Crispy Chicken Karaage Bao Buns with Kewpie Mayo Tips, FAQ & printable recipe

Tips for success

For the crispiest karaage, make sure the oil is at the correct temperature before adding the chicken. Use a deep-fry thermometer and adjust the heat as needed.

If the oil is too hot, the coating will brown too quickly and the chicken may be undercooked inside. If it’s too cool, the chicken will absorb oil and become greasy.

When steaming the bao buns, place them in a single layer with space between each bun – they expand as they cook. If using a metal steamer, line it with parchment paper to prevent sticking.

Keep the lid on during steaming to trap the steam. Once assembled, serve the bao buns immediately; they are best enjoyed fresh and hot.

Variations

• Spicy Mayo: Mix 2 tbsp Kewpie mayo with 1 tsp sriracha or gochujang for a spicy kick. Drizzle over the assembled bao buns instead of plain mayo.
• Add Pickles: Add a few slices of Japanese pickled daikon or cucumber to the bun for extra tang and crunch. This balances the richness of the fried chicken.
• Vegetarian Option: Replace chicken with extra-firm tofu cut into chunks, marinate in the same soy-ginger mixture, and coat with potato starch. Fry until golden and crisp – cook to 165°F (74°C) as well.
• Herb Garnish: Add fresh cilantro or shiso leaves along with the scallions for a fresh, herbaceous note. The bright green adds color and aroma.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat chicken in an air fryer or oven to restore crispness.

Freezer

Freeze cooked chicken (without buns) in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.

Reheat

Reheat chicken in a preheated 375°F (190°C) oven for 5-7 minutes, or in an air fryer at 350°F for 3-4 minutes.

Store leftover fried chicken and steamed bao buns separately in airtight containers in the refrigerator for up to 3 days. The chicken will lose its crispness, but can be refreshed in an air fryer or oven. The bao buns can be re-steamed. Assemble fresh when ready to eat.

The chicken can be marinated up to 1 hour in advance, and the dredging can be done just before frying. The bao buns can be steamed ahead and kept warm in a covered steamer for up to 30 minutes. However, for the best texture, fry the chicken just before serving – it only takes a few minutes.

Serving ideas

Serve these bao buns as a fun weeknight dinner with a side of pickled vegetables or a simple cucumber salad.

They also make excellent party appetizers – assemble them just before guests arrive and watch them disappear. For a complete Japanese-inspired meal, pair with miso soup or a light green salad.

For a more substantial meal, serve two bao buns per person with a side of steamed rice and a drizzle of extra Kewpie mayo.

The combination of soft bun, crispy chicken, and crunchy cabbage is satisfying on its own, but the addition of a simple dipping sauce – like a mix of soy sauce and rice vinegar – can elevate it further.

Frequently asked questions

Recipe card

Crispy Chicken Karaage Bao Buns with Kewpie Mayo

Prep 20 minCook 25 minTotal 45 minServes 4

Ingredients

• 6 frozen lotus leaf bao buns
• 400 g boneless chicken thighs, cut into chunks
• 2 tbsp soy sauce
• 1 tbsp sake
• 1 tbsp grated ginger
• 1/2 cup potato starch
• Neutral oil, for frying, to taste
• 2 tbsp Kewpie mayo
• Shredded purple cabbage, for serving
• Sliced scallions, for serving

Instructions

1. In a medium bowl, combine the soy sauce, sake, and grated ginger. Add the chicken chunks and toss to coat evenly. Cover and refrigerate for at least 15 minutes, or up to 1 hour for deeper flavor.
2. Place the potato starch in a shallow dish. Working in batches, add the marinated chicken pieces and toss to coat thoroughly, pressing the starch onto each piece. Shake off any excess and set on a plate.
3. Heat about 2 inches of neutral oil in a deep pot to 340°F (170°C). Carefully add the chicken in batches, without crowding, and fry for 4 minutes, turning occasionally, until pale golden and cooked through.
4. Remove the chicken with a slotted spoon and drain on a wire rack. Let rest for 5 minutes. Increase the oil temperature to 375°F (190°C). Return the chicken to the hot oil in batches and fry for 60 seconds until deep golden and blistered.
5. While the chicken rests, fill a bamboo steamer with water and bring to a simmer. Line the steamer with parchment paper. Place the frozen bao buns in the steamer, cover, and steam for 8 minutes until puffed, warm, and springy.
6. Gently open a warm bao bun. Tuck in a few pieces of crispy chicken, add a handful of shredded purple cabbage, drizzle with Kewpie mayo, and sprinkle with sliced scallions. Serve immediately.

Contains: gluten, soy, eggs, milk, sulfites

Estimated nutrition per serving

Calories

580

Protein

32 g

Carbohydrates

45 g

Fat

30 g

Automatic estimate from the ingredient list, not laboratory-verified.