1. Prepare the Korean Fried Chicken:
Prep the Chicken: Cut the chicken thighs into bite-sized pieces. Pat them dry with paper towels to remove any excess moisture.
Prepare the Batter: In a large bowl, whisk together the flour, cornstarch, baking powder, garlic powder, ginger powder, gochugaru (if using), salt, and pepper. Slowly add the buttermilk, stirring until a thick batter forms.
Fry the Chicken: Heat the oil in a deep pan or fryer to 350°F (175°C). Dredge each piece of chicken in the batter, making sure it’s evenly coated, then fry in batches until golden brown and crispy, about 6-8 minutes.
Remove the chicken from the oil and drain on a paper towel-lined plate.
2. Prepare the Custom Culinary Korean Sweet Heat Sauce:
Mix the Sauce: In a small saucepan, add Custom Culinary Korean Sweet Heat Sauce and heat.
Coat the Chicken: Once the fried chicken is ready, toss it in the sweet heat sauce until the chicken is well coated. Set aside to keep warm.
3. Prepare the Bao Buns:
Steam the Bao Buns: Steam the mini bao buns until they are warm and soft. If using store-bought bao buns, follow the package instructions for steaming. You can also steam them in a bamboo steamer or on a plate over simmering water for 5-7 minutes.
4. Assemble the Mini Bao Buns:
Fill the Buns: Open each mini bao bun and stuff it with a few pieces of the crispy Korean fried chicken coated in the Korean Sweet Heat Sauce.
Garnish: Top each bao bun with a few slices of pickled cucumber, a small handful of shredded carrots, and fresh cilantro leaves. Optionally, sprinkle sesame seeds or sliced green onions for added texture and flavor.
5. Serve:
Arrange the mini bao buns on a platter, ready to be served as a fun, flavorful, and visually appealing bite-sized dish.