Korean-Inspired Chicken Bao Buns

• In a salad bowl, combine the mayonnaise with the slaw mix.
• Season to taste with salt and pepper. 

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• Pat the chicken dry with kitchen paper and then cut into 2cm chunks. Season with salt and pepper.
• In a large bowl, combine the Korean-style spices with the flour and the water, so as to make a batter (see pantry for amounts).
• Heat the sunflower oil in a frying pan over medium-high heat.
• Check if the oil is hot enough by adding a drop of batter to the pan. If it starts bubbling immediately, it's hot enough to fry the chicken.

• Prepare a plate lined with kitchen paper.
• Coat the chicken with the batter and transfer carefully to the frying pan (see Tip). 
• Fry the chicken for 5 - 6 minutes until golden-brown, carefully turning halfway.

Tip: if the oil spatters, reduce the heat and carefully cover with the lid.

• Crush or mince the garlic and transfer to a saucepan over medium-high heat.
• Add the sesame oil, soy sauce, kimchi sauce* and the rest of the sugar, then mix well to combine.
• Allow to reduce gently for 1 - 2 minutes into a thick sauce.
• Meanwhile, bake the bao buns in the oven for 4 - 5 minutes. Roughly chop the coriander.

*Take care, this ingredient is spicy! Add gradually as preferred.