Korean-Inspired Chicken Bao Buns
with kimchi sauce, slaw & coriander
Do you have a steam basket or steaming pot? Heat the bao buns in this instead! Use small pieces of baking paper to make sure the baos don't stick to each other.
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)
20 g
Kimchi sauce
½ sachet(s)
Korean-style spice mix
(Contains: Tarwe, Sesamzaad, Soja)
½ piece
Persian cucumber
5 g
Fresh coriander
(May be present: Selderij)
½ piece
Garlic
5 milliliters
Sesame oil
(Contains: Sesamzaad)
100 g
Slaw mix
½ piece
Red onion
1 piece
Chicken breast
Not included in your delivery
25 g
Flour
30 milliliters
Sunflower oil
30 milliliters
Water
1 tablespoon
White wine vinegar
1.5 tablespoon
Sugar
1 tablespoon
[Plant-based] mayonnaise
1 tablespoon
[Reduced salt] soy sauce
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 180°C. In a bowl, combine the white wine vinegar with a third of 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 and 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 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.
Spread some of the sauce inside the bao buns and then fill with the pickled vegetables, the slaw and the fried chicken. Drizzle over the rest of the sauce and garnish with the coriander.
