Recipe courtesy of Momona

Mochiko Fried Chicken Bao with Gochujang Aioli

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  • Level: Advanced
  • Total: 5 hr 55 min (includes cooling and rising time)
  • Active: 1 hr 45 min
  • Yield: 10 servings
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10 ounces Gochujang Aioli, recipe follows

10 Bao Buns, recipe follows

30 ounces Mochiko Fried Chicken, recipe follows

1 bunch scallions, sliced thin 

Pickled Fresno Chiles, recipe follows

Bao Buns:

1 ounce active dry yeast

18 ounces warm water (98 to 102 degrees F) 

16 ounces all-purpose flour, plus additional for dusting 

16 ounces bread flour 

4 ounces sugar 

1 1/2 tablespoons salt 

1 ounce dry milk powder 

1/4 tablespoon baking powder 

1/4 tablespoon baking soda 

Nonstick cooking spray, as needed 

Gochujang Aioli:

4 whole peeled garlic cloves

1/2 cup canola oil 

1 cup mayonnaise 

2 tablespoons gochujang 

1 tablespoon sambal oelek

1/2 tablespoon minced fresh chives

1/2 tablespoon rice vinegar 

Mochiko Fried Chicken:

1/2 cup all-purpose flour

1/2 cup mochiko flour 

12 ounces soy sauce 

1/2 cup sugar 

1 cup rough chopped garlic

1 cup rough chopped fresh ginger

2 pounds boneless, skinless chicken thighs, trimmed into bite-size pieces 

4 cups canola oil 

Pickled Fresno Chiles:

4 Fresno chiles, sliced into thin rings

1/2 cup sugar 

1/2 cup rice vinegar 


Special equipment:
a deep-frying thermometer
  1. Spread Gochujang Aioli inside the Bao Buns. Fill Buns with about 3 ounces of Fried Chicken each. Top with scallions and Pickled Fresno Chiles.

Bao Buns:

Yield: about 25 buns
  1. Combine yeast and warm water in the bowl of a stand mixer fitted with the dough hook. Let yeast bloom 5 to 10 minutes, then stir.
  2. Combine all-purpose flour, bread flour, sugar, salt, milk powder, baking powder and baking soda in a large bowl. Add to the water and yeast mixture.
  3. Mix on low speed until the ingredients start to come together and form a ball. Increase the speed to medium-high and mix for 5 minutes. Dough is ready when slightly tacky and elastic, but not sticky.
  4. Turn out the dough onto a lightly floured surface, work into a ball, then put in a bowl lightly coated with cooking spray. Cover and let rise until it is doubled in size, about 30 minutes. Gently punch down dough to get rid of excess air.
  5. Cut dough into 2-ounce portions and roll into balls. With a rolling pin, roll out each ball into oblong rounds on a lightly floured surface. Spray one side with nonstick spray. Fold in half oiled side in.
  6. Line a steamer basket with parchment paper and place buns on top. Set over simmering water and cover, then let steam until fluffy and slightly shiny, 6 to 7 minutes.

Gochujang Aioli:

Yield: 10 ounces
  1. Combine whole peeled garlic cloves with canola oil in small saucepan. Bring to a gentle simmer. Simmer until soft, about 25 minutes. Strain (reserve oil for other use) and cool.
  2. Combine mayo, gochujang, sambal, chives, vinegar and poached garlic cloves in a food processor. Process until smooth.

Mochiko Fried Chicken:

  1. Combine all-purpose flour and mochiko flour in a large bowl and set aside.
  2. Combine soy sauce and sugar in a large bowl. Stir to dissolve sugar. Add the garlic, ginger and chicken. Cover and marinade in the fridge for 1 hour.
  3. Remove chicken from marinade and toss in flour mixture; shake off excess flour.
  4. Heat oil to 350 degrees F in a large heavy-bottomed pot. Deep fry in batches until cooked through and golden brown, 4 to 5 minutes.

Pickled Fresno Chiles:

Yield: 10 ounces
  1. Put chiles in a small heatproof bowl. Combine sugar, vinegar and 1/2 cup water in a small pot. Bring to a boil and pour over chiles.
  2. Let cool to room temperature, then cover and refrigerate for 1 hour.

Cook’s Note

Making any less than 25 bao buns gets tricky; we recommend making 25 and freezing any leftovers (if there are any)!

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