Korean-Inspired Chicken Bao Buns
with kimchi, slaw & coriander
There is a new ingredient in your box! Kimchi is a spicy condiment from Korean cuisine. It consists of fermented vegetables (usually cabbage) and various spices.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
3 piece
Bao buns
(Contains: Tarwe)
1 piece
Chicken breast
½ sachet(s)
Korean-style spice mix
(Contains: Tarwe, Sesamzaad, Soja)
½ piece
Cucumber
5 g
Fresh coriander
(May be present: Selderij)
½ piece
Garlic
10 milliliters
Soy sauce
(Contains: Tarwe, Soja)
5 milliliters
Sesame oil
(Contains: Sesamzaad)
100 g
Slaw mix
½ piece
Onion
25 g
Kimchi
Not included in your delivery
25 g
Flour
30 milliliters
Sunflower oil
30 milliliters
Water
1 tablespoon
Honey [or plant-based alternative]
1 tablespoon
White wine vinegar
2 teaspoon
Sugar
1 tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 180°C. In a bowl, combine the white wine vinegar with the sugar. Slice the cucumber and cut the onion into half rings, then transfer both to the bowl. Season to taste with salt, then toss well to combine. Set aside until serving, stirring occasionally.
In a salad bowl, combine the mayonnaise with the slaw mix. 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 and honey, 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.
Spread some of the sauce inside the bao buns and then fill with the pickled vegetables, the slaw, the kimchi* and the fried chicken. Drizzle over the rest of the sauce and garnish with the coriander.
*Take care, this ingredient is spicy! Use as preferred.
