Bao Buns with BBQ Chicken
with sweet & sour cucumber, cabbage & carrot | 2 servings
Super simple, delicious recipes for any time of day, including a recipe card and portioned ingredients.
This week, make your own bao buns - a flavourful Chinese invention for easily eating an often sweet and sticky sauce on the go. In other words, street food-proof and perfect for in between meals!
Tags:
Recipe
Allergens:
Tarwe
•Mosterd
•Soja
•Gluten
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total15 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
/ Serving 2 people
4 piece
Bao buns
(Contains: Tarwe)
1 piece
Persian cucumber
50 g
BBQ Sauce
(Contains: Mosterd)
5 milliliters
Soy sauce
(Contains: Tarwe, Soja, Gluten)
50 g
Slaw mix
100 g
Chicken thigh strips
Not included in your delivery
1 tablespoon
Sunflower oil
2 tablespoon
White wine vinegar
1 teaspoon
Sugar
1 tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2087 kJ
Calories499 kcal
Fat20.7 g
Saturated Fat4.3 g
Carbohydrate62.7 g
Sugar15.9 g
Dietary Fiber2.8 g
Protein15.7 g
Salt1.5 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Bowl
•Tall-Sided Pan
•Strainer
•Large Pan
•Paper Towel
Cooking Steps
1
- Slice the cucumber into thin sticks about 5cm long.
- In a bowl, mix 1 tsp sugar with 2 tbsp white wine vinegar. Add the cucumber and season with salt. Mix well and set aside until serving, stirring now and again so the flavours can combine.
- Heat 1 tbsp sunflower oil in a frying pan over medium-high heat. Add the chicken thigh strips and fry for 5 - 6 minutes until golden brown.
- Add the barbecue sauce and 1 tsp soy sauce and mix everything together.
2
- Boil a shallow layer of water in a large pot or saucepan with a lid.
- Line a sieve or colander with some kitchen paper and place this over the pan, making sure it doesn't touch the water.
- Put the bao buns in the sieve/colander, then put the lid on and let them steam for 3 - 4 minutes (see Tip).
Tip: take care that the buns don't get wet when you take the lid off the pan!
3
- Spread the mayo onto the inside of both buns.
- Stuff the buns with the chicken, slaw mix and quick-pickled cucumber.
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