Korean-Inspired Chicken Bao Buns

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

Did you know... Carrots are rich in vitamin A, which not only supports growth but is also good for your skin, hair, nails, eyes and immune system. You can also find vitamin A in kale, spinach, broccoli and eggs.

Pat the chicken dry with kitchen paper and then cut into 2cm chunks. Season to taste 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 then 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 in the meantime.

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