
- 1 clove garlic minced
Instructions
- 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.
- 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.
- Meanwhile, combine all sauce ingredients in a saucepan over medium heat. Stir well and simmer for 5 minutes to thicken slightly.
- After 20 minutes, remove the chicken from the refrigerator. Shake the bag again to coat the chicken with flour.
- Preheat the air fryer at 400ºF (200ºC) for 5 minutes.
- Spray the basket well with cooking oil. Transfer the chicken pieces to the air fryer basket, not touching if possible. Spritz the chicken pieces with oil so that there isn’t any dry spots.
- Air fry for 8 minutes. Carefully turn the chicken pieces over so that you don’t know the coating off, 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.
- When the chicken reaches an internal temperature of 165° F(75°C), transfer it to a bowl and toss to coat with the sauce.
- Steam the bao in a steamer basket over a pot of boiling water or steam it in the microwave according to package instructions.
- Assemble the bao with chicken, onion, and cucumber.
Notes
- 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 breast for a leaner option. Adjust cooking time slightly, as chicken breast tends to cook faster.
- 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.
All air fryers have different wattage and may cook at different rates. You may need to adjust the time or temp for the best results.
Nutrition
Calories: 530kcalCarbohydrates: 58gProtein: 26gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 111mgSodium: 880mgPotassium: 378mgFiber: 3gSugar: 17gVitamin A: 171IUVitamin C: 4mgCalcium: 104mgIron: 3mg
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